Hearty vegetable soup, any way you like it.
Corn and beans are a must; the rest is up to you.
It's all about the caramelization and browning.
A classic fall pasta dish of squash and pasta tossed in a creamy, nutty brown butter sauce with sage.
The delicious combo of butternut squash, sage, and brown butter, in an easy, hands-off risotto.
Tender roasted squash gets a healthy dose of the Japanese seven spice blend (and butter).
A savory stew of eggplant, squash, zucchini, onions, and tomatoes, baked with eggs.
Grilled veggies meet a tangy herb vinaigrette.
Fruity ají amarillo paired with mellow coconut milk transforms this braise into a one-pot wonder.
A great way to use an overabundance of summer vegetables.
Nice and easy vegetables with chives and chilies.
Young zucchini, yellow squash, and an utterly simple recipe.
Sweet grilled squash are perfect with this Argentine sauce.
Chickpeas and sweet roasted zucchini combine in this light, silky dip that's a step above your average store-bought hummus.
One of our favorite takes on enchiladas.
Roasted squash and sage bring autumnal flavors to this Italian favorite.
Roasted butternut squash and homemade condensed milk are the secret ingredients to the best pumpkin pie around.
Brown butter is one of the secrets to rich, deep roasted flavor without turning on the oven.
Roasted butternut squash and kale come together in a vinaigrette flavored with maple syrup and sherry vinegar.
Brown sugar and maple syrup get a salty, nutty punch from a sprinkling of Asiago cheese.
Zucchini and yellow squash layered with melty kasseri cheese.
A quick and easy one-pot vegan chili made with black beans and squash. Chipotles in adobo add smoky flavor and heat.