Squash

Tips on buying, storing, and cooking with pumpkin, in season in November

We make lots of things from scratch on Thanksgiving, but pumpkin purée isn’t one of them. Libby’s is our favorite brand.

This chocolate-pumpkin mashup is surprising, yet delicious. It’s so good in fact, that you don’t even have to brûlée the top—though that helps give it its showstopper effect.

Here are some tips and rules for dealing with pumpkins and pumpkin products this fall.

From soups and sides to bread pudding and cakes, here are 24 butternut squash you should be making all fall and winter long.

40 recipes for fall produce, from butternut squash and brussels sprouts to apples and pomegranate.

Whole grain mustard and olive oil take the place of traditional mayonnaise in this lightened version of potato salad. It’s an ideal complement to roast chicken for serving at any early fall picnic or casual Sunday supper.

To prevent the pasta from getting too soft, we cook it separately and toss it with olive oil and chopped parsley, then spoon it into each bowl of soup.

With grains for heft, many colors of vegetables, and a little bit of tangy cheese, this vegetarian dinner has all the bases covered.

A crunchy, cheesy topping gives this tomato and squash gratin big flavor and texture.

“Summer squash is the perfect canvas for this spicy, floral pickle.” –Sue Li, recipe developer

The dressing in this dish, from Puritan & Co. in Boston, is destined to become your new go-to creamy Caesar.

“I love the richness of the feta and the crunch of the sunflower seeds against the tender squash.” —Dawn Perry, senior food editor

“I totally ripped this squash soup recipe off from my mom.” —Allie Lewis Clapp, food editor

There are two hits of chile in this dish. It’s used early on to infuse the oil, where it mellows. The sprinkle added at the end is more “precocious,” says chef Philip Krajeck, Rolf and Daughters, Nashville. “It’s not in every bite, but when it hits you, it makes a big impact.”

This summer squash recipe makes use of a mandoline with a julienne attachment or julienne peeler. For the best texture, stop cooking before the squash goes limp.

Yes, making this rice is a time commitment and a labor of love. But the ingredients aren't difficult to find, and the finished dish is stunning.

Adding veggies to the marinade while warm helps them absorb more flavor.

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.

Lay the puff pastry over the skillet for a pretty look. Use any brand; the weight may vary, but either way you'll have enough to work with. The butternut squash in this recipe will change the way you make chicken pot pie from here on out.

A thoroughly fall riff on an iconic food group: tomatoes out, shredded butternut squash in!