• One 10- by 15-in. sheet frozen puff pastry, thawed and rolled out slightly to soften
• ½ medium butternut squash, peeled, seeded, and cut into large cubes
• 3 garlic cloves
• 2 Tbsp. extra-virgin olive oil, plus more for drizzling
• ¼ cup heavy cream
• ½ tsp. finely grated lemon zest
• 3 Tbsp. fresh goat cheese, divided
• 1 medium yellow summer squash, sliced into ¼-in. rounds
• 1 medium zucchini, sliced into ¼-in. rounds
• Kosher salt and freshly ground black pepper

• ¼ cup garlic cloves, peeled
• 2 tsp. sunflower oil
• 1 small yellow onion, finely chopped
• ½ green bell pepper, seeded and finely chopped (about ½ cup)
• 1 zucchini, cut into ½-in. cubes
• One 14.5-oz. can diced tomatoes, preferably no salt added
• One 15-oz. can dark red kidney beans, drained
• One 15-oz. can pinto beans, drained
• 1 cup fresh or frozen corn kernels
• 1½ Tbsp. mild New Mexico red chile powder
• 1 tsp. kosher salt
• ¼ tsp. freshly ground black pepper
• ¼ tsp. dried oregano
• ¼ tsp. dried thyme

• One 15-oz. can cannellini beans, drained
• 2 Tbsp. extra-virgin olive oil, plus more for serving (optional)
• 8 oz. celery root, peeled and cut into ½-in. pieces (about 2 cups)
• 8 oz. red kuri squash, peeled and cut into ½-in. pieces (about 1⅔ cups)
• 4 medium carrots, peeled and cut into ½-in. pieces
• 3 medium zucchini, cut into ½-in. pieces
• 2 medium leeks, tops and bottoms discarded, cleaned and coarsely chopped
• 2 medium turnips, cut into ½-in. pieces
• ¼ large fennel bulb (3 oz.), coarsely chopped
• 1 Tbsp. tomato paste
• Kosher salt and freshly ground black pepper

For the tagine:

• 10 oz. peeled sugar pumpkin, cut into 1½-in. chunks
• 10 oz. peeled winter squash (such as butternut or acorn), cut into 1½-in. chunks
• 2 large red or white onions, thickly sliced (3 cups)
• 1 medium yellow bell pepper, stemmed, seeded and cut into ½-in. strips
• 1 medium sweet potato, peeled and cut 1½-in. chunks
• ¼ cup plus 3 Tbsp. olive oil, divided
• 2 tsp. ground cumin, divided
• 2 tsp. kosher salt, divided, plus more to taste
• 4 garlic cloves, finely chopped
• One 15-oz. can chopped tomatoes
• 2 tsp. harissa
• 1 tsp. ground coriander, plus more to taste
• 1 vegetable stock bouillon cube dissolved in 2 Tbsp warm water
• One 15-oz. can chickpeas, drained and rinsed
• 10 dried apricots, coarsely chopped
• Coarsely chopped fresh cilantro (optional)

For the bulgur:

• 1½ cup bulgur wheat
• ½ tsp. kosher salt
• ¼ cup dried cherries, finely chopped
• ¼ cup raisins, finely chopped
• 2 Tbsp. dried chives

For the basbousa:

• 9 Tbsp. melted unsalted butter, plus more for greasing
• 1¾ cup fine semolina
• 1 Tbsp. baking powder
• 1 tsp. cinnamon
• ½ tsp. fine sea salt
• ¼ tsp. nutmeg
• ¾ cup sugar
• 1 tsp. vanilla extract
• 3 large eggs
• ¾ cup plus 2 Tbsp. pumpkin purée
• Finely-chopped pistachio, or any nut, for garnish

For the chai syrup:

• 1 cup sugar
• 3 chai teabags
• 5 green cardamom pods, crushed
• 1 cinnamon stick
• 3 cloves
• 1 Tbsp. unsalted butter
• 2 Tbsp. fresh orange juice

• One 1-lb. winter squash
• 2 Tbsp. vegetable oil
• 4–5 dried Tianjin or Sichuan chiles, snipped into ½-inch pieces and seeds shaken out
• 1 Tbsp. fermented black beans, coarsely chopped
• 3 garlic cloves, thinly sliced
• 1 cup unsalted vegetable stock of any kind, or water
• 1 tsp. sugar, plus more as needed
• ½ tsp. kosher salt, plus more as needed
• ½ tsp. toasted sesame oil
• Pinch freshly ground white pepper
• 1 scallion, green part only, thinly sliced

• 3 lb. (1.4 kg) winter squash,
 such as butternut, delicata, or acorn, halved
• ¹⁄₄ cup (60 ml) grapeseed oil, divided
• ¹⁄₂ lb. (225 g) white onions, cut into small dice
• 1 lb. (455 g) leeks, dark green parts removed, cut into small dice
• 1 lb. (455 g) carrots, cut into small dice
• ¹⁄₂ small fennel bulb, coarsely chopped, fronds removed
• ¹⁄₂ head garlic, unpeeled
• 2 sprigs thyme
• 8 black peppercorns
• 1 bay leaf
• 4 sprigs flat-leaf parsley
• Sea salt to taste