PUMPKIN BARS

2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 eggs, beaten
2 cups cooked pumpkin
1 1/3 cups sugar
1 cup cooking oil
1 (3-ounce) package of cream cheese
1/4 cup margarine
1 teaspoon vanilla
2 cups confectioners' sugar

Whisk flour, baking powder, cinnamon, baking soda and salt in a medium bowl.

Heat oven to 350 degrees F.

Combine beaten eggs, pumpkin, sugar and oil in a large bowl, beating until mixed. Add dry ingredients and mix until smooth. Spread batter into an ungreased 15-by-10-by-1-inch baking pan.

Bake for 25 to 35 minutes. Cool.

Beat cream cheese and margarine until light and fluffy. Beat in vanilla and gradually add confectioners' sugar. Spread frosting over cooled bars.

SQUASH TIPS AND COOKING TECHNIQUES:

For simple preparations (baking, roasting, steaming), you'll need about 1 pound of whole winter squash per serving. Heavier squash have denser and moister flesh.

Don't worry about rough patches on the skin, but avoid squash with spongy spots.

BAKING:
Preheat oven to 375 degrees F. Cut squash in half; scoop out seeds and any fibers. Brush cut surfaces with olive or vegetable oil, and set cut-side down on a sheet pan. Bake until squash looks wrinkled, soft and ready to collapse, about 30 minutes.

STEAMING:
Cut into manageable pieces, and scrape out seeds and fibers. Place in a steamer basket over boiling water; cook, covered, until tender, about 30 minutes.

ROASTING:
Preheat oven to 400 degrees F. Peel and seed squash; cut into 2-inch cubes. Toss with olive or vegetable oil; season to taste with salt and pepper. Cook for 15 minutes, stir or turn cubes, cook for another 15 minutes, stir or turn again, then cook for 10 to 15 minutes or until tender.

Makes 25 bars
Source: Vegetarian Cooking for Everyone by Deborah Madison