Serve these toasts with a hearty soup for dinner, or as the perfect pre-dinner nibble. The pesto may be made up to two days ahead.

These fritters are sure to become every one’s favorite vegetable dish! They can be made with fresh or thawed frozen riced cauliflower.

This hearty soup is chockfull of winter’s best vegetables. To save time, you can buy peeled chunks of fresh butternut squash in many grocery stores: you’ll need about 20 ounces. This recipe makes enough for two meals: the soup keeps well in the refrigerator for up to five days, and freezes beautifully.

Just when you thought mashed potatoes couldn’t get any better—we added bacon. Make these once and we bet you’ll never make mashed potatoes any other way again.

Crunchy water chestnuts make this gluten-free cranberry butternut squash stuffing the talk of the town! It is full of comforting fall flavors and is easily sautéed and baked in a dutch oven for little clean-up!

A hint of orange makes classic mashed sweet potatoes even more delicious. When grating the zest, be sure to only use the colorful outer layer of the skin, and none of the bitter white pith.

Crunchy Brussels sprouts make a perfect counterpoint to the rich flavor of the chicken in this autumnal dish.

These crave-worthy Loaded Skillet Mashed Potatoes are perfect when you have leftover mashed potatoes. In fact, they are so good; you will find yourself making extra potatoes often!

The sweet flavors of cinnamon and butternut squash are balanced out by just a touch of mildly spicy heat in this flavorful fall vegetable dish.