What’s for Dinner?

Active/Total Time: 30 min. Serves: 4 1 large butternut squash, peeled and seeded 3 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground pepper ¾ pound medium pasta shells 1 container (5.2 ounces) Boursin 1 cup baby arugula, for serving ¼ cup blanched hazelnuts, toasted and chopped, for serving 1. Preheat oven to 425°. Using the large holes of a box grater, shred squash until you have 5 cups; cut remaining squash into ½-inch cubes (about 4 cups). On a rimmed baking sheet, toss squash cubes with 1 tablespoon oil; season with salt and pepper. Spread in a single layer and roast until tender and browned, about 25 minutes.

2. Meanwhile, cook pasta in a large pot of boiling salted water according to package instructions. Drain, reserving 1½ cups pasta water. Heat a large straight-sided skillet over medium-high. Add remaining 2 tablespoons oil and shredded squash; cook, stirring occasionally, until caramelized in spots, 10 minutes. Transfer to a blender with reserved pasta water and half of cheese; blend until smooth.

3. Return blended sauce to skillet; stir in pasta and roasted squash. Season with salt and pepper. Serve immediately, topped with arugula, hazelnuts, small dollops of remaining cheese, and a drizzle of oil.

Baked Rigatoni With Mini Meatballs

Active Time: 45 min. Total Time: 1 hr. Serves: 4

For individual portions, place small, shallow baking dishes (each holding about 2½ to 3 cups) on a rimmed baking sheet. Divide the pasta mixture among them; top with cheese, then bake and broil.

1 tablespoon extra-virgin olive oil ¾ pound spicy Italian sausage, casings removed, formed into ¾-inch meatballs 4 cloves garlic, minced (5 teaspoons) 1 can (28 ounces) whole peeled tomatoes with their juices, puréed in a food processor ½ pound rigatoni ½ pound mozzarella, ½ cup cut into small cubes, the rest thinly sliced 1. Preheat oven to 400°. Heat oil in a straight-sided skillet over medium-high. Add meatballs and cook, turning occasionally, until browned all over, 8 minutes. Add garlic and cook, stirring, 45 seconds. Add puréed tomatoes and bring to a boil, then reduce heat and simmer 25 minutes.

2. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 2 minutes less than package instructions. Drain pasta; return to pot and toss with sauce and cubed cheese. 3. Transfer mixture to an 8-inch square baking dish; cover with parchment-lined foil. Bake until bubbling, 15 minutes. Uncover; top with sliced cheese. Adjust oven to broil; cook until cheese is melted and golden brown, about 2 minutes. Let cool 10 minutes and serve.

Active/Total Time: 30 min. Serves: 4

This recipe—a riff on the classic Greek dish avgolemono— is also a great way to use up leftover cooked chicken. First, cut or shred the chicken; then, in step 2, stir it into the pot for the last minute of cooking, just to heat through.

4 cups low-sodium chicken broth ¾ pound fusilli 2 tablespoons extra-virgin olive oil, plus more for drizzling ½ teaspoon finely grated lemon zest, plus 4 teaspoons fresh juice and more zest for serving

Kosher salt and freshly ground pepper 1¼ pounds boneless, skinless chicken breasts, cut into ½-by-2½-inch strips ⅓ cup chopped fresh dill, plus more for serving 1. Combine broth, pasta, oil, lemon zest, 1 teaspoon salt, ¼ teaspoon pepper, and ½ cup water in a large straight-sided skillet. Bring to a boil over medium-high and cook, stirring occasionally, 9 minutes. 2. Season chicken generously with salt and pepper; add to skillet. Continue to cook, stirring, until pasta is al dente and chicken is cooked through, about 3 minutes more. 3. Remove from heat; stir in lemon juice and dill. Serve immediately, topped with more lemon zest and dill, and a generous drizzle of oil.

Spaghetti With Brussels Sprouts and Bacon

Active/Total Time: 30 min. Serves: 4

6 ounces thick-cut bacon, cut into ½-inch pieces 1¼ pounds brussels sprouts, thinly sliced (8 cups)

Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil ¾ pound spaghetti 4 cloves garlic, very thinly sliced ½ cup grated Parmesan, plus more for serving 1. Cook bacon in a large straight-sided skillet over medium-high until browned, 8 to 10 minutes. Transfer to a paper towel–lined plate; remove all but 1 tablespoon fat from skillet. 2. Add half of sprouts and cook, tossing occasionally, until tender and browned, about 7 minutes; season with salt and pepper. Transfer to plate with bacon. (If skillet is getting dark, add 1 to 2 tablespoons water and scrape up browned bits from bottom, leaving them in skillet.) Add 1 tablespoon oil; repeat with remaining sprouts. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 2 minutes less than package instructions. Drain, reserving 1¼ cups pasta water. 3. Add remaining 2 tablespoons oil and garlic to skillet and cook over low, stirring, until just beginning to brown, about 2 minutes. Add pasta, reserved pasta water, and cheese; stir to coat, 2 minutes. Serve immediately, topped with bacon, brussels sprouts, and more cheese.