Photo by ekelly80.

Squash comes in so many different varieties and colors that it shouldn’t be surprising that you can make such a plethora of dishes out of them. From soups and main courses to bread and desserts, squash could have a place at every meal.

Many of the chefs we talked to declared that squash is one of their favorite fall ingredients: butternut and red kuri seem like the top picks in the kitchen right now, but acorn, Kabocha, spaghetti and a few other squash types were also noted. I hope you’ve eaten lunch already, because the suggestions below will leave your mouth watering.

Anthony Chittum, Executive Chef, Vermilion
“I like butternut squash sliced thin, roasted with evoo, garlic and thyme, sandwiched between about ten layers of fresh pasta and sheep’s milk ricotta and then topped with crushed amaretti cookies and parmesan and baked until golden brown and delicious.”

Tony Conte, Executive Chef, Oval Room
“This year, we are using a lot of different types of squash. I love them. They are very versatile. Butternut squash is a favorite one of mine. I love making a simple soup out of it. This year they’re sweet. Makes a mean soup.”

Dean Gold, Owner and Chef, Dino
“I love the red variety of kabocha squash peeled, sliced and cooked on the grill until well marked. Then I sprinkle it with whatever spices I’m in the mood for, brush it with white vinegar and bake until soft. Once it’s baked, I cover the squash with olive oil and marinate for a day or two. Serve hot or cold.”