This Hubbard Squash with Parmesan and Brown Butter recipe from David Tanis is the perfect showcase for winter squash. Get the recipe on Food & Wine.

Add brown sugar, salt, cayenne and lemon juice, and purée to incorporate. It should taste vibrant and squash-y. Adjust seasonings as necessary, puréeing after any additions to fully incorporate.

Cook this for a further 5 minutes. Add the coconut milk and simmer, partially covered, for 15 minutes or until the squash is tender. Add the lemon juice, season with salt and freshly ground black ...

It's topped with a spicy pecan cream and a bit of lemon juice for brightness, making it a perfectly cozy holiday appetizer. Find this recipe and more in our guide to squash soup.

Squash/lemon/sage - swap in the same amount of grated squash for the beetroot, use lemon in place of the orange, and top with crispy sage leaves Broccoli/chilli/ oregano - swap out the beetroot ...