Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta. The juices from the tomatoes, squash, and dressing make for a magical combination ...

Stir oil into tomato mixture. Using an immersion blender, purée until smooth. Season with salt and pepper and a pinch of sugar to taste. Toss squash with a pinch of salt and 2 tablespoons oil.

Butternut squash and beans (pinto, black, or kidney) add heft to this vegetarian chili, with spices such as smoked paprika and chipotle pepper adding depth. Start by softening onion, red bell pepper, ...

Three chefs with different backgrounds and favorites share their recipes for soups that are delicious and great for your ...

Add the ground coriander and cook for a minute then add the squash, coriander stalks, and tomatoes. Cook this for a further 5 minutes. Add the coconut milk and simmer, partially covered ...

Once the butternut squash has roasted for 20 minutes ... Return the pan to the heat and add the sun-dried tomatoes. Fry for 20-30 seconds, stirring well, until heated through.

Add the reserved squash skins and seeds and cook over moderate heat, stirring occasionally, until lightly browned, about 5 minutes. Add 8 cups of the chicken broth, charred onion, tomatoes ...