Squash

When you start with good kimchi, all you need is a little neutral oil to make a vinaigrette that will flatter any selection of raw and blanched vegetables.

An equally simple and stellar dish, callaloo has variations across the Caribbean and its diaspora. This version from Brigid Washington subs collards and spinach for harder to find taro leaves.

Borani is your template for making any cooked vegetable much more delicious.

Make the most of your cold weather produce.

You can make this recipe with nearly any winter squash, but delicata or acorn don’t need peeling and will save you prep time and maybe even a little sanity.

This spicy, velvety hot sauce works on everything from tamales to scrambled eggs, or you can add oil and vinegar to turn it into a vinaigrette.

This lightly spiced chocolate cake from Yossy Arefi's book Snacking Cakes is packed with pumpkin purée and features spices often found in Mexican chocolate. If you choose to use it, the pinch of cayenne adds a pleasing bit of warmth. 

A silky-smooth soup from Marcus Samuelsson’s cookbook, The Rise.

This cloudlike version of pumpkin pie uses tahini for extra nutty flavor.

This is a “necessity is the mother of invention” kind of recipe, born from isolation, scant ingredients, an oversupply of kimchi, and sheer hunger. Yet this unconventional one-pot approach also happens to be one of the simplest ways to prepare mac and cheese. 

Bharta is a Bangladeshi style of seasoned meat or mashed vegetables usually served at room temperature alongside hot steamed rice.

It's called giving myself a break.

A rebellious take on a Thai classic from chef Parnass Savang of Atlanta’s Talat Market.

Leela Punyaratabandhu’s phanaeng-marinated beef skewers belong at your next barbecue. 

You'll never get bored of summer squash with these pastas, salads, and grilled sides.

Too much zucchini? We've got you covered.

Something very special happens when you give winter squash the coq au vin treatment.

Deb Perelman’s fattoush-inspired, picky-eater approved salad with creamy squash, crispy pita chips, and chewy, charred cheese salad.

This creamy kabocha squash with a punchy ginger-soy dressing makes a case for steaming over roasting any day of the week. 

Roast them whole into submission first. Then, scoop ‘em!

Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) adjectives apply to this easy dinner.

This stick-to-your-ribs stew gets heft from creamy white beans and winter squash.

This light-as-can-be pie has a toasty graham cracker crust to complement its cloudlike texture.

For this vegetarian main, crispy-sweet red onions roast alongside the squash for a finishing dose of flavor and texture.