Squash

This fragrant mélange mixes starchy tastes with sweet. The dish is like a stir-fry, only it's done in the oven—a great, no-fuss way to cook a slew of vegetables.

We asked pastry chef Michael Laiskonis if we could compare two versions of the custard in his tart: one made with fresh pumpkin, the other made with canned, which he likes for its reliable consistency. When we tested the two tarts, we were surprised to find that we also preferred the custard made with canned pumpkin — but the choice is yours.

A hearty Moroccan-style one-dish meal.

This is Paul Bocuse's famous thick pumpkin soup, from France, served inside the pumpkin shell.

This recipe can be prepared in 45 minutes or less.

Tortelli di Zucca con Mandorle Don't be fooled by the broth — this is not a soup recipe. Only a very small amount of broth is poured over the tortelli before serving. To grate the cheese, use the ragged-edged holes of a box grater (not the teardrop-shaped holes we recommend in our Recipe Tips). That way, you'll have the correct texture for the filling. Active time: 2 hr Start to finish: 6 1/4 hr (includes making stock)

In this rendition of a classic antipasto, fresh herbs infuse the olive oil marinades, which double as dressings.

Active time: 25 min Start to finish: 10 1/2 hr Look for sugar pumpkins and cheese pumpkins — we find they make the tastiest purée for pies, tarts, and cakes.

This frittata is a marriage of ideas gleaned from two similar dishes tasted in the Piedmont: a delicious zucchini and herb "frittela" at the restaurant Guido in Costiglioli d'Asti and a spinach "frittatini" (both were miniature frittate) at the humble but superb Osteria dell'Unione in Treiso.

Serve this entrée with crusty bread to help catch all the juices, and pour a light Italian white wine, such as Pinot Grigio. For dessert, spoon minted fresh berries atop vanilla frozen yogurt.