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/ Source: TODAY
By TODAY

These appetizers (or, rather, party-starters) from Stephanie Izard and Donatella Arpaia are both odes to the beauty that is autumn's bounty. In the feta bruschetta, Stephanie takes butternut squash and adds layers of flavor and texture, and in the squash soup, Donatella infuses her butternut squash with warm, autumnal spices like clove and anise.

Root Vegetable and Feta Bruschetta
Autumn Squash Soup with Pumpkin Seeds and Anise