Ermagourd, I’m Fallin’ For These Buttery Autumnal Squash Recipes

This versatile fruit is about to change your life.

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Ermagourd, I'm Fallin' For These Buttery Autumnal Squash Recipes READ MORE Victoria Heydt Bright splashes of orange, yellow, and vermillion will soon take over the once-lush green leaves from summer. This vibrant palette change is a gordgeous trumpet to the arrival of fall. It announces the season of all things PSL, (where are my Starbucks lovers at?), apple picking, pumpkin picking, large sweaters, blankets, and cozying up on a couch with a warm cup of peppery ginger tea to binge-watch some Grace and Frankie on Netflix. (If you haven't seen it yet, I highly recommend it!)   But by far, the biggest boon that autumn brings with it is the joy of all things squash. From soul-warming, creamy butternut squash soup topped with garlic croutons and toasted prosciutto to butternut squash raviolis served in a brown butter sauce, to roasting the golden seeds that come from your Jack O'Lantern, this fruit (yes, fruit) is a versatile ingredient to have in your cooking arsenal.   Botanically classified as a fruit, due to the seeds that it contains, there are two main categories of squash: summer and winter. My favorite category happens to be winter squash. From butternut to spaghetti to kabocha squash, the adaptability of these fall-favorite ingredients is only limited by your imagination.   Want to use every last bit of your butternut squash for your dinner, dessert, and drinks? You can! Grab some chopsticks (fun hack), a butternut squash from your local farmstand, and hasselback that baby. Follow it up with a batch of cozy spiced butternut squash cupcakes topped with an indulgent dollop of caramel cream cheese frosting for dessert, and this autumnal twist to an old-fashioned cocktail.   Butternut squashed out? Give the underestimated spaghetti squash a whirl. Roast it up and pair it with this sweet and spicy baked meatball number. Or, try your hand at this creamy, bacon-studded, gluten-free spaghetti squash carbonara recipe. Who says going gluten free has to be boring?   Feeling like a dish that's a bit more comforting? And by comforting, I mean fried… Give these Kabocha Korokke a spot at the dinner table. Roasted, battered, and breaded with panko, and then deep fried, these Japanese pumpkin croquettes will have your tastebuds dancing, especially when combined with this tangy tonkatsu-style sauce.   What is your favorite fall food or drink that you HAVE to have during autumn? Let us know on Instagram @thespruceeats.   Victoria Heydt Editorial Project Manager, The Spruce Eats What to Make This Week Butternut Squash and Carrot Soup The soul-soothing, silky-smooth soup I'm making all season long. Get the Recipe Crispy Japanese Pumpkin Croquettes Love me some kabocha korokke dipped in a simple tonkatsu sauce. Get the Recipe Butternut Squash Cupcakes I might just like these better than any pumpkin version. Get the Recipe Butternut Old Fashioned Who knew bourbon and squash could taste so good together? Get the Recipe The Spruce Eats on YouTube 5 Easy Indian Recipes You Can Make at Home Watch & Learn Try Our Newest Recipes Roasted Squash Seeds Honey Garlic Pork Meatballs Tonkatsu Sauce Did somebody forward you this email? Sign Up for The Spruce Eats Newsletter! Have feedback? Send us an email at contact@thespruceeats.com, subject line: Newsletter Feedback. Follow us:   You are receiving this newsletter because you subscribed to The Spruce Eats newsletter. Unsubscribe © 2021 Dotdash.com — All rights reserved. Privacy Policy. A DOTDASH BRAND 28 Liberty Street, 7th Floor, New York, NY, 10005