This whole roasted squash is as picturesque as it is easy

Kabocha squash is roasted whole, then split and spooned with tomato-ginger chickpeas.

View in browser|nytimes.com Continue reading the main story December 21, 2023 David Malosh for The New York Times. Food Stylist: Simon Andrews. A fuss-free roasted squash holiday feast By The New York Times Cooking There's a lot to love about this time of year — lights everywhere, kids in cute sweaters, never-ending cookies. But one of the best parts of the season is how any dinner, not just the ones falling on the calendar holidays, can feel so festive, joyful and generous. Invite friends over on a whim and make Ali Slagle's new whole roasted squash with tomato-ginger chickpeas, which is both incredibly picturesque and very easy: Robust kabocha squash is roasted whole and then split into greedy chunks, which then hammock the jammy tomatoes and chickpeas that have roasted alongside the squash. Ask one friend to bring beverages, another to pick up a pint of ice cream to go with the aforementioned cookies, and poof — a sweet, cozy holiday party. Featured Recipe Whole Roasted Squash With Tomato-Ginger Chickpeas View Recipe → But maybe cozy is for January, and you want to flex those feast muscles a bit. Naz Deravian's lechon kawali is a showstopper, a Filipino dish of crispy, deep-fried pork belly that has first been simmered in a savory broth of onion, garlic, bay leaves and peppercorns. Served with a garlicky vinegar sauce to balance out the fantastically fatty pork, it's the sort of meal your friends and family will talk about well after (and ask you to make again next year). If you want something more fall-apart than fried, this recipe for garlic braised short ribs with red wine from Alison Roman takes bone-in beef short ribs and simmers them in a tomatoey broth until they're no-knife-required tender. And while Kay Chun's green chile chicken tacos are weeknight-friendly — they're on the table in about half an hour — they would make an ideal assemble-it-yourself group dinner option. Nobody has ever said no to taco night, we're pretty sure. But back to cozy: Kay's classic risotto combines butter, rice, Parmesan and chicken (or vegetable) broth, four of the coziest ingredients out there. Alexa Weibel's vegan roasted white bean and tomato pasta is also comforting, and not just for the way the beans nestle into their little orecchiette caddies. Her recipe is soothingly efficient: While the pasta cooks, the beans and cherry tomatoes roast in the oven, and a bit of pasta water is used to deglaze the roasting pan so that all of those tasty brown bits make it into the sauce. And if you're out of cookies — unthinkable, but OK — here's a beautiful rosemary-honey almond tart from Yewande Komolafe. Rosemary is steeped in honey to flavor the custard, but as Yewande notes, you can swap in other fresh herbs like marjoram, tarragon or thyme to add savory, herbal notes to the syrup. And the tart's components can be made ahead: Make the crust one day and the easy custard filling the next, and then on the day of your gathering, you can assemble and bake and devour. Continue reading the main story ADVERTISEMENT Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Lechon Kawali By Naz Deravian 2 hours 15 minutes Makes 6 servings  Craig Lee for The New York Times Garlic Braised Short Ribs With Red Wine By Alison Roman About 4½ hours Makes 6 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Green Chile Chicken Tacos By Kay Chun 30 Minutes Makes 4 Servings Christopher Testani for The New York Times. Food Stylist: Monica Pierini. Risotto By Kay Chun 30 minutes Makes 4 side servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Roasted White Bean and Tomato Pasta By Alexa Weibel 30 minutes Makes 4 to 6 servings Kate Sears for The New York Times. Food Stylist: Monica Pierini. Rosemary-Honey Almond Tart By Yewande Komolafe 2 hours, plus 1 hour's chilling Makes 8 to 10 servings Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Continue reading the main story ADVERTISEMENT Continue reading the main story Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018