The secret of good Italian home cooking resides in the ingredients themselves. This recipe, from Marcella Hazen, reflects the philosophy perfectly.

The Provençal version of this gratin calls for a French pumpkin called potiron, but a combination of acorn and butternut squash will make a good substitute.

This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.

Like many traditional Emirati desserts, luscious pumpkin porridge (in Arabic it’s a halvah, or sweet food) straddles the line between sweet and savory. The dish thickens as it cools, so be sure to serve it while it’s still quite warm.

A garnish of fried mushrooms and a drizzle of spiced mint butter adds elegance to a simple pureed vegetable soup.

Arugula forms a peppery base of this squash salad and spiced sweet pecans add a layer of crunch.

Roasted Pumpkin Pie

Braising—with a healthy dose of soy—is one of our favorite ways to bring out the texture and flavor of winter squash.

It’s rare that we encounter spaghetti squash not shredded into its eponymous noodle-like threads. But kept intact, it reveals a beautifully yielding texture and a savory, subtle flavor that’s perfectly offset by a rich walnut-miso glaze.

A spiced, pumpkin-infused wine is a cozy take on cold-weather flavors.

Antonio Starita, the owner of Pizzeria Starita in Naples, served this butternut squash-topped pizza to Pope John Paul II.

Creamy pumpkin filling over a ginger cookie crust provides a comforting balance of sweetness and spice.