All things pumpkin (or any winter squash)

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I picked up a great cookbook at the library a few weeks ago, "Purely Pumpkin; more than 100 seasonal recipes," by Allison Day.  Pretty perfect for stepping into this autumn season and trying out some new ways to enjoy winter squash.   Here's 2 that I've tried this past week and enjoyed.

Pumpkin Sour Cream Pancakes

1 3/4 cups oat flour (you can buy it or blend rolled oats)
2 T sugar
2 tsp baking powder
1/4 tsp nutmeg
1/4 tsp (or less) cloves
1/2 tsp cinnamon
1/4 tsp salt
1 cup milk
1/2 cup pumpkin purée
1/4 cup sour cream
1 egg
 
Combine dry ingredients and wet ingredients separately and then whisk together.  Fry pancakes and serve topped with sour cream, applesauce and maple syrup.  

Fudgy Pumpkin coffee brownies

1/4 cup butter
1 cup dark chocolate or chocolate chips
1/2 cup plus 2 T sugar
3/4 cup pumpkin puree
2 eggs
1/4 tsp vanilla extract
2 T finely ground coffee
1/4 tsp cloves
1/4 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp salt
3/4 cup flour (I used a GF mix)

Preheat oven to 350F and line an 8x8 pan with parchment paper.  In a medium saucepan, melt butter.  Remove from heat, add chocolate, and allow residual heat to melt chocolate.  Mix in sugar, followed by pumpkin puree, followed by eggs, extract, coffee, pumpkin spice, and salt.  Stir in flour and pour into prepared pan.  Bake for 20 to 25 minutes, until set but fudgy in the centre.  Cool for 5 minutes in pan and then remove from pan using parchment overhang to transfer to a wire rack to cool completely.