Author: Martha Stewart
In this doubly lucky dessert, two Rosh Hashanah favorites-raisin challah and apples dipped in honey-come together in an ambrosial brown betty. Top it with sliced almonds and vanilla ice cream, and dig...
Author: Martha Stewart
This butternut squash and apple puree side dish pairs well with our Bay-Leaf-Crusted Pork Roast.
Author: Martha Stewart
Author: Martha Stewart
This vegetarian main dish is packed with Italian flavors.
Author: Martha Stewart
Roast the chard stems and serve them alongside.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
We like the black-bean and chickpea combination, but feel free to use your favorite beans.
Author: Martha Stewart
This recipe for pumpkin puree, courtesy of chef Paul Bergeron, is used to make his delicious Pumpkin Pecan-Praline Pie.
Author: Martha Stewart
Serve this squash in place of pasta or with our Chicken Meatballs in Tomato Sauce.
Author: Martha Stewart
This delicious fritters recipe is courtesy of Filip Verheyden and can be found in his new cookbook, "The Basics."
Author: Martha Stewart
Try this recipe from chef Jim Lahey's "My Bread" cookbook for a fun fall treat.
Author: Martha Stewart
Instead of plain-old mashed potatoes, look to vegetables like roasted butternut squash and carrots for your holiday-or even a weeknight chicken dinner-side dish.
Author: Martha Stewart
Author: Martha Stewart
Baking these "fries" gives them a caramelized, crispy skin that the whole family will love.
Author: Martha Stewart
This delicious recipe for winter squash puree -- a wonderful side dish for holiday meals -- is adapted from "Martha Stewart's Cooking School."
Author: Martha Stewart
Stuff wonton wrappers with mashed squash for a tasty dish kids can eat with their fingers; serve with sesame-soy sauce.
Author: Martha Stewart
Try this sophisticated take on spaghetti squash when you need a gluten-free dinner party side. Tossing the squash strands with brown butter and topping with fresh ricotta is a tasty upgrade for this favorite...
Author: Martha Stewart
This vegetarian main is packed with nutty farro and the earthy sweetness of seasonal golden beets and butternut squash. Top it off with creamy goat cheese and crunchy pepitas for a punch of acidity and...
Author: Greg Lofts
Try this savory homemade pizza from "Everyday Food: Fresh Flavor Fast" for a fun way to get kids to eat their vegetables. Also Try:Individual Pizza with Arugula and Tomatoes
Author: Martha Stewart
Hearty and full of rich, umami flavor, this stew straddles the line between filling and heavy thanks to healthful ingredients like lima beans, butternut squash, and mushrooms.
Author: Martha Stewart
This wafer-thin cookie-cup is a beautiful and delicious way to serve homemade ice cream, frozen yogurt, fresh berries, or mousse.
Author: Martha Stewart
Constant stirring gives risotto its creamy texture in this butternut squash-laden meal.
Author: Martha Stewart
The subtlety of leeks and shallots complements the bold flavor of cremini mushrooms in this rich stuffing.
Author: Martha Stewart
Poach the squash with orange marmalade, ginger, and vanilla, and serve warm with toasted walnuts. Then, don't be surprised if you want the resulting treat again and again.
Author: Martha Stewart
Raisin-accented couscous is the perfect accompaniment for this saucy squash, spiced with cinnamon, ginger, and cumin.
Author: Martha Stewart
This recipe comes from the Elms restaurant and tavern in Ridgefield, Connecticut, and makes an excellent accompaniment to our Perfect Roast Turkey.
Author: Martha Stewart
If possible, try to buy frozen artichoke hearts. They'll taste fresher and won't have any added salt.
Author: Martha Stewart
This recipe uses kid-friendly cinnamon and raisins along with squash and apples for a sweet side everyone in the family can enjoy.
Author: Martha Stewart
This recipe is courtesy of Rob Crespi and Nick Kenner of Just Salad.
Author: Martha Stewart
This five-herb paste recipe from chef Yotam Ottolenghi's "Plenty" cookbook gives his Green Couscous its vibrant color.
Author: Martha Stewart
When preparing the pasta, roast the pumpkin or squash to preserve the depth of flavor of the autumn vegetable.
Author: Martha Stewart
Make your own compound butter using seasonal spring ramps for a delicious table spread.
Author: Martha Stewart
This pasta with butternut squash and pecans makes a perfect fall meal.
Author: Martha Stewart
For a rice dish made for fall, add butternut squash to a combination of water, unsalted butter, and ginger and watch as it boils and bubbles. It's super versatile and absolutely delicious no matter how...
Author: Martha Stewart
Use 1/2 cup of this applesauce in Martha's Apple Tart, and save the rest for another use -- or eat it as is.
Author: Martha Stewart
This hearty Asian rice bowl features adzuki beans, tofu, and butternut squash.
Author: Martha Stewart
Transform leftover curry into an easy potpie with puff pastry.
Author: Martha Stewart
Author: Martha Stewart
Serve this comforting side dish with our Cider-Braised Pork Loin.
Author: Martha Stewart
This delicious recipe for apple chips comes from "Martha Stewart's Healthy Quick Cook Book."
Author: Martha Stewart
Butternut squash lends a lush texture and sly sweetness to everyday mashed potatoes. A whisper of nutmeg finishes it off.
Author: Martha Stewart
Ready in under 30 minutes, this delicious vegetarian meal is a veritable symphony of hearty flavors everyone in the family will love.
Author: Martha Stewart
Juicy cherry tomatoes cooked with garlic and onion form a "sauce" for spaghetti squash garnished with herbed ricotta.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
If you can't find fresh edamame, frozen works just as well. Look for it in the freezer section of your grocery store.
Author: Martha Stewart
This syrup, used in Rhubarb Fizz, is also delicious in lemonade or straight Prosecco, folded into whipped cream, or over ice cream.
Author: Martha Stewart