Butternut Squash

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

A few hours transform hunks of brisket, smoky chiles, and zero beans into this stunning bowl of red.

Part chowder, part fish pie, this delightful blend of smoked fish, butternut squash, rutabaga, and potatoes creates a flavorful stew.

Butternut squash shows up canned pumpkin purée in this tasty fall-forward coffee cake with crisp streusel and a spiced sugar swirl.

Like creamy kimchi pasta, streusel-topped muffins, and a showstopping riff on tarte Tatin.

With summer corn and plenty of hot sauce, this robust soup is beloved as a hangover cure.

Comfort and flavor are at the heart of this velvety squash and plantain soup loaded with aromatics and topped with a crunchy apple garnish. 

Using pre-peeled and cubed butternut squash and any nut butter of your choosing makes this bright and wholesome dinner a breeze to bring together.

Like the best possible Morning Glory muffins but with grated butternut squash instead of carrot.

Tender chunks of roasted butternut squash and green beans swimming in a warm coconut curry = the vegetarian comfort fare we crave.

Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.

Tender butternut squash, crunchy pecan breadcrumbs, and an entire bunch of kale come together to create fall bliss in pasta form.

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.

Borani is your template for making any cooked vegetable much more delicious.

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 is a “necessity is the mother of invention” kind of recipe, born from isolation, scant ingredients, an oversupply of kimchi, and sheer hunger. Yet this unconventional one-pot approach also happens to be one of the simplest ways to prepare mac and cheese. 

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

A rebellious take on a Thai classic from chef Parnass Savang of Atlanta’s Talat Market.

This twist on traditional eggplant Parmesan has fewer steps (no need to fry!) but no less satisfaction.

This ain't your regular 15-minute frittata. For soft, custardy, light layers like those found in Japanese-style omelets, cook the eggs over a low flame, folding the curds over themselves, and then finish in a low oven.

Kabocha squash is made for purées.

Apparently, we all couldn’t get enough of fall favorite ingredients like butternut squash, apples, and maple syrup.

It’s quick and healthy, and this recipe will teach you how easy it is to make a puréed vegetable soup.

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!