Butternut Squash

This recipe is from Willinger's cookbook Red, White & Greens. She was inspired by chef Fabio Picchi of the Florentine restaurant Cibréo, where creamy-yet-creamless soup is his signature first course. Picchi likes to use meat stock as the base for the soup, but Willinger thinks the flavor is nearly as rich using only water. Active time: 30 min Start to finish: 1 hr

Can be prepared in 45 minutes or less.

Active time: 1 3/4 hr Start to finish: 2 1/2 hr

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.

Though Lynch uses flanken for this dish, we prefer the look of regular short ribs.You can often find flanken as well as short ribs at your local supermarket. Both are from the flavorful chuck, or shoulder, portion of a steer; the former are a three-rib portion of short ribs cut through the bone and the latter are ribs cut between the bones.