Author: Cory Schreiber
Author: Bruce Aidells
Author: Marisol Benadayan-Bennaroch
Author: Maggie Ruggiero
Author: Donna Goodwin
This one's got it all: bright fall colors and sweet-savory appeal.
Author: Bon Appétit Test Kitchen
These cookies have a spicy, squash taste. Use any winter squash you like.
Author: Francine Weston
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
Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.
Author: Susan Spungen
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 you are sensitive to heat.
Author: Soup Loving Nicole
Top this sweet and spicy hash recipe with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you've got dinner.
Author: Anna Stockwell
Author: Allison Vines-Rushing
A mixture of savory miso and nutty tahini adds a creamy richness to this filling vegetarian soup. A good dose of ginger and garlic, plus a few drops of hot chili oil, adds a punch of heat, making it the...
Author: Katherine Sacks
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 it with pumpkin-hued vegetables lusty with garlic...
Author: Melissa Roberts
This is a very good cake and well worth the while. In the fall we love to walk in the woods and pick up the butternuts that fall from the trees - we have to fight with the squirrels to get them. I often...
Author: Carol
Author: Ruth Cousineau
A great fall or winter dish! Serve at room temperature.
Author: Amanda
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
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 at least one day ahead so that the flavors have time...
Author: Bruce Aidells
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 exception. (And any orange-fleshed squash might be...
Author: Lillian Chou
Author: Scott Uehlein
Author: Molly Wizenberg
Creamy Alfredo sauce prepared with the smooth flavor of butternut squash. Perfect fall twist on your favorite fettuccine dish.
Author: MooShell
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 would be perfect. I wish we had grabbed a photo...
Author: Cindy Anschutz Barbieri
Author: Laura Werlin
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