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Baby Pumpkins with Garlic Custard

(Sunset, October, 2007)

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Beluga Lentil Toasts

(Cottage Living, November, 2008)

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Brown Rice Risotto with Pumpkin

(Cooking Light, December, 2005)

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Butternut Croutons

(Cottage Living, November, 2008)

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Candied Ginger Pumpkin Pie

(Vegetarian Times, November/December, 2007)

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Double Pumpkin Cookies

(Vegetarian Times, March, 2001)

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Fast French Apple Tart

(Vegetarian Times, April, 2008)

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Grilled Pumpkin Slices With Olive Oil

(Washington Post, October, 2011)

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Heirloom Sweet Potato–Praline Pie

(Vegetarian Times, November, 2001)

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Moroccan Pumpkin And Lentils

(Vegetarian Times, October, 2006)

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Mushroom Toasts

(Every Day with Rachael Ray, November, 2009)

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Pita Spirals

(Honest Pretzels by Mollie Katzen, 2009)

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Pumpkin and Red Lentil Curry

(Cooking Light, October, 2006)

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Pumpkin Enchilada Casserole with Red Chile Sauce and Poblano-Pepita Salsa

(Fine Cooking, October/November, 2010)

If you need a vegetarian “star” for the Thanksgiving table, this is it. (But if you have leftover cooked turkey on hand, it also makes a delicious addition to the filling.)
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Pumpkin Gratin

(Vegetarian Times, October, 2006)

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Pumpkin Parfaits With Oat Crunch

(Vegetarian Times, October, 2009)

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Pumpkin Pie Wontons

(Vegetarian Times, November, 2001)

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Roast Pumpkin With Cheese "Fondue"

(Gourmet, November, 2008)

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Roasted Butternut Squash Lasagna

(Martha Stewart Living, November, 2011)

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Spiced Pumpkin Bars

(Vegetarian Times, December, 1999)

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Stuffed Thanksgiving Pumpkins

(Vegetarian Times, November, 2001)

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Sugar Pumpkin Risotto

(Monterey County Herald, October, 2009)

1 lb. Arborio rice ½ cup finely minced onion 2 T. olive oil 2 T. whole butter 1 cup dry white wine 2 qts.
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Wild Mushroom and Butternut Squash Bread Pudding

(Sunset, November, 2011)

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