Summer brought zucchini and yellow squash; now it’s time to enjoy winter squash like acorn and butternut. Sweet and nutty, they work really well in soups and pastas.
Butternut Squash Gnocchi with Browned Butter & Fried Sage (via Eat, Live, Run)
Butternut Squash Stuffed Shells (via How Sweet It Is)
Wild-Rice Stuffed Squash (via Martha Stewart)
Parmesan-Roasted Acorn Squash (via Real Simple)
Feature image via Gina Pina on Flickr (CC BY 3.0)