Squash

This roasted butternut squash recipe is perfect for a dinner party—serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.

Think gnocchi are too time-consuming to make during the week? Think again!

Speculoos cookies in "butter" form add a spicy complexity to pumpkin purée for a new spin on the classic fall dessert.

White chocolate adds a rich, creamy sweetness to this quick pumpkin mousse. Be careful to keep the white chocolate and pumpkin mixtures warm as you mix them; otherwise, the white chocolate can set as it mixes into the pumpkin. If this happens, simply return the mixture to the microwave and gently reheat. Serve it alone or as part of our Build-Your-Own Thanksgiving Pie Bar.

Forget the standard dinner rolls this Thanksgiving—what your table needs is this gorgeous flavor-packed bread.

This impressive side plays on the classic twice-baked potato with toppings of Parmesan whipped cream, candied hazelnut-bacon bits, and chives.

This fall grain salad combines spelt with kabocha squash that's been roasted in a smoky paprika and pomegranate molasses glaze.

Every October as kids, we loved to go pumpkin picking and buy fresh pumpkins. Our grandmother would take the pumpkin flesh and bake it in the oven with a little cinnamon and sugar, and then we’d stick it in the blender, puree it, and use it for baking. We’d bake pumpkin bread, pumpkin cake, and pumpkin pie, and we would also roast the pumpkin seeds in the oven. Really, she used every single part of that pumpkin! The thing we loved the most was our grandmother’s pumpkin cake. It was more of a cake-bread hybrid: very dense and savory yet sweet. It smelled amazing coming out of the oven. We would sometimes just eat it without any icing, hot from the oven. We’d burn our tongues because we wouldn’t even wait for it to cool!

Fold whipped cream into canned pumpkin purée and then layer with buttery pound cake and airy chocolate mousse for this easy-to-assemble fall dessert.