A hearty vegetarian enchilada filled with roasted squash, goat cheese, and black beans. Chipotle chile powder adds a great smoky heat to this dish.
Author: CRAZY4SUSHI
Author: Deborah Madison
Author: David Venable
These cookies have a spicy, squash taste. Use any winter squash you like.
Author: Francine Weston
Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.
Author: Susan Spungen
This stuffed butternut squash is a great tasting fall dish I've been making for years. It's pretty easy to make and makes for a very filling meal.
Author: Spooky
Author: Cory Schreiber
Cooking by color might not be the surest way to devise holiday-appropriate recipes, but who can resist the lure of black linguine on Halloween? Tossing it with pumpkin-hued vegetables lusty with garlic...
Author: Melissa Roberts
Author: Allison Vines-Rushing
Author: Lillian Chou
Author: Molly Wizenberg
Author: Frank Stitt
A vegetarian main course that's good for you.
Author: Kara Ceschini
This recipe combines two fall favorites - oatmeal cookies and pumpkin - to create a cookie perfect for the chill autumn brings.
Author: WindlessMeadow
Author: Shawn McClain
Author: Bruce Aidells
Author: Giuliana Berengan
Author: Marisol Benadayan-Bennaroch
Author: Ted Allen
This one's got it all: bright fall colors and sweet-savory appeal.
Author: Bon Appétit Test Kitchen
A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time...
Author: Bruce Aidells
Author: Claire Archibald
This is a tasty variation on enchiladas! My version is vegetarian with soy chorizo, but it could easily be switched out for regular chorizo or taco-seasoned ground beef. Save time and work by buying pre-cubed...
Author: blackberry
When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn't dry out before baking.
Author: Anna Jones
After about a month of eating solids, I wanted to start introducing more flavors to my son. Butternut squash is a great first food, and here it is roasted with a little olive oil and thyme for a tasty...
Author: Diana Moutsopoulos
Even though I live in balmy south Florida, where it is pretty much summer year round, I still like to 'get into' the seasons by cooking something festive and seasonally appropriate. I started slowly spiking...
Author: Ivy Larson
Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups-favored Western imports-are the exception. (And any orange-fleshed squash might be...
Author: Lillian Chou
Author: Faith Willinger
Creamy but without cream, this soup makes a light start to any meal. The garnishes really pull it all together, offering textural and flavor contrasts.
Author: Alexis Touchet
Author: Donna Goodwin
