Madeira Short Ribs with Kabocha Squash are tender, falling off the bone, braised to perfection with creamy, garlicky mashed potatoes with a fall twist.
A pannekoeken is a perfect segue way into pie season; it is nutty, buttery, savory, and just a tad sweet. Serve with ice cream or at breakfast with coffee.
Curry and coconut warm you in a whole new way with this simple butternut squash soup.
While they are in season, try roasting other squash seeds along with your typical pumpkin variety. Follow these steps for a crispy and flavorful snack.
Slow and steady wins the race. It tastes great with goat cheese and results in a reflection of patience and quality ingredients with herb and citrus notes.
Roasting vegetables takes time, but creates amazing flavor that cannot be otherwise obtained. Create this warm and zesty soup, it is worth the wait.
Sweeter, heartier squash is one of the perks of cooler weather. Learn about a few of the delicious varieties and how best to prepare them.
Savory, flaky strudel packed with butternut squash and cheese go hand in hand to create a classic combo spiced up with garam masala.
Fall flavors were meant to be pizza toppings. Broiled eggplant, roasted butternut, and crispy baked kale give this rich pie some beautiful warm flavors.
Try a new squash this season like the vibrant kuri. This dish has a nice combination of textures from the squash, sausage pieces and confetti like rice.
Roasted with onion and garlic, and whirred into velvet with Greek yogurt and tahini. Salty, sweet, luscious – perfect for pita chips or as a puree with meat
Butternut squash will satisfy your cravings for rich, hearty food to balance the crisp fall air.
Roasted butternut and sage-infused maple syrup coat a dish before being tucked in by a butter blanket of dough. Once baked, flip over and serve.
Hearty brown rice, coated with a creamy, fresh, and light dressing, studded with cilantro, crispy pan roasted miniature potatoes, and summery zucchini.
Flavorful Thai peanut vinaigrette tossed with spaghetti squash, red peppers and other vegetables makes a refreshing salad that can be served warm or cold.
While you’re waiting for the ribs to roast, let your family have a preview of your culinary skills with these delicious and fun grilled appetizers.
Earthy butternut squash soup with ginger and roasted fennel seeds.
This soup is perfect for a chilly winter evening – hearty, rich and absolutely delicious.
This recipe is just a guideline for how you can add an autumnal twist to bruschetta with chunks of sweet squash and cheeses of your choice.
Butternut squash makes for a dense, moist cake and a single teaspoon of cinnamon goes a long way in adding flavor and fragrance.
Use these peppers as a veggie-heavy side dish or to satisfy non-meat eaters in your life in a totally non-boring way.
Enjoy a South Indian green yogurt curry recipe made from ground coconut, cilantro, green chilis and spices.
This sandwich is a simple switch-out take on the classic eggplant parmigiana sandwich. The change is simply a sub of squash for the traditional eggplant.
You’ll never guess this cake is made with 100% whole wheat, honey, buttermilk and 2 whole cups of zucchini.
The national dish of Gambia, this delicious beef, squash, and peanut stew is served over rice. African comfort food at its best.
If you’re looking for a taste of Naples in the city of New York, then you must stop at PizzArte.
This indian paratha flatbread is a wonderfully delicious side dish, to be enjoyed at any time.
Shuchi Mittal shows us how to make these delicious squash, onion jam and chickpea toasties. The perfect side dish.
A spiced roasted pears and acorn squash recipe that evokes the taste of lemony- baking spice flavors with a rounded sweetness.
This is Chef Julie Francis’ Pan Fried Kabocha Squash with Black Bean Quinoa & Wheat Berry Salad with Mustard Greens and Miso Vinaigrette.
This gratin is super comforting, and warms you from the inside out. Just like any good winter food should.
The slightly sweet crunch of the spaghetti squash pairs perfectly with savory Italian sausage and earthy kale.
This easy side dish of sweet and dense oven-roasted Butternut squash is balanced by the acidity of the turmeric and cumin pickled red onions.
A light early spring lunch made from quinoa, roasted butternut pumpkin and plenty of crumbled goats cheese – topped with golden breadcrumbs.
This quick recipe for Chocolate Zucchini Bread Bites is one that should grace every kitchen.
Spaghetti with meat sauce made light by using spaghetti squash instead of noodles.
Olivia Caminiti provides a San Franciscan take on pizza. Meet the Mile High Cornmeal Crust Pizza.
A simple pasta dish featuring bacon, cauliflower, and parmesan cheese.
A cheesy layered torte full of squash, sweet potato, and kale.
Jerri Green with a great idea for the vegetarians at your thanksgiving dinner.
A simple bread and cheese soup served into a baked squash for a warming melt-in-the mouth fall dish.
Roasted butternut squash is combined with pancetta, sage, and Parmesan cheese for one delicious side dish.
A lovely creamy autumn soup with the ingredient we all love right now.
This lovely recipe is one of the most understated and humble classics in Southern cuisine.
Laura Davis makes zucchini pancakes so good you’ll probably need two batches to have some left for toasting the day after.
A delicious preparation of zucchini that lends itself to flavorful caramelized bits, creating a wonderful summer side.