"Fall is the best season for squash. The sweet and creamy texture of the dish, the Amaretto cookies inside the ravioli, and the perfectly roasted squash scream that Thanksgiving will be here soon." -Fabio Viviani, Siena Tavern
For the Butternut squash tortellacci, the tender noodles are filled with roasted squash, orange juice, brown sugar and spices, and served in a sweet brown-butter sauce. The dish gets an added bit of fall flavor via fried sage.
J. Rocco Italian Table & Bar
Chef Steve Chiappetti serves onion-crusted sturgeon with creamy acorn squash purée. The squash is roasted before it is puréed to bring out the sweet and savory flavor of the popular fall ingredient.
The rich flavors of late summer can still be utilized in a light salad. The one on the menu at this casual French bistro uses baby spinach salad, roasted butternut squash, candied walnuts and Parmesan with balsamic vinaigrette.