As summer fades into fall, squash takes center stage in all its many forms. This is the rare moment of the year when both tender summer varieties and hearty winter squashes overlap at the market: Zucchini, yellow squash, and pattypan still hanging on in baskets next to piles of butternut squash, delicata, spaghetti, and even the occasional red kuri or kabocha. That means you can keep grilling, shredding, and sautéing squash for light, quick meals while also leaning into the cozy casseroles, soups, and pies that mark the colder season. The recipes here reflect that breadth, moving seamlessly between crisp salads and golden fritters to rich risottos and silky purées, offering a little something for whatever the season (or your mood) calls for.
