Eggplant isn't the only vegetable that can get the Parmesan treatment. Layer breaded zucchini, cheese and tomato sauce on baguettes as an alternative.

Butternut squash soup is a restaurant menu favorite this time of year, but it's super easy to make at home.

Roger Mooking's pasta salad is anything but ordinary. It's made with a creamy green onion dressing and topped with crispy toasted coconut.

Aida Mollenkamp came up with a pumkin risotto recipe you won't have to slave over: she bakes it in the oven instead of standing and stirring.

You've probably been seeing a lot of recipes for butternut squash lately, and for good reason. It's rich, creamy and sweet, making it hard to believe that it's healthy-- good source of fiber, low in fat, high in antioxidant-rich vitamin C kind of healthy.

Eat more vegetables by adding roasted zucchini, peppers, onions and mushrooms to cheesy baked penne.

Keep your cabinets stocked with dried pasta and whip up easy, meat-free dinners in minutes.

Drizzled with olive oil and thrown in a hot oven, broccoli caramelizes and takes on a smoky sweetness. Add breadcrumbs, garlic and a bit of cheese, and I think you have a chance of winning over broccoli haters.

Resolve to give up meat on Mondays, but don't give up creamy, flavor-packed, comforting pasta.

Kelsey Nixon’s Lemon-Basil Orzotto is just as dreamy as risotto, but requires half the time and effort.