Whether roasted and topped with a rich walnut-miso pesto or gratinéed under a layer of cheese and cream, we can’t get enough winter squash on our table. These side dishes and appetizers make hearty accompaniments to any fall meal.
See the Recipe Paolo Destefanis
See the Recipe David Sawyer
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.
See the Recipe Christopher Hirsheimer
See the Recipe André Baranowski
See the Recipe Andre Baranowski
Devereux’s Heirloom Squash Soup
Spencer Thomson, Devereaux’s chef, serves this creamy squash soup by pouring it, tableside, over homemade “tater tots” nestled in melted onion. See this Recipe Stephen Stinson
Pear and autumn squash take on savory depth in this elegant soup, brightened by a splash of vinegar and a drizzle of maple syrup.
Get creative with the topping for this tart, which will help to really stretch leftover squash and other vegetables. Store-bought puff pastry makes a simple dish even simpler.
Get the recipe for Seasonal Squash Tart »
Arugula forms a peppery base of this squash salad and spiced sweet pecans add a layer of crunch.
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.
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 »
Squash and Apple Soup
A garnish of fried mushrooms and a drizzle of spiced mint butter adds elegance to a fragrant, seasonal soup, which makes the most of autumn’s best produce.
See the recipe for Winter Squash and Apple Soup »
Any root vegetable—squash, carrots, turnips, potatoes—can be used to make this silky, umami-rich soup from award-winning Japanese cookbook author Hiroko Shimbo.
Get the recipe for Makombu-Squash Soup »