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 ...

We're delving into the mistakes people make with zucchini and how to avoid them, so the next time you pull out your favorite ...

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

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

Groff prefers to be done with the growing season by Thanksgiving, which keeps the squash fresh, so he starts planting in ...

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

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!

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