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 ». André Baranowski
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.
Potato and Squash Gratin (Gratin de Courge)
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, Shallot, and Delicata Squash Soup
Broiled Spaghetti Squash with Walnut-Miso Glaze
Squash and Apple Soup