Squash

Holiday alert! Here's a filling that comes together in no time. If there is some dough on hand or a crust in the freezer, you're all set to go.

With no pastry crust to wrangle, these luscious parfaits of pumpkin mousse and cream are easier to make than pumpkin pie. Start making this dessert at least one day before you plan to serve it.

Squash with long, thin necks will yield uniform rounds when sliced and ensure even cooking.

Rajas are chile strips cooked with onion (raja means "slice" in Spanish).

Of all the rich and succulent winter squash varieties, delicata, with its long and uniformly narrow shape, is the easiest to work with. And its thin, pale-golden skin with green striations is more than just pretty — it's edible, too.

An Italian salad of squash, chicory, pancetta, and chestnuts gets an American spin from a tart cranberry vinaigrette.

Warm spices, a little olive oil, and less than an hour in the oven transform familiar fall vegetables into a terrific side dish for roasted leg of lamb.

Use a clip-on deep-fry thermometer to gauge the oil temperature when frying these doughnuts: too low and they'll absorb oil, turning leaden and soggy; too high and they'll burn before the insides are cooked through.

Serve with: Sesame breadsticks, and arugula tossed in balsamic vinaigrette.

Slender wedges of this creamy quiche also make a wonderful appetizer.

This recipe sponsored by Black Swan Vineyards