Lighter than yams, easily done ahead and good hot or tepid, roasted sweet squash turns almost candy-like in the oven.
Serve each half squash filled with a generous scoop of bean soup.
From their sighting early in May and on through to October, fresh white beans known as cocos blancs are part of my Provencal diet.
This simple soup is hauntingly autumnal: sweet pumpkin simmered with spices and stock, then pureed and dressed with a grating of smoked cheese and a drizzle of olive oil.
Panna cotta, which is essentially Italy's "cream jello," gets an American redo that takes on the best trappings of pumpkin pie with none of the bother.
The cooking liquid of chickpeas, unlike that of most other beans, is so good-tasting that it makes the basis of a decent soup.