Squash

Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.

This assertive dressing is the perfect complement to tender, delicate steamed vegetables.

The ideal sick-day soup, with a cozy broth and tiny pasta.

This twist on burnt cheesecake integrates a can of pumpkin purée and a handful of warming spices—perfect for a holiday table or any chilly fall day.

This seasonal chopped salad features roasted squash, bacon, walnuts, hard-boiled eggs, cheddar, apple, and kale tossed in a sweet maple vinaigrette.

A fresh take on a Midwest staple, featuring homemade gravy and plenty of vegetables.

It's like eating a pumpkin-spiced cloud.

That can of pumpkin purée in your cabinet is for more than just pie.

Rich in flavor and packed with produce, this Mexican beef soup can easily be enjoyed year-round.

Turn summer squash into a delightfully textural side dish inspired by Thai crispy rice salad—featuring a lime and fish sauce dressing and lots of fresh herbs.

These garlic-Parmesan-crusted wedges skip the deep-fryer without compromising on crunch.

Part chowder, part fish pie, this delightful blend of smoked fish, butternut squash, rutabaga, and potatoes creates a flavorful stew.

Spoon this roasted, spiced squash on a swoosh of yogurt and you’ve got dinner.

Nothing says “classy side dish” like anchovies draped over wedges of roasted squash and drizzled with a bright, herbaceous topping.

Butternut squash shows up canned pumpkin purée in this tasty fall-forward coffee cake with crisp streusel and a spiced sugar swirl.

Transform a can of pumpkin purée into a near-instant pasta sauce that delivers major fall feels.

Top caramelized delicata squash with juicy pomegranate seeds and spiced crispy onions for an easy holiday-worthy side.

A PSL lover’s dream come true. Big, soft bakery-style pumpkin muffins with crunchy pumpkin seed streusel and lots of spice. Great with butter and coffee.

Smoky, charred summer squash are doused in a savory chimichurri for a side you’ll want to make all summer long.

Giving chunky zucchini pieces a hard sear develops lots of texture and color while minimizing sogginess. The dilly sour cream provides a garlicky counterpart.