Butternut

scallops • very thin slices butternut squash • red cabbage (about 30 grams) • parsley • salt • olive oil • Freshly ground black pepper, to taste

butternut squash (about 600 grams) • potatoes (about 400 grams) • all-purpose flour (about 200 grams) • Coarse salt, • mild Gorgonzola cheese (about 200 grams; I use the kind with mascarpone) • whole or low-fat milk (about 60 grams) • Salt and nutmeg,

celery • onion • carrot • wheat berries (about 50 grams) • butternut squash, diced (about 200 grams) • small potatoes • cherry tomatoes • cooked chickpeas, drained • lacinato kale (also called Tuscan kale or dinosaur kale) • To taste, toasted rustic bread

rice (about 300 grams) • butternut squash (about 150 grams) • wild asparagus (about 100 grams) • Extra virgin olive oil, • onion • vegetable broth (about 500 ml) • onion • carrot • celery stalk

Roma rice (about 180 grams) • vegetable broth (about 500 ml) • butternut squash, diced small (about 250 grams) • Sweet paprika, to taste • white wine (about 80 ml) • shallot • Salt, to taste • extra virgin olive oil • For the Taleggio cream • Taleggio cheese, cut into pieces (about 150 grams) • milk (about 250 ml) • Nutmeg, to taste •

butternut squash • leaves of kale (or broccoli greens) • cooked beans • potatoes • Extra virgin olive oil • garlic clove • turmeric • Salt, to taste

rigatoni (about 400 grams) • fresh Italian sausages • porcini mushrooms (about 200 grams) • unsalted butter (about 50 grams) • whole milk (about 1/2 liter) • all-purpose flour (about 50 grams) • leftover butternut squash purée (about 1/2 liter) • cornstarch • dried porcini mushrooms (about 20 grams) • grated Parmesan cheese (about 50 grams)

rice (about 1/2 cup or 100 grams) • shrimp (about 200 grams) • sun-dried tomatoes • Salt, to taste • Vegetable broth, • Olive oil,

rustic bread • butternut squash (about 300 grams)

all-purpose flour (about 400 grams) • eggs • Butternut squash, • bacon

For the filling: • butternut squash (about 300 grams) • cream cheese • grated Gruyère or other cheese (about 50 grams) • grated Parmesan cheese • Grated nutmeg, to taste • Salt • For the pasta dough: • flour (about 300 grams; use half all-purpose and half semolina) • eggs • For the sauce: • Butter, •

red potatoes • butternut squash (about 300 grams) • all-purpose flour (about 200–300 grams) • Salt, to taste • grated Parmesan cheese (about 100 grams) • Fresh sage, to taste • unsalted butter (about 50 grams) • Salt, to taste

butternut squash (about 500 grams) • Flour, • grated Parmesan cheese • Nutmeg • Salt • Butter, • sage leaves

butternut squash • pesto • Pitted olives, as desired • cheese shavings (about 100 grams)

fresh orecchiette (120 grams) • butternut squash (200 grams) • sun-dried tomatoes • canned cannellini beans, drained and rinsed (200 grams) • Salt, extra-virgin olive oil

butternut squash or kabocha squash, peeled and grated (about 250 grams) • all-purpose flour (about 50 grams) • large egg • dried rosemary • ground ginger • dried sage • ground nutmeg • salt • vegetable oil per batch of fritters • Greek yogurt (about 150 grams) • fresh ginger, peeled and chopped (about 50 grams) • garlic clove •

egg garganelli pasta (500 grams) • onion • butternut squash (450 grams) • shelled pistachios (250 grams) • Salt and olive oil, • Pepper, to taste

butternut or Mantovana pumpkin (about 600 grams) • potatoes (about 200 grams) • egg • grated Parmesan cheese (about 30 grams) • all-purpose flour, plus more for dusting (about 250 grams) • nutmeg • salt

Carnaroli rice (320 grams) • diced butternut squash (250 grams) • cream cheese (125 grams) • grated Parmesan cheese (50 grams) • dry white wine (about 60 ml) • Olive oil • small onion • Salt and pepper, to taste • Broth • Fresh parsley

cannellini beans (about 220 grams) • spinach, fresh or frozen (about 100 grams) • carrot • pumpkin or butternut squash (about 200 grams) • shallot • turmeric • chili flakes • Olive oil • Salt

paccheri pasta (about 180 g) • butternut squash (about 500 g) • carrot • Sweet paprika powder, to taste • Parmesan or Grana Padano cheese (about 100 g) • Thick slice of mortadella (about 0.2 inch/0.5 cm thick) • Salt, to taste • Plenty of black pepper

For the sauce: • large heads of garlic, peeled, germ removed, and thinly sliced • salt-packed anchovies • Red wine for rinsing and soaking the anchovies • extra virgin olive oil (about 600 grams), or a combination of 2 1/4 cups extra virgin olive oil (about 500 grams) and 1/2 cup walnut oil (about 100 grams) • Butter to taste, optional • Options for raw vegetables: • Sliced red or yellow bell peppers • Belgian endive • Radicchio • Savoy cabbage, red or green • Shallots, soaked in a glass with Barbera wine •

potatoes • carrots • onion • leek • cherry tomatoes • zucchini • small head cauliflower (about 14 oz/400 grams) • celery stalk • spinach • peas (about 5 oz/150 grams) • pumpkin or butternut squash, diced (about 14 oz/400 grams) • lentils •