Butternut Squash

Antoinette Muto of Los Angeles, California, writes: "My business partner and I own a company that makes costumes for the film industry. When we are involved in a huge project — as we were with Minority Report and X2 — we work very long days, and sometimes even on weekends. So I don't have much time to cook or even to go out for lunch or dinner. That's when my no-fiddling cooking style comes in handy. I cut corners when I can — without sacrificing flavor. I prepare all-vegetarian meals, using the freshest ingredients from the farmers' market, and I really get a kick out of seeing people come over to my house and not miss the meat one bit."

This autumnal dish is especially appropriate and welcome as the first course on a cool fall evening. The subtle sweetness of the squash is enhanced by the flavors of the pears, orange, and ginger, making it a great addition also to the Thanksgiving Table.

Butternut squash and a variety of beans give this vegetarian dish its hearty texture.

Serve this hearty stew over noodles. Market Tip: It's best to buy pork shoulder from the Boston butt: This less-tender but well-marbled cut produces succulent results when braised.

In Alba, and throughout the region of Piedmont, a pumpkin-like squash called zucca is found on many fall menus. Butternut squash substitutes nicely here.

A spectacular one-dish meal that gets its rich flavor from homemade crab stock. The stock is simple to make and does not require a lot of time. Potato helps thicken the soup; butternut squash adds color.

This is an adaptation of a recipe by Claire Winslow at The Would Bar & Grill in Highland, New York. Winslow and her partner, Debra Dooley, have found that their clientele is becoming more interested in meatless entrées, especially homey ones like this fricassee. Its great with buttermilk biscuits.

Pureed squash adds wonderful color.