As we say goodbye to the zucchini and yellow squash of summer, it's time to welcome the winter varieties to fill the soups, stews and other sweet and savory dishes that mark cooler weather. Butternut, hubbard, kabocha, acorn and spaghetti squashes are some of the most common, as well as, of course, pumpkins. They don't just belong on your front porch — invite them inside and get cooking!
1. Pumpkin and Yam Soup With Spiced Crème Fraiche by Debra Ponzek: Yams and pumpkin match perfectly in this warming soup, spiced with ginger, cloves, cinnamon and nutmeg. Pumpkin is full of antioxidants, vitamins and minerals, and this soup lets you enjoy it without the sugar load of pumpkin pie! Per serving (without crème fraiche or chicken stock): 84 calories, 0g fat, 20g carbohydrates 2g protein, 3g fiber
2. Acorn Squash With Porcini Mushroom Filling by Jennifer Katzinger: This picture-perfect entrée strikes the right balance between sweet, tender acorn squash and the chewy, nutty rice-mushroom filling. Per serving: 318 calories, 6g fat, 62g carbohydrates, 9g protein, 9g fiber
3. Aromatic Vegetable Curry by Sheila Lukins: This recipe draws on Indian cuisine, matching butternut squash with other veggies like carrots, fennel, green beans and cauliflower, as well as plenty of spices and just a touch of honey. Per serving: 297 calories, 5g fat, 60g carbohydrates, 9g protein, 11g fiber
4. Spaghetti Squash Stew With Turnips and Snow Peas by Nava Atlas: After roasting the spaghetti squash in this recipe, the flesh comes away from the shell in strands that evoke its namesake, contrasting well with the crunchy snow peas and crisp turnips in this dish. Per serving: 134 calories, 5g fat, 20g carbohydrates, 3g protein, 5g fiber
5. Pumpkin Risotto by Debra Ponzek: Diced pumpkin, far from being only the discarded facial features of a jack-o'-lantern, finds a new purpose in this flavorful risotto. Carrot juice enhances the pumpkin's sweetness and color in this dish. Per serving: 290 calories, 9g fat, 47g carbohydrates, 6g protein, 3g fiber