When autumn arrives, market stalls fill up with squash, mushrooms, cabbage, leeks, and root vegetables. Each requires specific preparation and cooking. This guide helps you choose, cut, and cook them without complicating your recipes. To learn more, check out our vegetable cooking guide and our vegetable storage guide. Key autumn vegetables Family Examples Preparation ideas Squash Red kuri, butternut, pumpkin Soup, oven-roasted, mashed, gratin Mushrooms Button, oyster, shiitake Pan-seared, sauce, omelet, risotto Cabbage Green, red, cauliflower, Brussels sprouts Steamed, braised, pan-fried, gratin Root vegetables Carrot, parsnip, beet, Jerusalem artichoke Oven-roasted, soup, mashed, salad Allium Leek, onion, shallot Sautéed, soup, quiche, stir-fry Preparing autumn vegetables Squash Wash the squash, remove the seeds, and cut it into quarters or cubes. Red kuri squash can be cooked with its skin on once it becomes tender enough during cooking. Use a stable knife and work gradually on firm vegetables. For other methods, find our tips in the vegetable cooking guide. Mushrooms Remove any damaged parts and clean the mushrooms with a brush or a slightly damp cloth. Avoid soaking them, as they may become waterlogged. Slice them just before cooking. Our mushroom guide details the varieties and appropriate techniques. Cabbage, leeks, and root vegetables Remove damaged leaves, rinse thoroughly, and adapt the cut to the recipe. Root vegetables can be cut into uniform cubes for even cooking. For slices and strips, work with an appropriate utensil and keep your fingers away from the blade. Tip from the CuisinerTelUnChef team Prepare vegetables by family and group pieces of similar size. You will gain consistency during cooking, and you can use the clean scraps in a soup or broth. The best cooking methods Oven-roasted: ideal for squash, beets, parsnips, and carrots. Spread pieces out without overcrowding the tray. Steamed: suitable for cabbage, carrots, and leeks when you want to maintain a tender texture. Pan-seared: convenient for mushrooms, leeks, and sliced cabbage. Start with a very hot pan. In soup or velouté: perfect for squash, parsnips, leeks, and root vegetables. Braised/Stewed: useful for developing the flavors of cabbage and root vegetables in a sauce-based dish. Herb and spice pairings Thyme, rosemary, sage, parsley, nutmeg, cumin, and smoked paprika pair easily with autumn vegetables. Add fresh herbs at the end of cooking to preserve their aroma. Olive oil is suitable for roasted vegetables; hazelnut oil can be added when serving. Find other pairings in our herb guide and our spice guide. Mistakes to avoid Do not overcrowd the tray or pan: vegetables might steam instead of browning. Do not use the same cooking time for all vegetables: adapt it to their size and texture. Do not let mushrooms soak in water. Do not cut a firm vegetable with an unstable or dull blade. Do not store cooked vegetables in a closed container while they are still hot. Storage and reuse Store prepared vegetables in a clean, closed container in the refrigerator, and follow the storage times appropriate for each preparation. Leftover roasted vegetables can be used in an omelet, soup, tart filling, or warm salad. Find more tips in our vegetable storage guide. Frequently asked questions Which cooking method should I choose for squash? The oven is suitable for cubes and quarters, while steaming or boiling in broth works well for soups and purées. How can I prevent mushrooms from releasing too much water? Clean them without soaking, use a hot enough pan, and avoid overcrowding it. Also consult our mushroom guide. How can I achieve even cooking? Cut vegetables into similar-sized pieces and add the firmer ones before the more tender ones. Useful utensils Chef's knives for firm vegetables and precise cuts. Cutting boards to work on a stable surface. Mandolines for uniform slices and strips, using the finger guard. Zesters for citrus, ginger, or certain finishes. Cook like a chef with CuisinerTelUnChef by choosing the right cut and the appropriate cooking method for every vegetable.