Squash

Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.

Let summer squash be itself for once in this creamy zucchini risotto recipe.

Kabocha squash, which has a wonderfully creamy texture and tastes like a cross between a pumpkin and sweet potato, makes a great topping for toast.

Thin slices of summer squash are rolled up with cool, creamy ricotta and herbs for an Italian-inspired bite that guests can pop into their mouths.

This maple-sweetened, wheat-free pumpkin pie is perfectly creamy with a toasty, comforting oat-flour crust.

Cook your pasta, build your sauce, and bake your mac all in one pot.

This swirled, cinnamon-spiced fall dessert is a total showstopper.

A perfect combination of sweet, salty, crispy, and tender, this maple-roasted delicata squash will have everyone reaching for seconds.

This Gourmet classic makes a perfectly spiced pumpkin pie with a flaky, buttery crust.

The only thing better than a pumpkin cookie? Two pumpkin cookies—plus a generous swoosh of cream cheese icing.

Made with cut zucchini that is salted and marinated, this recipe is proof that a satisfying pasta can be made with minimal cooking.

With silky pumpkin filling and a beautifully flaky crust, this vegan pumpkin pie is a dessert everyone will love.

The dramatic red raspberry-macerated onions are lovely with chard and zucchini, but you can also serve them with grilled chicken or even charcuterie.

Go all-out autumnal with this easy soup recipe that combines roasted butternut squash with fresh ginger and cinnamon.

Eggplant, zucchini, and peppers take a long, slow bath in lots of olive oil, becoming meltingly tender in the pan and getting even better the following day.