In late August, when the afternoon light shifts and softens, I turn my attention to fall’s seasonal ingredients, including winter squash. But one issue I have struggled with is coaxing unique flavors from winter squash. If you aren’t savvy with your seasonings, squash can seem to have the same one note.

I asked a pair of chefs at The Wild Thyme Company, a longtime catering business, how they amp up winter squash flavors. Dawn Carvajal, the founder and owner, and Cecilia Valencia, the chef de cuisine, offered their perspectives. Valencia developed three recipes to demonstrate the versatility of winter squash: Chipotle Pumpkin Tamales, Delicata Squash Rings and Kabocha Caprese Salad. Each is easy to prepare and an entirely different way to feature the squash. Plus, each highlights the squash sans pumpkin spice. You can find them in my latest story for The San Diego Union-Tribune’s food section.