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magazine roasted butternut squash latkes with sage and pine nut yogurt sauce
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Cooking
I just can't get enough of this soy-chile paste combo.
Alyse Whitney
test-kitchen
You definitely need to play with some mustard seeds.
Alyse Whitney
With hazelnuts, herbs, and spicy onions, this recipe from Dan Kluger is roasted squash like you've never had it before.
Belle Cushing
Cooking
Orange (squash) is the new mac
Amanda Shapiro
Cooking
WINTER SQUASH!
Danielle Walsh
Cooking
A good side needs to do two things: Be low-effort and offer something new, just like these guys.
Alex Beggs
Cooking
Still peeling, scooping, and cubing your squash? We're over it.
Ashley Mason
Cooking
This week, food52's recipe contest theme is "Your Best Butternut Squash Recipe." Who have New York Times food writers Amanda Hesser and Merrill Stubbs chosen as their finalists this time around?
Julia Bainbridge
Cooking
Do you know the different types of winter squash? Kobucha? Acorn? Red Kuri. Come with us if you want to live.
Alex Delany
Cooking
And it's not just for brunch anymore
Amanda Shapiro
Cooking
Sticky, sweet butternut squash tarte tatin, it’s your time to shine.
Elyse Inamine
Lifestyle
Glazy, incredible grilled zucchini that will never turn out soggy.
Aliza Abarbanel
Cooking
Roast them whole into submission first. Then, scoop ‘em!
Carla Lalli Music
techniques
Need a remedial class in cooking with butternut squash? This is the guide for you.
Christina Chaey
Carrots get roasted with spices and served with creamy yogurt in this meatless recipe
Rochelle Bilow
Cooking
We eat a lot of yogurt sauce around here.
Ashley Mason
Cooking
Delicata, kabocha, and acorn are squash varieties worth trying
Danielle Walsh
techniques
Your oven is about to do a happy dance...if that were possible.
Sam Kim
Cooking
'Tis the damn season.
Ali Francis
Cooking
Cooking
These sweet and savory mix ins keep yogurt exciting.
The Healthyish Team
Cooking
It's spicy, it's creamy, and it feeds a crowd.
Andy Baraghani
Cooking
Even though it's balmy in LA, this tasted like fall. I wasn't sold on the breadcrumbs, but they were a great addition. My only beef with this soup is that it's a little thin. I will do six cups of squash when I make it next time.
Bridget Moloney
Cooking
Crispy fried eggs and salty-sweet tahini sauce make for a plant-based dinner that really satisfies—no late night snacking required.
Meryl Rothstein