The official credit card of Serious Eats
Zucchini, pumpkin, butternut, and their countless relatives are front and center in these squash recipes.
A great way to use an overabundance of summer vegetables.
Roasted squash and sage bring autumnal flavors to this Italian favorite.
A savory stew of eggplant, squash, zucchini, onions, and tomatoes, baked with eggs.
Butternut squash gets the potato treatment.
Baked acorn squash halves with butter and brown sugar on top.
Shallots and acorn squash are roasted with balsamic vinegar and rosemary for a sweet and sour taste.
Caramelized onions, sage, and plenty of cheddar cheese make this dip a cold-weather classic.
Brown sugar and maple syrup get a salty, nutty punch from a sprinkling of Asiago cheese.
Chickpeas and sweet roasted zucchini combine in this light, silky dip that's a step above your average store-bought hummus.
A quick and easy one-pot vegan chili made with black beans and squash. Chipotles in adobo add smoky flavor and heat.