This one's got it all: bright fall colors and sweet-savory appeal.
Author: Bon Appétit Test Kitchen
Author: Curtis Stone
One butternut squash gets used in two ways-raw and roasted-in this fall weeknight dinner, while fish sauce, lime, and coconut add a touch of Southeast Asian flair.
Author: Anna Stockwell
Butternut squash gets brushed with maple-chili oil before roasting and being topped with lemon-tahini dressing and herby quinoa.
Author: Donna Hay
Author: Claire Archibald
Creamy but without cream, this soup makes a light start to any meal. The garnishes really pull it all together, offering textural and flavor contrasts.
Author: Alexis Touchet
Author: Sara Foster
This savory pie is baked in a flaky phyllo pastry shell.
Author: Paul Grimes
Author: Rocco DiSpirito
Author: Bon Appétit Test Kitchen
Just in time for Thanksgiving, we've given the stunningly delicious Vegducken an autumnal makeover. This year's entirely meatless take on turducken focuses on autumnal flavors with butternut squash, sweet...
Author: Katherine Sacks
Author: Jean Anderson
For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.
Author: Ann Redding
Author: Maricel Presilla
Who can resist a chicken pot pie? This one's packed with kale, butternut squash, and pearl onions and scented with garlic and sage.
Author: Bon Appétit Test Kitchen
Unexpected flavors of rosemary and sage go into this easily adaptable white bean chili.
Author: Dana Cowin
Author: Lydie Marshall
Bunker in for cold weather with this cozy, autumnal frittata.
Author: Donna Hay
Author: Catherine McCord
Author: Jayne Cohen
Author: Jesus Gonzalez
Author: Michael Mina
Try this easy make-ahead steel cut oatmeal recipe with butternut squash and tahini from Lukas Volger's Start Simple cookbook.
Author: Lukas Volger
Author: Selma Brown Morrow