While winter squash and pumpkins aren’t usually associated with Mexican food, they are actually found in many dishes across the country, especially in Oaxaca. The candied flesh is used in desserts, and its seeds are used in sauces called pipiáns. This recipe utilizes both the flesh of butternut squash, which is roasted until it caramelizes, and the seeds, which are toasted for a crunchy garnish. Serve this hearty bisque for dinner on a cool autumn night, or pour it into individual shot glasses for a savvy appetizer.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.