Butternut squash and sage with brown butter is a classic combination, but any sweet autumn squash works here.
The browned butter and roasted vegetables make this special, but roasting everything in the oven at once makes it easy to prepare.
A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.
They get their captivating flavor from the tiny black nigella seeds sprinkled liberally over the top.
My favorite thing to do with a winter squash is to stuff it.
A cross between a soup and a stew, this hearty recipe is as filling as it is savory and delicious.
Here we take toothy chunks of carrots, parboil them, fast roast them in the oven with allspice, and finish them off with a garnish of minced preserved lemon and fresh garlic.