Impressive on the table. Sweet and rich on the palate. Behold the squash. Then cook it.
It's true that the winter squash has a sort of Quasimodo quality: often knobby, misshapen, mottled, and leather-skinned. Its charm is the beauty of dignified, old-looking things. Nor does the flesh inside seem too promising in its raw state. But therein lies the miracle of cooking: As it roasts, the meat of the squash caramelizes beautifully around the edges and turns buttery and sweet in the center, while holding its gorgeous autumn hue. It's delicious served chunky, sprinkled with coarse salt, or whipped with a touch of butter or cream for a rich, smooth side. Dessert, even, can be helped by squash: The flesh, pureed, adds natural sweetness to baked goods like our cinnamon rolls. And know that these dependable vegetables deliver a good dose of potassium, beta-carotene, and other phytonutrients and antioxidants—the stuff healthy cells dream of.
You can cook the squash, prepare the filling, and refrigerate up to two days ahead. Then assemble and bake just before serving.
View Recipe: Quinoa-Stuffed Squash
The skin of the sweet dumpling squash is edible when cooked, so you don't have to peel these gems: Simply chop, roast, puree,
and proceed with the recipe. If you can't find it, substitute peeled butternut. If you prefer, serve this soufflé as a side
to accompany roast chicken, pork, or beef. Simply serve eight smaller portions.
View Recipe: Cheese and Squash Soufflés
This flavorful soup is a vibrant hue with flavor to match. Top with a dollop of the yogurt-honey mixture for a showstopping
View Recipe: Indian-Spiced Roasted Squash Soup
There is nothing like a rustic chili to warm you from the inside out. This recipe will definitely do the trick.
View Recipe: Beef and Butternut Chili
If you can't find kabocha, use two medium delicata or acorn squashes. Serve this rich, delicious puree alongside roast pork
tenderloin or chicken.
View Recipe: Kabocha Squash Puree
Delicata squash is a great choice for dessert recipes. It is characterized by yellow flesh that tastes similar to sweet potatoes.
Roasting it in this recipe intensifies the sweet flavor. If you can't find delicata, substitute butternut.
View Recipe: Spiced Cinnamon Rolls with Maple Glaze
Brown sugar ups the autumnal flavor in this dish. Brightly colored roasted butternut squash stand out against the risotto
like a sinfully delicious invitation to enjoy. Just a bit of slightly salty pancetta lends just the note to finish off the
View Recipe: Roasted Butternut Squash Risotto with Sugared Walnuts
A side of sautéed kale or mustard greens would provide a nice counterpoint to the sweet butternut squash in this savory vegetarian
View Recipe: Butternut Squash and Parmesan Bread Pudding
Jonagold apples bring some tartness to the lightly sweet squash-based filling. You can also use other good baking apples like
Honeycrisp or Rome. Serve as a side dish or appetizer.
View Recipe: Squash-Apple Turnovers
A crunchy browned cheese topping conceals a hearty, sweet squash-and-onion combination here. Serving individual gratins in
single-serving ramekins makes for a more impressive presentation than one large casserole, and the individual servings cook
faster as well.
View Recipe: Butternut Squash and Leek Gratins
Parents may need to help out a bit by cutting the hard squash in half, but kids can have fun scraping up strands of spaghetti-like
pulp. You can serve this as a side dish, or add sausage or ground beef to the sauce to turn it into an entrée.
View Recipe: Spaghetti Squash with Tomato-Basil Sauce