Winter squash

fresh lasagna noodles (250 grams) • butternut squash, peeled and cleaned (800 grams) • Italian sausage (200 grams) • smoked mozzarella (scamorza) cheese (150 grams) • béchamel sauce (250 ml) • grated Parmesan cheese (100 grams) • unsalted butter (50 grams) • all-purpose flour (50 grams) • whole milk (500 ml) • Salt and pepper • Nutmeg

pumpkin with skin (about 200 grams) • To taste, onion • prosecco (about 480 ml) • To taste, mozzarella cheese • Carnaroli rice (about 160 grams) • Olive oil, salt, pepper, and paprika, to taste

Carnaroli rice (about 180 grams) • Mantua pumpkin, peeled and diced (about 100 grams) • chili pepper • Gorgonzola cheese (about 20 grams) • As needed • Vegetable broth • White wine • Extra virgin olive oil • Butter • Parmesan cheese • Milk • Unsweetened cocoa powder

paccheri pasta (400 grams) • raw shrimp, peeled and deveined (400 grams) • pumpkin, peeled and diced (600 grams) • Leek, to taste, thinly sliced • cream cheese • garlic clove • Parsley, to taste, chopped • Extra-virgin olive oil, to taste • Salt and pepper, to taste

butternut squash (peeled) (about 1 kg) • lasagna noodles (about 500 g) • béchamel sauce (about 500 g) • Italian sausage (about 200 g) • grated Parmesan cheese (about 100 g) • garlic • fresh rosemary • Extra virgin olive oil, • Salt, • milk (about 400 ml) • all-purpose flour (about 40 g) • unsalted butter (about 40 g) •

water (600 ml) • bouillon cube • onion • carrots • celery stalks • pumpkin (250 g) • farro (250 g) • Salt, to taste • Black pepper, to taste • Olive oil, to taste • baguette

Carnaroli rice (about 1 cup) • small pumpkin • As needed • Parmesan cheese • Butter • Vegetable broth • Ground ginger • Licorice powder

rice (about 300 grams) • broth (1 liter) • creamy gorgonzola cheese (about 150 grams) • peeled pumpkin (about 75 grams) • butter (about 14 grams) • chopped rosemary • dry white wine (about 60 ml) • Salt and pepper, to taste

onion • garlic • carrot • celery stalk • bay leaves • sage leaves • rosemary • Salt and pepper • extra virgin olive oil • About 2 cups water (about 500 ml) • pumpkin, peeled and cleaned (about 300 grams) • dried porcini mushrooms (about 1/2–3/4 oz or 15–20 grams) •

Pumpkin 1 1/3 lbs cooked (about 600 g) • all-purpose flour (about 300 g) • large egg • Zest of 1 lemon, grated • unsalted butter (about 120 g) • fresh sage leaves • grated Parmesan cheese • Salt, to taste • Black pepper, to taste • Nutmeg, to taste

peeled pumpkin (about 800 grams; I prefer kabocha or similar varieties) • celery stalks • yellow onion • vegetable bouillon cube • Day-old bread • Salt • Extra virgin olive oil

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

Pumpkin, any variety and amount

peeled pumpkin (about 300 grams) • all-purpose flour (about 300 grams) • almond flour (about 250 grams) • granulated sugar (about 90 grams) • brown sugar, plus 3 tablespoons for dusting (about 60 grams + 40 grams) • eggs • sunflower oil (about 100 grams) • sliced almonds • powdered sugar (about 50 grams) • baking powder (about 0.5 oz or 16 grams)

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,

Delica pumpkin, peeled and chopped (about 270 grams) • granulated sugar (about 160 grams; I used half erythritol) • large eggs (about 180 grams) • all-purpose flour (about 240 grams; you can use ancient grain flour or 00 flour) • high-oleic sunflower oil (100 ml) • walnuts (about 80 grams) • raisins, soaked (about 30 grams) • dark chocolate (about 100 grams) • Vanilla and cinnamon, to taste • Walnuts and dark chocolate, for topping • Tools • Blender •

Arborio rice (240 grams) • peeled pumpkin, diced (350 grams) • onion • vegetable broth (1/2 liter) • Gorgonzola cheese (200 grams) • Butter and Parmesan cheese, as needed, for finishing • dry white wine (1 glass) • Extra virgin olive oil, • Salt,

whole grain sorghum flour (100 grams) • whole grain millet flour (40 grams) • chickpea flour (50 grams) • rice flour (60 grams) • large egg • corn oil (50 grams) • scant 1/2 cup water (about 100 grams), as needed • salt • pumpkin (700 grams) • ricotta cheese (150 grams) • egg white • black sesame seeds •

pumpkin (4 slices) (about 300 grams) • rice flour • chopped rosemary • nutmeg • egg • Salt, to taste • Extra virgin olive oil,

pumpkin (about 500 grams) • savoy cabbage (about 500 grams) • onion • vegetable broth (1 liter) • Extra virgin olive oil

pumpkin (about 200 grams) • onion • speck (about 70 grams) • Extra virgin olive oil, • Vegetable broth • Grated Parmesan cheese, • Nutmeg, • Black pepper, • Carnaroli rice (about 300 grams)

pumpkin, peeled and diced (about 300 grams) • Carnaroli rice (about 200 grams) • pancetta (about 60 grams) • unsalted butter (about 60 grams) • extra virgin olive oil • grated Parmesan cheese • onion • chopped fresh marjoram • Salt, to taste • Black pepper, to taste • For the vegetable broth • carrot •

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

pumpkin, diced (about 350 grams) • Arborio rice (about 240 grams) • diced bacon (about 50 grams) • thin slices bacon • vegetable broth, approximately (500 ml) • small onion • Extra virgin olive oil • Salt and pepper, to taste • grated Parmesan cheese

brown rice (about 170 grams) • peeled pumpkin (about 250 grams) • red onion • Olive oil • Salt • rosemary • Black pepper • grated Parmesan cheese (about 60 grams) • water (600 ml) and 1 vegetable bouillon cube

pumpkin (about 500 grams) • Arborio or Carnaroli rice (about 240 grams) • vegetable broth (1 liter) • butter (about 80 grams) • onion • carrot • zucchini blossoms • rice flour (about 100 grams) • cold sparkling water (200 ml) • high-oleic sunflower or peanut oil (1 liter)

pumpkin, cubed (about 250 grams) • all-purpose flour (about 250 grams) • fine semolina flour (about 50 grams) • salt (about 5 grams) • fresh yeast (about 5 grams) • water (about 220 grams), plus 2 2/3 tablespoons (about 40 ml) for brine • extra virgin olive oil (about 40 grams), plus more for greasing • honey (about 10 grams), divided • Rosemary and coarse salt, to taste

water (225 ml) • fresh baker’s yeast (15 g) • extra virgin olive oil (30 g) • unsalted butter, softened (20-30 g) • salt (8 g) • roasted pumpkin puree (300 g) • all-purpose flour, about (500 g) • For the topping: • olive oil (60-65 g) • warm water (60-65 g) • salt • pitted Kalamata olives in oil, drained •

Carnaroli rice (about 350 grams) • small onion • diced pumpkin (about 400 grams yellow pumpkin) • vegetable broth (1 liter) • stracchino cheese (about 50 grams) • speck, cut into matchsticks (about 150 grams) • Salt and pepper, to taste • extra virgin olive oil (about 20 grams)

Carnaroli rice (about 400 grams) • pumpkin (about 250 grams) • medium shallots • butter (about 80 grams) • grated Parmesan cheese (about 60 grams) • vegetable broth (1 liter) • dry white wine (about 120 ml) • light beer (about 330 ml) • honey • bay leaf