To the uninitiated, winter squash can be a bamboozling vegetable. Sure, it tastes delicious, but being so hard and often so funny-looking, it’s a bit intimidating whole. The first time I got one home, I felt like I was working with a tree stump. How was I going to get to all of that delicious flesh in the middle? Machete? Chainsaw? Actually, a good sharp chef’s knife is all you need, and if you don’t want to go there, most supermarkets now sell precut squash. I don’t mind the work, because of the wonderful reward—a succulent, sweet, yum-alicious treasure that, when pureed and roasted, tastes like candy. Really! If you’ve ever worked with a pumpkin, taking on squash isn’t all that different. Only there’s no trick here, just treat. (Personally, I’m a fan of cutting squash in half lengthwise then prebaking it so I can easily scoop out the middle, but that’s just me.)
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.