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.
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
Arugula forms a peppery base of this squash salad and spiced sweet pecans add a layer of crunch.
Soy-Braised Kabocha Squash
Braising—with a healthy dose of soy—is one of our favorite ways to bring out the texture and flavor of winter squash.
Broiled Spaghetti Squash with Walnut-Miso Glaze
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.