(For the best flavor, use a Sugar Pie Pumpkin (an heirloom variety) to make a homemade pumpkin puree. They have a very smooth texture, bright orange flesh & the finest flavor for making mouthwatering pies.)

Makes one 9-inch pie

Ingredients

1 cup packed light-brown sugar

1 tablespoon corn starch

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1-1/2 cups fresh pumpkin puree**

3 large eggs, lightly beaten, plus 1 egg for glaze

1-1/2 cups evaporated milk

Pie dough for single-crust pie

1 tablespoon heavy cream

**Cut pumpkin in half crosswise & set cut side down in a 10x15 pan. Bake at 350˚ about 1 hour, until very soft when pressed. When cool enough to touch, scoop out & discard seeds. Then scoop pumpkin flesh from rind. Puree pumpkin flesh in a food processor or blender.

Preparation for pie

Preheat oven to 425˚ Line a baking sheet with parchment paper. Set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, & 3 eggs. Beat well. Add evaporated milk. Combine & set aside.

Fit pie dough into a 9-inch glass pie plate. Flute edges of pie dough.

Make the glaze: Beat the remaining egg, & combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.

Bake for 10 minutes. Reduce heat to 350˚ & continue baking for 30 minutes more. Cool on a wire rack.

To bake winter squash: Cut squash in half lengthwise. Remove seeds. Place cut side down on a rimmed baking sheet. Bake at 350˚ for about 1 hour. Check to see if they are done by poking it with a sharp knife. Remove from oven when the squash is soft. Serve warm with butter, brown sugar, cinnamon, etc. Or enjoy them plain. Some people add a little water to the pan before baking. Others poke them with a knife & bake them whole on a baking sheet. Cut squash in half & remove seeds before serving.

2 bell peppers, halved lengthwise through stem, seeds & ribs removed

1 heaping cup cherry tomatoes

1/2 cup feta cheese, crumbled

1 teaspoon fresh thyme, coarsely chopped

8 basil leaves, torn into pieces

Freshly ground pepper

1 tablespoon extra-virgin olive oil

Preheat oven to 400˚, with rack in top third of oven. Place bell pepper halves, cut sides up, in a baking dish. Toss together tomatoes, feta, thyme, & basil in a medium bowl.

Season with salt & black pepper. Fill each pepper with tomato & feta mixture, dividing evenly. Drizzle each with oil.

Bake stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove foil. Continue to bake until tomatoes begin to burst & cheese turns light brown, 13 to 15 minutes more. Remove stuffed peppers from oven. Serve warm.

Crustless Broccoli-Cheddar Quiches
www.marthastewart.com

Try using “Romanesco” Broccoli in place of regular broccoli in these quiches.

Makes 4

Ingredients

Butter, for ramekins

Coarse salt

4 cups broccoli, partially steamed

6 large eggs

1/2 cup half-and-half

Ground pepper

1/8 teaspoon ground nutmeg

3/4 cup shredded cheddar cheese or Parmesan cheese.

Preparation

1. Preheat oven to 350˚. Butter four
8-ounce ramekins (or a 9-inch pie dish). Set aside. Bring a medium pot of salted water to a boil. Add broccoli. Cook 2-3 minutes. Drain well. Transfer to a cutting board, & blot dry with paper towels. Chop coarsely.

 2. In a large bowl, whisk together eggs, half-and-half , 1/2 teaspoon salt, 1/4 tea-spoon pepper, & nutmeg. Stir in broccoli & cheese. 3. Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve.

Serves 4

Ingredients

1 head “Romanesco” broccoli, broken into florets

2 tablespoons olive oil

4 cloves garlic, thinly sliced

2 lemons, thinly sliced

Coarse salt & ground pepper

Preparation

1. Preheat oven to 475˚. On a rimmed baking sheet, toss “Romanesco” with oil, garlic, & lemons. Season with salt & pepper.

2. Roast until broccoli is browned & tender, 25 to 30 minutes. Stir “Romanesco” about halfway through.

“Romanesco Broccoli” produces beautiful spiraling apple-green heads. It is a staple in Italy, & looks like a cross between broccoli & a coral reef. Exposed to sunshine the tips of the spirals turn a bronze color. Romanesco is more like cauliflower than broccoli in taste & texture.