• Step 1 Combine all the ingredients in a blender and whirl away!
• Step 2 Garnish with a little whipped cream, cinnamon and pumpkin spice if desired.
  

• Step 1 In a large stock pot combine butter, diced onion, pears and squash. Cook until tender.
• Step 2 Remove and puree in a food processor, adding 1/2 cup of vegetable broth if needed.
• Step 3 Put back into stock pot and add remaining ingredients. If you want to kick it up a bit, add the jalapeno pepper with the onion mixture so it is pureed.
• Step 4 Serve with crème fraiche and garnish of thinly sliced pear.

• Step 1 Give each student a mini bread, brush with olive oil and cut into quarters or eighths
• Step 2 Have students work together to cut pears in half and then in quarters. Give each student a quarter and slice the pear thinly.
• Step 3 Add a slice of muenster cheese to each pita triangle and top with pear slice.
• Step 4 Lightly drizzle and small amount of honey over pita.
• Step 5 Bake in toaster oven at 450 F for 5 minutes or until pear is soft and cheese is bubbly. Enjoy!

Serves 12

• Step 1 Preheat oven to 375 degrees.
• Step 2 Line a 12 cup muffin tin with muffin wrappers or spray with nonstick cooking spray.
• Step 3 In a large bowl, combine flour, baking powder, baking soda, salt, ginger, cloves, cranberries and cinnamon.
• Step 4 In a medium bowl combine sugar, pumpkin, buttermilk, brown sugar, canola oil and egg.
• Step 5 Make a well in the dry ingredients and pour in your pumpkin mixture. Stir until just moist.
• Step 6 Fill muffin cups ⅔ to ¾ full. Bake for 16-18 minutes.

Yields 12 muffins