A turkey sandwich made with buckwheat bread, kabosha squash whipped with creme fraiche, applewood smoked bacon, hot carved turkey, romaine and cranberry chutney, as prepared at Mendocino Farms in West Hollywood. Recipe(Christina House / For the Los Angeles Times)
Andalusian stew (berza Andaluza) (Ricardo DeAratanha / Los Angeles Times)
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Kabocha squash kimpura (Lawrence K. Ho / Los Angeles Times)
Spiced squash and pear purée (Mel Melcon / Los Angeles Times)
Roasted kabocha squash and celery root soup with maple syrup and brown butter (Lawrence K. Ho / Los Angeles Times)
The root vegetable shepherd’s pie with butternut squash puree from Rustic Canyon Wine Bar & Seasonal Kitchen in Santa Monica. (Gary Friedman / Los Angeles Times)
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This creamy butternut squash soup can benefit from a little bit of apple cider vinegar. The vinegar by itself has an identifiably apple flavor, but when added to the soup it disappears, leaving a pronounced squash flavor. (Kirk McKoy / Los Angeles Times)
Garnish this squash soup with fresh pomegranate seeds and candied pecans -- perfect for the holiday table. (Michael Robinson Chavez / Los Angeles Times)
If roasting, give the cubes a turn in some good chili powder and moisten them with pumpkin seed oil first. (Gary Friedman / Los Angeles Times)
