Silky miso and a paprika-packed squash purée makes this risotto hearty and satisfying, not to mention vegan. Double or triple the squash purée since...
Author: Abra Berens
This impressive side dish is a play on the classic twice-baked potato with amped-up toppings of Parmesan whipped cream, candied hazelnut-bacon bits, and...
Author: Rhoda Boone
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
Author: Thomas Keller
Author: Lidia Bastianich
Author: Deborah Madison
Author: Frank Stitt
This unique way to use fall squash is the most popular seasonal dessert at our house. It's also a nice alternative to pumpkin pie.
Author: LMLS
Author: Jacques Pépin
Author: Ellen Lebow
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: Bon Appétit Test Kitchen
Author: Lane Crowther
Author: Stephanie Clarke
Author: Cory Schreiber
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: Molly Stevens
Author: David Venable
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
Author: Ted Allen
This recipe combines two fall favorites - oatmeal cookies and pumpkin - to create a cookie perfect for the chill autumn brings.
Author: WindlessMeadow
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...
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...
Author: Melissa Roberts