In fall and winter a beautiful array of orange-fleshed, hard-skinned squashes appear at the markets: dark green- and orange-skinned acorn squash; creamy and dense kabocha; diminutive delicata, with its thin, edible skin; spaghetti squash; and more. Each has its own particular characteristics, and we look forward to cooking with all of them—whether puréed, halved and roasted, or used to enrich hearty soups and stews.
See a guide to our favorite varieties and their best uses »
See the Recipe David Sawyer
See the Recipe André Baranowski
The secret of good Italian home cooking resides in the ingredients themselves. This recipe, from Marcella Hazen, reflects the philosophy perfectly.
The Provençal version of this gratin calls for a French pumpkin called potiron, but a combination of acorn and butternut squash will make a good substitute.
This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.
Like many traditional Emirati desserts, luscious pumpkin porridge (in Arabic it’s a
halvah, or sweet food) straddles the line between sweet and savory. The dish thickens as it cools, so be sure to serve it while it’s still quite warm.
A garnish of fried mushrooms and a drizzle of spiced mint butter adds elegance to a simple pureed vegetable soup.
Arugula forms a peppery base of this squash salad and spiced sweet pecans add a layer of crunch.
Roasted Pumpkin Pie
Braising—with a healthy dose of soy—is one of our favorite ways to bring out the texture and flavor of winter squash.
It’s rare that we encounter spaghetti squash
not shredded into its eponymous noodle-like threads. But kept intact, it reveals a beautifully yielding texture and a savory, subtle flavor that’s perfectly offset by a rich walnut-miso glaze.
A spiced, pumpkin-infused wine is a cozy take on cold-weather flavors.
Antonio Starita, the owner of Pizzeria Starita in Naples, served this butternut squash-topped pizza to Pope John Paul II.
Crispy baked kale, sweet roasted squash, and peppery arugula and watercress are combined with pumpkin and pomegranate seeds in this colorful salad.
Get the recipe foFall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds »
Roast or sauté extra squash over the weekend (butternut or calabaza are perfect) to make quick weeknight work of this garlicky, spicy pumpkin soup.
Creamy pumpkin filling over a ginger cookie crust provides a comforting balance of sweetness and spice.
Protein-rich red lentils and hearty butternut squash are transformed into a smooth fragrant soup; served with flatbread, it’s perfect as a simple main course. This recipe first appeared in the iPad edition of our December 2013 issue with the article
Heart of Palestine. Get the recipe for Red Lentil and Squash Soup (Shorabit Jarjir) »