Roasted Cauliflower and Pumpkin Butter

Red hair and Purple Cauliflower

Pican Restaurant in Oakland gave us a very generoius donation of Cauliflower - 3 different kinds, White, Purple and Romanesco.  We used some of it for a Mexican vegetable pickle and the rest we roasted.  The roasted cauliflower was inhaled by the kids as well as staff.  Here is the basic recipe, we added Parmesan Cheese.
http://www.epicurious.com/recipes/food/views/Roasted-Cauliflower-238089

Could that be peanut butter and jelly on bagels?  Not likely, it is cranberry sauce and pumpkin butter.  All the pumpkin butter recipes online start with canned pumpkin, which misses all the fun of tasting a squash or pumpkin that you never had before so I will try to recreate it. The pumpkin butter recipe is -

Cook roasted pumpkin or squash in a pot on the stove with your choice of sweetner such as brown sugar, honey, mollasses, apple juice or a mixture of all of them.  Add spices like cinnamon, ginger, nutmeg, clove or allspice to taste.  Cook at low heat, stirring frequently until it is as thick as you like.  Watery squash takes longer, dry pumpkin such as Kaboucha might need extra liquid.  This can also be cooked in the oven.