The ninth of our 11 Ingredients of the Day? That would be squash. You can get the complete story here, but you can also get them on your plate at Back Forty, who will be serving roasted cauliflower and curried squash with toasted pumpkin seeds and local artisanal cheese through Tuesday. Or at BAMcafe you can enjoy herbed spaetzle with caramelized Brussels sprouts, butternut squash, kale and a lemon and herb cream. At Braeburn Restaurant there’s Catskill trout and roasted squash with fall spices and a brown butter vinaigrette. DB Bistro Moderne will feature fall squash soup, spaghetti squash, and pumpkin seeds. Jimmy’s No. 43 will offer 3 Corner Fields lamb sausage with squash. At Henry’s you can try butternut squash soup with toasted pumpkin seeds, apple cider reduction, and chive oil. Dizzy’s is dishing up Wild Hive Farm cornmeal dusted fried clams and Katchkie Farm squash spheres with a spicy red pepper remoulade. At Mas (Farmhouse) you can sample roasted Jack B’ Little pumpkins with a butternut squash risotto. Northfork Table and Inn is making Satur Farms butternut squash-apple soup with foie gras and pomegranate syrup. And at Radish you can try a twist on an American classic, acorn mac and cheese served in a squash. Rye will be putting up roasted all natural chicken & butternut squash risotto with sage & pancetta. Savoy will serve squash soup with Trinidad peppers, green olives and anchovy. Stop by Sotheby’s Terrace Cafe for roasted delicata squash stuffed with quinoa and Red Jacket Farm’s gala apple salad. Get your baked good fix at Ted and Honey where they’ll be offering local zucchini bread with local apples, coconut, pecans and Pennsylvania milled flour. Last but not least, The Green Table will have grilled Long Island duck breast with local squash ratatouille, and red wine demiglace.