I particularly enjoy Asian-influenced curries in winter months. They’re warming, in temperature and spiciness, and bright ...

Heat a grill to high heat. Seed the squash. Cut into ¼-⅓ inch-thick pieces or wedges. The heartier squash like acorn, should be cut a little thinner while the more tender squash like delicata, should ...

This summer squash and tofu curry is a simple, flavorful way to bring fresh vegetables and warm spices together in one dish. Made with tender squash, hearty tofu, kale, and a coconut milk base ...

This is like a savory rice pudding, creamy and comforting as the nights get cooler. If you can't find a squash this small, of course, feel free to roast a larger one and use 1/2 cup of the flesh. MAKE ...

Andre Fowles’ easy, vegetarian Jamaican stew has a rich, coconut milk–based broth, chickpeas, winter squash, and red bell peppers. Serve it with coconut rice or steamed jasmine rice for a quick ...

2-3 cups butternut, acorn or similar squash, peeled, seeded and cut into ¾ inch pieces 1 chayote squash, quartered and cut into ⅓-inch thick slices Preheat your oven to 375˚F. Line a baking sheet with ...

PREPARATION: Melt butter in large pot over medium heat. Add onion and garlic and saute until tender, about 10 minutes. Add broth, all squash and curry; bring to boil. Reduce heat, cover and simmer ...

These recipes highlight the hot, spicy, savory, sour, sweet, smoky, aromatic, and herbaceous flavors that define Thai cuisine ...