Around this time of year the food press sounds its perennial advice on pumpkin pie, but what is usually overlooked are the endless dishes, both sweet and savory, that you can make using edible pumpkins and squashes. Probably no one reveres the pumpkin as much as the Italians, and the Venetians in particular, the subject of my most recent article for Zester Daily, “Why Venice Adores its Pumpkins.” Read about the Venetians’ love affair with zucca, and find my heirloom recipe for savory pumpkin or winter squash stew with tomato, dry-cured olives, and garlic.