Shallots and acorn squash are roasted with balsamic vinegar and rosemary to get a sweet and sour taste. More

This crostini, topped with pureed acorn squash, savory bits of bacon, and crispy sage, may seem fancy, but it's really easy and cheap. More

I love pumpkin and winter squash, but after having it roasted or mashed a few times I start looking for new flavors to branch out. Cumin seeds, both roasted with the squash and tossed in right before serving, bring out... More

There is a lot of fear and hype surrounding risotto, considering it's basically just a bunch of rice. Most of these risotto fears, though, are unfounded. If you let it cook slowly and add the liquid little by little, the results are usually good and sometimes sublime. More

Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen! [Photograph: Kristen Swensson] You know the bible story about the loaves and fishes? I... More

"Its name is appropriate—this squash is delicate, weighing less than a pound, with thin skin." [Photograph: Shauna James Ahern] My brother and I hunched over our pumpkins, racing to see who could scoop all the seeds out first. After our... More

Sometimes, on blustery fall nights, I can't help but crave the wholesome, warm taste of roasted butternut squash. So I buy one. Then I bring it home, try to cut it up, lose two appendages, and hand it over to... More

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season. Carving a pumpkin last week got me thinking about about the possibility of taking one to the... More

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book the two coauthored, Almost Meatless, due out in spring 2009.... More