Squash

Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.

This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.

Classic crumb cake meets bouncy pumpkin mochi cake for this season's dessert mashup.

Everything good about the classic dessert with the warming notes of a pumpkin spice latte.

A rich and tender pumpkin cake that uses a whole can of pumpkin puree. No stand mixer needed and ideal for holiday gatherings.

A can of pumpkin purée adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.

A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.

This Puerto Rican sancocho recipe is hearty, flavorful, and loaded with falling-off-the-bone beef, tender carrots, potatoes, squash, corn, plantain, and yuca.

Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.

This little squash loves big-flavor toppings.

Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.

This assertive dressing is the perfect complement to tender, delicate steamed vegetables.

The ideal sick-day soup, with a cozy broth and tiny pasta.

This twist on burnt cheesecake integrates a can of pumpkin purée and a handful of warming spices—perfect for a holiday table or any chilly fall day.

This seasonal chopped salad features roasted squash, bacon, walnuts, hard-boiled eggs, cheddar, apple, and kale tossed in a sweet maple vinaigrette.

A fresh take on a Midwest staple, featuring homemade gravy and plenty of vegetables.

It's like eating a pumpkin-spiced cloud.

That can of pumpkin purée in your cabinet is for more than just pie.

Rich in flavor and packed with produce, this Mexican beef soup can easily be enjoyed year-round.

Turn summer squash into a delightfully textural side dish inspired by Thai crispy rice salad—featuring a lime and fish sauce dressing and lots of fresh herbs.