Delicata Squash

San Francisco chef Matthew Accarrino of SPQR looks to cornstarch to thicken the creamy milk-based roasted garlic sauce here. It's a rich but healthy combination of winter squash with cabbage, all topped with crunchy hazelnuts.

This outstanding, good-for-you vegetarian salad from L.A.’s Sqirl features an array of textures and flavors, from tender roasted squash to crunchy sprouts and creamy lebneh (Lebanese strained yogurt).

Steven Satterfield is a huge fan of kale—especially when it's combined with sweet roasted squash. Look for Tuscan kale (also called Lacinato or Dinosaur kale) when possible; it's tender and tasty.

To create a terrific vegetarian main course, chef Michael Symon tosses quinoa with arugula, apple, raisins and fresh herbs, then spoons the salad into a halved baked squash (a great source of iron and vitamins A and C).

Paul Kahan created a healthy appetizer alternative: a focaccia made with spelt flour, which is high in protein and gives the bread an appealingly hearty texture. Instead of using an excessive amount of cheese or meat, he tops the focaccia with tangy marinated kale, soft and sweet slices of winter squash and a few shavings of nutty, salty pecorino cheese.

Barbara Lynch isn't choosy about which squash to include in this deeply flavored dish, which gets finished with a sage-infused cream sauce—she goes with whichever varieties look best at the farmers' market—but butternut and delicata are among her favorites.

"If your dish is really straightforward, like braised meat and roasted vegetables, you have to start with truly amazing ingredients or you won't end up with anything special," says chef Troy MacLarty, reflecting his training at ingredient-driven Chez Panisse in Berkeley, California. MacLarty says you can substitute any sweet winter squash for the sometimes hard-to-find delicata; if you're using a variety with a thicker skin, like butternut, be sure to peel it before roasting.