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Squash & Pumpkin Harvest

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Photos: Scott Phillips

Take these seasonal favorites to new levels with this collection of sweet and savory dishes.

  • Recipe

    Spaghetti Squash with Indian Spices

    Named for the crisp spaghetti-like strands of their cooked flesh, football-size spaghetti squash are more about texture than flavor. Once cooked, they make an unexpected ingredient in shredded vegetable salads or a great stand-in for spaghetti. Their mild flavor pairs well with just about any dressing or sauce. Store spaghetti squash for several weeks at room temperature.

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  • Recipe

    Roasted Hubbard Squash Soup with Hazelnuts & Chives

    Probably the largest squash you’ll find at the market, teardrop-shaped hubbard squash are often sold in manageable chunks, so you can buy only what you need. They have thick skin that ranges from dark green to bluish gray and a dense orange flesh with a rich pumpkin flavor. Hubbards sweeten with age and can be stored whole in a dry place at cool room temperature for up to five months before using.

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  • Recipe

    Soy-Braised Kabocha Squash

    A Japanese variety, these squat medium-size kabocha squash have a rough, dark-green skin that’s sometimes mottled with orange or faint white stripes. Choose kabochas that are heavy for their size with a matte (not glossy) skin. Store them in a cool, dry place for up to a month to deepen their sweet-potato-like flavor. The starchy yellow-orange flesh holds its shape when cooked in liquid, so they’re great steamed or added to stews and braises. Their sweet, nutty flavor marries well with Asian ingredients like soy sauce, ginger, and sesame oil.

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  • Recipe

    Maple-Roasted Acorn Squash

    Acorn squash is a hard-shelled winter squash shaped like its namesake nut. It may have white-gold, warm orange, or dark green skin, but all have the same golden flesh inside. A great choice for baking, the flesh cooks up dry and sweet, with a definable but pleasant texture. Choose squash that feel heavy for their size; those that feel light have probably been sitting around for a while and have lost moisture. Although acorn squash is grown year-round, peak season is October through March, when it has been cold-weather harvested and stored in the cold to develop its sugars.

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  • Recipe

    Delicata Squash with Caramelized Shallots & Sherry

    Small delicata squash have yellow or cream-color skin with dark-green stripes. Because of their thin, edible skin, they don’t have a long shelf life, so inspect them carefully for bruises and cuts and store them at room temperature for no more than two weeks. Delicatas have moist flesh that tastes like a combination of roasted corn and lemon zest; their flavor becomes richer when roasted or sautéed.

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  • Recipe

    Seared Scallops with Pumpkin and Herbed Orzo

    Local pumpkins vary by region, but a common type is Sugar Pie, a small, volleyball-size, thin-skinned, burnt-orange baking pumpkin. It has sweet, smooth flesh that tends to be firm and dry, so it’s especially good for pie. Look for pumpkins that are free of cracks and soft spots. Be sure to inspect both the stem and bottom ends. If you’re at a farmers’ market or pumpkin patch, ask the farmer if the pumpkins have been exposed to frost. If they have, they will spoil quickly.

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  • Recipe

    Pasta with Pumpkin, Sausage, and Cavolo Nero

    This hearty fall dish is a wonderful way to incorporate fresh pumpkin into a simple but thoroughly satisfying midweek meal. Video Recipe: Watch a step-by-step video of the Pasta with Pumpkin, Sausage, and Cavolo Nero.

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  • Recipe

    Crunchy Roasted Pepitas

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  • Recipe

    Brown Butter Pumpkin Layer Cake

    A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake. Double the topping if you want to pile the nuts on as shown in the photo. For more side Thanksgiving dessert recipes visit The Guide to Thanksgiving Dinner.

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  • Recipe

    Pumpkin and Sweet Potato Purée with Orange and Thyme

    The pumpkin shell, used here as a serving vessel, makes for a dramatic presentation, perfect for a Thanksgiving dinner table, but feel free to skip it for a casual dinner. This makes a great side dish for roast poultry or pork. For more side dish recipes visit The Guide to Thanksgiving Dinner.

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