There’s so much more pumpkin-y potential to this late crop winter squash than as jack-o'-lanterns alone, and now’s the perfect time to take full advantage. With a meaty texture and firm flesh that can stand up to punchy flavors, pumpkins are a versatile kitchen MVP to incorporate into everything from soups and curries to braises and roasts.

Pumpkins might well surprise you.

The first surprise: pumpkin is technically a fruit, not a vegetable. From a botanical point of view, fruits contain the seeds of the plant, which pumpkins do in abundance. These can be roasted and turned into a crunchy snack. Try this recipe from Food 52 for a sweet and salty snack, or this one from Serious Eats, which uses chorizo and paprika to add smoke and heat.

Bring a little twist to your dinner table with a pumpkin pie that banishes all thoughts of sweet short crust, cinnamon and nutmeg. This savory pumpkin and ricotta tart is tinged with caramelized onions, and makes a perfect vegetarian main course for a dinner party.

Or why not try pumpkin gratin, which fools you into thinking "pie filling," then hits you with a savory, almost meaty punch? This recipe from Martha Stewart has a topping of cheesy breadcrumbs for added crunch and tang—the perfect side dish for roasted meats, and the perfect shock of vivid orange on the plate.

Pumpkin curry is about as far from the flavors of Thanksgiving as you can get. This Thai-inspired recipe from Loving it Vegan is simple to pull together, even on a busy weeknight (the secret is store-bought Thai curry paste). This recipe from chef MarcusSamuelsson adds chicken to create a bowl that’s hearty and satisfying. Taking pumpkin in a more Indian direction, this spinach and pumpkin curry from Genius Kitchen uses mustard seeds, green chillies and turmeric to create a richly flavored broth. 

There’s no more impressive dinner centerpiece than a whole roasted pumpkin with a delicious surprise hidden inside. This version from Epicurious is stuffed with melted cheese and bacon, or, as the recipe says, "everything good!", while this vegetarian recipe from Jamie Oliver uses rice with a fragrant tangerine zest for a festive touch. 

Or maybe you're a pumpkin purist, in which case BonAppetit’s recipe for pumpkin soup served in a pumpkin might be the one for you. Lifting the lid off the roasted pumpkin to reveal the melted-cheese topped soup is a theatrical tour-de-force.

Finally, for a sweet treat that has nothing to do with pie, this recipe from Hispanic Kitchen takes pumpkin back to its roots—literally. Pumpkins and squash originate in Mexico and Central America, and this traditional Day of the Dead recipe for candied pumpkin, spiced with cinnamon, is a sweet, sticky treat.