Pumpkin, Delicata, acorn, butternut, spaghetti, and kabocha are a few of the many sweet-fleshed winter squashes available in the markets. These are all squashes that are eaten after they have matured and their skins or rinds have hardened. Squash continues to sweeten off the vine. Choose unblemished squash that are firm and heavy. They don’t need to be refrigerated unless they have been cut open. Cut squash in half carefully with a heavy knife on a stable surface. Scoop out the seeds and fiber from the inside cavity. The halves can be roasted until tender, cut side down, or they can be peeled (a swivel-bladed vegetable peeler will work on most squash) and cut up to roast, steam, or sauté. They’re delicious made into soup, by themselves or with other vegetables in a flavorful broth, or puréed.
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.