Roasted squash and mushrooms are the perfect building blocks for a week's worth of lunches. Here they're used as a taco filling for whole wheat tortillas.
Meet your new go-to flavor booster: butter that’s fully equipped with blue cheese and garlic. Layer on charred winter squash (any variety will work), then top it off with nuts and fresh herbs.
What would happen if you gave winter squash the coq au vin treatment? Layers of flavor from browned mushrooms, wine, and miso that give the classic a run for its money.
One bowl and one baking sheet is all you need to achieve sweet, creamy squash, crispy pita chips, and chewy, charred cheese. Fresh mint and a splash of vinegar perk up the final dish.
This frittata intentionally takes much longer than the usual version. Cooked over a low flame, the act of folding the curds over themselves again and again in the skillet creates soft layers like those found in Japanese-style omelets.
Feta and bread get roasted alongside winter squash, then tossed with pleasantly bitter greens for a salad that’s equal parts warm and cold, soft and crunchy, and sweet and savory.
An ancho chile spice mix serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for roasted squash and Brussels sprouts.
The cranberry sauce for this holiday-ready side does double duty: It looks gorgeous (and tastes great) drizzled over roasted squash and sweet potatoes, but it’s also an excellent turkey condiment.
No squash? No problem. This rice bowl—which was developed for our #cook90 initiative—can be made with all sorts of roasted vegetables (and, for that matter, any kind of grain).
Celebrate the colors and flavors of fall with bright orange squash and sweet golden raisins contrasting the dark, earthy kale and a pungent roasted garlic dressing.
The glorious thing about delicata squash opposed to other autumn squash is that the skin is absolutely edible once roasted. The maple and spice here play off it's naturally sweet flavor.
