Squash

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.

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.

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

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.

Somewhere between a frittata, a fritter, and fried rice, these little pancakes are packed with protein and delicious with almost any cooked grain or leftover greens in the filling.

This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.

We don’t always want to eat vegetables crisp-tender—sometimes our favorites are best when they’re cooked low and slow, until they completely surrender.

One way to break up the monotony of morning oatmeal is to play around with different whole grains. Here, we lean on a pre-cooked big batch of barley to make a toothsome porridge.

This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.