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3 Ways to Hack Your Favorite Ingredients, from The Kitchen

See how the co-hosts and their guests transform everything from pita bread and condiments to butter and ice cream into new dishes.

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3 Ways to Hack: Yogurt

A tub of yogurt may be a fixture on your breakfast table, but there are more ways to serve this staple ingredient than the everyday parfait.

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Yogurt Pops

No longer relegated to the dessert course, frozen pops can steal the breakfast spotlight too. All you need are handy ice-pop molds and three classic parfait fixings: yogurt, granola and a sweetener like maple syrup or honey. Once the mixture freezes inside the molds, you can grab the pops and munch on them — no spoon required. Bonus: There are no rules when it comes to the ingredients, so it’s up to you to pick your favorite flavors.

Yogurt Pesto Dip is displayed, as seen on Food Network's The Kitchen, Season 12.

Photo: Jason DeCrow ©

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Yogurt Pesto Dip

For a savory spin on yogurt, try pairing thick, creamy Greek yogurt with the bold flavors of vibrant pesto to create a chip-ready dip. This recipe utilizes store-bought pesto to save time in the kitchen, which means that this fuss-free appetizer can be ready to eat in just 5 minutes.

A Burrito Bowl is displayed, as seen on Food Network's The Kitchen, Season 12.

Photo: Jason DeCrow ©

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Spicy Yogurt and Lime Dressing

While dressings made with mayonnaise and sour cream tend to be indulgent, Greek yogurt-based blends can be a better-for-you alternative. Here Geoffrey Zakarian pairs Greek yogurt with fresh cilantro, smoky cumin and just half a serrano chile to guarantee balanced flavor and manageable heat. Try his fast-fix dressing atop this chicken-veggie burrito bowl for satisfying results.

Photo: ericdelmar@ comcast.net ©

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3 Ways to Hack: Coffee

Step 1: Wake up. Step 2: Drink coffee. If that’s how your mornings usually go, you’re surely not alone. But for many, coffee is more than just a 6 a.m. pick-me-up; it’s also an after-dinner treat, often enjoyed both at home and when dining out. On a recent episode of The Kitchen, the co-hosts introduced a trio of dressed-up coffees, each of them ideal for evening sipping.

Vietnamese Iced Coffee is displayed, as seen on Food Network's The Kitchen, Season 12.

Photo: Jason DeCrow

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Sunny’s Easy Vietnamese Iced Coffee

It takes only two ingredients to turn out this chilly concoction from Sunny Anderson. The key to her recipe is Vietnamese-grown coffee, which is markedly strong. She balances the coffee with sweetened condensed milk, which “does everything for you,” Sunny noted this morning. “It gives you the cream, it gives you the sweetener.”

Mexican Coffee is displayed, as seen on Food Network's The Kitchen, Season 12.

Photo: Jason DeCrow

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JM's Mexican Coffee

Just as Mexican chocolate gets its signature flavor from bold spices, so too does Jeff Mauro’s Mexican-inspired coffee. He brings together cinnamon, chili powder and espresso-flavored tequila to create a warming combination.

Italian Affogato is displayed, as seen on Food Network's The Kitchen, Season 12.

Photo: Jason DeCrow

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KL's Affogato

“My coffee’s doubling actually as dessert,” Katie Lee revealed of her affogato, a gelato-based dish that boasts not one but two grown-up flavors. She douses the ice cream with shots of both vanilla-flavored vodka and hot espresso, which slowly melts the ice cream and turns the mixture richly creamy.

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Photo: Sandra O'Claire ©

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3 Ways to Hack: Ice Cream Floats

Remember those old-school root beer floats you had as a kid, the ones with inches’ worth of foamy soda on top and chilly scoops of vanilla ice cream at the bottom? The three floats the co-hosts of The Kitchen unveiled aren’t like that. They’re better — and boozier.

Set photography from the production of Food Network's, The Kitchen, episodes 1001-1005 on May 18-20, 2016.

Photo By Todd Plitt for BSTV

Photo: Todd Plitt

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Whiskey-Stout Chocolate Ice Cream Float

Since stout boasts natural chocolate flavors, that particular beer is an ideal pick for this chocolate lover’s masterpiece, made especially indulgent with the help of a splash of whiskey.

Set photography from the production of Food Network's, The Kitchen, episodes 1001-1005 on May 18-20, 2016.

Photo By Todd Plitt for BSTV

Photo: Todd Plitt

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Sunny’s Bacon Berry Fun Float

Confetti vanilla ice cream delivers on the tried-and-true whimsy you know and love in a classic float, while the raspberry-flavored malt liquor guarantees a bold pop of color. When it comes to the bacon, that smoky bite is just what’s needed to balance the sweetness of the float.

Set photography from the production of Food Network's, The Kitchen, episodes 1001-1005 on May 18-20, 2016.

Photo By Todd Plitt for BSTV

Photo: Todd Plitt

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Mango-Raspberry Margarita Float

Follow Katie’s lead and opt for two flavors of sorbet — mango and raspberry — to achieve a bright, fruity bite in this five-minute float. As for her choice of liquor? Katie’s all about tequila, a la a classic margarita, as the liquor pairs well with the lemon-lime soda.

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Photo: nickpo ©

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3 Ways to Hack: Sundae Sauce

On its own, ice cream is great. Actually, it’s really great. But that doesn’t mean you can’t make this staple summertime dessert into an even more indulgent and sweet-tooth-satisfying treat. That’s where the sundae sauce comes in. Just a drizzle of these rich toppings is all it takes to make you feel like you’re eating an extra-special dessert. Bonus: These sauce recipes aren’t tricky or time-consuming to make. In fact, they’re easy enough to prepare on a weeknight when you’re feeling decadent.

Photo: Todd Plitt

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Strawberry Sundae Sauce

Jeff lets the natural sweetness of juicy seasonal strawberries shine in his vibrant sauce. To balance the flavor, he looks to a squeeze of lemon juice, and cornstarch helps to thicken the mixture. When it comes to serving, follow Jeff’s lead and finish your ice cream sundae with this sauce and a sprinkle of salted peanuts for a welcome crunchy texture.

Photo: Todd Plitt

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Peanut Butter Ice Cream Sauce

It takes only four ingredients to turn out Marcela’s fuss-free recipe. Sweetened condensed milk offers a thick, rich base for the peanut butter, which is made especially luxurious with the addition of butter.

Photo: Todd Plitt

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Mocha Fudge Sauce

If you’ve ever ordered an iced mocha at the coffee shop and thought about how good the drink would be with ice cream, you’ll want to try Katie’s quick-fix sauce. A couple of teaspoons of instant espresso infuse the semisweet chocolate with a subtle scent and taste of coffee, while a few drops of vanilla mixed in before serving round out the flavors.

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Photo: LauriPatterson ©

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3 Ways to Hack: Snack Mix

Combining two party-time favorites — booze and bites — the co-hosts made three cocktail-inspired snack recipes that range from savory and salty to sweet and oh so crunchy.

Jeff Mauro's Bloody Mary Cocktail Party Mix is displayed, as seen on Food Network's The Kitchen, Season 11.

Photo: Jason DeCrow ©

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Bloody Mary Cocktail Snack Mix

The flavors you know and love in a classic Bloody Mary are well-represented in this big-batch mash-up of rice cereal, bagel chips and pretzels. Just as tomato juice and vodka form the base of the drink, this snack mix is made with tomato paste and vodka, plus a few splashes of Worcestershire sauce, which deliver the salty, deeply umami flavor you love in a Bloody Mary. Once the mixture is warmed, it’s poured over the munchies, which get microwaved for just a few minutes so the flavors can marry.

Katie Lee's Tequila and Lime Cocktail Party Mix is displayed, as seen on Food Network's The Kitchen, Season 11.

Photo: Jason DeCrow ©

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Tequila-Lime Cocktail Snack Mix

Tequila, fresh lime juice and the heat of a jalapeno combine in this quick-fix mix, just as they often do in a spicy margarita. The addition of butter helps blend those flavors together before they’re poured over tortilla chips, popcorn and corn cereal.

Sunny Anderson's White Russian Cocktail Party Mix is displayed, as seen on Food Network's The Kitchen, Season 11.

Photo: Jason DeCrow ©

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White Russian Cocktail Snack Mix

There’s no denying the craveable sweetness in this sugar-dusted snack mix. Like the beloved cocktail, this snack is laced with coffee liqueur, but there’s also plenty of melted chocolate. That mixture blankets rice cereal and popcorn, which get tossed in powdered sugar for a snowlike effect.

Read more at: http://blog.foodnetwork.com/fn-dish/2016/11/3-ways-to-infuse-cocktail-flavors-into-party-time-snack-mixes/?oc=linkback

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Photo: Dossyl / ThinkStock

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3 Ways to Hack: Butter

A fancy name for flavored butter, compound butter lets you add finishing touches of bold tastes to dress up everyday dishes, like French toast and chicken. See how the cast uses mix-ins like fruity jam, herbs and hot sauce to make these sweet and savory combinations.

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Sweet Fruit Compound Butter

Blackberry jam and fresh, fragrant mint turn unsalted butter into a sweet (and violet-colored) treat ready to be slathered on French toast.

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Honey, Hot Sauce and Pecan Compound Butter

In place of a sauce, serve chicken with this savory mixture that features a welcome punch of heat from the hot sauce.

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Savory Thyme Compound Butter

Not just for putting atop dishes, compound butter can be worked into dishes as well, like Geoffrey Zakarian does with this herb butter to make a next-level risotto.

Buffalo Chicken Wings

Photo: David Kadlec ©

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3 Ways to Hack: Buffalo Sauce

Tangy, spicy and oh-so-buttery, Buffalo sauce is a staple flavor atop juicy chicken wings, but did you know that this go-to sauce can boost the flavor of some other fan-favorite foods?

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Buffalo Hummus

Buffalo Hummus
Just like classic homemade hummus, this bold recipe takes just minutes to prepare and starts with a base of hearty chickpeas. They’re whirled in a food processor along with a squirt of lemon juice and, for the Buffalo flavor you know and love, a hefty pour of hot sauce. Serve this hummus alongside pita chips or crunchy veggies for an updated spin on the traditional snack.

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Buffalo Chicken Meatballs with Blue Cheese Sauce

Skip the tomato sauce and blanket these moist two-bite meatballs in a honey-laced Buffalo sauce made especially silky with butter. Just as Buffalo-style chicken wings are often served with a side of cool blue cheese dressing, these baked meatballs are stuffed with cubes of blue cheese — and dressed up with a drizzle of sour cream-blue cheese sauce for a welcome flavor complement.

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Buffalo Twice-Baked Potatoes

The key to a successful twice-baked potato lies in the filling, that decadent mixture of tender potato flesh and gooey cheese. Here that indulgent mixture gets transformed with a big splash of hot sauce, and in addition to the usual cheddar, there’s plenty of crumbled blue cheese. Finish the potatoes with a squirt of ranch dressing for creamy richness, and sprinkle with chives for freshness.

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Photo: LucidSurf ©

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3 Ways to Hack: Breakfast Smoothies

The morning rush is rough for nearly everyone; we all know it’s almost impossible to cook up an elaborate breakfast when you have only five minutes to yourself. But that doesn’t mean you should skip breakfast altogether. Instead, use that little amount of time to prep a flavorful, satisfying smoothie. The co-hosts of The Kitchen showed off a trio of cool, creamy blends, but instead of featuring the usual berry or banana base, they made the mixtures more decadent, opting for flavors inspired by autumnal desserts (think pie for breakfast).

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Pumpkin Spice Breakfast Smoothie

‘Tis the season for all things pumpkin spice, so it’s only right to let this fragrant spice blend shine in this pumpkin pie-inspired drink. Look to that can of pumpkin puree, usually relegated to pumpkin pie, to give the smoothie both texture and taste.

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Pecan Pie Breakfast Smoothie

While most pecan pies feature a crunchy filling on account of chopped pecans, this quick-fix drink is pure smoothness after a whirl in the blender. The base of pitted dates and plain yogurt will help thicken this cinnamon-laced smoothie.

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Chocolate-Hazelnut Smoothie

If you’ve ever eaten the famed chocolate-hazelnut spread straight from the jar with a spoon, this smoothie is for you. It is made with only a few ingredients — including that very spread — and can be ready in a hurry.

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3 Ways to Hack: Pita Bread

Not just for sandwiches, pita bread can be sliced, stuffed and slathered with flavors to create next-level dishes.

Photo: David Lang ©

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Greek Pita Nachos

No stranger to The Kitchen, returning guest Kelsey Nixon stopped by to show off her Greek-inspired nachos, a spin on the classic Mexican plate made with tortilla chips. She swaps in crunchy baked pita triangles for the chips, then drizzles on a lemony Greek yogurt sauce studded with black olives and cucumbers. For added richness, don’t forget the final sprinkle of feta cheese before serving.

Photo: David Lang ©

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Sweet Pita

It takes just a handful of ingredients to turn out GZ’s dessert-style pita, which features decadent smears of both almond butter and chocolate-hazelnut spread, as well as fresh banana slices. He cooks the pita for just a few minutes until the chocolate-hazelnut spread is warm and gooey, then finishes the dish with powdered sugar for added indulgence.

Photo: David Lang ©

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Crispy Personal Pita Pizzas

When the pizza craving strikes — and it always does, of course — but you don’t have time to roll out the dough, skip delivery and opt for Jeff Mauro's recipe instead. He tops the pita rounds with melty cheese, then adds fresh tomatoes and garlic salt to create a traditional pie layered with flavor. Perhaps best of all, it takes just minutes to cook these pizzas in the oven.

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3 Ways to Hack: The Snack-Food Aisle

Sure, munchies like chips and pretzels will curb your crunch cravings on their own, but when you add bold flavors — like hot sauce and blue cheese to potato chips, a cinnamon-sugar topping to pretzels or chile powder to tortilla chips — the results are anything but ordinary.

A photo from the production of "The Kitchen" in Montclair, N.J., on Tuesday, June 2, 2015.
Photo: David M. Russell/BSTV,A photo from the production of "The Kitchen" in Montclair, N.J., on Tuesday, June 2, 2015.
Photo: David M. Russell/BSTV

Photo: David M. Russell ©

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Buffalo Potato Chips

You know Dad loves Buffalo chicken wings, so he’ll surely be wowed by these Buffalo-inspired chips, too. The secret ingredient? A mild hot-sauce drizzle, which clings to ruffled potato chips. For an extra level of flavor, add blue cheese for a welcome bite.

A photo from the production of "The Kitchen" in Montclair, N.J., on Tuesday, June 2, 2015.
Photo: David M. Russell/BSTV,A photo from the production of "The Kitchen" in Montclair, N.J., on Tuesday, June 2, 2015.
Photo: David M. Russell/BSTV

Photo: David M. Russell ©

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Smoky Lime Tortilla Chips

All it takes is five ingredients to make all-new tortilla chips that are ready to eat in just five quick minutes. Mix together a blend of smoked paprika, smoked salt and ground chipotle to toss with tortilla chips; the warm, bold flavors of the spices transform ordinary chips, while the refreshing tang of lime juice brightens up the taste.

Cinnamon and Caramel Pretzel Chips from The Kitchen

Photo: David M. Russell ©. From: The Kitchen

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Cinnamon and Caramel Pretzel Chips

Even if you start with salt-covered pretzels, what you’ll have after making this recipe is pure sweetness. After blanketing the pretzels with warm caramel sauce, sprinkle on a combo of cinnamon and sugar so the fragrant topping adheres to the sticky sauce.

Mustard ketchup and mayonnaise

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3 Ways to Hack: Condiments

Mustard, mayonnaise and ketchup — we all likely have these ingredients stocked in the refrigerator, but you don't have to use them as they are.

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Ketchup Becomes Banana Pepper Ketchup

Don’t let the simplicity of Jeff’s two-ingredient ketchup recipe fool you; the result is anything but basic. By mixing diced banana peppers with ketchup, he guarantees a pop of pepper flavor in every bite.

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Mustard Becomes Piccata Mustard

Inspired by the Italian chicken dish you know and love, GZ’s fuss-free recipe combines creamy and tangy Dijon mustard with the richness of butter, briny capers and fresh lemon juice for a savory spread that comes together in minutes. Perhaps best of all, he prepares the mustard in the food processor, so prep is a cinch.

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Mayonnaise Becomes Green Goddess Mayo

Just as green goddess dressing depends on fragrant herbs, so, too, does Katie Lee's five-minute mayo. She purees seasonal basil with parsley, scallions, nutty Parmesan cheese and mayo for a smooth finished product. The key ingredient? Anchovy fillets, which deliver a welcome layer of umami taste to the mayo.

Assorted ice cream

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3 Ways to Hack: Ice Cream

It doesn't take homemade ice cream to turn out the ultimate sundae; all you need is a few scoops of your favorite store-bought stuff and some indulgent mix-ins.

Food beauty of a giant choco mint sundae, as seen on Food Networkâ s The Kitchen, Season 6.

Photo: Todd Plitt ©

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Family-Style Chocolate Mint Sundae

GZ's recipe features a beloved taste combo: chocolate and peppermint. For a minty-fresh bite, Geoffrey mixes just a bit of peppermint extract into melted chocolate, then pours it over rich vanilla ice cream before piling on the decadent toppings: brownie chunks (opt for store-bought to save time), sweet marinated cherries, fluffy whipped cream and crushed peppermint sticks. Since Geoffrey serves up a whopping 12 scoops of ice cream, this indulgent platter is big enough to satisfy even the most-demanding sweet tooth in your family.

Food beauty of a blueberry cheesecake sundae, as seen on Food Networkâ s The Kitchen, Season 6.

Photo: Todd Plitt ©

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Very Berry Cheesecake Sundae

You know how cheesecake often tastes even better when topped with sweet berries? That idea holds true when ice cream gets involved too, as it does in Katie’s recipe. She starts with a base of chopped cheesecake cubes, then dishes up a scoop of black cherry ice cream, plus fresh berries. If you don’t have black cherry ice cream in the freezer, just use whatever berry ice cream is available, and for the fresh fruit, any sliced berries will work. She adds a layer of granola for subtle crunch before repeating the ingredients, for a next-level sundae.

Food beauty of a chocolate peanut butter sundae, as seen on Food Networkâ s The Kitchen, Season 6.

Photo: Todd Plitt ©

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Chocolate Peanut Butter Crunch Sundae

Featuring another classic flavor mash-up — chocolate and peanut butter — Jeff’s over-the-top sundae features layers of silky hot fudge, chocolate peanut butter ice cream and crunchy salted peanuts for welcome texture. For a spectacular finish, Jeff sprinkles on crunchy peanut butter cereal and whipped cream to create a wow-worthy result.

Barbecue sauce with basting brush over stone table with room for copy space.

Photo: Stephanie Frey ©

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4 Ways to Hack: Barbecue Sauce

Sweet, smoky, tangy, sticky, crimson and white — there’s no shortage of flavors, looks and textures when it comes to creating the ultimate meat accompaniment. The co-hosts broke down barbecue sauces by region, looking at the signature elements of each — and sharing how simple it is to make them all at home, no matter where you live.

Set photography from the production of Food Network's, The Kitchen, episodes 1001-1005 on May 18-20, 2016.

Photo By Todd Plitt for BSTV

Photo: Todd Plitt

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Sweet and Spicy BBQ Sauce (Texas Style)

All it takes is a bit of cayenne pepper to provide a punch of heat to this sauce, the spiciest of the bunch here. Since this recipe also calls for hearty tomato paste, sweet brown sugar and smoky bacon fat, there’s plenty of full flavors to ease the heat and ensure it’s not overwhelming.

Set photography from the production of Food Network's, The Kitchen, episodes 1001-1005 on May 18-20, 2016.

Photo By Todd Plitt for BSTV

Photo: Todd Plitt

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Sweet and Sticky BBQ Sauce (Kansas City Style)

Featuring a base of ketchup, molasses and brown sugar, this thick sauce is indeed packed with sugar, but the sweetness is hardly overwhelming. The key is balancing those ingredients with a splash of tangy apple cider vinegar and the umami-like funk of Worcestershire sauce for well-rounded results.

Set photography from the production of Food Network's, The Kitchen, episodes 1001-1005 on May 18-20, 2016.

Photo By Todd Plitt for BSTV

Photo: Todd Plitt

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Tangy Mustard BBQ Sauce (South Carolina Style)

Believe it or not, the very mustard you smear on a sandwich stars in this tried-and-true barbecue sauce. Here yellow mustard comes together with a squeeze of honey and onion and garlic powders for a classically simple sauce.

Set photography from the production of Food Network's, The Kitchen, episodes 1001-1005 on May 18-20, 2016.

Photo By Todd Plitt for BSTV

Photo: Todd Plitt

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White BBQ Sauce (Alabama Style)

Creamy is the name of the game here, as rich mayonnaise forms the base of this five-minute sauce. Thanks to the addition of vinegar and horseradish, though, the sauce isn’t especially heavy and boasts a welcome bite.

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2 Ways to Hack: Salad Dressing

Start with GZ's simple salad-based vinaigrette for the ultimate in easy homemade dressing, then add to it to create two new flavors.

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Goat Cheese and Blackberry Vinaigrette

Creamy and subtly sweet, Jeff's vinaigrette features the tang of the smooth cheese, which he balances with pureed fresh berries. He simply whisks these ingredients together with GZ’s vinaigrette and a pinch of chives to create a bright topping.

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Creamy Mascarpone-Bacon Dressing

For something a bit more indulgent, stick with Sunny Anderson's recipe. Whisk cool mascarpone cheese into GZ’s base vinaigrette, then add chopped bacon for welcome texture. The secret here? The teaspoon of bacon fat Sunny mixes in. Its rich, smoky taste rounds out the flavor easily.

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3 Ways to Hack: Dip

When planning your next bash, trade the usual onion dip for one of these made-over favorites.

A photo from the production of "The Kitchen" in Montclair, N.J., on Tuesday, June 2, 2015.
Photo: David M. Russell/BSTV,A photo from the production of "The Kitchen" in Montclair, N.J., on Tuesday, June 2, 2015.
Photo: David M. Russell/BSTV

Photo: David M. Russell ©

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Strawberry-Mango Guacamole

For a fruity spin, mix in mango and strawberries into avocados to brighten up everyday guacamole.

The Kitchen

Photo: David M. Russell ©

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Bacon and Egg Dip

Think of GZ's recipe as deviled eggs 2.0. He combines the whites of hard-boiled eggs with a rich, creamy yolk mixture laced with mayonnaise for richness and dill for welcome freshness.

A photo from the production of "The Kitchen" in Montclair, N.J., on Tuesday, June 2, 2015.
Photo: David M. Russell/BSTV

Photo: David M. Russell ©

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Roasted Garlic and Frozen Veggie Dip

Sunny's veggie dip gets a welcome punch of richness with the help of roasted garlic. Bonus: Her recipe relies on frozen peas and frozen peppers and onions, so prep work is a cinch.

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4 Ways to Hack: Popcorn

A classic for movie watching and everyday snacking alike, popcorn gets an over-the-top upgrade with the help of a just a few seasonings.

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Pancetta and Parm Popcorn

Jeff, ever the meat lover, looked to pancetta: He cooks popcorn kernels in rendered pancetta fat and finishes the snack with nutty Parmesan.

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BBQ Popcorn

For both smoky and sweet results, stick with Sunny's additions: a pinch of barbecue seasoning and a sprinkle of sugar.

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Chipotle-Pecan Candied Popcorn

Chipotle powder-laced syrup is the all-important flavor boost needed to take the popcorn and pecans to the next indulgent level.

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Kale Popcorn

Not just for salads: Katie puts the beloved kale to work here by baking the leaves, then whirling them in a food processor.

Skewers

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3 Ways to Hack: Skewered Snacks

See how the co-hosts showcase tacos, a meatball sub and even pasta salad, which usually requires utensils, on a stick.

Photo: Pawel Kaminski

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Tacobab al Pastor

Part kebab and part taco, Marcela Valladolid’s recipe celebrates the sweet and savory flavors of traditional tacos al pastor. Just like the tried-and-true dish, this one brings together smoky chipotle in adobo sauce, tender pork and juicy pineapple. Since these fixings are cooked together on skewers, there’s no need to prep multiple components separately. Round out the snack with a cool avocado-cilantro crema.

Photo: Pawel Kaminski

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Pasta Salad on a Stick

While most pasta salads require at least a fork if not a knife as well, this recipe skips those tools for the skewer. It takes just a handful of ingredients to turn out these crowd-pleasing bites, each threaded with cheese tortellini, hearty salami and a tangy dressing — all the elements you know and love in a pasta salad.

Photo: Pawel Kaminski

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Meatball Sub on a Stick

Follow Jeff's lead and a take a few welcome shortcuts to save time in the kitchen prepping this dish. He opts for frozen mini meatballs to be the star of these 30-minute skewers, which he threads with creamy mozzarella balls, garlicky bread and fragrant basil and serves with ready-to-go marinara sauce to bring to life each element of a classic meatball sub.

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2 Ways to Hack: Squash

There are many reasons to love fall, and perhaps chief among them is the influx of produce, including squash. From butternut and acorn to delicata and spaghetti, there’s no shortage of squash varieties hitting store shelves this time of year. Find out how Katie and Marcela updated two kinds in their easy recipes.

Photo: Jason DeCrow ©

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Spaghetti Tossed with Butternut Squash and Sage Butter

Who says pasta must be served with red sauce? Not Marcela, who prepared an easy-to-make spaghetti that brings together satisfying butternut squash with another fall flavor: fragrant sage. After melting the butter, she infuses it with garlic and the chopped herb, creating a silky sauce that will coat each strand of pasta. Chopped hazelnuts add a welcome crunch, while a sprinkle of nutty Parmesan cheese brings the decadence you crave.

Katie Lee's Roasted Spaghetti Squash with Curry-Shallot Butter dish as seen on Food Network's The Kitchen, Season 7.

Photo: Jason DeCrow ©

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Roasted Spaghetti Squash with Curry-Shallot Butter

A side that will round out any fall main dish, Katie’s recipe highlights rich butter, as Marcela's pasta does, but here it's mashed with curry powder, sweet shallots and fresh lemon zest for brightness. After the squash is roasted, the flesh of the vegetable pulls away into noodlelike strands, which Katie pulls out and tosses with the indulgent butter. Just before serving, sprinkle the squash with toasted pine nuts for a textured bite.

Pumpkin seeds

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3 Ways to Hack: Pumpkin Seeds

No matter what design you carve into your jack-o’-lantern, be sure to save the seeds you likely scraped from the inside of the pumpkin. These crunchy bits are blank canvases in the snack world.

Photo: Jason DeCrow ©

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Curried Pumpkin Seeds

To help the curry powder stick to the pumpkin seeds, coat the seeds in a bit of coconut oil before adding the seasonings. Just a sprinkle of salt will help balance the warm flavor of the curry powder.

Photo: Jason DeCrow ©

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Pumpkin-Spiced and Sugared Pumpkin Seeds

Not just for lattes, pumpkin pie spice adds a fragrant note to these speedy pumpkin seeds. Though they’re tossed with a spoonful of brown sugar and a bit of maple syrup for added flavor, they’re not overly sweet, thanks to a pinch of hot Hungarian paprika, which promises a smoky richness.

Photo: Jason DeCrow ©

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Chipotle Lime Pumpkin Seeds

Just as you’d combine bold chipotle powder and a squeeze of lime juice in a bowl of chili, so too do you here in this simple snack. A duo of herbs — parsley and thyme — adds a welcome freshness, while the salt delivers on the savory taste.

Host Katie Lee demonstrates a method of cooking spaghetti squash for fellow hosts Geoffrey Zakarian and Jeff Mauro as seen on Food Network's The Kitchen, Season 7.

Photo: Jason DeCrow ©

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