Butternut Squash

A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time to meld.

Sweet caramelized butternut squash plays well with peppery arugula in this hearty dinner salad.

These "hats" are a classic dish in Ferrara, where you'll find them filled with a range of different things, from meat to vegetables. In this version, the toasted flavor of the butter and the herbal quality of the sage in the sauce really bring out the nuttiness of the parmesan and butternut squash in the filling.

Look for squash that are heavy for their size.

Here's an idea: Save a few of the toasted pumpkin seeds to use as a garnish. That little bit of extra crunch will complement the sweet, succulent squash beautifully.

Use any seasonal squash you like in this comforting and creamy soup.

Squash is often sold already peeled and seeded, making this recipe even easier.

The cornmeal-crusted shrimp are a crunchy contrast to the creamy risotto.

Meaty yet melt-in-the-mouth and with slightly caramelized edges, butternut-reminiscent calabaza comes alive with a squeeze of lime.

Talk about comfort food. This traditional stew combines all manner of meat with two different kinds of tubers. Sour orange lends a uniquely Caribbean flair. We like to brighten our sancocho by pairing it with avocado, rice, and cilantro, and to inject a little heat with a splash of hot sauce. We would not turn down an accompanying plate of crunchy tostones (twice-fried green plantains).

This vegetarian showstopper will bowl you over with its layers of flavor — one bite is enough to understand why it's often called one of the world's great dishes. Barley couscous, lighter and more aromatic than the well-known semolina version, serves as a nutty, fluffy base; tender-firm vegetables and a fragrant, golden broth are ladled over; and crunchy fried almonds and sweet onion confit add even more texture and flavor to the beguiling complexity.

Israeli couscous, which is larger and chewier than the more common variety, takes the place of arborio rice in this risotto-style dish.

Editor's note: The recipe and introductory text below are from The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by John Scharffenberger and Robert Steinberg. _ Contributed by Arnon Oren. Café Cacao, the restaurant in our factory, surprises some visitors. Many expect a coffee bar that serves nothing but chocolate cake and cookies. While we do serve many kinds of desserts, Berkeley residents come more for the savory foods made with cacao nibs. Arnon Oren, our first executive chef, created this fresh, memorable dish. Combining roasted squash with pancetta and crunch cacao nibs brings out the depth and sweetness of the squash, making it taste almost creamy. Prosciutto or any salty cured meat works well in this recipe. _

Named after the heart-shaped callaloo leaves from the taro plant, this traditional stew can be made with crab, lobster, and shrimp, or taro root and coconut milk. But all versions of the dish call for okra and, of course, callaloo leaves. Spinach makes a great substitute for the callaloo.

In the islands, black-eyed peas are known as black-eyed beans.

A gorgeous, satisfying vegetarian main course that's easy to make. Quinoa requires no pre-soaking, so it's as simple to do as rice.

Thai red curry paste adds a spicy punch.