Did you know? Most winter squash (butternut, hubbard, etc) can be exchanged for pumpkin in recipes.
For Topping: Cut margarine into dry ingredients. Mix until crumbly.
Heat oven to 350°. In a large bowl, combine first 5 ingredients; set aside.
In medium bowl, combine eggs, pumpkin and oil. Add liquid ingredients to dry ingredients; stir just until moistened. Stir in apples. Spoon batter into greased or paper lined muffin cups.
Sprinkle topping over batter. Bake 30 to 35 minutes or until a toothpick comes out clean.
In a large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips. Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to a wire rack to cool. Yield: 10 dozen.
Combine all ingredients except nuts in a large mixing bowl. Beat for 2 minutes with mixer at medium speed. Fold in nuts. Spread evenly in a greased 9"x13" pan. Bake at 350° for 20-25 minutes. When cool, frost with your favorite cream cheese frosting.
Cream margarine, oil, sugar; add eggs, vanilla and sour milk. Mix well. Add flour, cocoa, baking powder, soda, cinnamon and cloves. Mix well. Add zucchini and mix well. Fold in 1/2 c. chocolate chips. Pour into a greased and floured 9"x13" or bundt pan. Sprinkle an additional 1/4 to 1/2 c. chocolate chips evenly on top. Bake at 325° for 40-55 minutes
* To sour milk, add 1 t. lemon juice to milk. Let stand 5 minutes.
In a mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into a greased 11x7x2 inch baking dish. Bake, uncovered, at 350 degrees for 45 minutes or until almost set. Combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly.
Cut each pita in half; open each to form a pocket. Combine mushrooms, zucchini, onions and red pepper. Microwave on high, uncovered, 3 minutes or until just tender, stirring once; drain. Stir in cheese. Divide filling among breads. Place on paper towel-lined platter; cover with paper toweling. Microwave on high 2 to 3 minutes or until filling is heated and cheese starts to melt.
If you are watching carbs, increase vegetable amounts and cook as directed. Drain; sprinkle cheese over top of vegetables and microwave until heated through. Serve as a side dish.