4 buttercup or acorn squash

1 large apple, chopped

1/3 cup walnuts, chopped

1/4 cup sugar

1/4 cup raisins

2 tbsp butter

1/4 cup maple syrup

Preheat oven to 400° F. Wash squash. Cut tops off and scrape out seeds and strings. Bake face down on baking sheet until squash is tender when pricked with fork. Combine remaining ingredients in saucepan and heat gently until well blended and soft. When squash is done remove from oven and fill cavities with filling. Pour a little maple syrup over each top, just to moisten and return to oven to heat through.

1 butternut squash, about 1 1/2lbs

3 tablespoons butter, softened

1 tablespoon maple syrup

3/4 teaspoon salt

1/4 teaspoon nutmeg

Peel and dice squash. Cook in a small amount of salted water until tender. Drain. Whip until smooth. Add remaining ingredients, stirring well. Sprinkle with additional nutmeg before serving. Serves 6.

3 medium carrots, peeled and cut into 1 1/4 in pieces

3 medium parsnips, peeled and cut into 1 1/4 in pieces

1 small yellow turnip (1/2 lb)

4 tablespoons butter

1/2 cup pure maple syrup

1/4 cup bourbon or rum

1 1/2 teaspoons salt

freshly ground black pepper

Arrange vegetables in a single layer in a shallow roasting pan. Heat butter and maple syrup in a small saucepan. Remove from heat and stir in bourbon or rum. Pour the maple mixture over the vegetables and toss to thoroughly coat. Sprinkle with salt and pepper. Cover pan with aluminum foil and bake for 25 minutes at 350°F. Remove the pan from the oven, stir the vegetables, and bake uncovered, until tender, 20 to 25 minutes longer.