Squash

Here's an idea: Save a few of the toasted pumpkin seeds to use as a garnish. That little bit of extra crunch will complement the sweet, succulent squash beautifully.

A thin layer of plum jam beneath the custard is visually gorgeous—it's a magenta pinstripe just under the pumpkin orange—and provides a surprisingly delicious twist, since the tart plums bring out the best in all the other traditional flavors of pumpkin pie.

Use any seasonal squash you like in this comforting and creamy soup.

If your dried cranberries aren't plump and moist, cover them with boiling water and let soak for 5 minutes. Drain them and pat dry before using. If you prefer, walnuts or hazelnuts can be substituted for the pecans.

Mascarpone lightens up the filling of this classic pumpkin pie.

Squash is often sold already peeled and seeded, making this recipe even easier.

Warm up on a chilly fall evening with this pumpkin spice bread pudding.

The cornmeal-crusted shrimp are a crunchy contrast to the creamy risotto.

Moist spice cake layered with cream cheese frosting adds up to one irresistible autumn treat.

Using turkey makes this take on the Hungarian beef stew lighter. Adjust the heat level by using all hot paprika, all sweet paprika, or a combination.

Meaty yet melt-in-the-mouth and with slightly caramelized edges, butternut-reminiscent calabaza comes alive with a squeeze of lime.

Talk about comfort food. This traditional stew combines all manner of meat with two different kinds of tubers. Sour orange lends a uniquely Caribbean flair. We like to brighten our sancocho by pairing it with avocado, rice, and cilantro, and to inject a little heat with a splash of hot sauce. We would not turn down an accompanying plate of crunchy tostones (twice-fried green plantains).

These little cakes from Will Goldfarb have lots of fall flavor thanks to kabocha, a round Japanese winter squash. Make the cream a day ahead.

In this elegant twist on the traditional French method of cooking en papillote, fish fillets become incredibly moist as they steam inside a sheath of zucchini slices.

A nice side for grilled chicken or steak.

Why you'll make it: Because it's the perfect summer pasta — few ingredients, easy prep, big flavors.