The voluptuous beauty mentioned in my October 24 post, "Sexy Pumpkin," was beginning to get a little green around the edges. I decided to try roasting her for an upcoming slate of pumpkin muffins on the Thanksgiving menu. I've had success with roasting brussels sprouts whole on the stalk, so I decided to just plop the whole pumpkin in the oven. Here she is before going into heat, reflecting in all her majestic glory. The operation was a success, kind of. The pumpkin flesh was easily cut and scooped after baking, and no fingers were severed. However, it was indescribably tasteless and bitter. I'm not sure whether I went wrong with choice of pumpkin, her age, or my cooking method. But the object lesson is sometimes it's better to admire than consume.