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Root vegetables — like carrots, onions, potatoes and beets — winter squashes, cruciferous vegetables and greens are just a few notable cold-weather favorites.

In colder months, you can warm up a salad by tossing in a few cooked vegetables like sauteed mushrooms or winter squash and/or beans or seared tempeh made from fermented soy.

Found year-round, pumpkin and winter squash varieties enjoy a pronounced spike in fall soups and sides, Thanksgiving sweets and post-Labor Day snacks of all sorts.

Firmer vegetables, such as winter squash, or more potent ones, such as onions, will benefit from precooking.

Make this hearty and comforting winter squash with rice soup.