Squash

That can of pumpkin purée in your cabinet is for more than just pie.

Rich in flavor and packed with produce, this Mexican beef soup can easily be enjoyed year-round.

Turn summer squash into a delightfully textural side dish inspired by Thai crispy rice salad—featuring a lime and fish sauce dressing and lots of fresh herbs.

Crispy fritters, plush cakes, and more abound in this round-up of our favorite zucchini recipes.

Transform caramelized shredded zucchini into a lush pasta sauce, assisted by cream, lemon juice, and Parmesan.

Part chowder, part fish pie, this delightful blend of smoked fish, butternut squash, rutabaga, and potatoes creates a flavorful stew.

Spoon this roasted, spiced squash on a swoosh of yogurt and you’ve got dinner.

Nothing says “classy side dish” like anchovies draped over wedges of roasted squash and drizzled with a bright, herbaceous topping.

Butternut squash shows up canned pumpkin purée in this tasty fall-forward coffee cake with crisp streusel and a spiced sugar swirl.

Transform a can of pumpkin purée into a near-instant pasta sauce that delivers major fall feels.

Top caramelized delicata squash with juicy pomegranate seeds and spiced crispy onions for an easy holiday-worthy side.

Like creamy kimchi pasta, streusel-topped muffins, and a showstopping riff on tarte Tatin.

Our method guarantees perfect pumpkin pie that just happens to be three months old.

A PSL lover’s dream come true. Big, soft bakery-style pumpkin muffins with crunchy pumpkin seed streusel and lots of spice. Great with butter and coffee.

Smoky, charred summer squash are doused in a savory chimichurri for a side you’ll want to make all summer long.

Giving chunky zucchini pieces a hard sear develops lots of texture and color while minimizing sogginess. The dilly sour cream provides a garlicky counterpart.

With summer corn and plenty of hot sauce, this robust soup is beloved as a hangover cure.

Simple to make, packed with flavor, and adaptable to whatever vegetables you have on hand, ratatouille belongs in your summer cooking rotation.

Comfort and flavor are at the heart of this velvety squash and plantain soup loaded with aromatics and topped with a crunchy apple garnish. 

These vegetarian vampiro tacos swap out the classic carne asada for caramelized kabocha squash seasoned with smoked paprika, cumin, coriander, and cayenne.

Swap instant curry cubes for a homemade Japanese curry sauce that delivers the same rich and nostalgic flavor—without preservatives or fillers.

Using pre-peeled and cubed butternut squash and any nut butter of your choosing makes this bright and wholesome dinner a breeze to bring together.

A make-ahead casserole, like this pumpkin-infused strata with all the cheese, is just what your busy holiday schedule needs.

Your regular old crumb cake gets a fall makeover with this pumpkin and spice-spiked version.