3 cups baked pumpkin (a 3 1/2 pound pumpkin should yield what you need.), or try a combination of pumpkin with delicata and or buttercup or kabocha
3/4 cup honey
3 teaspoons cinnamon
1 1/2 teaspoon powdered ginger
1/4 teaspoon powdered cloves
1/4 teaspoon salt
4 eggs, beaten
2 eggs whites, beaten until stiff peaks form
Combine all ingredients but egg whites until smooth. You can use an egg beater for a smoother mix if desired, or leave some chunks in if you like it that way. Fold in beaten egg whites, then pour the completed mixture into a buttered 9 inch pyrex pan, and bake at 375 for about 35-40 minutes, or until center is set and a tester comes out clean. Serve hot or cold.
Brussels Sprouts with Mustard Butter
adapted from one of Deborah Madison's recipes in Vegetarian Cooking for Everyone ... please buy this book!
about 2 1/2 pounds brussels sprouts (from two stalks should be sufficient)
4 Tablespoons butter, room temperature/softened
4 cloves garlic, peeled and crushed
one small shallot (about two Tablespoons, minced
2 Tablespoons stoneground or dijon mustard
salt and freshly-ground pepper
Trim the base of the brussels sprouts and slice larger sprouts in half. Toss with sunflower and salt and roast at 425, stirring once or twice, for about 25 minutes, or until tender and lightly-browned.
While sprouts are roasting, mash the warm butter and add the garlic, shallot, mustard, and salt and pepper to taste. Stir this mixture into the brussels sprouts once roasted. Good served hot or cold. An appetizer or side for 2-4 people (depending on how much they love brussels sprouts!).