1. Butternut Squash Pasta
This butternut squash pasta is sweet, salty and rich in flavor without any cream, thanks to a few tricks. One, we use the starchy pasta-cooking water to help the sauce cling to the pasta, and two, we add a tiny bit of miso paste for umami and depth of flavor. Serve this vegetarian dinner with a crispy seasoned breadcrumb topping. For a pop of color, fold in a few handfuls of baby spinach when you add the pasta back to the pot.
2. Roasted Butternut Squash Salad with Burrata
This beautiful butternut squash salad with creamy burrata cheese and peppery arugula is perfect for fall entertaining. For the best flavor and texture, remove the burrata from the refrigerator about an hour before use and assemble the salad while the squash is still warm from roasting so the cheese will melt slightly. Feel free to use precut butternut squash to make this recipe easier. If you can find pomegranates, the arils add a bright pop of color and flavor to this healthy salad, but it’s just as good—and almost as impressive-looking—without them.