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