An eye for pie

You know that fall is imminent when you start to long for curvaceous butternut squash. The creamy fleshed cucurbit keeps long after harvest—but why wait? Halve small butternuts and roast them, then stuff with a nut-studded grain salad for a vegan meal. Cut it into chunks to toss with pomegranate seeds for a picturesque side, or puree the cooked flesh for a satiny smooth “pumpkin” pie, and no one will be the wiser. The meaty vegetable goes equally well with savory and sweet dishes, and it packs plenty of vitamin A to keep your eyes sharp for sneaky pie thieves.