Of all the winter squashes, butternut is my favorite. Not only is it easy to peel for soups or gratins, but its flesh is also exceptionally creamy and sweetly invites a sausage filling. Stuffed with pork and chestnut sausage, these squash boats can stand alone as a main course, with steamed rice and a sturdy-leaf green salad for side dishes. They also make a notable side dish for a holiday turkey or crown roast. For precooking the squash, I like to take the microwave advantage. It’s ever so much faster. But for finishing the dish, I use the oven because it produces a toastier, more visually appealing look.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.