Acorn Squash

Pecans—all nuts—will go rancid if not stored properly. To stay fresh, pecans should be refrigerated or frozen in an airtight container; they will keep for up to two years without loss of flavor or texture. In the fall, when pecans are in season, buy enough for the year and freeze them. You’ll taste the difference. The flavor of this dish takes me back to childhood. I loved so much when Mama made this dish of tender acorn squash with their centers filled with melted butter and sugar. You can keep the pumpkin pie. Instead, serve me a helping of this dish!

When a confirmed, dyed-in-the-wool meat eater starts claiming a vegetable dish is his favorite meal of all time, that’s when I know I’m onto something. I made this for my husband, Gregg, and he went absolutely ga-ga over it. (And no, Gregg’s not one of those guys who would say it’s great just because I made it. He’s an honest food critic.) I’ve noticed that a lot of people who avoid vegetables gravitate to this dish. It could be because it’s colorful or comes in its own bowl, but I really think it’s because the hearty taste elicits a comfort food response. Squash has so many things going for it. It’s easy to digest and has numerous qualities—anti-inflammatory, antioxidant, immunity-boosting—that make it a boon for anyone dealing with cancer. Squash is also a natural vessel for all sorts of wonderful fillings. And if you aren’t in the mood for roasting squash, this quinoa pilaf makes for a yummy dish all on its own.

Fragrant and brimming with health-boosting nutrients, these little cakes are a scrumptious alternative to pumpkin pie at Thanksgiving dinner. Top with Whipped Cream Frosting (page 93).

Onions, garlic, winter squash, and silken tofu are all enveloped in the familiar flavor of potatoes, making this a wonderful vehicle for getting a lot of nourishing ingredients into younger (or fussier) soup eaters.

Pomegranate molasses has a taste that is sweet but with a tartness reminiscent of cranberries that is satisfying for the kid in all of us. Great with boneless, skinless thighs, this chicken dish is glazed with flavor. Don’t forget to spoon the sauce at the bottom of the pot over each serving as you won’t want to miss a drop! (See page 139 for a discussion of pomegranate molasses.) Brussels sprouts that touch the side or lid of the pot may get some roasted leaves. If you prefer to avoid this, simply keep them away from the edges of the pot or cover with sauce.

I like to think of this recipe as comfort food without all the pots and pans. In the Western tradition, rosemary has traditionally been a symbol of friendship, love, and remembrance. In Chinese medicine, the evergreen herb is used as a warming remedy. Either way, this meal is guaranteed to bring a sense of warmth and security to all who partake. To prepare acorn squash, cut off the top and bottom ends and cut in half. Then scoop out the seeds and strings with a spoon. Cut into wedges and peel. Or cook with the peel on, as it will easily come off once cooked. The deep orange of this squash boosts your intake of vitamins A and C. If using very large potatoes, cut into one-inch cubes to be sure they cook through. The smaller the cubes, the more thoroughly they will cook.

Barley is a comfort food in my book. Hulled barley is a whole grain and offers all of the health benefits of other whole grains, including cholesterol-lowering qualities and fiber. Use a variety of mushrooms for a deeper, earthier flavor. This recipe tastes great with turkey, too! I cut and seed winter squash, but often I don’t peel it as the peel comes off very easily after it is cooked. You can also make this dish with yellow summer squash.

These crescents are perfect simple supper fare; there’s hardly any prep time involved, and while they bake, you can make the rest of the meal.

Serve this attractive side dish with your holiday meal or with roast beef for Sunday dinner. Baking at a high temperature slightly caramelizes the bottom of the squash for a delightful taste.

An appetizing preparation, this will invigorate the winter-worn palate.

A sweet-and-salty glaze gives this squash dish a pleasant Asian spin.

This is a perfect accompaniment to an autumn meal of roast pork or chicken. You’ll use two oven racks for this recipe. To serve as a vegetarian main course, serve sautéed greens and steamed, herbed wild rice on the side.

"Talk to most chefs and they'll say they'd want a perfectly roasted chicken for their last meal," says Sean Brock. For his definitive version, Brock starts with superflavorful heritage-breed chickens, but the key to the dish is prepoaching the bird in an immersion circulator. Because most home cooks don't have access to this equipment, we adapted the recipe to work in a home kitchen.

Farro, an ancient Italian grain similar to barley, is available at specialty foods stores and Italian markets.

This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.

Lightly caramelized slices of roasted squash make a tasty and pretty salad, dressed up with toasted almonds, crumbled cheese, and glistening swirls of Reduced Balsamic Vinegar (recipe follows), one of my favorite condiments. Serve this as an antipasto, a first course, or a side dish. With roast meat or poultry, it can be a main course salad too. How about a Thanksgiving leftover salad of roast squash and my roast turkey (page 332) with balsamic reduction and Quince Chutney (page 368)? Any sweet-fleshed winter squash is suitable, but I find the scalloped edges of acorn squash slices look especially nice.

This is not the cloying, candylike sweet potato side dish that is so often topped with marshmallows. Here, the vegetable's distinctive, mellow sweetness (as well as that of the acorn squash) is augmented by hints of brown sugar and nutmeg, so that the ingredients speak for themselves. Slicing the vegetables rather than puréeing them also imparts a lovely presence—the squash looks like happy smiles, the sweet potatoes like shining coins.

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