Squash

Think cream-cheese-stuffed muffins, cookies studded with chocolate and pecans, and spice-laden pies.

Yes, you can use the pre-cut squash.

Fall dreams are made of this. Who are we to disagree?

Canned pumpkin, you shouldn’t have!

Canned purée delivers rich body and deep flavor, without the nonna-level cook time.

Enchiladas meet pumpkin in this cozy weeknight dinner.

The fluffiest focaccia, cream-cheese-stuffed muffins, Sunday Bolognese, and more ways we’re cooking with canned pumpkin in 2026.

It’s just better than homemade pumpkin purée.

Like maple-bacon chopped salad and canned butternut squash orzotto.

All the comfort, none of the layering.

A cozy, spicy soup that comes together in a flash.

A can of pumpkin puree adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.

Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.

A one-pot celebration of summer vegetables.

Grated zucchini cooks down into a creamy lemon-Parmesan sauce that coats every strand of pasta.

A reader favorite for almost 50 years, freshly updated with a brighter sauce.

Raw zucchini has never tasted better.

A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.

Creamy, bright, and wonderfully aromatic with ginger and garlic.

Canned butternut squash purée (find it by the canned pumpkin!) makes this cozy, cold-weather recipe come together in a snap.

Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.

Silky filling, flaky crust, a whisper of spice: This is pumpkin pie done right.

Warm, cozy, and plush—and the cream cheese frosting doesn’t hurt.

Everything good about the classic dessert with the warming notes of a pumpkin spice latte.