Squash
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Can't eat another roasted potato? Don't!
Rochelle Bilow
Pasta? That's so last season. The latest culinary rage is spiralized veggies, with zucchini leading the charge. But no, we're not calling them "zoodles."
Rochelle Bilow
Roasting the pancetta in one large piece renders out most of the fat, making it easy to dice into perfect ¼" pieces.
3.6
(3.64)
Cooking in packets makes for a wonderful moment of revelation: you open the foil (or parchment) wrapper and get a warm puff of fragrant steam to go with your tender fish. Snapper’s just one way to go in this recipe: any flaky white fish will work well. Just add more cooking time for a thicker slice of fish.
4.0
(4.02)
Whiz any cooked squash with tahini, lemon, and garlic for hummus-like spread that tastes great with roast chicken.
4.0
(4.2)
Vegan
One way to break up the monotony of morning oatmeal is to play around with different whole grains. Here, we lean on a pre-cooked big batch of barley to make a toothsome porridge.
3.0
(2.97)
Easy
This recipe straddles the line between sweet and savory: It works equally well as a chunky accompaniment to steamy fish at dinnertime and as a stir-in for a morning porridge.
4.4
(4.42)
Quick
This would work with any other winter squash—acorn and delicata don't even have to be peeled.
4.0
(4.23)
Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.
3.7
(3.71)
A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash.
3.7
(3.71)
Stop! Don't douse that spaghetti squash with marinara sauce—try one of these recipes, instead.
Carey Polis
Spaghetti squash is really more like a rice noodle then spaghetti, so we riffed on a cold noodle salad. This would be great with leftover sliced steak or pork, too.
3.6
(3.6)
OK, we admit it. This spaghetti squash recipe is just a vehicle for butter and cheese. But full of fiber!
4.0
(3.81)
Despite the name, spaghetti squash is still a vegetable and can get mushy when overcooked. Simply ladle the hot broth over the noodles when you are ready to eat.
4.0
(4.11)
Vegan
We made funnel cake! Use your hands to fluff the strands of squash in the flour mixture: they’ll fry up lighter and crispier if they aren’t stuck together.
3.5
(3.5)
This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.
3.7
(3.69)
Spaghetti squash varies greatly in terms of wetness. You’ll really want to squeeze out as much liquid as possible so your fritters fry up crisp, not soggy.
3.6
(3.61)
We love all squash, but acorn squash just may be the best squash—here's why
Rochelle Bilow
Quick
Everyone needs a solid pumpkin scone recipe in the fall. This one is yours.
4.0
(3.8)
Love pumpkin bread? Here's how to bake the best loaf you've ever had—or turn it into muffins or cake
Rochelle Bilow
Easy
Make sure your eggs and coconut oil are at room temperature for this pumpkin bread recipe: Cold eggs can make the oil seize, making the batter uneven.
3.6
(3.62)
Quick
Grinding half of the walnuts into the streusel makes for extra tender, buttery muffin tops.
3.3
(3.28)
The 5 biggest mistakes people make when cooking with squash, and how to avoid them
Lucy Madison
From spicy curry to quesadillas, these international dishes feature pumpkin—without the pumpkin spice.
Rochelle Bilow