It’s pumpkin-spice-everything season—which we can’t deny we love, but we think could be improved upon. For taste that goes beyond grocery-store sugar-pie pumpkins and flavored lattes, experiment with different varieties of squash and pumpkins. Kabocha, for instance, is brilliant in soup with Middle Eastern spices. Delicata squash is delicious when roasted and topped with gremolata, and an acorn squash makes a perfect (edible) bowl to fill with veggies, grains and legumes. You really can’t go wrong.