508 winter recipes

Championship-winning BBQ ribs from the 1991 Memphis in May World BBQ Contest. Hickory-smoked with a homemade dry rub and basted with a vinegar-ketchup-molasses sauce that ages for weeks.

A light, brothy stew packed with chicken breast, baby spinach, and white beans, finished with a fresh basil-parmesan pesto stirred right in. Ready in under 30 minutes.

A hearty post-Thanksgiving chowder with butternut squash, celery root, savoy cabbage, rice, and leftover turkey in a silky pureed broth. Use up those holiday leftovers in 45 minutes flat.

A scrumptious squash casserole that's healthy for you and doesn't take a lot to make!

Butternut and acorn squash soup with Gruyere cheese and fresh apple slices. Pureed smooth with a roux-thickened broth, then finished with julienned squash for added texture.

Chou-chou koot is a South Indian-style squash dish, tender chayote or winter squash cooked with turmeric, then finished with fresh coconut, green chili, and a fragrant tempered seasoning. A simple vegan side.

Penne with winter squash, leeks, and parmesan cooks everything in one pot with nutmeg and olive oil. Simple Italian pasta, sweet squash and savory cheese in every bite.

Sauteed crookneck squash with onions, golden water chestnuts and a splash of olive oil. A tender Southern side with surprise crunch in every bite.

A sweet-and-tangy canned squash relish with green tomatoes, bell peppers, onions, mustard seeds, and celery seeds in a vinegar-sugar brine. A farmhouse preserve that turns garden surplus into jars of condiment gold.

Winter squash baked with Spanish brown rice, fresh tomatoes, and red bell pepper in one dish. A simple vegetable casserole with just four ingredients.

Sweet yams and winter squash baked until tender, then tossed with orange juice and maple syrup. Four-ingredient autumn side that leans on roasting and real maple for depth.

Create a crockpot full of magic and a scrumptious dish for dinner with this recipe that uses any leftovers you have!

Winter squash casserole layered with bechamel white sauce, grated cheese, and crushed peanuts. A vegetarian baked casserole with a crunchy peanut topping.

Vegan baked squash and yams layered with tomato sauce, soy milk, and chili garlic paste. A plant-based casserole with a sweet, savory, and spicy edge.

Garden squash and nasturtium butter pasta with tagliatelle, squash blossoms, and a compound butter made from fresh nasturtium flowers, shallots, thyme, and savory. A seasonal garden-to-table dish.

Homemade frozen fruit cocktail mix with watermelon, cantaloupe, peaches, grapes, and blueberries in an orange-lemonade syrup. Freeze in pint containers for up to 8 months of fresh fruit cups.