Autumn is prime time for all things butternut, acorn, delicata, and kabocha. Stock up and use some for decorating and some for eating. They’re as tasty as they are fall festive—especially when they’re cooked into one of these delicious recipes.
Make this pozole vegetarian! Reach for a can of black beans instead of the chicken, and use vegetable broth.
No grill? Just broil or roast the squash slices and cabbage until tender and golden brown in spots.
ACTIVE TIME 30 MINUTES
TOTAL TIME 30 MINUTES
SERVES 4
3 Tbsp. apple cider vinegar
3 Tbsp. white miso
2 Tbsp. pure maple syrup
1 Tbsp. spicy brown mustard
1 clove garlic, finely grated
⅓ cup olive oil, plus more for cabbage
1½ lb. honeynut or red kuri squash (about 2 honeynut or 1 red kuri), trimmed, halved, seeded, and sliced lengthwise into ½-in. wedges
½ napa cabbage, trimmed and halved through center into 2 large wedges Kosher salt and freshly ground black pepper
1 5-oz. head radicchio, trimmed, leaves torn into bite-size pieces Roasted salted pepitas and fresh mint leaves, for topping (optional)
WHISK vinegar, miso, syrup, mustard, and garlic in a small bowl. Add oil in a slow stream, whisking until emulsified.
PREHEAT grill or a grill pan to medium (350°F to 400°F). Toss squash with 2 tablespoons dressing in a large bowl. Place cabbage on a baking sheet. Brush both sides with dressing and lightly drizzle with oil. Season squash and cabbage generously with salt and pepper.
PLACE cabbage and squash on grill in an even layer, flat edges down. Grill, covered, for 8 minutes, turning cabbage over once so all sides are charred at edges. Transfer cabbage to a cutting board. Turn squash and continue grilling, covered, until charred and fork-tender, about 8 minutes.
COARSELY chop cabbage into large pieces, discarding core. Place in a large bowl or platter along with radicchio leaves and 2 tablespoons dressing. Toss well and season with salt and pepper. Arrange grilled squash wedges on top of greens. Just before serving, lightly drizzle with remaining dressing and top with pepitas and mint, if using.
Roasted Squash Seeds
Heat oven to 300°F. Rinse squash seeds in cool water, then dry completely. Toss with olive oil (1½ tsp. per cup of seeds) and a generous pinch of kosher salt. Spread in an even layer on a rimmed baking sheet. Roast for 20 minutes. Let cool slightly, then add flavorings (see below). Spread seeds in an even layer again and roast for another 10 minutes. They’ll continue to crisp as they cool.
Curry Lime
Toss 1 cup seeds with 1 tsp. honey, ½ tsp. lime juice, ½ tsp. lime zest, ½ tsp. curry powder, and 1 pinch kosher salt.
Rosemary-Garlic Parm
Toss 1 cup seeds with
1 Tbsp. grated Parmesan, 2 tsp. olive oil, ½ tsp. garlic powder, ¼ tsp. crushed dried rosemary, and 1 pinch kosher salt.
Pumpkin Spice
Toss 1 cup seeds with 1 tsp. maple syrup, 1 tsp. melted butter, 1 tsp. pumpkin pie spice, and 1 pinch kosher salt.
2 Tbsp. olive oil
1 white onion, finely diced (about 1 ¾ cup), divided
1 lb. 1½-in. cubes butternut squash
¼ tsp. kosher salt
1 qt. low-sodium chicken stock
2 to 3 Tbsp. finely chopped chipotle chiles (from a 7-oz. can chipotle chiles in adobo sauce)
1 15-oz. can white hominy, drained and rinsed
1 8-oz. boneless, skinless chicken breast, diced
1 cup chopped lacinato kale leaves (from 1 bunch) Plain full-fat Greek yogurt or sour cream, for topping Tortilla chips, for serving
PLACE oil, 1 ½ cups onion, squash, and salt in a large Dutch oven or pot over medium heat. Cook, stirring occasionally, until vegetables are softened slightly, 6 to 8 minutes.
ADD stock and bring to a gentle simmer. Cook until squash is mostly tender, about 6 minutes. Add chiles and their juices, hominy, and chicken; simmer until chicken is cooked through, 8 to 10 minutes.
TURN off heat and stir in kale. Ladle pozole into bowls. Top each with remaining onion and a generous dollop of yogurt. Serve with tortilla chips.
ACTIVE TIME 35 MINUTES
TOTAL TIME 1 HOUR, 15 MINUTES
SERVES 8
1 2-lb. acorn squash, halved lengthwise and seeded
½ cup sliced white onion
1 15-oz. can black beans, drained, rinsed, and patted dry
2 large eggs, beaten
¾ cup plus 2 Tbsp. mayonnaise, divided
½ tsp. ground cumin
½ tsp. kosher salt
1 ⅓ cups panko
1 Tbsp. sriracha, or more if desired
8 hamburger buns
Romaine lettuce, sliced tomatoes, and sliced red onions, for topping (optional)
PREHEAT oven to 425°F. Place squash on a cutting board, cut side down. Cut between ribs with a long, sharp chef’s knife. Peel off skin with a vegetable peeler and discard. Coarsely chop flesh into roughly 1-inch pieces (you should have about 6 cups).
TRANSFER squash to a food processor. Add onion; pulse until vegetables are in small, flaky pieces, 25 to 30 times (do not grind fully). Transfer to a large bowl. Add beans, eggs, 2 tablespoons mayonnaise, cumin, salt, and panko. Stir to combine.
LINE a rimmed baking sheet with parchment paper. Fill a 1-cup measuring cup ¾ of the way full with squash mixture, pressing down to pack. Turn out onto baking sheet. Using your fingertips, press mound into a patty so burger is just under ¾ inch thick and about 3½ inches in diameter. Repeat with remaining squash mixture to form 8 patties.
BAKE burgers until golden brown on both sides, about 40 minutes, flipping halfway through. Meanwhile, combine sriracha and remaining ¾ cup mayonnaise in a small bowl. Serve burgers on buns with sriracha mayo and desired toppings.
ACTIVE TIME 45 MINUTES
OTAL TIME 3 HOURS
3½ cups plus 2 Tbsp. bread flour
¾ tsp. kosher salt
1½ tsp. rapid-rise yeast
5 Tbsp. olive oil, divided
1 8-oz. delicata squash, halved crosswise and seeded
¾ lb. thinly sliced deli-style (not fresh) mozzarella cheese
1 14-oz. jar pizza or marinara sauce (about 1 ¾ cups)
6 oz. thinly sliced salami
3 Tbsp. grated pecorino Romano cheese, divided Fresh basil leaves, for topping
PROCESS flour, salt, yeast, 2 tablespoons oil, and 1 ⅓ cups water in a food processor until a dough ball forms, then process for about another 25 seconds.
COAT bottom and sides of a large rimmed baking sheet with remaining 3 tablespoons oil. Add dough and turn to coat. Very gently stretch dough into a flat, loose rectangle (it won’t cover entire baking sheet).
COVER baking sheet with plastic wrap. Place in a warm spot until dough has puffed up and slightly spread toward sides, about 2 hours.
UNCOVER dough and coat your fingertips in oil pooling around sides. Gently stretch dough to help it reach edges and corners of baking sheet. Set aside for 20 to 30 minutes.
MEANWHILE, preheat oven to 500°F with a rack in lower third position. Run a vegetable peeler around cut edges of squash halves to form thinly sliced arcs and spirals (you should have about 1 ¼ packed cups of squash slices). Reserve squash ends for roasting another time.
WHEN dough is done resting, spread mozzarella slices over dough to cover (edges can overlap), leaving a thin border for crust. Spoon about 1¼ cups sauce onto cheese; spread sauce evenly with the back of a spoon, adding more sauce if desired. Sprinkle with half of squash slices, flattening them in place. Top with salami slices, lining them up so edges overlap. Sprinkle on remaining squash slices (no need to flatten them) and 1 1½ tablespoons pecorino Romano.
BAKE until bottom is golden brown (check by lifting corner with a spatula), 22 to 25 minutes. Cover loosely with foil if squash edges begin to burn before bottom of pizza is browned. Top with basil and remaining 1 1½ tablespoons pecorino Romano.
Take care when peeling squash. It can get slippery, and peelers are sharp! For safety’s sake, use a kitchen towel to steady the squash while you remove the skin.
Shortcut alert: Use 2 pounds of fresh store-bought dough and don’t bother making your own.
This Burmeseinspired dish has just a mild kick. For more heat, swap in Madras curry powder for the yellow kind.
ACTIVE TIME 40 MINUTES
TOTAL TIME 2 HOURS
3 lb. boneless pork shoulder (Boston butt), trimmed of excess fat and cut into 1½-in. pieces
1¼ tsp. kosher salt, divided
4 large cloves garlic, grated on a Microplane, divided
1 2-in. piece fresh ginger, grated on a Microplane, divided
3 Tbsp. neutral oil (such as canola)
1 yellow onion, chopped (about 2 1½ cups)
1 1 1½-lb. kabocha squash
½ tsp. yellow curry powder Cooked white rice, for serving
⅓ cup cilantro leaves and tender stems
PLACE pork, 1 teaspoon salt, and half each of garlic and ginger in a medium bowl. Mix well.
HEAT oil in a large Dutch oven or pot over medium-high. Add onion and remaining ¼ teaspoon salt; cook, stirring occasionally, until slightly softened, about 4 minutes. Stir in pork with its juices; cook, stirring occasionally, for 3 minutes. Add 4 cups water and bring to a boil. Reduce heat to a simmer; cook, stirring occasionally, until pork is just tender, about 1 hour and 15 minutes.
MEANWHILE, peel, halve, and seed squash. Cut halves lengthwise into 1-inch-thick wedges.
WHEN pork is tender, stir in curry powder. Add squash pieces, using a spoon to help nestle them in liquid. Cover and return to a simmer; cook for 5 minutes.
UNCOVER and stir in remaining garlic and ginger. Cook, uncovered, until squash is tender and sauce is thickened, 15 to 20 minutes. Turn off heat and let curry cool and thicken slightly, about 5 minutes. Serve with rice, topped with cilantro.
Quick-Pickled Squash
Trim ends off 2 delicata squash and scoop out seeds. Slice squash crosswise into very thin rounds with a mandoline or sharp knife. Toss squash with 2 Tbsp. kosher salt in a large bowl. Let stand for 1 hour, then rinse well with cold water and drain. Using the side of a knife or a zip-top bag and meat mallet, lightly crush 1½ tsp. fennel seeds and 10 black peppercorns. Place in a medium saucepan with 3 sliced cloves garlic, ¾ tsp. crushed red pepper, 2 cups apple cider vinegar, ¾ cup honey, and ¼ cup water. Bring to a boil, stirring until honey is dissolved. Reduce heat to low; simmer for 5 minutes. Stack squash rounds in 2 pint-size jars, leaving ½ in. of space at top. Pour warm brine and spices over squash, still leaving ½ in. of space at top. Seal; refrigerate for at least 24 hours and up to 2 weeks. Eat as a snack or add to a sandwich.
TOTAL TIME 1 HOUR
1 4-lb. spaghetti squash, halved lengthwise and seeded
1 Tbsp. olive oil
⅛ tsp. kosher salt
2 cups heavy cream
2 Tbsp. unsalted butter
⅔ cup grated Parmesan cheese
Freshly ground black pepper
Fresh basil leaves or Italian parsley, for topping
PREHEAT oven to 375°F. Place squash halves cut side up on a foil-lined rimmed baking sheet. Drizzle with oil and rub to coat. Sprinkle with salt. Turn squash cut side down. Bake until tender and lightly browned, 45 to 50 minutes. Remove baking sheet from oven and flip squash cut side up. Let cool slightly. Increase oven temperature to broil with rack about 6 inches from heat.
MEANWHILE, place cream in a medium pot and bring to a simmer. Reduce heat to medium-low; simmer, stirring often all the way to bottom of pot, until liquid is reduced by about half, 20 to 25 minutes. Pour into a medium bowl. Stir in butter until melted.
SHRED squash flesh into spaghetti-like strands with a fork. Transfer to a large bowl, reserving 1 squash skin on baking sheet. (Discard other squash skin.) Add cream mixture, half of cheese, and pepper to squash strands. Toss to combine. Transfer mixture to reserved squash skin and spread evenly. Top with remaining half of cheese.
BROIL squash until cream is bubbly and lightly browned. Top with pepper and basil.
Food Styling By Rebecca Jurkevich • Prop Styling By Carla Gonzalez-Hart
Recipes By Stacy Adimando & Sarah Karnasiewicz • Photographs By Christopher Testani