Squash

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.

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

S&B is our favorite brand of curry powder for giving classic pot pie a flavor update.

If you're not feeling sandwich-y, try with toasted or fried tortillas.

Delicata works in this pasta recipe because it cooks quickly in the pan, but you could sub slices of acorn squash or any roasted vegetables you want.

If a tiramisu, a pumpkin spice latte, and an icebox pie had a baby, it would be this make-ahead dessert recipe. Some things are better from a can or a box—pumpkin purée and graham crackers are two of those things.

For a hearty vegetarian version of this pasta recipe, use squash, mushrooms, or eggplants in place of shrimp.

Sauerkraut is our new secret flavoring weapon. It adds a little bit of acid and funk, and this chicken pot pie recipe proves there are so many other uses for it than a hot dog topping. Check out step-by-step photos here.

Think of this butternut cacio e pepe recipe as pasta cacio e pepe...with sausage. It’s comfort food-y, so it could use some fresh greens and/or veggies to help balance it out. Check out step-by-step photos here.

If you don’t happen to have or particularly enjoy pastrami, bacon or pancetta would be a delicious substitute for this minestrone recipe. Check out step-by-step photos here.

Kabocha squash is a tempura classic, but acorn squash works well too. The honey and crushed red pepper flakes, albeit untraditional, add a spicy-sweet dimension to the dish. 

This braised kabocha squash recipe leads to a super satisfying, healthy, one-pan lunch or side dish.

Agnolotti is one of our favorite pasta shapes because the little pockets catch the sauce; try a variation with a simple ricotta filling and marinara sauce instead. Here are step-by-step instructions on how to make agnolotti.

This bean salad is taken to new, luxurious levels with the addition of eggs, anchovies, and your favorite summer squash.

For more variations and veggie inspiration, check out our roasted veggie matrix.

For this butternut squash soup recipe, you need to toss the squash occasionally while it’s roasting so it doesn’t burn or stick, and to encourage as much caramelization as possible.

If you’re in a hurry, you can use very strong coffee instead of the espresso, and warmed half and half or cream instead of the steamed milk.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.