October is Halloween month, and that means pumpkins are everywhere. It’s not only jack-o’-lanterns sitting on front steps and window sills: Supermarket shelves and market stalls are also stacked with vibrant squash in various shapes and shades. There are several hundred edible varieties of pumpkin, but in most Western supermarkets, butternut squash and Hokkaido pumpkin are the most common. Pumpkin is an incredibly versatile vegetable and lends itself to many more dishes than just the ordinary – though very delicious – soup. Here are some of our favourite recipes, plus tips on how to best prepa…