Recipes by Sam Levenson: Butternut Squash Pie; Spiced Apple Pudding

Sam Levenson's Butternut Squash Pie

4 butternut squash
3 tablespoons lemon juice
Artificial sweetener to taste
1/2 teaspoon salt
1/2 teaspoon coarsely ground cinnamon
1/16 teaspoon ground nutmeg

1. Bake whole squash in preheated 350 degree F. oven for 1 hour or until tender and skin begins to split. Remove from oven, peel, scoop out pulp, reserving seeds, and mash squash.

2. Add lemon juice, sweetener to taste, salt, cinnamon and nutmeg mixing well. Put mashed squash into a lightly buttered 2-quart casserole or baking dish. Cover and heat 15-20 minutes in preheated 400 degree F. oven. Serve as side dish for roast turkey or fowl. Serves 6-8.

Sam Levenson's Spiced Apple Pudding

4 pounds ripe winter apples (Golden Delicious, Roman Beauties or MacIntosh) Artificial sweetener to taste (liquid or powder)
1/2 tablespoon water
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon coarsely ground stick cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unflavored gelatin (or 1/2 envelope low calorie lemon gelatin dessert)
1/2 cup fruit juice (orange, canned pineapple or apple cider) or water

1. Peel, core, quarter apples; place in ungreased 2-quart casserole (or baking dish). Add sweetener to taste, water, lemon juice, flavorings and spices; mix well.

2. Bake uncovered in preheated 400 degree F. oven 50 minutes or until apples are mushy.

3. Dissolve unflavored gelatin in boiling fruit juice (or dissolve low calorie lemon gelatin dessert in boiling water). Spoon over apples while still hot. Chill well in refrigerator. Serves 6-8.

Sam's Thoughts: For maximum flavor select at least 2 kinds of apples. Vary the spices by using ground ginger or mace. Top with fine layer of low calorie cracker crumbs for garnish.