There is something magical about roasted butternut squash. Its orange flesh softens into sweet, nutty squidginess, which is easily transformed into a puree. It’s hard to believe something so rich and sugary can be loaded with nutrients and beta carotene, but so it is. One cup of butternut squash provides a glutton’s worth of vitamins A and C, as well as a healthy shot of potassium, manganese and fiber.

When roasted, its natural sugars are coaxed out and gently caramelized, accentuating the squash’s inherent nutty flavor. In this recipe, roasted butternut squash mingles with its fall buddies -- apples, cider and loads of warming spices -- yielding an essential autumn soup.

Serve the soup as a starter to any meal, or dress it up in little shot glasses as a fancy starter when entertaining a crowd. It’s a great way to kick off the holiday season.

Curried Apple and Butternut Squash Soup

Active Time: 40 minutes

Total Time: 1 hour and 30 minutes

Yield: Makes 4 to 6 large bowl servings or 16 to 18 small appetizer shots, depending on size of glass

1 medium butternut squash, about 2 pounds


Extra-virgin olive oil


1 large onion, finely chopped


1 large Granny Smith apple, peeled, cored, diced

1 tablespoon curry powder


1 teaspoon ground cumin


1/2 teaspoon ground coriander


1/4 teaspoon cayenne, or to taste


3 cups chicken stock


1 cup apple cider


1 tablespoon light brown sugar


1 to 2 teaspoons salt, to taste


1/2 teaspoon freshly ground black pepper

Creme fraiche or sour cream for garnish

Heat the oven to 375 degrees. Cut the squash in half lengthwise and scoop out the seeds. Lightly brush the exposed flesh with olive oil. Place squash, cut-side-down, on a rimmed baking sheet. Bake until the flesh is fork-tender, 50 to 60 minutes. Remove from oven and cool slightly. When cool enough to handle, scoop out the flesh and set aside.

Heat 1 tablespoon oil in a large pot over medium heat. Add the onions and cook until softened without coloring, 3 to 4 minutes, stirring frequently. Add the apple, curry powder, cumin, coriander and cayenne. Cook until fragrant, about 1 minute, stirring constantly. Add the roasted squash and chicken stock. (There should be just enough stock to cover the squash and apples. If needed, add additional stock to cover.) Bring to a boil, then reduce the heat, cover the pot, and simmer until the apples are very soft, about 20 minutes.

Carefully puree the soup in batches in a food processor (or with an immersion blender). Return the soup to the pot and stir in the apple cider, brown sugar, salt and pepper. Warm thoroughly over medium-low heat and taste for seasoning. Serve warm, garnished with a small spoonful of creme fraiche.

CAPTIONS AND CREDITS

If you have more than one child, you may understand this tale. I have two children. One is an adventurous eater, and one is not. One loves fish, and the other can't stand it (although I don't recall her ever tasting much of it). One adores butter and milk, while the other would prefer not to be seated at the same table with dairy products.

My highly unscientific theory is that this is nature's way of ensuring that its offspring do not starve. If siblings have opposite tastes, then there is enough food to feed the litter. After all, how would our species advance otherwise? At least this is how I console myself as a parent and a cook.

Which brings me to Brussels sprouts. OK, I understand that you don't have to be a child genetically wired to preserve the human race to dislike Brussels sprouts. These little crucifers have been known to offend many a mature adult. But in our home, they are enjoyed -- at least by most of us. My son likes them, and, therefore, my daughter does not.

So, in a moment of inspiration and indefatigable hope, I purchased a bag of pert and pretty Brussels sprouts at the market with a plan. Instead of stir-frying or steaming them, I would cloak them in bechamel and cheese. For, while my daughter dislikes Brussels sprouts, she loves gratins. Anything cheesy, creamy and crispy is right up her alley. So, why not? I would give it a try. And you know what? She liked it. The problem is that my son, who dislikes rich and creamy food, did not.

Brussels Sprout Gratin

Active Time: 20 minutes

Total Time: 45 minutes

Yield: Serves 4

1 1/2 pounds Brussels sprouts

1 1/2 cups whole milk

2 tablespoons unsalted butter

1 garlic clove, minced

2 tablespoons all-purpose flour

1/2 cup grated Gruyere cheese

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

Pinch of cayenne

1/3 cup finely grated Parmesan or Pecorino Romano cheese

1/4 cup panko breadcrumbs

Preheat the oven to 350 degrees. Trim the outer leaves and bottoms of the Brussels sprouts and then cut them in half (quarter if large).

Steam the Brussels sprouts until they are crisp-tender, 5 to 7 minutes, depending on their size. Transfer to a large bowl.

Heat the milk in a small saucepan until lukewarm.

Melt the butter in a medium saucepan over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Add the flour and stir with a wooden spoon to form a paste and lightly toast, about 2 minutes. Carefully pour in the milk in a steady stream, whisking to incorporate. Bring to a boil, and then reduce the heat to medium-low and simmer until thickened, about 5 minutes, stirring constantly. Add the Gruyere cheese, salt, pepper, nutmeg and cayenne, and stir until smooth.

Pour the sauce over the Brussels sprouts and stir to thoroughly coat. Transfer to a 2-quart gratin dish.

Combine the Parmesan and breadcrumbs in a small bowl and sprinkle evenly over the Brussels sprouts. Bake in the oven until the top is golden brown and the Brussels sprouts are tender, about 25 minutes.

CAPTIONS AND CREDITS

I won’t lie. It takes a little work to assemble these potato bites, but I promise you they are well worth it. The holidays are quickly approaching, and with that comes the need for fun, tasty finger food for festive entertaining. Look no further than these twice-baked potato poppers. They are a crowd-pleasing appetizer you can serve at a Halloween party, while watching the big football game or at a fireside cocktail gathering. And, yes, while they are time-consuming to assemble, they can easily be prepared well in advance of serving and then popped into the oven at the last minute. So go on, roll up your sleeves and make a double batch -- because these cheesy potato poppers are guaranteed to be a hit.

Cheddar and Horseradish Potato Poppers

Active time: 45 minutes

Total time: 1 hour and 45 minutes

Yield: makes 20 poppers

20 round small potatoes, 1 to 1 1/4 inch in diameter

1 tablespoon olive oil

1 1/2 teaspoons salt, divided

1/4 cup sour cream or whole milk Greek yogurt

1/4 cup (packed) finely grated sharp cheddar cheese

2 tablespoons unsalted butter, softened

2 tablespoons (packed) finely grated fresh horseradish

1 large garlic clove, minced

1/2 teaspoon freshly ground black pepper

1/4 cup (packed) finely grated parmesan cheese

Fresh thyme leaves, for garnish

Heat the oven to 400 degrees.

Trim the potatoes: Slice a small tip off of each potato to create a flat bottom for the potatoes to stand without rolling or tilting. Slice about 1/4 off of the tops and discard the tops. Place the potatoes in a medium bowl with the oil and 1/2 teaspoon salt and toss to coat. Arrange on a parchment-lined baking sheet, top-side down. Bake until tender, about 30 minutes. Remove and set aside until cool to the touch.

Using a teaspoon, gently scoop out the centers of the potatoes without piercing the bottoms. Place the potato flesh, sour cream, cheddar cheese, butter, horseradish, garlic, 1 teaspoon salt and the pepper in a bowl. Using a fork, mash until well combined. Carefully spoon the filling back into the potato shells, mounding the stuffing.

Arrange the potatoes, stuffed-side up, on a baking sheet. (The potatoes may be prepared up to 6 hours in advance to this point. Cover loosely with plastic wrap and refrigerate. Let stand at room temperature 30 minutes before continuing.)

Heat the oven to 350 degrees. Top each potato with a generous pinch of parmesan cheese. Transfer to the oven and bake until the potatoes are hot and the cheese is melted, about 20 minutes. Serve warm, garnished with fresh thyme.

CAPTIONS AND CREDITS