Classic Brown Sugar-Roasted Acorn Squash
Perfectly sweet and easy to make, this classic acorn squash recipe is great for a holiday meal or any time of year.
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Butternut Squash Turnovers
These buttery squash turnovers make a perfect fall lunch alongside a big green salad.
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Caramelized Brussels Sprouts with Pancetta
Crisp pancetta brings flavor and texture to these earthy Brussels sprouts.
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Curry-Roasted Butternut Squash and Chickpeas
This Indian twist on a dish of roasted butternut squash is super easy: After tossing the squash and chickpeas with curry and cayenne, Melissa Rubel roasts them, then drizzles the dish with a cooling cilantro-spiked yogurt sauce.
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Baked Acorn Squash with Chestnuts, Apples and Leeks
Halved acorn squash make perfect single-serving bowls. These make a great vegetarian main course for any winter holiday, but they're also a festive accompaniment to turkey, ham or roast goose.
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Roasted Brussels Sprouts with Cranberry Brown Butter
"This is where I like to use Thanksgiving cranberries," says Dean Fearing, who mixes them into the maple-butter sauce topping his brussels sprouts. He roasts the sprouts to bring out their nutty sweetness. "This dish turns a non-brussels sprouts lover over to the other side," he says.
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Butternut Squash Soup with Apple and Smoked Cheddar
This warm fall soup's key ingredient is its smoked-cheddar garnish.
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Miso-Stewed Acorn Squash with Bell Peppers
Acorn squash becomes perfectly tender and delicious when stewed in a rich miso broth.
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Turnip Casserole with Porcini Crumb Topping
We love the earthy porcini topping on this rich and creamy turnip gratin, but it would also be fantastic on mac and cheese or other root vegetable gratin.
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Spice Roasted Butternut Squash
Cumin, coriander and cayenne bring warmth and spice to this tender roasted squash.
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Roasted Acorn Squash with Sage Brown Butter
Warm, fragrant and earthy sage, combined with brown butter, makes this simple roasted acorn squash fabulous and elegant.
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Roasted Baby Turnips with Parsley-Mustard Vinaigrette
Sheila Neal, Matt Neal's wife, has always loved turnips. "They were my show-and-tell in kindergarten; I showed my class how to season them with salt and eat them," she says. These elegant baby turnips—roasted to bring out their sweetness—can be served warm or cold.
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Butternut Squash and Tangelo Dip with Sage
Butternut squash is fantastic in all sorts of dips. Here, it’s roasted with citrus and sweet spices to concentrate the flavor, then pureed and seasoned with minced fresh sage.
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Jerk-Spiced Brussels Sprouts, Cauliflower and Chickpeas
Jonathon Sawyer makes a fantastic jerk spice blend to sprinkle on a mix of chickpeas, cauliflower and brussels sprouts after they’ve been roasted. You’ll have some left over, but the blend is also great on shrimp and chicken.
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Pumpkin Lasagne
You can roast fresh pumpkin for this dish or use canned unseasoned pumpkin puree, which is quicker. Like most lasagnes, this one is easier to cut if left to set for 10 minutes or so before serving.
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Roasted Acorn Squash with Sage Brown Butter
Warm, fragrant and earthy sage, combined with brown butter, makes this simple roasted acorn squash fabulous and elegant.
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Ginger-Roasted Winter Squash
For winter squash that is crispy on the outside and moist within, Melissa Perello halves each one, roasts it until soft, then cuts it into wedges and roasts it some more.
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Warm Mushroom and Charred Onion Salad
Fat Rice chef Abraham Conlon cooks a variety of meaty wild mushrooms with Madeira, garlic and lemon juice, then combines them with charred onions for a luscious and tangy dish. If you can't get spring onions, use a combination of small shallots and scallions.
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Curried Squash Galette
With a superflaky crust (the secret: frozen grated butter) and a lightly spiced sweet-savory winter squash filling, this rustic galette from Food & Wine's Justin Chapple makes a perfect vegetarian meal; serve it with a green salad.
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Roasted Carrots with Carrot Top Gremolata
The chopped carrot greens turn into a tasty topping (along with cilantro, lemon zest and jalapeno) for sweet roasted carrots and shallots.
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