Passionate Vegetarian

ROASTED BUTTERNUT AND APPLE SALAD ON A BED OF BITTER GREENS Serves 4 to 6 1 large butternut squash, about 1 pound, halved, seeded, and peeled Cooking spray (optional) 2 teaspoons tamari or shoyu soy sauce 1 teaspoon olive oil About 1 1/2 teaspoons honey Honeyed Red-Wine Vinaigrette (recipe follows) 8 to 10 cups assorted salad greens, half mild (oakleaf, romaine, and/or Boston lettuces) and half bitter or pungent (arugula, watercress, curly endive), well washed and dried 1 to 2 cups very thinly sliced green cabbage 1/2 cup cilantro leaves, chopped medium-fine 1 sweet, crisp apple, such as Galla, peel on, diced into 1/3 inch pieces 2 to 3 tablespoons toasted sesame seeds, or chopped, toasted pecans, toasted pumpkin seeds, or A? best yet A? tamari-roasted pumpkin seeds (optional) 1 A? Preheat the oven to 400 F. 2 A? Place 4 to 6 salad plates in the freezer to chill. 3 A? Cut the peeled squash into +-inch dice. Place the cut-up butternut squash on a large nonstick baking sheet or one that has been sprayed with cooking spray. Toss the squash with the soy sauce and oil and bake until the squash pieces are lightly browned, slightly shriveled-looking and semicrisp on the outside and barely tender all the way through, 20 to 30 minutes. The squash should definitely keep its shape. Remove the squash from the oven, keeping the oven on. Immediately drizzle a little honey over the squash, toss and return to the oven. Bake 5 to 10 minutes more, until the squash is all browned. Remove from the oven and let cool to room temperature.HONEYED RED-WINE VINAIGRETTE Makes about 1 2/3 cups 1/3 cup red wine vinegar 1 teaspoon tamari or shoyu soy sauce 3 to 4 cloves garlic Juice of 1/2 lemon 1/4 teaspoon salt 5 to 6 solid grinds black pepper 2/3 cup extra virgin olive oil 2 to 3 tablespoons honey, or, for vegans, sugar or Rapidura Combine the vinegar, tamari, garlic, lemon juice, salt and pepper in a food processor. Start the machine buzzing, and gradually, through the hole in the pusher-tube, drizzle in the oil. Remove pusher-tube, and, with the motor running, drizzle in the 2 tablespoons honey. Stop the machine. Taste, and if you feel the dressing should be sweeter, add the remaining tablespoon of honey. PASTA WITH PUMPKIN Serves 2 8 ounces fettuccine, dried or fresh 1 wedge (about 1 1/2 pounds) eating pumpkin or any sweet orange fleshed squash, sliced into long, 1/3-inch thick pieces 2 teaspoons to 1 tablespoon olive oil, plus additional for serving Cooking spray 3 cloves garlic, pressed Salt and freshly ground black pepper Freshly grated Parmesan or soy Parmesan-type cheese 1 A? Start the fettuccine in vigorously boiling water. 2 A? As the pasta cooks, heat the oil in a nonstick skillet or one that has been sprayed with cooking spray. You'll want a skillet with a tight-fitting lid. Add the pumpkin or squash and sautT over medium-high heat for 3 minutes. Cover tightly and steam over medium-low heat, stirring every now and again. Add the garlic and stir-fry for 30 seconds or so longer. 3 A? When the pumpkin is tender around the edges but still has a bit of bite to it, transfer it to a bowl and toss with the cooked fettuccine. Season. Serve at once, hot, with Parmesan cheese, more olive oil to drizzle, and lots of pepper. CHOCOLATE DREAM PIE Makes one 9-inch pie, Serves 6 to 8 CRUST Cooking spray or oil (optional) 1/2 cup graham cracker crumbs 1/2 cup crush Nutri-Grain or other no-sugar-added corn or wheat flakes 2 tablespoons unbleached white all-purpose flour 2 tablespoons brown sugar 1/2 teaspoon salt 1 tablespoon melted butter or mild vegetable oil, such as corn, canola or peanut 2 to 3 tablespoons water, preferably spring or filtered FILLING 1 ounce unsweetened chocolate, chopped 1 ounce semisweet chocDragonwagon, Crescent is the author of 'Passionate Vegetarian' with ISBN 9780761128250 and ISBN 0761128255.