- wild rice stuffed squash (Martha Stewart)
- winter squash and sweet pepper soup (American Inst. for Cancer Research)
- pumpkin soup (Epicurious)
- white bean and butternut squash soup (Alice Waters, The Art of Simple Food)
- southwestern stuffed acorn squash (Jessie Price, Eating Well in Season)
- winter squash and sweet pepper soup (Dana Jacobi, Something Different)
- pumpkin soup (Gourmet)
- squash rings with honey-soy glaze (Bon Appetit)
- harvest pumpkin soup (Martha Stewart Living)
- roasted butternut squash and pear soup (The Daily Green)
- brown sugar glazed squash with marshmallows (Bon Appetit)
- pumpkin pie (Alice Waters, The Art of Simple Food)
- silky smooth pumpkin pie (Cook’s Illustrated)
- turkey tagine with seven vegetables (Linda Faus, The Oregonian)
- turkey posole with butternut squash and swiss chard (Matt Talavera, Whole Foods Market)
- roasted winter vegetable composed salad (Martha Stewart Living)
- winter squash pizza (Alice Waters, Chez Panisse Vegetables)
- winter squash quesadillas (Deb Perlman, Smitten Kitchen)
- winter squash caesar salad (The Seattle Times)
- pearl barley and root vegetable pilaf (Bon Appetit)
- soft tacos with sauteed winter squash and chipotles (The New York Times)
- roasted vegetable soup (Ina Garten, Barefoot Contessa Family Style)
- red lentil and winter squash dahl (Katherine Deumling, SIO Blog Week 27)
- maple roasted chicken with acorn squash (Ivy Manning)
- roasted winter squash halves with browned butter and sage (Cook’s Illustrated, The New Best Recipe)