the book is organized by the main vegetable, and although the author eats meat
this book is plant recipes.
it was the baked pumpkin with parmesan that caught my eye.
a friend gave us butternut squash, so we used that instead.
slice the squash or pumpkin, and in a bowl grate parmesan, mix with parsley, some white bread crumbs, crushed garlic, and lemon zest. coat pumpkin with olive oil, pour toppings on, and bake at 375 until soft. serve with sour cream mixed with fresh dill and lemon zest.
joy to you.