Roast Delicata with Brie and Pecans

Preheat oven to 350˚F.
Quarter two delicata squash (slicing the long way).
Rub squash with salt and oil (preferably grapeseed) until well coated.
Place on baking sheet an bake for 20 minutes.
Flip squash pieces and bake for another 20 minutes, until soft and browning on all sides.
Turn squash so that soft interior is facing up.
Place strips of brie (or other soft cheese) in the hollow.
Sprinkle finely chopped pecans over brie.
Return to oven until brie melts and begins to bubble.
Remove from oven, and let cool briefly.
Drizzle with warm honey or grade A maple syrup. 

Pumpkin Cheesecake Spread

Pumpkin butter (recipe below)
Cream cheese
Gingersnap cookies, rice Cakes, unflavored crackers, or toast

Combine equal parts pumpkin butter and cream cheese. Spread on cookies for an easy dessert, or on crackers, rice cakes, or toast for a snack or appetizer.

Pumpkin Butter

Combine in saucepan: pumpkin puree from 1 small pumpkin (about 4 cups), 1-2 cups brown sugar, 2 tsp cinnamon, 1 tsp cloves, 1/2 tsp nutmeg, 1 tsp vanilla extract, and 1/4 cup orange juice (optional). Heat until hot, and simmer until thick, if necessary. (Some pumpkins will be juicier, and require some cooking before they get thick enough to spread. Others wont require any cooking at all.)

If desired, pour hot pumpkin butter into sterile jars, wipe down rims, and top with new lids. If canned, pumpkin butter can last up to a year.