Squash

For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.

To cut up the kabocha squash for this recipe, slice ¼" off the stem end and base. Stand it on a cut end and halve from top to bottom. Scoop out seeds, peel, and you're home free.

Kabocha squash is a tempura classic, but acorn squash works well too. The honey and crushed red pepper flakes, albeit untraditional, add a spicy-sweet dimension to the dish. 

When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)

Sorghum is a gluten-free grain, with a texture similar to wheat berries, barley, and millet—so feel free to substitute those for this chicken recipe instead.

This braised kabocha squash recipe leads to a super satisfying, healthy, one-pan lunch or side dish.

Forget seasonality—canned pumpkin is forever!

We'll walk you through three ravioli recipes that have endless filling possibilities. Let's do this.

A step-by-step guide to making agnolotti filled with puréed butternut squash.

Agnolotti is one of our favorite pasta shapes because the little pockets catch the sauce; try a variation with a simple ricotta filling and marinara sauce instead. Here are step-by-step instructions on how to make agnolotti.

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.

This bean salad is taken to new, luxurious levels with the addition of eggs, anchovies, and your favorite summer squash.

We’ve included Gyngell’s recipe for pizza dough, but if you prefer to use store-bought, we promise not to tell.

This recipe will make more squash topping than you need, but the leftovers hold well and are a great addition to a simple salad.

Caramelized onions and poblano peppers would be delicious and will lighten up the filling.

This steak, with lentils, squash, pesto, almonds, and marinated feta, will be unlike anything you've ever tried before. In a good way.

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.

Who cares if it's "basic"? This pumpkin oatmeal is the best thing to happen to breakfast in ages.

For more variations and veggie inspiration, check out our roasted veggie matrix.

It's time to rethink the most important dessert of the year.

The best Thanksgiving sides are fresh, fuss-free, make-ahead—and don't compete with your beloved green bean casserole for table space.

For this butternut squash soup recipe, you need to toss the squash occasionally while it’s roasting so it doesn’t burn or stick, and to encourage as much caramelization as possible.