Fall is squash season, so let these hardy vegetables be the star of the show. Squashes come in myriad varieties and can be generally divided between summer, fall or winter varieties. Fall and winter squash have hard skins that give way to colorful, vitamin- and antioxidant-rich flesh. Depending on the type of squash, the skin may or may not need to be peeled. Kabocha (or Japanese) squash is one variety that can be eaten unpeeled. It has sweet orange flesh and a dark green, speckled edible shell, which provides extra nutrients and a satisfying firmness that is ideal for these tostadas.

A tostada resembles a taco. The difference is that a tostada is prepared with a crispy corn tortilla, which serves as its base, instead of a soft corn or wheat tortilla. The tortilla can be either fried or oven-baked until crisp, which provides a nice textural contrast to a soft taco.

These vegetarian tostadas replace a traditional protein, such as fish or chicken, with kabocha squash and pile on the usual fixings, including smashed black beans, a bright slaw and lime crema. Each component is well seasoned with a smattering of southwest spices to ensure layers of flavor in every bite. The components can be prepared in advance and the beans lightly reheated before assembling.

Kabocha Squash Tostadas

Active time: 30 minutes

Total time: 1 hour

Yield: Makes 4 to 6

Slaw:

1/2 small head red cabbage, shredded

1 medium carrot, coarsely grated

1 small garlic clove, minced

2 tablespoons fresh lime juice

1 tablespoon olive oil

1 teaspoon maple syrup

1/4 teaspoon chili powder

1/4 teaspoon kosher salt

Crema:

2/3 cup whole milk yogurt or sour cream

1 teaspoon fresh lime juice

1/4 teaspoon chili powder

Pinch of kosher salt

4 to 6 corn tortillas

Olive oil

Kosher salt

Squash:

1 kabocha squash

1 tablespoon olive oil

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Beans:

1 tablespoon olive oil

1 garlic clove, minced

1 (15-ounce) can black beans, drained

1 large jalapeno, seeded, finely diced, divided

2 tablespoons fresh lime juice

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/4 cup chopped fresh cilantro leaves and tender stems

Cilantro sprigs, for garnish

Combine the slaw ingredients in a bowl and stir to blend. Refrigerate until use, stirring occasionally.

Whisk the crema ingredients in a small bowl. Refrigerate until use.

Heat the oven to 400 degrees. Lightly brush the tortillas with oil and lightly sprinkle with salt. Arrange on a baking sheet lined with parchment. Bake in the oven until light golden and crisp, about 12 minutes, flipping once.

Prepare the squash: Halve the squash, cut off the stem and scoop out the seeds. Cut the squash into 1/2-inch-thick half-moons. Place the squash in a bowl with the oil and toss to coat. Add the spices and toss to coat. Spread the squash on a rimmed baking sheet lined with parchment. Bake in the oven until charred and tender, about 25 minutes, flipping once.

While the squash is roasting, prepare the beans. Heat the oil in a skillet. Add the garlic and saute until fragrant, about 15 seconds. Add the beans and about 2/3 of the jalapenos, the lime juice, cumin and salt. Cook, stirring for 2 to 3 minutes, to meld the flavors. If the beans are too thick, add 1 to 2 tablespoons warm water to the pan. Slightly mash the beans with the back of a spoon. Stir in the cilantro and remove from the heat.

To assemble the tacos, spread a layer of beans on a tortilla. Top with a few kabocha wedges and some of the slaw. Drizzle with crema and garnish with additional cilantro and the remaining jalapenos.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

Chances are that this vegetarian stew will satisfy any meaty craving. The method for this vegetarian recipe is based on beef bourguignon, the classic French beef and red wine stew -- minus the beef. Mushrooms handily step in as the main ingredient. Not only are mushrooms notorious for their meaty consistency and heft, but they contain glutamate, an amino acid that provides savory, rich umami qualities to food. True, they do not provide the same amount of protein as meat, but they do have a higher protein content than most vegetables, and they carry a treasure trove of nutrients. Mushrooms are a rich source of fiber, vitamins and antioxidants, and they are fat- and carbohydrate-free.

For this stew, take advantage of the mushroom season and choose a variety when available. Shiitake, portobello and brown cremini mushrooms are a great starting point. Choose those with firm caps, and store them in open paper bags in the refrigerator to allow them to breathe. To clean mushrooms, rub with a damp paper towel and use a brush to take away any dirt. You can run them under a trickle of water, if needed, but don’t douse or submerge them, because they will act like sponges and absorb the liquid. Trim the ends and thickly slice or halve the shiitake and cremini mushrooms. To clean the portobellos, trim the stems and scoop away the gills. Cut the portobellos in bite-size chunks or thickly slice.

Mushroom Bourguignon

Active time: 1 hour

Total time: 1 hour

Yield: Serves 4 to 5

Extra-virgin olive oil

2 1/2 pounds assorted mushrooms, such as portobellos, shiitakes, creminis, ends trimmed, brushed clean

Kosher salt and freshly ground black pepper

4 shallots, peeled, thickly sliced

2 carrots, thickly sliced

3 cloves garlic, minced

1 teaspoon dried thyme

2 tablespoons tomato paste

2 cups full-bodied red wine

1 1/2 cups mushroom or vegetable stock, or more as needed

1 bay leaf

1 to 2 tablespoons balsamic vinegar

1 tablespoon brown sugar

Parsley, for garnishing

Heat 1 tablespoon oil in a large Dutch oven or deep skillet over medium-high heat. Add the mushrooms (in batches if necessary) and lightly season with salt and pepper. Cook until they begin to release their juices and brown at the edges, about 6 minutes, stirring frequently. Transfer to a bowl.

If the pan is dry, add 1 tablespoon oil. Add the shallots and carrots and lightly season with salt and black pepper. Saute over medium heat until the vegetables begin to soften and the carrots brighten in color, about 4 minutes. Add the garlic and thyme and saute until fragrant, about 1 minute more. Add the tomato paste and stir for about 30 seconds to coat the ingredients and cook the tomato paste.

Pour in the wine and deglaze the pan, stirring up any brown bits, then add the stock and bay leaf. Return the mushrooms to the pan. They should be just covered with liquid; add more stock to cover if not. Bring to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer until the vegetables are tender, about 30 minutes.

Remove the lid and continue to simmer to slightly reduce and thicken the liquid, about 10 minutes. Stir in 1 tablespoon vinegar and the brown sugar, and taste for seasoning. Add additional vinegar and salt if desired.

Ladle into bowls and garnish with parsley. The stew can be prepared up to one day in advance of serving. Refrigerate until use, and gently rewarm to serve.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

A nourishing soup is a welcome and restorative timeout during a busy week. This warming soup brims with harvest vegetables and grains mingling in a tomato-based broth fortified with cheese. Butternut squash and leafy kale contribute a healthy dose of vitamins and antioxidants to the pot; their sweet earthiness balances the tomato’s acidity. Farro, a nutty ancient grain, provides fiber and a boost of protein. (If desired, barley may be substituted for the farro.)

A hunk of a cheese rind is the surprise -- and key -- ingredient, which provides depth of flavor and body to the broth. That’s right: The cheese rind will break down and infuse its essence into the broth while it simmers, providing lip-smacking umami flavor and thickening the soup. It’s also a handy no-waste use for any odd cheese ends you may have lurking in your refrigerator. Choose a hard Italian cheese, such as Parmigiano-Reggiano or pecorino Romano for this recipe.

Harvest Vegetable Soup With Farro

Active Time: 45 minutes

Total Time: 45 minutes

Yield: Serves 4 to 6

1 tablespoon olive oil

1 medium yellow onion, chopped

1 small fennel bulb, halved lengthwise and thinly sliced crosswise

3 cloves garlic, finely chopped

1 cup semi-pearled farro

6 cups chicken stock or vegetable broth or more as needed

2 heaping cups diced butternut squash

1 (15-ounce) can Italian plum tomatoes with juice

1 (2- to 3-inch) chunk of rind of Parmigiano-Reggiano cheese

1 bay leaf

2 teaspoons dried thyme

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

2 to 3 cups coarsely chopped curly green kale leaves with any tough ribs removed

Finely grated Parmigiano-Reggiano cheese for sprinkling

Heat the oil in a soup pot over medium heat. Add the onion and fennel and saute until softened without coloring, about 3 minutes. Add the garlic and saute until fragrant, about 15 seconds, then stir in the farro. Stir to coat and lightly toast the grains, about 30 seconds more.

Add the stock, butternut squash, tomatoes, cheese chunk, bay leaf, thyme, salt and pepper. Bring to a boil, breaking up the tomatoes with a wooden spoon. Reduce the heat to medium-low, partially cover the pot, and simmer until the squash and farro are tender, about 30 minutes. (If the soup is too thick, add a little more stock.)

Stir in the kale leaves and simmer until the kale brightens in color and wilts, about 2 minutes. Discard the cheese rind and bay leaf and taste for seasoning.

Ladle the soup into bowls and serve with grated cheese for sprinkling.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood