Author: Stephanie Clarke
Author: Thomas Keller
America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare...
Author: Stella Parks
Author: Molly Stevens
Author: Lidia Bastianich
Author: Lane Crowther
This pasta is hearty and perfect for a winter meal, however it's so good you'll likely make this all year round!
Author: stefychefy
Author: Deborah Madison
A hearty vegetarian enchilada filled with roasted squash, goat cheese, and black beans. Chipotle chile powder adds a great smoky heat to this dish.
Author: CRAZY4SUSHI
Author: Cory Schreiber
While smaller squash can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys like butternut, red kuri, or kabocha.
Author: Chris Morocco
Kale Salad with Roasted Butternut Squash, Pomegranate, and Pumpkin Seeds
Author: Susan Spungen
Author: Marisol Benadayan-Bennaroch
Author: Dawn Perry
A vegetarian main course that's good for you.
Author: Kara Ceschini
Cooking by color might not be the surest way to devise holiday-appropriate recipes, but who can resist the lure of black linguine on Halloween? Tossing...
Author: Melissa Roberts
This one's got it all: bright fall colors and sweet-savory appeal.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups-favored Western imports-are the...
Author: Lillian Chou
Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.
Author: Susan Spungen