Pumpkin is a winter squash so other winter squashes such as butternut, crookneck, and hubbard can be substituted for Pumpkin in recipes. Whichever of the winter squashes you choose, prepare as if you were using Pumpkin.

Since it is difficult to remove the skin from Pumpkin and most recipes call for puree, cutting the Pumpkin in half, removing the seeds, baking covered in a small amount of water until tender, and then scooping the pulp out is the easiest way to prepare Pumpkin for the various recipes.

2 cups sugar

4 eggs

1 cup vegetable oil

2 cups flour

2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1/2 tsp allspice

2 cups Pumpkin puree

Mix sugar and eggs until light and fluffy; add oil. Continue mixing until no trace of oil can be seen. Sift flour, baking soda, salt and spices together and add to mixture. Add pumpkin and blend. Pour into 10' greased and floured tube pan. Bake at 350 for 1 hour or until cake tester comes out clean. Cool. Sprinkle with powdered sugar or frost with cream cheese icing.

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3 large egg yolks

1/4 cup sugar

1/2 cup Pumpkin puree

1 1/2 cup whipping cream

1/4 tsp cinnamon

dash ginger

dash cloves

1/2 tsp vanilla

3T brown sugar

In a heavy sauce pan, heat egg yolks with sugar until blended. Stir in pumpkin, whipping cream and spices. Cook over medium-low heat, stirring until mixture coats back of a silver spoon, about 10-15 minutes (do not boil). Stir in vanilla. Pour into a 1 quart broiler-safe casserole. Refrigerate 6 hours or longer.

30 minutes to 2 hours before serving, sift brown sugar over chilled mixture. Broil 3 to 4 minutes until the sugar melts, making a shiny crust; chill. Serve with sliced fresh fruit, if desired.

1 cup Pumpkin seeds

1T butter or margarine

1/4 tsp seasoned salt

Remove any fiber clinging to Pumpkin seeds; wash and drain well. Spread seeds in a single layer on a cookie sheet. Toast at 250F for 1 hour. Turn oven up to 350F. Mix seeds with a bit of vegetable oil (scant tablespoon for each cup of seeds), spread again on cookies sheet, salt lightly, if desired, with kosher salt. Roast for 15 minutes.

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1 unbaked 9" pie shell

1 egg, slightly beaten

1 cup Pumpkin puree

1/3 cup sugar

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp cloves

2 eggs, slightly beaten

2/3 cup corn syrup

2/3 cup sugar

2T margarine, melted

1/2 tsp vanilla

1 cup pecans

Spread evenly over bottom of pastry shell. Mix eggs, corn syrup, sugar, margarine and vanilla until well blended. Stir in pecans. Spoon over Pumpkin filling. Bake in a 425F oven for 5 minutes; reduce heat to 350F and bake 45 minutes or until pie is set at edges and puffed slightly in center.

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One or two sugar baby Pumpkins, cooked and pulp removed. Mash pulp, add a chunk of butter, brown sugar, nutmeg, and cinnamon to taste. Blend. Add milk until the mixture has the consistency of mashed potatoes. Serve immediately. If desired, mixture can be placed in a buttered casserole dish and heated before serving.

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2 cups flour

1/2 tsp salt

1/2 tsp baking powder

1 tsp baking soda

1 tsp ground cloves

1 tsp cinnamon

1 tsp nutmeg

2 cup sugar

3/4 cup softened butter

2 eggs

2 cups Pumpkin puree

Sift together flour, salt, baking powder, baking soda, and spices. In a large bowl, beat sugar with butter until just blended. Add eggs, one at a time, beating after each additional and continuing to beat until light and fluffy. Beat in Pumpkin then add flour mixture, stirring until blended. Pour batter into 2 lightly greased 9 x 5 x 3 inch loaf pans. Bake at 350F for 1 1/4 hours or until cake tester comes out clean. Let stand in pans about 10 minutes. Turn out and cool on wire rack.

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2 medium Acorn Squash

1/4 cup firmly packed brown sugar

1/4 cup melted margarine

1 cup chopped, unpeeled apple

1/4 cup toasted, chopped pecans

Cut Acorn Squash in half, remove seeds. Place Squash, cut side up, in a shallow baking dish. Add 1/2 inch boiling water to pan. Combine brown sugar, butter, and chopped apples; spoon into Squash shells. Cover and bake a 350F for 1 hour or until Squash is tender. Sprinkle the filled Squash with pecans.

4 1/2 lbs Butternut Squash

4 large leeks, chopped

1 tsp dried thyme

1/4 cup butter

5 cups chicken stock

Salt, pepper to taste

Cut Squash in half lengthwise, remove seeds. Bake at 350F until tender. When cool enough to handle, remove pulp from skin and set aside. SautŽ leeks and thyme in butter until tender. Add pulp and chicken stock. Simmer 20 minutes. In blender, puree a little at a time. Return to pot and season with salt and pepper. If desired garnish with sour cream and chives.

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2 cups flour

1/2 cup packed brown sugar

1 tsp baking soda

1 tsp cinnamon

1/4 tsp ginger

1/8 tsp nutmeg

1 cup Pumpkin puree

1/2 cup oil

1/2 cup water

1/2 cup chopped nuts

1/2 cup raisins

In a large bowl, stir together dry ingredients. In a small bowl, combine Pumpkin, oil and water. Add to flour mixture and stir until moist. Stir in nuts and raisins. Spoon into lightly greased muffin cups. Bake at 350F for 30 to 35 minutes. Remove immediately and cool on wire racks.

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1 1/2 cup sifted flour

2T sugar

3tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp salt

1/8 tsp ground nutmeg

1 3/4 cup milk

1 cup canned or pureed, cooked pumpkin

1/3 cup vegetable oil

2 egg yolks

2 egg whites, stiffly beaten

On sheet of waxed paper, sift together flour, sugar, baking powder, cinnamon, ginger, salt and nutmeg; set aside.

Add dry ingredients. Stir just until well blended; do not over-mix. Gently fold in stiffly beaten egg whites.

Bake in waffle baker according to manufacturer's directions. Serve hot, topped with maple syrup, honey, confectioners' sugar or ice cream. Makes 8 (7") round waffles.