For squash blossoms
3 cups small cherry tomatoes (1 lb; preferably Sungold), halved lengthwise
2 teaspoons olive oil
3 oz mild fresh goat cheese (6 tablespoons) at room temperature
1 tablespoon heavy cream
2 tablespoons chopped green (hulled) pumpkin seeds, toasted until they puff
1/4 cup chopped fresh basil (preferably Thai)
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
12 male squash blossoms with stems (not with baby zucchini), stems trimmed to 1 inch

For vinaigrette and shaved squash
1 tablespoon rice vinegar (not seasoned)
1 tablespoon minced shallot
2 tablespoons mild extra-virgin olive oil
1/8 teaspoon black pepper
3/4 teaspoon kosher salt
1 lb assorted baby summer squash, stems discarded

For tempura batter and frying
6 cups vegetable oil (preferably canola or grapeseed)
1 cup all-purpose flour
1/2 teaspoon kosher salt
1 cup chilled sparkling water

For topping
2 tablespoons green (hulled) pumpkin seeds, toasted until they puff
1/3 cup small basil leaves (preferably Thai) or sliced larger leaves

Special equipment: a mandoline or similar manual slicer such as a Japanese (Benriner); a deep-fat thermometer
cheese, stuffed, squash

2 teaspoons ground cumin
1 teaspoon dried thyme
8 skinless boneless chicken thighs
1 1/2 tablespoons olive oil
2 cups chopped onions
3 garlic cloves, minced
1 1/2 cups 1/2-inch cubes peeled butternut squash (about 12 ounces)
1 1/2 cups 1/2-inch cubes peeled yams (red-skinned sweet potatoes; about 12 ounces)
1 cup dried apricot halves
1 28-ounce can diced tomatoes in juice
3 cardamom pods
3 whole cloves
chicken, thighs, squash

3 tablespoons olive oil
1 (1-lb) piece butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 1/2 cups)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, finely chopped 4 (1/8-inch-thick) slices pancetta* (Italian unsmoked cured bacon; 3 1/2 oz), finely chopped
3 garlic cloves, finely chopped
2 teaspoons finely chopped fresh sage
1 1/2 lb kale, stems and center ribs discarded and leaves coarsely chopped (16 cups)
1/4 cup water
7 tablespoons unsalted butter, melted
8 (17- by 12-inch) phyllo sheets, thawed if frozen
1 oz finely grated Parmigiano-Reggiano (1/2 cup)

Special equipment: a 9-inch round heavy nonstick springform pan
kale, butternut, squash

For soup:
1 tablespoon unsalted butter
3 shallots, finely chopped
2 (12-ounce) packages frozen winter squash purée, thawed
3 cups chicken stock

For pumpkin seeds:
1 tablespoon olive oil
3/4 cup raw green (hulled) pumpkin seeds
3/4 teaspoon ground cumin
Pinch of cayenne pepper

To finish:
1 teaspoon finely grated fresh lime zest
1 tablespoon fresh lime juice
quick, winter, squash