Kabocha Squash

This roasted butternut squash recipe is perfect for a dinner party—serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

Chicken soup is the ultimate comfort food. This healthy version packs spicy flavor, thanks to jalapeño. The squash and cabbage greens are bright and seasonal, but you can add whatever veggies you like.

If you have a mandoline, use it to slice the radishes and shallot. If not, use a sharp knife.

A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.

To develop deep, satisfying flavor in this home-style Japanese beef curry recipe from chef Sylvan Mishima Brackett’s San Francisco izakaya Rintaro, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.

What makes the dish is a 26-ingredient mole, a riff on the Oaxacan sauce that the chef calls a "happy accident."

This recipe makes more spice mix and chile paste than you’ll need for a single batch of mole. Keep the extras on hand for chili, stews, braises, or another batch of mole!

Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.

The 5 biggest mistakes people make when cooking with squash, and how to avoid them

A fun first course to serve to guests in the kitchen. By the time one batch has been devoured, the next one will be coming out of the fryer.

This stew calls for water instead of stock to be added. The pork shoulder will create a rich cooking liquid on its own.

There's no need to peel acorn, kabuki, or delicate squash; their skins are tender and edible, and add extra color and texture to the dish.

Traditional Thanksgiving flavors (winter squash, cinnamon, butter) are given a beautiful Persian accent. The exotic spiced butter is also a treat mixed into couscous.

A recipe for dates and Parmesan in a relish over roasted squash? Don't knock it till you try it.

A rich stew brought to life with butternut squash and warming spices like cardamom and clove.