Squash

This is a “necessity is the mother of invention” kind of recipe, born from isolation, scant ingredients, an oversupply of kimchi, and sheer hunger. Yet this unconventional one-pot approach also happens to be one of the simplest ways to prepare mac and cheese. 

Bharta is a Bangladeshi style of seasoned meat or mashed vegetables usually served at room temperature alongside hot steamed rice.

It's called giving myself a break.

A rebellious take on a Thai classic from chef Parnass Savang of Atlanta’s Talat Market.

Leela Punyaratabandhu’s phanaeng-marinated beef skewers belong at your next barbecue. 

You'll never get bored of summer squash with these pastas, salads, and grilled sides.

Too much zucchini? We've got you covered.

Something very special happens when you give winter squash the coq au vin treatment.

Deb Perelman’s fattoush-inspired, picky-eater approved salad with creamy squash, crispy pita chips, and chewy, charred cheese salad.

This creamy kabocha squash with a punchy ginger-soy dressing makes a case for steaming over roasting any day of the week. 

Roast them whole into submission first. Then, scoop ‘em!

Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) adjectives apply to this easy dinner.

This stick-to-your-ribs stew gets heft from creamy white beans and winter squash.

This light-as-can-be pie has a toasty graham cracker crust to complement its cloudlike texture.

For this vegetarian main, crispy-sweet red onions roast alongside the squash for a finishing dose of flavor and texture.

This squash-centric salad has an irresistible pecan dressing and hardy radicchio that refuses to wilt.

Imagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. The best of both worlds.

Autumnal recipe recommendations and more from Healthyish editor Amanda Shapiro.

Don't tell my mom I stole a trick from her Bengali onion fritters.

These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju.

It’s cheap and it’s everywhere, so you might as well learn to love it.

Make this smoky-spicy braise when it’s Sunday and you’ve got big plans to never leave the house.

This quick vegetarian curry is a great way to use a CSA’s bounty of eggplant, summer squash, or whatever else your haul contains.

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!