Squash

When you start with good kimchi, all you need is a little neutral oil to make a vinaigrette that will flatter any selection of raw and blanched vegetables.

Warm ginger and fragrant cardamom kick this classic loaf cake up a notch.

An equally simple and stellar dish, callaloo has variations across the Caribbean and its diaspora. This version from Brigid Washington subs collards and spinach for harder to find taro leaves.

You can make this recipe with nearly any winter squash, but delicata or acorn don’t need peeling and will save you prep time and maybe even a little sanity.

This spicy, velvety hot sauce works on everything from tamales to scrambled eggs, or you can add oil and vinegar to turn it into a vinaigrette.

This lightly spiced chocolate cake from Yossy Arefi's book Snacking Cakes is packed with pumpkin purée and features spices often found in Mexican chocolate. If you choose to use it, the pinch of cayenne adds a pleasing bit of warmth. 

A silky-smooth soup from Marcus Samuelsson’s cookbook, The Rise.

Bharta is a Bangladeshi style of seasoned meat or mashed vegetables usually served at room temperature alongside hot steamed rice.

With the help of the large holes on a box grater, zucchini transforms into a pile of soft shreds. Cook it down with olive oil, onion, and garlic and it becomes a creamy, caramelized mush that’s great spread on toast (like in the recipe this one was inspired by, Jennie Cook’s Zucchini Butter), stirred into scrambled eggs, or turned into pasta sauce with the assistance of cream and lemon juice. You’ll be amazed by how many zucchini cook down into this one dish—a very good thing when you’re staring down a pile of this prolific summer star.

Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) adjectives apply to this easy dinner.

For this vegetarian main, crispy-sweet red onions roast alongside the squash for a finishing dose of flavor and texture.

Make this smoky-spicy braise when it’s Sunday and you’ve got big plans to never leave the house.

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

The crosshatch pattern isn’t just for show (even though it does look cool)!

Crunchy, creamy, sweet, salty, and highly satisfying, this is the kind of salad you can make a meal out of.

If you've always thought you needed hours to make a luxuriously silky puréed vegetable soup, well, this recipe is here to say you don't! 

For a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.

Pumpkin Spice Bread gets all grown up thanks to the addition of fresh ginger in this super-moist no-fuss bread with a crunchy pumpkin seed topping.

Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.

Yes, you can eat butternut squash raw!