Squash is one of the most versatile ingredients you can have in your kitchen. It’s perfect for creating all kinds of meals, ...

Tender fritters showcase versatile summer squash, which is mixed in a white bean and garlic batter, fried till crispy, and ...

Squash skin is edible, but if you eat it will depend on the type of squash and its preparation. Find out which squash peel ...

By Tanya Sichynsky Kay Chun’s squash ... s best restaurants. These are our 50 favorite places for 2024. We launched New York Times Cooking 10 years ago. Here are the 50 best recipes we’ve ...

Fall’s star squash shines in an adaptable pasta with kale and brown butter, roasted with an onion gravy or puréed into a soft ...

The tender variety is a cozy addition to a one-pot pasta dish with spinach, sage and brown butter — no peeling required.

Winter is the perfect soup season, need we say more? Few things are better on a cold day than coming home to a warm pot of soup. A warm bowl of soup can bring comfort and respite from the elements.

Whether it's broccoli or cauliflower florets, cubed butternut squash, potatoes, or mushrooms, the key to the tastiest roasted ...

It has the sweetest flavor about 2 months after it is picked, which makes it one of the best ... butternut squash should be firm to the touch. One of the main differences between summer and ...

Next, we simmer kabocha squash (also known as Japanese pumpkin) with coconut milk, ginger, and Thai red curry paste, for a fragrant soup with a subtle kick. And don’t forget the pumpkin seeds!