Choose your favorite roots for a quick side dish that doubles as a garnish for pot roast.

Just right for fall and winter entertaining, this creamy, lightly spiced tart has an easy-to-make salty pretzel crust and a luscious white chocolate whipped cream to go with.

Serve this simply flavored and silky textured winter squash soup with a shallot and herb butter.

Bold colors and clean flavors make this dish a star showcase for fresh bay scallops.

A bread, gruyere, bacon, cream and thyme stuffing is indeed, everything good. Swap out the bacon for mushrooms in this showstopper, and you've got a vegetarian main dish for the Thanksgiving table.

Risotto is a perfect vehicle for showcasing fall veggies, but roasted butternut squash is a favorite for pairing with parmigianno, thyme, and pine nuts.

All the goodies, plus Double Lemon Tahini Dressing, turn this salad into a hearty supper.

This soup is a great destination for roasted squash, but you can use canned squash or pumpkin if you need a flavorful soup fast.

This technique is a great way to use up excess squash—and create a tasty ingredient at the same time.

The buttery glaze that tops these roasted squash rings adds just the right amount of sweetness.