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2 acorn squash

2 tablespoons butter, melted

2 tablespoons honey

1 teaspoon ground cinnamon

Pinch of ground nutmeg

½ teaspoon coarse salt

¼ teaspoon freshly ground pepper

1. Heat the oven to 400°F. Cut the squash in half through the stem end, and remove the seeds. Cut each half into 3 wedges, 1½ to 2 inches thick. Place the wedges in a large roasting pan.

2. Toss with the butter, honey, cinnamon, nutmeg, salt, and pepper. Roast the squash, tossing occasionally, until tender and golden brown, 35 to 45 minutes.

three-variety squash tian

SERVES 6

For the best flavor, use freshly made bread crumbs for this dish because they have a much fluffier texture. Place as many slices of white bread as will comfortably fit in the bowl of your food processor, and pulse the bread until crumbly. Any leftover bread crumbs can be placed in a resealable plastic bag and frozen for future use.

1¼ pounds assorted squash, such as Costata Romanesco, patty pan, yellow, green, and black, sliced 1/8 inch thick

2 medium ripe tomatoes (1 pound), sliced 1/8 inch thick

3 tablespoons olive oil

5 tablespoons homemade or low-sodium store-bought chicken stock

Coarse salt and freshly ground pepper

2 tablespoons fresh thyme leaves, plus sprigs for garnish

1 cup fresh bread crumbs

2 tablespoons unsalted butter, melted

1. Heat the oven to 350°F. In a 10-inch round gratin dish, arrange the squash slices and tomatoes in an overlapping pattern to fill the dish. Brush the vegetables with olive oil; drizzle the remaining oil on top. Drizzle the chicken stock on top. Sprinkle with salt and pepper and 1 tablespoon thyme leaves.

2. In a medium bowl, combine the bread crumbs, butter, and remaining thyme, and season with salt and pepper. Arrange the bread-crumb mixture on top of the vegetables.

3. Bake until the vegetables are tender and the bread crumbs are golden, about 50 minutes. Remove from the oven. Serve garnished with thyme sprigs.

steamed artichokes with grainy mustard and bacon dressing

SERVES 4

The grainy mustard and bacon dressing is best when made and served immediately. The artichokes, however, can be prepared in advance.

4 large artichokes

Juice of 4 lemons

1 teaspoon coarse salt, plus more for seasoning

1 teaspoon whole black peppercorns

1 large sprig fresh thyme

2 garlic cloves

2 tablespoons extra-virgin olive oil, plus more for the cooking liquid

6 strips thick bacon, cut into ¼-inch pieces

2 shallots, finely chopped

2 carrots, finely diced

1 stalk celery, finely diced

2½ tablespoons grainy mustard, plus more to taste

Freshly ground black pepper

1. Fill a bowl with ice and water; set aside. Trim the artichokes; snap off the tough outer leaves. Cut in half, and cut off the top quarter of each artichoke. Snip the remaining leaf tips with scissors. Trim the bottom of the stem; using a vegetable peeler, peel off the tough outer skin. Spread the leaves to gain easier access to the choke; scoop out the choke with a melon baller. Squeeze some lemon juice onto the heart; squeeze more lemon juice into the ice bath; add lemon halves and artichokes while preparing the rest.

2. Fill a saucepan large enough to accommodate all the artichokes with 2 inches of water. Add salt, peppercorns, thyme, garlic, and 2 tablespoons olive oil; bring to a simmer. Add the artichokes, stem end up; cover the saucepan. Steam until tender, about 25 minutes. The leaves should pull off easily; the heart should feel tender when pierced. Drain well. Cool to room temperature.

3. Meanwhile, cook the bacon in a large sauté pan over medium-low heat until brown and crisp, and the fat is rendered. Using a slotted spoon, remove the bacon from the sauté pan, and set aside.

4. Depending on the amount of bacon fat in the sauté pan, add enough olive oil to make a total of 1/3 cup fat and oil. Add the shallots, carrots, and celery, and cook until the vegetables are soft and fragrant, about 4 minutes. Stir in the grainy mustard, and season with salt and pepper. Return the bacon to the saut