Skip the canned stuff and make a fresh pie filling with plump squash or pumpkin—both are in season now. This easy purée is delicious in our Pumpkin Caramel Ice Cream Pie and Pumpkin Brûlée Tart. To make it, choose a dry-fleshed baking pumpkin like Sugar Pie (Halloween pumpkins are too moist) or a dense orange squash like butternut or kabocha.
Preheat oven to 375°. Cut 2 lbs. pumpkin or squash in half with a large, heavy knife, then scoop out the seeds (save them for toasting if you like). Rub the inside of the pumpkin halves with vegetable oil and set them, cut side down, on a rimmed baking sheet. Bake until very soft when pierced, 45 to 75 minutes. Scoop flesh into a food processor and whirl until smooth. If the purée is watery, let it drain in a strainer for 30 minutes. Makes 1 1/2 to 2 cups purée
Warm spices and caramelized onions underscore the natural sweetness of pumpkin and butternut squash in this comforting dish. The easy swirl of ginger butter at the end adds a bit of flavor and a lot of style.
Come autumn, nothing beats the sweet and spicy waffles at Garland's Oak Creek Lodge in Sedona, AZ. Now you can make them in your own kitchen.
Not only do you get chunks of fruit, but you get a sweet river of apple cider syrup, too. To keep them warm and crisp, put directly on a rack in a 200° oven for up to 40 minutes.
For a fissure-free cheesecake, beat your filling just until it's blended--no more. (Too much air in the mixture will make it pouf up, and then deflate, in the oven.)
Reader Ruth Miller, of Eugene, Oregon, sent us this pumpkin pancake recipe. She likes to slice the apples; sauté them in a little butter, sugar, and cinnamon; and spoon them on top. To save time, we skipped the sautéing and put the apples right in the batter.
Recipe: Pumpkin Apple Pancakes