It's Thanksgiving time. And once again, there will be no calorie lecture or info on how to save calories from me — just a few wonderful, healthy recipes from health-conscious chefs.

SQUASH AND APPLE PURÉE

Healthy Recipe by Marian Morash from The Oldways Table, www.oldwayspt.org

• 3 pounds winter squash, peeled, seeded and cut into 1/2-inch cubes

• 2 apples, peeled and quartered

• Salt and pepper

• 2 tablespoons grated orange zest

• 1/4 teaspoon ground ginger and/or cinnamon (optional)

• 2 tablespoons extra virgin olive oil

Bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Put the squash and apples in the steamer, cover and steam until the squash is soft, 15-20 minutes. Transfer to a bowl and mash together to the consistency you prefer. Season with salt and pepper and add the orange zest and ginger and/or cinnamon, if using. Swirl in the olive oil.

Makes 6 servings.

Per serving (about 1 cup): 139 calories, 5 g fat, 26 g carbohydrates, 5 g fiber, 2 g protein.

Note: This side dish pairs well with roasted turkey or other fowl. It can also be used as a spread with crostini and soft cheese.

PUMPKIN HUMMUS

Norene Gilletz, author of "Norene's Healthy Kitchen" (Whitecap Books, 2007), www.gourmania.com

• 6 cloves garlic (about 2 tablespoons minced)

• 1/4 cup fresh parsley or cilantro leaves

• 1 (19-ounce) can chickpeas, drained and rinsed

• 1/4 cup tahini (sesame paste)

• 1/4 cup lemon juice (preferably fresh)

• 2 tablespoons extra virgin olive oil

• 1 (15-ounce) can pumpkin (about 2 cups)

• 2 teaspoons cumin (or to taste)

• 1 teaspoon salt (or to taste)

• 1/4 teaspoon smoked or Hungarian paprika

• 1/4 teaspoon cayenne pepper

• 1 to 2 teaspoons pure maple syrup (or to taste)

• Pumpkin seeds, for garnish

In a food processor fitted with the steel blade, process the garlic and parsley until finely minced, about 10 seconds. Add the chickpeas and process until pureed, about 18 to 20 seconds. Add all remaining ingredients except the pumpkin seeds and process until very smooth, about 2 minutes. If the mixture is too thick, add a little water.

Transfer the pureed pumpkin mixture to a bowl, cover and refrigerate overnight for maximum flavor. Garnish with pumpkin seeds at serving time.

Makes 4 cups

Per tablespoon: 19 calories, 2.4 g carbs, 0.5 g fiber, 1 g protein, 0.9 g fat.

Note: Keeps about a week in the refrigerator. Freezes well for up to a month.

MEXICAN PUMPKIN BISQUE

Jill Houk of Centered Chef Food Studios, www.centeredchef.com

• 2 cups canned chicken broth

• 1 pound unflavored pumpkin puree

• 2 teaspoons pumpkin pie spice

• 1 cup 2-percent, 1-percent or nonfat Greek-style yogurt

• 2 tablespoons apple cider vinegar

• 2 tablespoons honey

• Salt and pepper to taste

• 2 tablespoons unsalted pumpkin seeds, toasted and sprinkled with cumin, for garnish

Bring the chicken broth to a simmer in a medium pot. Whisk in the pumpkin puree and spice.

Let the soup simmer, stirring occasionally, until the flavors meld, approximately 10 minutes. Turn off the heat, whisk in the yogurt and add the cider vinegar and honey.

Season to taste and garnish with the pumpkin seeds.

Per serving: (1 3/4 cups) 141 calories, 4 g fat, 21.6 g carbs, 7.1 g protein, 3.6 g fiber.

More recipes available at www.dietdetective.com.