Squash

At the restaurant, the burritos are filled with smoked pork, but this version, using roasted pork, also works well.

Squash was served at the first Thanksgiving, but chayote-common to southwestern cooking-has only recently been sold nationwide. Cilantro, garlic and chives accent this dish.

This looks like sushi, but it's really a new way to present the familiar Passover fish course.

Other varieties of sweet yellow-fleshed winter squash-such as acorn squash-are perfect for this soup. Nonfat milk and vegetable broth keep the soup low in fat, but also give it a surprisingly velvety texture.

Active time: 50 min Start to finish: 1 1/2 hr

A stunning vegetarian platter.

Can be prepared in 45 minutes or less.

This pie is best made with freshly cooked kuri squash purée.

(FARFALLE CON ZUCCHINI) This recipe can be prepared in 45 minutes or less.

"I visit Portland, Oregon, frequently because my son is in college there. Of the restaurants we've tried, Bread and Ink Cafe is one of the best," says Shelly Pearlman of Fairfax, California. "It's located in a funky part of town not far from the school. The squash and leek risotto I had for lunch was superb." Some shaved Parmesan and fresh sage leaves would make an attractive garnish.

Serve this perfect fall dessert after a dinner of roast pork tenderloin.

Active time: 1 3/4 hr Start to finish: 5 hr

Autumn has officially arrived, and after a summer of cool, light cooking, it's time for some homey, hearty meals. Braised meats, with their rich flavors, tender texture and intense, reduced sauces, are definitely homey, but you may never have tried to make them at home. They sound as if they might be complicated to prepare—like something best left to a restaurant chef—and what exactly is braising, anyway? Relax. Braising is easy—there are only two steps: The meat is browned first, then covered and simmered in seasoned liquid. According to Cory Schreiber, the chef at Portland's super-popular Wildwood Restaurant & Bar, braising is a great way to cook lamb shanks. In the recipe here, he does something slightly unusual: He simmers the shanks uncovered in the oven. That way, he says, "the dry heat caramelizes the top of the meat—giving it a bit of a crust—which adds nice texture and color." The lamb is accompanied by a roasted squash purée and wilted Swiss chard. With this recipe in hand, you can actually have your next homey meal at home. Add a salad and crusty bread, and you've got your first dinner party of the season. Use a pot that's at least 12 inches across.

(Three Generations of Squash) Active time: 1 hr Start to finish: 2 1/4 hr

Use packaged prewashed mixed baby greens to make this salad in practically no time. A chilled Sauvignon Blanc pairs well with the dish's fresh, bright flavors.