Although these recipes all call for butternut squash or pumpkin, feel free to substitute any flavorful, orange-fleshed winter squash. We particularly like the Kabocha and Buttercup varieties for their sweetness.
Everyone has a favorite butternut squash soup. This one will be yours.
This creamy, prosciutto-topped soufflé contains only eight ingredients (including salt and olive oil) and is super easy to make.
This recipe features our favorite way to prepare winter squash: cut in half, remove seeds, and roast until soft. After a turn in the blender with a hearty pour of heavy cream, the sweet, puréed squash makes a simple accompaniment to roasted rack of lamb drizzled with a Pinot Noir reduction.
Add chunks of braised chicken or lamb to turn this spiced Israeli couscous into a meal.
Pumpkin purée keeps this rich chocolate-lovers' cake deliciously moist. (And if said purée comes from a can, no one will be the wiser.)