It’s no secret that Bon Appétit editors cook a lot for work. So it should come as no surprise that we cook a lot during our off hours too. Here are the recipes we’re whipping up this month to get dinner on the table, entertain our friends, satisfy a sweet tooth, use up leftovers, and everything in between. For even more staff favorites, click here .

November 6

A wild little pasta

My Test Kitchen buddy Rebecca Firkser has a wild little pasta up her sleeve that I can’t get enough of: Butternut Pasta With Sausage and Dates . When she first made it for the team, I was blown away. I would have never thought to throw dates into a pasta, but alas, it’s delicious. Each bite has something sweet, something creamy, a bit of crunch, and endless fun. — Jesse Szewczyk, senior Test Kitchen editor

Yes, you can use the pre-cut squash.

View Recipe

Heal-me chicken soup

Since my son started daycare in September, our household has been sick more than it has been healthy.…