Name: Risotto with Butternut Squash and Leeks
Yield: Makes 6 first-course or 4 main-course servings
Ingredients: 1 large butternut squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces; 4 tablespoons olive oil; 6 cups (about) chicken stock or canned low-salt chicken broth; 3 large leeks (white and pale green parts only), thinly sliced (about 3 cups); 2 cups arborio rice or medium-grain rice; 1/2 cup dry white wine; 1/2 cup whipping cream; 1/2 cup grated Parmesan cheese; 2 tablespoons chopped fresh sage

"I visit Portland, Oregon, frequently because my son is in college there. Of the restaurants we've tried, Bread and Ink Cafe is one of the best," says Shelly Pearlman of Fairfax, California. "It's located in a funky part of town not far from the school. The squash and leek risotto I had for lunch was superb."

Some shaved Parmesan and fresh sage leaves would make an attractive garnish.

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.