Pumpkin Bisque

Pumpkin Bisque (no creamer added)

Serves 8 to 10

• 2 tablespoons extra-virgin olive oil
• 1 large sweet onion, chopped
• 1/2 cup dry white wine
• 4 to 5 cups mashed cooked pumpkin, pureed*
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• 6 cups vegetable broth, or water & bouillon
• 1 teaspoon ground cardamom, or 1/2 teaspoon nutmeg + 1/2 teaspoon cinnamon
• 2/3 cup unflavored unsweetened nondairy creamer, optional

Heat oil in a large saucepan on medium and sauté onion until translucent, 5 minutes. Add wine and simmer 2 minutes. Add pumpkin puree (*or add mashed cooked pumpkin and puree in saucepan using immersion blender). Add thyme, salt, pepper, broth, wine and cardamom (or nutmeg and cinnamon), bring to a boil, then simmer 10 minutes. If preparing in advance, turn off heat and let sit. When ready to serve, bring soup back to a simmer. Remove from heat and whisk in cream/creamer if using.

Braised Green Beans

Braised Green Beans

Serves 4

• 1/4 cup extra-virgin olive oil
• 2 large cloves garlic, minced
• 1 pound fresh green beans, cut into 1- to 2-inch pieces
• 1 1/2 teaspoons salt
• About 2 cups water
• Juice of 1/2 lemon, or more to taste
• 3 tablespoons minced fresh dill or tarragon
• 1/8 teaspoon freshly ground black pepper, or to taste

In a heavy saucepan heat oil on medium-low and cook garlic just until aromatic, 1 minute. Add green beans, salt, and water to just cover beans. Cover, bring to a slow simmer, and simmer until beans are tender, 20 to 30 minutes. Drain beans and place in a serving bowl. Toss with lemon juice and dill. Taste and adjust salt, pepper and lemon juice if needed. Serve hot, chilled, or at room temperature.

Cornbread

Cornbread

Makes one 10-inch round or 8-inch square cornbread

• 2 cups unflavored nondairy milk
• Juice of 1/2 lemon
• 1 1/2 cups yellow cornmeal
• 1 1/2 cups unbleached all-purpose flour
• 1/4 cup granulated sugar for savory cornbread; 1/3 cup or more to taste, for sweet cornbread
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup vegetable oil

Grease a 10-inch cast iron skillet or an 8-inch square baking pan. Place pan in oven and preheat to 400 degrees F. In a medium bowl mix milk and lemon juice; set aside 5 minutes. Mix in oil. In a large bowl whisk together cornmeal, flour, sugar, baking powder and salt. Add wet mixture to dry mixture, stirring with a wooden spoon until just combined. Pour batter into prepared preheated pan and smooth the top. Bake until corn bread is firm, golden and pulls away from the sides, and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool slightly, then cut into wedges or squares. Serve warm or at room temperature.

Oniony Gravy

Great over Meatless Loaf! 

Makes 2 cups; serves 4 to 6

• 1/4 cup vegetable oil
• 1/4 cup minced yellow onion
• 1/4 cup flour
• 2 cups water
• 4 teaspoons vegetable bouillon powder*

*For bouillon cubes use 1 cube per cup of water. Heat water and dissolve cube before adding to roux.

In a small saucepan heat oil on medium and sauté onions until translucent. Add flour, stir and cook until roux is smooth. Add water and bouillon, and cook, stirring constantly, until gravy thickens enough to coat the back of a spoon.

Polenta Sausage Mushroom Stuffing

Serves 8

• 1 (18 ounce) tube prepared polenta (or 2 tubes and omit the sausage)
• 4 links vegan sausages, store-bought or IsaChandra Moskowitz's Simple Italian Sausages (omit if using 2 tubes polenta)
• 8 to 10 ounces white, crimini or baby bella mushrooms
• 1/4 cup olive oil, divided
• 1 large sweet onion, halved widthwise and thinly sliced
• 3 stalks celery, diced small (about 1 cup)
• 1/2 cup water 
• 1/2 vegetable bouillon cube 
• Chopped leaves of 2 sprigs rosemary (1 1/3 tablespoon) or 1 1/3 teaspoon dried crushed rosemary or 1/4 teaspoon ground rosemary
• 1/4 teaspoon dried thyme
• 2 teaspoons Spike Gourmet Natural Seasoning or other seasoning blend
• 6 to 8 sage leaves, thinly sliced or 1/2 teaspoon dried sage or 3/8 teaspoon ground sage
• 1/4 cup minced fresh parsley or 4 teaspoons dried parsley
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup toasted pine nuts, optional

Preheat oven to 400 degrees F. Oil a roasting pan.

Slice polenta in half lengthwise. Keeping the halves together, slice widthwise 1/2-inch to make half-moons. Slice each half-moon into 3 even wedges. Slice each sausage in half lengthwise, then slice widthwise 1/2-inch. Slice mushrooms in halves if small, quarters if medium, or eighths if large, so they are about the same size as sausage and polenta pieces. Combine polenta, sausages and mushrooms in a large mixing bowl. Drizzle with 2 tablespoons olive oil and toss to coat. Spread mixture evenly into prepared roasting pan. Bake 10 minutes; stir. Bake 10 minutes longer.

Meanwhile, heat 1/2 cup water on the stove or in the microwave (if using dried rosemary, add it to water) until boiling. Add and dissolve 1/2 bouillon cube. Mix in ground rosemary if using, dried thyme, Spike Seasoning, dried or ground sage if using, and dried parsley if using; set aside.

Meanwhile, in a 12-inch skillet, heat 2 tablespoons olive oil on medium and sauté onion until translucent, 5 minutes. Add celery and sauté until celery and onion are golden.

Remove roasting pan from oven. Add sauté. Add fresh rosemary if using, fresh sage if using, and fresh parsley if using. Drizzle in bouillon mixture a little at a time and mix until evenly moistened. Season with salt and pepper. Bake 10 minutes longer.

Mix in pine nuts if using, transfer to a serving bowl and serve immediately or cover and keep warm.

Vegan at Thanksgiving

The best way to enjoy being vegan at Thanksgiving or any holiday feast is to contribute. I find that by bringing home-cooked items I'm sure of what's in the food, I'm relieving the host of much of the work, and I'm sharing how easy and tasty it is to have a compassionate and healthful diet. I get lots of compliments and very few complaints. Carnivores are typically impressed by how creamy and flavorful foods can be without dairy and they're surprised when familiar well-loved dishes are "accidentally" vegan.

At my family's Thanksgiving, everything other than the turkey and its stuffing is vegan. We have a yummy Trader Joe’s Vegan Turkey-Less Stuffed Roast. I bring a soup, a variety of side dishes, and two different desserts. On the menu this year, "Thanksgivukkah": Corn Soup, Traditional Bread Stuffing, Potato Latkes & Applesauce, Sweet Potatoes & Apples, Blackened Brussels Sprouts, Garlic Broccoli Rabe, Apple Crumb Pie and Pumpkin Pie. Recipes are below for these and other dishes I've brought to Thanksgiving and Christmas dinners. See also "appetizer" and "picnic or potluck" for more recipes for entertaining.

Trader Joe’s Vegan Turkey-Less Stuffed Roast

SOUP

• Creamy Broccoli Soup
• Winter Squash Soup
• Corn Soup

SIDE DISH

• Traditional Bread Stuffing
• Polenta Sausage Mushroom Stuffing
• Mac & Cheese
• Maple-Roasted Acorn Squash
• Sweet Potatoes & Apples
• Oven Sweet Potato Fries
• Stuffed Mushroom Caps
• Garlic Roasted Corn on the Cob
• Carrot Tzimmes
• Potato Latkes & Applesauce
• Roasted Red Potatoes
• Boiled Red Potatoes
• Garlic Mashed Potatoes
• Blackened Brussels Sprouts
• Southern-Style Greens
• Collard Greens with Tomato & Onion
• Garlic Wilted Spinach
• Garlic Sautéed Broccoli Rabe
• Garlic Broccoli and/or Cauliflower Sauté
• Cauliflower & Dill Sauté
• Sautéed Zucchini & Carrots
• Baked Eggplant
• Broiled Zucchini or Eggplant
• Garlic-Herb Roasted Zucchini

GRAVY

• Gravy (Not Chickeny or Beefy)
• Gravy for Chicken-Flavored Dishes

DESSERT

• Apple Crumb Pie
• Pumpkin Pie or Winter Squash Pie
• Lemon Cheesecake
• Chocolate Pudding Pie

Traditional Bread Stuffing

Serves 8 to 12

• 1 pound loaf whole-wheat bread, sliced into 1/2-inch cubes
• Olive oil
• 2 to 3 cloves garlic, minced
• 1 cup finely chopped onion
• 1 1/2 cups finely chopped celery
• 1/2 cup minced fresh parsley
• 1 teaspoon dried rubbed sage
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt or to taste, depending on saltiness of bread or stock
• 2 to 3 cups vegetable stock, or water + bouillon

Preheat oven to 400 degrees F. Oil a 9- x 13-inch casserole dish. To toast entire loaf of bread cubes in a single batch, spread cubes in a single layer on 3 foil-lined cookie sheets and toast until golden brown, 15 to 20 minutes (or batch as needed). Transfer cubes to a large bowl and set aside. Decrease oven temperature to 350 degrees F.

Heat olive oil in a large skillet on medium heat. Sauté onions, garlic, and celery until soft. Add vegetables, parsley, sage, thyme, salt and pepper to toasted bread cubes; toss. Drizzle in about a tablespoon of olive oil and mix thoroughly. Add some vegetable stock and stir until absorbed. Add stock as needed until mixture is moist and clumping together, but not soggy.

Spread mixture into prepared casserole dish. Cover with lid or foil and bake 25 minutes. Uncover and bake 15 minutes longer to form a crusty top.

To make stuffing in advance: After baking 25 minutes, remove from oven and cool to room temperature, covered, then refrigerate. Before reheating, mix in enough additional vegetable stock to moisten. Reheat uncovered in a 350-degree oven until warmed through and crusty on top.

Sweet Potatoes & Apples

Serves 8

• 6 medium sweet potatoes, peeled and sliced 1/2-inch for slow cooker, or peeled and quartered for oven
• 7 apples, peeled, cored, and cut into wedges
• 4 tablespoons non-hydrogenated vegan margarine, melted
• 1/2 cup maple syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup pecan pieces

SLOW COOKER METHOD: Generously grease the bottom and sides of the slow cooker. Arrange sweet potato slices over bottom of slow cooker. Top with apple wedges; then nutmeg and cinnamon, maple syrup, and melted margarine. Cover and cook on LOW for about 4 to 5 hours, or until potatoes are tender. Sprinkle with pecans for the last 30 minutes.

OVEN METHOD: Bring sweet potatoes to boil in water to cover. Simmer 15 to 20 minutes, or until fork-tender but still firm. Drain, cool and slice quarters into 1/2-inch slices. Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking dish. Layer slices of sweet potato and apple in baking dish. Melt margarine. Mix with syrup, cinnamon and nutmeg. Pour over sweet potatoes and apples. Top with pecans. Bake 45 to 50 minutes, mixing occasionally, until lightly browned.

Pumpkin Pie or Winter Squash Pie

Makes 1 (9 inch) pie, serves 6 to 8

• 2 1/2 pounds fresh sugar pumpkin or butternut squash OR 1 3/4 to 2 cups cooked mashed sugar pumpkin or butternut squash, well drained of excess water (OR) 1 (15 ounce) can (1 3/4 cups) pumpkin puree
• 3/4 cup (6 ounces) silken tofu
• 1/2 cup + 1 tablespoon granulated white or brown sugar
• 1 teaspoon ground cinnamon
• 1/8 + 1/16 teaspoon ground ginger
• 1/8 + 1/16 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 (9 inch) vegan graham cracker or whole grain pie shell

(If using cooked mashed pumpkin/squash or canned pumpkin, skip this step.) Heat oven to 375 degrees F. Line a shallow baking dish with foil. Rinse squash under warm running water and scrub with a vegetable brush. Halve squash lengthwise and discard the stem and strings (reserve seeds for roasting, if desired). Place halves cut-side-down in baking dish. Bake about 1 1/2 hours for a medium (4 to 5 pound) squash. When done, a fork should easily pierce the flesh. When cool enough to handle, scrape out flesh and discard skin. In a fine mesh strainer, mash and squeeze as much water from pulp as possible.

Position oven rack in the middle and preheat to 375 degrees F. Place pie shell on a rigid baking sheet or large oven-safe dish. In a food processor combine pulp, tofu, sugar and spices and blend until smooth. Pour batter into pie shell and carefully transfer baking sheet to center of oven. Bake 40 to 45 minutes, or until set and crust is golden. Let cool to room temperature before serving.

Baked Eggplant

Baked Eggplant pictured with Chik’n Parmesan and pasta

I bought these delicious eggplants at the Brooklyn Grange farmstand. They were grown on a rooftop farm at the Brooklyn Navy Yard!

Serves 1 (multiply as needed)

• 1 medium or 2 small Chinese or Japanese eggplant, trimmed and halved lengthwise, or two 3/8-inch slices globe eggplant
• Extra-virgin olive oil
• Salt to taste
• Freshly ground black pepper to taste
• Additional herbs/spices to taste, e.g. dried oregano

Preheat oven to 450 degrees F. Foil-line a shallow baking pan large enough to accommodate all eggplant pieces in a single layer. Rub pieces generously with oil to coat well and place in prepared pan (skin-side down for Chinese/Japanese). Season to taste with salt, pepper and additional herbs/spices. Bake 30 minutes or until soft and beginning to brown at the edges. Serve hot or at room temperature.

Gravy (Not Chickeny or Beefy)

Makes 2 cups; serves 4 to 6

• 2 cups water
• 1 vegetable bouillon cube (salted or salt-free)
• 2 tablespoons soy sauce
• 2 tablespoons nutritional yeast
• 1/2 teaspoon granulated onion
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons cornstarch
• 2 tablespoons flour
• Salt to taste, if needed 

In a small saucepan, whisk all ingredients (except salt) together until well combined. Bring to a boil over medium heat and cook, whisking, until thickened slightly. Taste, and add salt if desired.

Creamy Broccoli Soup

Serves 8 to 10

• 6 cups broccoli florets and sliced peeled stems, or substitute up to 3 cups with chopped cauliflower (leftovers are fine)
• 8 cups vegetable broth or bouillon and water
• 3 cloves garlic, peeled and coarsely chopped
• 3 cups unsweetened nondairy milk
• 1/2 cup cornstarch to thicken, optional
• Salt to taste
• Freshly ground black pepper to taste

If using fresh broccoli, in a large saucepan bring broth to a boil, add broccoli, cover and simmer 8 minutes. Add garlic and simmer 2 minutes longer, or until broccoli is tender. Or, if using leftover broccoli in a sauce, rinse in hot water before using. Bring broth to a boil, add garlic and simmer 2 minutes. Turn off heat and add broccoli.

Puree using an immersion blender, or countertop blender in batches, until very smooth; return soup to saucepan.

If planning to thicken soup, whisk cornstarch into milk until smooth. Reheat soup to a simmer. Add milk and stir constantly until soup thickens. Season with salt and pepper to taste, and serve. Alternatively, to serve thin soup cold, omit the cornstarch, stir in the milk off-heat and chill before serving.

Lemon Cheesecake

Makes 1 cheesecake

• 2 (8 ounce) containers soy cream cheese
• 12 ounces silken tofu, firm or extra-firm preferred
• 1 cup sugar
• 1 1/2 lemons to make 4 tablespoons freshly squeezed lemon juice and lemon zest
• 2 tablespoons cornstarch
• 9-inch vegan graham cracker crust

Preheat oven to 350 degrees F. In a food processor combine cream cheese, tofu, sugar, lemon juice, zest, and cornstarch. Process until completely smooth. Pour batter into crust. Bake in the center of the oven 45 to 55 minutes, until lightly golden. Cool to room temperature on a rack, then refrigerate until completely chilled before slicing and serving.

Chocolate Pudding Pie

Makes 1 pie

• 1/4 cup cornstarch
• 3 cups almond milk
• 1/3 cup sugar
• 3 tablespoons unsweetened cocoa powder
• 1/16 teaspoon salt
• 1/4 cup vegan semisweet chocolate chips
• 1 teaspoon vanilla extract
• 9-inch vegan graham cracker crust
• Nondairy whipped cream, optional, for serving

Preheat oven to 350 degrees F. In a small saucepan off heat, whisk cornstarch into 1/3 of the almond milk until completely dissolved. Whisk in remaining milk, sugar, cocoa powder and salt. Bring to a boil, whisking. Reduce heat to a slow rolling boil and whisk until thickened. Add chocolate chips and mix until melted. Turn off heat and stir in vanilla. Pour pudding into crust and let cool 15 minutes, then refrigerate and let set at least 3 hours. If desired, decorate with whipped cream just before serving.

Stuffed Mushroom Caps

Stuffed Mushroom Caps, served as a side dish.

Makes 30 small stuffed mushrooms
Serves 8 to 10 as a side dish or appetizer

• 30 baby bella or crimini mushrooms, about 1 1/2 pounds
• 1 tablespoon non-hydrogenated vegan margarine
• 1/2 cup chopped raw pecans
• 3 slices whole-wheat bread to make 1 1/4 cup fresh breadcrumbs
• 2 tablespoons extra-virgin olive oil
• 1/2 cup finely chopped onion
• 3 cloves garlic, minced
• 1/2 block extra-firm tofu (6 to 7 ounces)
• 2 teaspoons balsamic vinegar
• 2 teaspoons nutritional yeast
• 1/3 teaspoon dried oregano
• 3/4 teaspoon salt
• 3/8 teaspoon pepper
• 2 tablespoons potato starch
• 3 tablespoons warm water

Press tofu at least 30 minutes. Meanwhile, preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Remove mushroom stems and reserve for another use; set mushrooms aside.

Microwave margarine in a large bowl until melted, add pecans and toss to coat evenly. Spread pecans in a single layer on baking sheet. Bake 5 to 7 minutes, until aromatic. Return pecans to bowl and set aside to cool. Leave oven on, and keep parchment-lined baking sheet handy.

Tear bread into pieces and whir in food processor to make breadcrumbs. Add 1 1/4 cup breadcrumbs to pecans, mix and set aside. Reserve any excess crumbs for another use.

Pat tofu dry and crumble into a bowl; set aside.

Heat olive oil in a skillet and sauté onions and garlic about 5 minutes, until soft. Add vinegar, tofu, yeast, oregano, salt and pepper. Stir to evenly coat tofu and cook about 3 minutes. Whisk potato starch into warm water (replaces 1 egg); add to skillet and mix well. Add sauté to breadcrumb mixture and mix well.

Press a spoonful of filling into each mushroom cap, forming a mound on top. Place filled caps on baking sheet. Bake 15 minutes or until tops are browned. Serve immediately. Stuffed mushrooms may be made a day ahead, refrigerated and reheated.

Southern-Style Greens

Serves 4 to 6

• 1 (15 ounce) can diced tomatoes, or 2 to 3 fresh tomatoes, seeded & chopped (1 1/2 cups)
• Up to 3 cups vegetable stock, or up to 3 cups water + 2 vegetable bouillon cubes
• 2 tablespoons olive oil or 1 tablespoon oil and 1 tablespoon non-hydrogenated vegan margarine
• 1 small or 1/2 large onion, chopped
• 1/2 to 1 teaspoon red pepper flakes, to taste
• 1 to 2 cloves garlic, minced
• 1 pound collard greens or kale, well-washed and chopped
• 1/8 teaspoon freshly ground black pepper, or to taste
• Salt to taste, optional

If using canned diced tomatoes, drain and reserve liquid. To tomato liquid add vegetable stock or water to equal 3 cups total liquid. Heat oil and margarine in a large pot on medium heat and sauté onions until slightly softened, about 2 minutes. Add red pepper flakes and garlic and sauté 1 minute. Add greens and sauté 1 minute. Add the 3 cups liquid, and bouillon if using, cover and bring to a simmer. Simmer until greens are tender, about 40 minutes. Add reserved canned tomatoes or fresh tomatoes, and pepper. Season with salt to taste.

Carrot Tzimmes, 3 Versions

CARROT TZIMMES

For Passover

Serves 6

• 1 large sweet onion, chopped
• 1 cup water
• 2 bunches carrots (about 16), cleaned, trimmed, and grated by hand or in food processor
• 3 tablespoons matzo meal
• 3 tablespoons sugar
• 1/2 cup water
• Salt to taste
• Freshly ground black pepper to taste

Combine onion and 1 cup water in a large saucepan, bring to a simmer, cover and simmer 15 minutes. Add grated carrots, cover and cook 20 minutes. Add matzo meal, sugar and 1/2 cup water. Season with salt and pepper to taste. Cover and simmer on low until carrots are soft. Taste and adjust seasonings.

CARROT & APPLE TZIMMES

For Passover only if barley is labeled "Kosher for Passover"

Serves 6

• 4 cups grated carrots (3 to 4 carrots)
• 1 tablespoon fine barley
• 3/4 cup grated apples
• 3 tablespoons non-hydrogenated vegan margarine
• 1/2 cup water
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 1/4 teaspoon nutmeg

Combine all ingredients in a saucepan. Cover and cook over low heat 2 hours or until barley is soft. Watch carefully while cooking and add water if necessary.


CARROT, PRUNE & SWEET POTATO TZIMMES

For Passover

Serves 8

• 5 large carrots, peeled, sliced into 1-inch pieces on the bias
• 3 medium sweet potatoes, peeled, cut into quarters or eighths
• 8 ounces pitted prunes
• 1/3 cup honey or agave nectar
• 1/2 cup orange juice
• 2 tablespoons lemon juice
• 1/4 teaspoon nutmeg
• Salt to taste

Oven Method:  Heat oven to 250 degrees F. Toss carrots, sweet potatoes and prunes in a deep baking dish. Mix honey, orange juice, lemon juice and nutmeg and pour over vegetables; stir to coat. Season with salt to taste. Cover and bake 4 to 6 hours, stirring occasionally, until veggies are tender and sauce is thick.

Slow Cooker Method:  Toss carrots and sweet potatoes in the crock of the slow cooker. Mix honey, orange juice, lemon juice and nutmeg and pour over vegetables; stir to coat. Season with salt to taste. Cook on HIGH 5 1/2 hours. Add prunes and continue cooking 30 minutes, until veggies are soft and sauce is thick. If after 6 hours veggies are soft but sauce is not yet thick, remove veggies and continue to cook sauce until thick. Return veggies to slow cooker and mix to coat with sauce.

Broiled Zucchini or Eggplant

Serves 4

• 4 medium zucchini, or 1 medium globe eggplant uniformly sliced 1/4 inch thick
• Olive oil
• Kosher salt
• Freshly ground black pepper
• Optional: balsamic vinegar or lemon juice
• Optional: dried basil, parsley, marjoram

Set oven rack 5 to 6 inches from broiler element. Preheat broiler. Line a baking sheet with foil and brush or spray foil with oil.

Arrange zucchini slices in a single layer on prepared baking sheet. Brush or spray slices with oil. Sprinkle slices with salt and pepper. Flip slices; repeat oiling and seasoning.

Broil 4 to 5 minutes; flip slices, rotate baking sheet, and continue broiling 4 to 5 minutes until edges are browned, watching carefully to keep from burning.

Serve hot or at room temperature, as is or topped with a drizzle of vinegar or lemon juice, and/or herbs.

Maple-Roasted Acorn Squash

1 squash serves 2 to 4

• Medium-sized acorn squash
• Non-hydrogenated vegan margarine (melted) or light oil, about 1 tablespoon per half-squash
• Maple syrup to taste
• Salt to taste
• Chopped pecans (optional)

Preheat oven to 400 degrees F. Line a baking pan with foil.

For wedges, halve each squash lengthwise, scoop out seeds and membranes with a sturdy spoon, then cut each half into 2 or 3 wedges. With a paring knife score the flesh taking care not to slice into the skin.

For halves, slice the stem off each squash and slice a thin flat piece off the opposite “pole”. This will help the halves to stand level like bowls. Cut the squash in half at the “equator”. Scoop out the seeds and membranes with a sturdy spoon. With a paring knife score the flesh taking care not to slice into the skin.

Set squash wedges or halves in prepared pan. Using hands, rub cut surfaces and scores with margarine or oil. Using a basting brush, paint generously with maple syrup and sprinkle lightly with salt to taste. Add about 1/4 inch of water to the bottom of the baking pan to keep the skins from burning and the squash from drying out. Roast 45 to 60 minutes for wedges, or about 1 hour 15 minutes for halves (may take longer), until nicely browned and very tender when pierced with a fork. If using pecans, add them in the last 10 minutes of roasting. Serve warm.

Roasted Red Potatoes

• Red potatoes, unpeeled, washed and dried, halved if small or quartered if medium: 2 1/2 pounds serves 4;  3 3/4 pounds serves 6;  5 pounds serves 8
• Olive oil
• Freshly ground black pepper
• Salt

Preheat oven to 425 degrees F. Lightly grease a shallow baking pan or line with parchment paper. In a large bowl, toss potatoes with olive oil to coat. Season with pepper and salt to taste and toss. If preparing in advance, do not salt until just before roasting. Arrange potatoes in pan in a single layer. Roast quartered medium potatoes about 45 minutes, or halved small potatoes 35 to 40 minutes. When done, potatoes should be tender inside with crusty brown undersides. Serve immediately.