Roasted Butternut Squash

Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.

This little squash loves big-flavor toppings.

A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.

Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.

A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.

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

With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.

This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.