Squash

Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results. Fold them into pasta, top toast, or serve beside any grilled main.

Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.

Toss roasted squash and charred Brussels sprouts through a salad of chickpeas, salami, olives, and cheese; add a lemony oregano vinaigrette and enjoy.

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.

Mix and match your favorite fall vegetables into this delicious side dish.

This simple weeknight dish relies on zucchini ribbons instead of noodles, and is stuffed with a zippy ricotta-pea filling.

It's a pizza. It's a salad. Here, store-bought pizza dough gets this family-friendly dinner on the table in less than an hour.

If you grill the vegetables a day or two ahead, this satisfying pasta dinner comes together in a snap.

The simple trick to this easy dinner? Salt the squash pieces and let them drain in a colander before cooking. This releases excess liquid and concentrates the flavor.

This is total comfort food, but made with less saturated fat and more veggies than traditional recipes.

Swap in any kind of ground meat and any kind of vegetable for this saucy, clean-out-your-pantry rice noodle stir-fry.

Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.

While smaller squash, such as acorn, can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys.

Ribollita is like a heartier version of minestrone, thickened with bread and redolent with garlic. It is a beautiful soup when it’s fresh from the pot, but it is also perhaps the most noble of leftovers.

Few side dishes are better on a cool fall evening than roasted acorn squash sweetened with just a little honey and made even mellower with nutmeg and fresh sage leaves. When I catch a whiff of it coming from the oven, I feel warm and comforted, and you will, too.

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.

This is a tasty dish. Between the kale, the rice, and the squash, it’s chock-full of fiber, antioxidants, and minerals. And the nutty, salty Pecorino Romano cheese gives it a quiet punch. This makes for a hefty side, and if you add shredded chicken to the stuffing, it becomes a light entrée.