Author: Bon Appétit Test Kitchen
Author: Allison Vines-Rushing
Author: Jean Anderson
Just in time for Thanksgiving, we've given the stunningly delicious Vegducken an autumnal makeover. This year's entirely meatless take on turducken focuses...
Author: Katherine Sacks
My grandma Nantz always made this squash pie instead of pumpkin. It has a lighter, almost custard-like flavor and consistency. I like to eat leftover for...
Author: Lisa Crawford
A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili...
Author: Bruce Aidells
This stuffed butternut squash is a great tasting fall dish I've been making for years. It's pretty easy to make and makes for a very filling meal.
Author: Spooky
Author: Bruce Aidells
Stop struggling to peel and slice superfirm squash. Just roast it whole, tear up the flesh, then sear it off in a skillet.
Author: Claire Saffitz
Author: Catherine McCord
Author: Shawn McClain
I made this dish as one of the recipes for a charity event to benefit Place of Hope. We received amazing vegetables as donations and I thought this dish...
Author: Cindy Anschutz Barbieri
This is a delightful late summer or fall dish. Veggies and gnocchi - how can you go wrong? It was loved by my wife and myself. It's especially good if...
Author: sirsethalot
These spicy roasted butternut noodles would be a nice addition to your table this holiday season. They are equally good without the red pepper flakes if...
Author: Soup Loving Nicole
This colorful side dish uses orange juice, cranberries, and grated fresh ginger to add some extra zing to butternut squash. The air fryer makes preparing...
Author: Bibi
Author: Maggie Ruggiero
Author: Molly Wizenberg
Hearty warming winter meal with pumpkin seeds, and fast to make, too.
Author: stronglive1
This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash...
Author: Liz Alpern
Author: Sara Foster
This pie has a custard-like filling. I love the unique taste. I usually don't measure anything, so I say play with the spices until it tastes right!
Author: Lynnea Cabhewin
Author: Donna Goodwin
To mimic a traditional risotto, this grain-free version first simmers sunflower seeds to soften them to a rice-like texture, then purées a portion of...
Author: Katherine Sacks
This savory pie is baked in a flaky phyllo pastry shell.
Trade out sweet potatoes for this buttery, golden brown version of our other favorite orange veggie, butternut squash.
Don't have an immersion blender? Bacon butternut squash soup can just as easily be whipped up in a regular blender.
This is a South Indian-inspired sweet, mild curry. Serve it with steamed white rice and a tangy fruit chutney like cranberry or mango for a perfect rainy...
Author: Ruta Kahate
Author: Stephan Pyles
Author: Laura Werlin