Caramelized Acorn Squash

4 acorn squash (1-1&1/2 lb. each)
1/2c. sugar
1/2c. butter
1/2c. apple cider
1t. cinnamon
1/2t. nutmeg
1/2t. salt

Cut each squash into 4 rings--discard the middle section.  Arrange in a single layer in a baking pan lined with foil.  Cover with foil and bake at 350℉ for 40-45 min.  Chill overnight.
Heat sugar in a nonstick skillet over medium-high heat until it begins to melt.  Shake occasionally--don't stir.  Reduce heat, cook and stir 3 min. or until sugar is melted and is medium caramel in color.  Whisk in butter until melted.  Then stir in cider, cinnamon, nutmeg, and salt.  Cook until sauce consistency.  Transfer squash slices into the skillet with the sauce.  Warm for 3 min. on each side.  Keep warm in a 300℉ oven.  Pour remaining sauce over squash.

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Pumpkin Ice Cream Squares

1&1/2c. graham cracker crumbs
1/4c. sugar
1/4c. melted butter or margarine
16 oz. can (2c.) Libby's solid pack pumpkin
1/2c. brown sugar
1/2t. salt
1t. cinnamon
1/4t. ginger
1/8t. cloves
1 qt. softened vanilla ice cream
whipped cream

Mix crumbs with sugar and butter.  Press into the bottom of a 9-inch square pan.  In a large mixing bowl, combine pumpkin with brown sugar, salt, and spices (cinnamon, ginger, and cloves).  Fold in ice cream.  Mix well.  Pour into crumb-lined pan.  Cover and freeze until firm.  Cut into squares about 20 min. before serving.  Top with whipped cream.  Makes 9  3-inch squares.

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Pumpkin Cake (2 versions)

1st version:

3/4c. shortening, butter, or margarine

1&1/4c. sugar

2 eggs, beaten

1c. cooked or canned pumpkin

3/4c. milk

1t. baking soda

pinch salt

2&1/4c. flour

1t. cinnamon

1/2t. cloves

1/2t. nutmeg

1c. chopped nuts and/or coconut (optional)

Cream together shortening & sugar in a mixing bowl.  Add eggs and beat until light and fluffy.  Stir in pumpkin.  Dissolve baking soda in milk and add alternately with sifted dry ingredients.  Stir in nuts and coconut.  Pour batter into a large waxed paper lined pan (9x13-inch).  Bake at 350℉ for 30-45 min. or until toothpick inserted into the center comes out clean.  Frost with powdered sugar icing that has been flavored with maple extract--or use plain frosting or whipped cream.

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2nd version:

1/2c. shortening, butter, or margarine

1&1/2c. sugar

2 eggs

2c. flour

1t. baking powder

1t. cinnamon

1/2t. baking soda

1/2t. cloves

1/4t. salt

1c. raisins and/or chopped nuts (optional)

1c. pumpkin

Cream shortening and sugar together in a mixing bowl.  Add eggs and stir well.  Sift dry ingredients & add alternately with pumpkin to creamed mixture.  Stir in raisins and nuts.  Pour batter into a greased 9x13-inch pan.  Bake at 350℉ for 50-60 min. or until toothpick inserted into the center comes out clean.  Serve with whipped cream or plain frosting.

Pumpkin Trifle (Layered dessert)

10&3/4 oz. frozen pound cake cut into 1/2-inch cubes
2-4T. orange juice
16 oz. can cranberry sauce
1/3c. orange marmalade
15 oz. can pumpkin
1 pkg. (4-serving size) instant vanilla pudding
1c. milk
1t. cinnamon
1t. ginger
1c. whipped cream
2T. sugar
1/2t. vanilla
1/2c. chopped nuts (optional)

Layer in 4-inch tall glasses or in a 2&1/2 qt. bowl in the following order:
1. Cake
2. Sprinkle cake with orange juice
3. Mix marmalade & cranberry sauce together and spoon mixture over cake & orange juice.
4.  Stir pumpkin, pudding mix, milk, cinnamon, and ginger together and spoon this mixture over the cranberry mixture.
5.  Combine whipped cream, sugar, and vanilla in small mixing bowl and beat with chilled beaters at medium speed until soft peaks form.  Spread over pumpkin mixture.
Cover this dessert and chill for 2-5 hours.  Sprinkle with nuts before serving.

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Creamy Pumpkin Strudels

15 oz. can pumpkin
1/2c. brown sugar
1/2t. cinnamon
1/4t. ginger
1/4t. nutmeg
1/2t. salt
12 sheets frozen phyllo down 18x14-inch rectangle
2/3c. softened butter or margarine
1c. sugar
4t. cinnamon
1c. chopped nuts (optional)
8 oz. pkg. cream cheese cut into 12 slices
whipped cream (optional)

Combine pumpkin, brown sugar, 1/2t. cinnamon, ginger, nutmeg, & 1/2t. salt in a mixing bowl.  Set aside.  Place 2 sheets phyllo on top of each other; brush top with butter.  Combine sugar & 4t. cinnamon in another bowl.  Sprinkle cinnamon-sugar over dough.  Sprinkle with nuts.  Cut the 2 layered sheets of phyllo lengthwise to create 2 long strips.  Place a slice of cream cheese about 2 inches from the end of the dough strip.  Spoon well-rounded tablespoon of pumpkin mixture on top of cream cheese.  To shape:  Fold bottom edge up and over filling.  Fold in sides and roll up to encase filling.  Place on baking sheet seam side down.  Brush with melted butter.  Sprinkle remaining cinnamon-sugar mixture over the top of each strudel.  Bake at 400℉ for 15 min.  Serve with whipped cream.

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