Parmesan-Roasted Butternut Squash

Inspired by classic Italian pasta with pumpkin, this recipe pairs the earthy sweetness of butternut squash with warm nutmeg, woodsy herbs and salty-savory Parmesan. The cheese is sprinkled on midway through roasting so it browns and crisps in the oven

Three-Ginger Butternut Squash Gingerbread

This gingerbread packs a peppery triple-punch thanks to three forms of ginger—ground, fresh and candied. Butternut squash keeps the crumb plush and moist. For ease, we use frozen squash, sold in 10- or 12-ounce packages. Either size works, but the 12-

Cheddar, Roasted Onion and Apple Tartines

This tartine, an open-faced crusty bread with melted cheese, gets a savory-sweet twist: cheddar tartness with sweet caramelized onions and apples. OR Toasty baguettes and savory, melty cheese? A no-brainer! But caramelized onions and apples add a whol

Toasted Farro and Apple Salad with Mustard Vinaigrette

Farro, a type of wheat, has a satisfyingly tender-chewy texture and a nutty flavor that’s accentuated by toasting the grains before they’re simmered. This autumnal salad matches toothsome farro with tangy-sweet apple, crisp celery and pungent onion th

Brussels Sprouts with Apple, Bacon and Honeyed Pecans

Brussels sprouts absorb tons of flavor with smoky, fatty bacon, tangy Honeycrisp apple, a savory shallot, and a bright, unifying cider vinaigrette.

Roasted Acorn Squash with Orange-Pumpkin Seed Vinaigrette

We roast acorn squash in a hot oven for deeply caramelized flavor, velvety texture and skin tender enough to eat, no need for peeling. While the squash is cooking, we whirl a simple vinaigrette in the blender to drizzle on at the end. It includes oliv

Mojo Chicken and Sweet Potato Traybake

Latin American mojo is a punchy sauce/marinade starring citrus juice or vinegar, herbs and lots of garlic. It’s often used to season meat, but is also a popular accompaniment to fried plantains or yuca. We turn those flavors into a bold, citrusy garli

Sweet Potato and Quinoa Stew

A toss-in-the-pot stew of sweet potatoes and quinoa, inspired by Peru’s quinua atamalada, with chili heat and lime-and-cilantro freshness.

Greek Beef and Tomato Stew with Orzo (Giouvetsi)

Deep flavor payoff is worth the time for this heap of tomatoey, spiced beef chunks, on a bed of orzo.

Chocolate and Spiced Pear Freeform Tart

Chinese five-spice powder adds intrigue to the classic paring of pears and chocolate. We prefer Bosc pears for their firm texture. Don’t peel the pears—the russet-toned skins contrast nicely against the creamy-white interiors of the fruit. If you like

Pumpkin Tart with Honey-Orange Whipped Cream

“I made this for Thanksgiving instead of my usual back-of-the-can pumpkin pie recipe...No comparison!”