Squash

(Stufadin di Zuca Zala) As many Ashkenazic Jews emigrated to the Veneto, it's not surprising to find a Venetian recipe for a stew reminiscent of the familiar Ashkenazic tsimmes, in which sweet potatoes or squash are paired with meat for a savory one-dish meal. In Mantua, a similar dish made with a beef rump roast is called brasato Rachele. Despite the use of the squash and Marsala, the stufadin is not overly sweet.

"No one wants to eat this kind of food in a restaurant," Franco Ricatti, owner of the Ristorante Bacco in Barletta, Puglia, told me, "but we make it all the time at home." As he described the following, one-pot preparation of pasta boiled with diced zucchini and potatoes, dressed with olive oil and grated Parmesan, I begged him to make it for me. Franco breaks the spaghetti into 2-inch pieces, but I don't bother. And he doesn't use any herbs — unusual behavior in Italy — but I like to add a little basil or parsley. Can be prepared in 45 minutes or less.

Canned butternut squash purée (find it by the canned pumpkin!) makes this cozy, cold-weather recipe come together in a snap.

Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.

Classic crumb cake meets bouncy pumpkin mochi cake for this season's dessert mashup.

This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.

Everything good about the classic dessert with the warming notes of a pumpkin spice latte.

A rich and tender pumpkin cake that uses a whole can of pumpkin puree. No stand mixer needed and ideal for holiday gatherings.

A can of pumpkin purée adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.

A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.

This Puerto Rican sancocho recipe is hearty, flavorful, and loaded with falling-off-the-bone beef, tender carrots, potatoes, squash, corn, plantain, and yuca.

Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.

This little squash loves big-flavor toppings.

Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.

This assertive dressing is the perfect complement to tender, delicate steamed vegetables.

The ideal sick-day soup, with a cozy broth and tiny pasta.

This twist on burnt cheesecake integrates a can of pumpkin purée and a handful of warming spices—perfect for a holiday table or any chilly fall day.

This seasonal chopped salad features roasted squash, bacon, walnuts, hard-boiled eggs, cheddar, apple, and kale tossed in a sweet maple vinaigrette.