Ingredients

1 15-ounce can pure pumpkin
1/2 cup sugar
1/2 cup (packed) golden brown sugar
5 large egg yolks
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 cups heavy whipping cream
8 tablespoons raw sugar or golden brown sugar

Directions

1. Preheat oven to 325°F. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl. Whisk in egg yolks and vanilla, then spices and salt.
2. Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture.
3. Divide mixture among eight 5x1-inch ramekins. Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins.
4. Bake until custards are just set in center, about 35 minutes. Chill custards until cold, about 6 hours. Can be made 2 days ahead. Cover and keep chilled.
5. Sprinkle 1 tablespoon raw sugar over pumpkin custard in each ramekin. Using kitchen torch, melt sugar until deep amber. Alternatively, use broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with brown sugar [not raw sugar] and melt directly under broiler until deep amber. Refrigerate 15 minutes to allow sugar to harden. Can be made 1 hour ahead. Keep chilled.

Serves 8.

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Ingredients

Ice
2 large mint sprigs, torn and bruised
1 1/2 ounces spiced rum
1 ounce pear nectar or juice
3/4 ounce fresh lime juice
3/4 ounce Simple Syrup
Pinch of freshly grated nutmeg
1 thin slice of pear

Directions

1. Fill a cocktail shaker with ice. Add all of the ingredients except the pear slice and shake well.
2. Strain into a chilled martini glass and garnish with the pear slice.

Makes 1 drink.

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Ingredients

2 acorn squash
2 tablespoons butter
Salt and pepper
1/2 cup couscous
1 tablespoon extra-virgin olive oil
1 onion, finely chopped
3/4 pound ground beef, preferably lean chuck or sirloin
1/2 cup chopped walnuts, toasted
1/4 cup dried cranberries

Directions

1. Preheat the oven to 400°. Cut the squash in half crosswise and scoop out the pulp and seeds. Trim the ends so each half will stand upright. Place both halves in a baking pan, flesh side up, and pour hot water into the pan to reach about halfway up the squash. Add 1/2 tablespoon butter to the center of each squash and season with salt and pepper. Loosely cover the pan with foil. Bake the squash until tender when pierced with a fork, 45 minutes to 1 hour.
2. Prepare the couscous according to the package directions and set aside. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Push the onion aside, add the meat, season with salt and pepper and cook through, about 5 minutes. Stir in the walnuts, cranberries and couscous; season with salt and pepper.
3. Remove the squash from the oven and, using a spatula, carefully transfer each half to a plate. Pour out any excess liquid from the centers. Divide the couscous among the squash.

Serves 4.

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Ingredients

1 medium acorn squash (about 1-1/2 pounds)
1 Italian sausage link, casing removed
1 small onion, chopped
1/3 cup chopped green pepper
1 garlic clove, minced
1 medium tomato, chopped
3/4 teaspoon Italian seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese

Directions

1. Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe 11-in. x 7-in. baking dish. Cover and microwave on high for 10-12 minutes or until tender.
2. Meanwhile, crumble sausage into a large skillet; add the onion, green pepper and garlic. Cook over medium heat until meat is no longer pink; drain. Stir in the tomato, Italian seasoning, salt and pepper.
3. Turn squash cut side up. Stuff with sausage mixture; sprinkle with Parmesan cheese. Cover and microwave on high for 2-3 minutes or until heated through.

Serves 2.

Nutrition Facts: 1 stuffed squash half equals 270 calories, 11 g fat (5 g saturated fat), 30 mg cholesterol, 762 mg sodium, 34 g carbohydrate, 6 g fiber, 13 g protein.

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Ingredients

Filling:
1/2 cup to 1 cup all-purpose flour (depending on juiciness of apples)
6 apples, peeled, cored, and cut into thin slices (recommended: Jonagold, Rome Beauty, or Pink Lady apples)
1/2 cup granulated white sugar
1/2 cup dark brown sugar
1 teaspoon cinnamon
2 tablespoons butter

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening (recommended: Crisco)
Ice water
Vanilla ice cream, for serving (optional)
Special equipment: 9-inch pie pan

Directions

1. Preheat oven to 375 degrees F.
2. In a medium mixing bowl cut the shortening and salt into the flour by hand or with a food processor until it's the texture of cornmeal, taking care not to overmix. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist.
3. Preheat the oven to 375ºF. Divide the dough in half and roll into a ball. Roll 1 ball into a circle to fit a 9- to 10-inch pie plate. To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate. Be careful not to stretch the pastry. Trim it even with the edges of the pie plate. Add the apple filling into the pastry-lined pie plate. Make sure the apple slices are laying flat. Cut butter into small pieces and put on top of the filling.
4. Roll the remaining pastry into a 12-inch circle. Place on top of the filling. Trim off 1-inch beyond the edge of the pie plate. Crimp the edges as desired. Cut slits to allow steam to escape when baking. Sprinkle a little sugar and cinnamon over the pie.
5. Cover the edges with foil to prevent overbrowning. Bake for 25 minutes. Remove the foil and bake for another 20 to 25 minutes, or until it is golden brown. Serve warm with vanilla ice cream.

Serves 6.

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