Squash

Sausage, squash, greens, and cornbread bread crumbs. Need we say more?

If you don't know how to cut acorn squash, have no fear. We're here to help. Get a sharp knife ready.

Delicata? Kuri? Butternut? What types of winter squash have skin you want to eat, and which do you definitely need to peel?

If you don’t have an ovenproof skillet for this shakshuka recipe, just cook everything in a medium skillet and transfer to a 2-quart baking dish before cracking the eggs.

The sweetness of the acorn squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.

This warm, comforting soup is just the thing for a random Tuesday night, and it’s cold outside, and you don’t want to put too much effort into cooking.

Pumpkin spiced beers aren't usually too sweet—but we found one that's completely unexpected.

It also makes an excellent 30-minute breakfast-for-dinner.

So long, summer—and hell-ooo, squash season!

This savory, cheesy butternut squash bread pudding is a fall masterpiece.

You definitely need to play with some mustard seeds.

Tonnato is a creamy Italian sauce that combines from-scratch mayo with preserved tuna, lemon juice, and anchovies, and is classically spooned over thinly sliced veal. This one is different. It gets creaminess from cashews instead of eggs, and, along with the dukkah spice mix, will gussy up any tray of roasted vegetables you make.

The taste test that sent people screaming from the room. THE HORROR. THE PUMPKIN SPICE.

Crisp crumbs work well with the soft flesh of a squash and become even more interesting when they aren't packed on top like a crumble, but lightly scattered over and between the pieces of squash.

These fall-ish recipes will ease you into full comfort food mode.

Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.

A cheesecake, a pumpkin pie, and a pecan pie walk into a bar...

End-of-summer produce is bountiful and cheap at the farmers' market. Make the most of it.

Why?!

Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender, caramelized slices minus all the mess.

These recipes don't have more than 5 ingredients, but they look like a million bucks.

The juices from the tomatoes, squash, and dressing make for a magical combination—you’ll need crusty bread to soak it up with.

And it shows up the grilled stuff every time.

If you can only find skin-on halibut, carry on: After the fish is cooked, wiggle a spatula between the skin and the fillet, and it will slip right off.