1 package (12 ounce) firm silken tofu
1 can (15 ounce) solid pumpkin
1/2 cup brown sugar
1/4 cup sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 unbaked 9-inch pie shell

Preheat oven to 425°F. Drain tofu and puree in a blender or food processor until smooth. Whisk together the pumpkin and sugars in a large mixing bowl. Whisk in the spices and pureed tofu. Pour the mixture into the pie shell and bake at 425°F for 15 minutes. Lower the oven heat to 350°F and bake an additional 40 to 50 minutes, until filling is set and pie crust cook throughout. Chill before serving.

Yield: 8 slices. Serving size: 1 slice. Per serving: 220 calories, 7 g fat, 2 g sat fat, 5 g protein, 34 g carbohydrate, 145 mg sodium, 0 mg cholesterol.

Source:  Soyfoods.com

1 lb pumpkin or other winter squash; to 1-1/2 lb
1/2 t grated nutmeg
1  t  kosher salt and freshly ground black pepper to taste
1 T butter
2 T all-purpose flour
2 C  hot skim milk
1 T fresh sage; finely chopped or 2 t dried
6 T grated parmesan cheese plus additional cheese for passing
12 sheets fresh lasagna noodles 5 by 7 inches each, enough for 36 ravioli
Cornmeal

Cut pumpkin in half, remove seeds and place, cut side down, in a baking pan with 1/2-inch water. Bake in a pre-heated 350 degree oven about 40 minutes or until very tender. (Microwaving takes less than half the time.) Scoop out flesh and puree with nutmeg, salt and pepper. You should have about 11/4 cups.

Meanwhile, put butter in a heavy-bottomed saucepan over medium heat. Add flour and stir a few minutes. Add milk slowly and bring to a bare
simmer, whisking constantly. Cook until thickened and you can no longer taste any flour, about 10 minutes. Add sage, cheese and salt and pepper to taste. Remove from heat and put plastic wrap on the surface to prevent skin from forming.

Spoon out pumpkin puree in 2 rows across and 3 rows down on one lasagna sheet using 1 teaspoon per ravioli. Brush another sheet with water. Gently put the second sheet on the first, wet side down. Run a ravioli cutter down the middle between the two rows and then across, sealing each ravioli with a 3/8-inch border of dough all around. Without a ravioli cutter, press down with the side of your hand along the rows between the fillings, removing any air pockets. Seal with your fingers and cut ravioli free with a knife Then crimp with the tines of a fork. Repeat with remaining pasta and filling until you have 36 ravioli. (To prevent sticking put ravioli, as you make them, on a baking sheet sprinkled with cornmeal.)

Bring a pot with 4 quarts of water and 1 teaspoon salt to a boil over high heat. While water heats, gently reheat cream sauce. Add ravioli to cooking water, stir and cook, covered, about 3 or 4 minutes. All ravioli should rise to the surface. Drain.

Put half the cream sauce into the pasta pot over medium-low heat and add the ravioli. Add remaining sauce and gently stir, coating all the ravioli. Serve at once with more cheese passed at the table. Serves 4.

Sam’s Cooking Tip: Fresh lasagna sheets are now available in many places where fresh pasta is sold. If the sheets you buy are larger than those indicated in the recipe, reduce the total number of sheets needed to get 36 ravioli.

A ravioli crimper, which looks like a ridged pizza cutter, makes the job of making ravioli a lot easier.

2 heads of garlic, halved crosswise
1 teaspoon olive oil 1/4 cup (1/2 stick) butter
3 cups chopped onions
3/4 cup chopped carrots
1/2 cup chopped celery
4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
6 cups canned low-salt chicken broth
3 tablespoons chopped fresh sage
1/2 cup plus 1 tablespoon whipping cream

Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil.

Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.

Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.

Stir garlic into soup. Working in batches, purée soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream.

Sprinkle with remaining 1 tablespoon sage.

Makes 12 servings.

Source: Bon Appétit November 2000