Squash

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.

Let summer squash be itself for once in this creamy zucchini risotto recipe.

Kabocha squash, which has a wonderfully creamy texture and tastes like a cross between a pumpkin and sweet potato, makes a great topping for toast.

Thin slices of summer squash are rolled up with cool, creamy ricotta and herbs for an Italian-inspired bite that guests can pop into their mouths.

This maple-sweetened, wheat-free pumpkin pie is perfectly creamy with a toasty, comforting oat-flour crust.

Cook your pasta, build your sauce, and bake your mac all in one pot.

This swirled, cinnamon-spiced fall dessert is a total showstopper.

A perfect combination of sweet, salty, crispy, and tender, this maple-roasted delicata squash will have everyone reaching for seconds.

This Gourmet classic makes a perfectly spiced pumpkin pie with a flaky, buttery crust.

The only thing better than a pumpkin cookie? Two pumpkin cookies—plus a generous swoosh of cream cheese icing.

Made with cut zucchini that is salted and marinated, this recipe is proof that a satisfying pasta can be made with minimal cooking.