Squash

Imagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. The best of both worlds.

This squash-centric salad has an irresistible pecan dressing and hardy radicchio that refuses to wilt.

Autumnal recipe recommendations and more from Healthyish editor Amanda Shapiro.

Don't tell my mom I stole a trick from her Bengali onion fritters.

These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju.

It’s cheap and it’s everywhere, so you might as well learn to love it.

Make this smoky-spicy braise when it’s Sunday and you’ve got big plans to never leave the house.

This quick vegetarian curry is a great way to use a CSA’s bounty of eggplant, summer squash, or whatever else your haul contains.

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

Smitten Kitchen’s Deb Perelman has a hummus recipe that’ll please everyone from picky kids to guests who are gluten-free.

This is our idea of what a cold noodle salad dish should be.

Lots of toasted pita for scooping up everything is nonnegotiable.

I cook it down 'til it's the best version of itself.

The crosshatch pattern isn’t just for show (even though it does look cool)!

Glazy, incredible grilled zucchini that will never turn out soggy.

For years we’ve encouraged you to marinate proteins before cooking. Well, we were sort of wrong (sorry!). Here’s how to get that picture-perfect sear and still pack in tons of flavor.

And it'll be yours too pretty soon. Of all the dishes I've been looking forward to these last nine months, this marinated zucchini is number one.

Say it with us: No more squishy, bland summer squash!

The cold is getting me down, but this hot, melty baked squash is lifting me up.

This twist on traditional eggplant Parmesan has fewer steps (no need to fry!) but no less satisfaction.

This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). The oil in the seeds adds body and rich flavor to the sauce.

This filling, endlessly riffable bowl is perfect with roasted sweet potatoes, but any hardy vegetable you have on hand would be just as delicious.

This ain't your regular 15-minute frittata. For soft, custardy, light layers like those found in Japanese-style omelets, cook the eggs over a low flame, folding the curds over themselves, and then finish in a low oven.

Crunchy, creamy, sweet, salty, and highly satisfying, this is the kind of salad you can make a meal out of.