Fall Harvest Foods

This is the fall season in a skillet right here: Two kinds of cool-weather squash (butternut and kabocha) get a cozy blanket of breadcrumbs, parsley and cheesy goodness. 

Alton Brown's version of the quintessential fall apple dessert features a quartet of Braeburns, scooped out and filled until overflowing with a mix of oats, brown sugar, cinnamon and ginger. 

These sweet potatoes get popped into the microwave for a quick cook. Then they're mashed and topped with brown butter and fried sage.

Guy Fieri capitalizes on both the flesh and the seeds of acorn squash in this recipe, roasting them separately and then reuniting them in the finished dish. He also assembles a filling built on powerhouse flavors, including onion, bell peppers and goat cheese.