Cook this @home: Pumpkin flatbread from Edi & the Wolf

Nothing is more October-appropriate than a pumpkin. And it's multipurpose: a pumpkin is both decoration and dinner.

And luckily, pumpkin is also versatile and delicious. It can be made into a sweet dessert like pumpkin pie, or used as a topping on a savory dish, like this flatbread from the Austrian restaurant Edi & the Wolf (102 Ave. C, 212-598-1040)

When chefs and co-owners Eduard Frauneder and Wolfgang Ban moved into their restaurant, they found a pizza oven already there. They decided to make good use of it, and one of the dishes they've been preparing in it is the popular Austrian style flatbread, with toppings that rotate seasonally.

"One of the things we have always done is played with seasonality," said Ban. "I love fall, it really brings so many vegetables and food to the table."

And even if you don't have a pizza oven at home, you can still make Edi & the Wolf's flatbread. And feel free to play around with toppings; indeed, that's what Frauneder and Ban do four times a year.

Pumpkin is loaded with carotenoids, the compounds that give pumpkin its bright color, including beta-carotene, a nutrient that studies have shown can reduce the risk of certain types of cancer and can protect against heart disease. It's also loaded with Vitamin A and has a decent amount of fiber.