Pumpkin Apple Puree

10-12 small sugar pumpkins, or two cups pumpkin puree

1 teaspoon olive oil

2 large yellow delicious apples, peeled, cored and diced

1 tablespoon honey

4 tablespoons ricotta cheese

1 teaspoon vanilla extract

Salt and pepper

Beet chips, for garnish (see note)

Heat oven to 400 degrees.

Wash pumpkins. Using sharp knife cut “lids” off pumpkins and scoop out the seeds. Reserve ¼ cup seeds; discard the rest.

Place pumpkins upside down on baking dish with ½ inch water, balance “lids” on the pumpkins, but do not submerge in water. Cover with foil and bake 15 minutes. Pumpkins are done when you can pierce them with a fork; the flesh should still be firm, but not hard. Turn pumpkins right side up, and place dish back in oven for 10 minutes, uncovered, until flesh is soft, but shell still holds its shape. Scoop out flesh, leaving enough to maintain the integrity of the shell, sort of like a twice baked potato.

In the meantime, rinse pumpkin seeds in water and dry on paper towels. Mix seeds with olive oil and place in small baking dish, sprinkle with a little salt and bake about 10 minutes or until golden brown. Remove from oven and set aside for garnish.

In a medium bowl, combine apples with honey. Place in oiled baking dish and roast uncovered 15 minutes. Combine apples and pan juice with pumpkin in food processor; add cheese, vanilla and puree. Adjust seasoning.

Divide puree between six pumpkin shells (discard the other shells or save for another use). Refrigerate or return to the oven until warm and golden brown, about 20 minutes. Top with toasted pumpkin seeds and beet chips with “lid” on the side.

Serves six.

Cook’s note: For beet chips: In heavy pan or deep fryer, heat oil to 375 degrees. Thinly slice a beet (mandolin suggested) and drop a couple at a time into hot oil; cook until lightly browned. Remove with slotted spoon and drain on cooling rack, sprinkle with salt.

Penny Kazmier