In these parts, we kind of consider Eric Gower our imaginary boyfriend. And in that imaginary world, Patricia Wells likes to go swimming with us. So we've consulted two of their awesome cookbooks to put together the perfect party food: butternut squash pizzetas and grilled figs.

Butternut Squash Pizzetas

1 medium butternut squash
1/2 cup extra virgin olive oil, plus oil for brushing
Kosher or other salt
Freshly ground pepper
2 cups fresh basil leaves
1 garlic clove, chopped
1/4 cup chopped pistachios

Preheat the oven to 400° F. Peel and slice the squash into wheels. Place on an oiled baking sheet, brush on some olive oil, and sprinkle with salt and pepper to taste. Bake for about 30 minutes, until almost well-done.

Meanwhile, put the basil, garlic and olive oil into a blender and purée. When the squash starts to brown and looks almost ready to eat, spoon on some of the sauce, sprinkle with pistachios and bake for another 5 minutes. Serve very hot. Slice them, pizza style, into 6 bites per pizzetta.

Recipe reprinted with permission from The Breakaway Cook by Eric Gower, courtesy of William Morrow/An Imprint of HarperCollins Publishers, $29.95.

Fresh Figs on Rosemary Skewers

8 thick, firm branches fresh rosemary, each about 6 inches long
8 large ripe, firm figs, any variety, stems trimmed, halved lengthwise
1/2 cup honey
2 tablespoons freshly squeezed lemon juic
freshly ground pepper

Start charcoal or gas grill or preheat a broiler; the fire should be moderately hot and the rack about 4 inches from heat source.

Strip the leaves from all but the top inch of each of the rosemary branches. Reserve about 1 tablespoon of the leaves and mince them. Place the stems in a bowl and add cold water to cover. Soak for 30 minutes. Drain the stems and blot them dry.

Skewer 2 fig halves lengthwise on each rosemary stem. Arrange the skewers, figs cut sides up, on a plate. In a small bowl combine the honey and lemon juice. Brush the cut side of the figs with the honey mixture.

Grill or broil the figs until they are lightly browned and softened, 1 to 2 minutes per side. Sprinkle evenly with the rest of the rosemary leaves and some black pepper. Serve, on skewers, while still warm.

Recipe reprinted with permission from Vegetable Harvest by Patricia Wells, courtesy of William Morrow/An Imprint of HarperCollins Publishers, $34.95.