34 Ways with Winter Squash

Use any Asian chili paste or sauce you have in your refrigerator to give this rice bowl a touch of salty heat, including sambal oelek, garlic chili sauce, or even Sriracha chili sauce.

Recipe: Sweet and Spicy Red Kuri Squash Bowl

This vegetarian dish is fragrant with garam masala, an Indian spice blend that typically includes black pepper and a mix of sweet and savory spices.

Recipe: Roasted Fall Vegetables with Lentils and Spices

Roasting a whole squash takes longer than one that’s cut up, but it can be easier (and safer) to peel and cut the squash after it’s cooked.

Recipe: Spiced Apple Butternut Squash Soup

We love the play of savory-sweet flavors and big textures in this hearty winter salad from Rocky Maselli of A16 Rockridge in Oakland—and also his foolproof technique for cooking farro.

Recipe: Roasted Kabocha Squash with Farro and Mustard Greens

Bring together some of our favorite vegetarian flavors in this dish. Don’t forget to bring out the warm pita or lavash.

Recipe: Sumac Hummus with Kale Ribbons and Roasted Delicata Squash

Warm and crispy veggie fritters accompanied by a crisp seasonal salad makes for a lovely autumn appetizer.

Recipe: Squash and Chickpea Fritters with Winter Greens and Hazelnut Salad

The last of late-summer’s corn, cooked so it still has a light crunch, accents this silky squash soup. Clare Carver of Big Table Farm winery uses rich homemade chicken broth, but store-bought works too.

Recipe: Butternut Squash and Corn Soup

A far cry from the store-bought packages, real ramen starts with amazing broth. Chef Kolin Vazzoler, of the late, lamented Shimo Modern Steak in Healdsburg, California, simmered his for 12 hours. Our simplified version of his dish doesn’t take nearly that long, but it’s still over the top, taste-wise.

Recipe: Ramen with Ginger ​Roasted Squash and ​Crispy Pork Belly

For this soup—adapted from her 2013 book Vegetable Literacy—author Deborah Madison makes a quick stock from the trimmings of the main ingredients: She sets a pot with 5 cups of water on the stove, and as she chops, she tosses in the squash peels, pulp, and seeds; the ends of the onion; some basil and mint sprigs; and 1 tsp. each of coriander seeds and peppercorns. She lets it simmer, partly covered, and it’s ready by the time she needs to strain it for the soup.

Recipe: Winter Squash Soup with Red Chile and Mint

Almost any kind of winter squash can be cooked this way, including red kuri, which has a nutty flavor and a potato-like texture (red kabocha is similar but not as starchy) and mild, sweet delicata. All three varieties have tasty, edible peels, so there’s no need to cut them off. They’re good in stews, as a side for roasted meat, and in salads.

Recipe: Roasted Winter Squash with Honey, Tahini, and Lime

An earthy whole grain, sweet winter squash, and hearty beans make this a complete meal in a bowl. Serve with cornbread or polenta.

Recipe: Wild Rice, Butternut Squash, and Cannellini Stew

Kabocha (Japanese winter squash) has deep orange, sweet, smooth flesh that makes a terrific soup―especially when tinged with curry.

Recipe: Curried Roasted Squash Soup

The sweet spices in this dish make it the perfect stew for autumn.

Recipe: Stuffed Kabocha Squash with Arabic Lamb Stew

Red curry paste—a flavorful mix of chiles, lemongrass, ground shrimp, and more—is one of the great creations of the Thai kitchen. And it’s available in jars, making it possible to cook this complex-tasting dish in just a half-hour.

Recipe: Red Curry Tofu with Fall Vegetables

Apple cider vinegar is great with pork and winter squash; it adds sweet-tart flavor but no extra calories or sodium.

Recipe: Pork Chops with Butternut Squash, Escarole, and Walnuts

These little dumplings are ever so slightly sweet. Dress the dumplings with melted butter and parmesan cheese to add a rich flavor.

Recipe: Butternut Squash Gnocchi

To lighten up cooking while keeping it vibrant, look to Italy for inspiration. Butternut squash has a naturally rich, creamy texture and sweet flavor. Paired with crunchy almonds and earthy sage and parmesan, it makes an unforgettable filling for oversize ravioli.

Recipe: Giant Butternut Squash Ravioli

If only all vegetarian lasagna tasted this good. The crunchy kale and the puréed squash make a fabulous duo layered between sheets of pasta and tangy tomato sauce.

Recipe: Whole-Wheat Lasagna with Butternut Squash and Kale

Some butternut squash soups can be too sweet; here, almond butter, lime juice, and slightly spicy salad mix-ins keep the flavors lively. For a heartier dish, add a few cooked medium shrimp (warmed first in a little hot water) to each bowl.

Recipe: Creamy Squash Soup with Salad Topping

Need a little excitement in your life (or at least your cooking)? Try this jet-black rice, filled with sweet hunks of roasted squash, toasted pecans, and juicy, bright-red pomegranate seeds. It’s drama in a bowl, and it’s utterly delicious.

Recipe: Black Rice Salad with Butternut Squash and Pomegranate Seeds

You can eat these spicy-sweet, soft wedges skin and all, making them a no-fuss addition to your holiday meal.

Recipe: Chile-roasted Acorn Squash

We’ve tossed spaghetti squash with a spicy cream sauce and baked it, mac-‘n’-cheese-style, for a warming, hearty dish that doubles easily and reheats beautifully.

Recipe:  Spaghetti Squash with Jalapeño Cream

Think of these roasted squash rounds as tiny pizzas: You simply bake them, and add any topping you like or have on hand. In this version, Bay Area cookbook author Eric Gower melts butter and fruity rooibos tea leaves, creating a rich and floral infusion to brush on the pizzettas; then he finishes them with a mix of tea and salt. Rooibos, derived from a South African plant, is not a true tea but rather an herbal infusion. It sometimes goes by the name “red tea.”

This vegetarian recipe for delicata squash satisfied even the most carnivorous Sunset staff members. Some kind of alchemy takes place with the onions, sage, and nuts to create a distinctly sausagelike flavor.

The umami flavor of miso plays well with rich-tasting kabocha squash.

Recipe: Miso-Glazed Kabocha Squash

Time: 30 minutes. A fast, fun accompaniment to any simply grilled, broiled, or roasted meat. We particularly like it with a rotisserie chicken, some crusty bread, and Greek-style yogurt on the side. Save time and effort by using a 2-lb. bag of precut butternut squash.

Roasted acorn squash and earthy sage sing in this delightful winter soup.

This brilliant combo of sweet squash with tangy yogurt, fruity syrup, toasted spices, and browned butter comes from Matthew Dillon, chef of Sitka & Spruce and the new Bar Sajor in Seattle.

Recipe: Kabocha Squash with Dukkah and Cider Molasses

This works really well as a vegetarian main dish too.

Cube the bread a day or two ahead and leave it out on the counter to dry, so it will fully absorb the flavors of the dressing. (If you forget, you can dry it in a 375° oven for a few minutes.) For a moister dressing, use the larger amount of broth. This makes a good main dish for vegans (use kosher rye, which excludes dairy). But it’s good with sausage too; add about 1 pound, casings removed, browned and crumbled.

Soft, cheerfully orange, and slightly sweet. Prep and Cook Time: 3 hours.

Time: 2 hours, plus overnight to dry bread. This hearty dessert also makes a tasty breakfast, with maple syrup in place of the tres leches sauce.

Feel free to swap in other squash in Michelle McKenzie’s recipe: Sugar Pie comes out sweeter, and canned pumpkin is mellow-tasting, if less distinctive. Shauna Sever, an 18 Reasons instructor, suggested the spicy gingersnap layer. You’ll need a 9-in. deep-dish pie pan.

Watch out, carrot cake. An intriguing mix of spices, plus coconut sugar for subtle sweetness, put this butternut squash cake over the top. (And did we mention the bourbon?) You’ll need 3 round cake pans (8 in. each).