
A Halloween TRICK:
Instead of cutting the top ("hat") off your pumpkin before carving it, slice a large square portion out of the back.
You'll still be able to scrape out the seeds, be able to put a candle inside, and have enough oxygen for the flame to stay lit.

Preheat your oven to 400°.
Place your pumpkin square (as above, cut from the back before you carve), meat side up, in a 9x13 baking dish.
Slice a butternut squash in half and spoon out the seeds from both sides. Place these, meat sides up, in the dish next to the pumpkin. Spread a pad of butter along the meat of all three pieces.
Peel and dice two pears (any variety), and fill the squash "holes" with your pear bits.
Sprinkle your pumpkin and squash with cinnamon and nutmeg, and if desired, pour 1/2 teaspoon vanilla into each squash "hole."
Fill your baking dish with about 1/2-inch water, and cover with aluminum foil and bake in the heated oven for 45 minutes. Remove from the oven and scoop out the pears, pumpkin meat, and squash meat, leaving the skins behind. Hand mash all ingredients together in a large bowl (puree in blender/food processor for newer eaters). Spoon mixture into ice cube trays, cover tightly, and freeze overnight. Pop cubes into a large ziplock bag until ready to serve individually to baby.
