In a large sauce pot sweat the onion, garlic, thyme, bay leaf, salt, and pepper, and sweat them until they are translucent. Add the squash and pine nuts and allow the cut squash to cook, and a pinch ...

We’ve all picked up those farmer’s market fresh veggies only to get home and discover days later that we have waited too long, turning our gourd-eous fall squash into squish before we even got a ...

When we talk about winter squash we are distinguishing it from summer squash: zucchini and yellow summer squash. Think butternut, buttercup,... As the cold creeps in, try out these 3 gourd-geous ...

Fun fact: No matter how cute it is, you should not eat a gourd. They’re called “decorative” for a reason—their skin is hard, their flesh is bitter, and they’re just generally not meant for consumption ...

My small apartment has been turned into a squash court. Every kitchen surface and then some is stacked with sheet trays of oven-roasted squash, filling the space inside these four walls with a toasty, ...

Delicata squash are by far my favorite gourds this time of year. I love them because they have thin, edible skin, which makes them much easier to prepare compared with other winter squash, such as ...

Spotting the fruit of the fall season in my local supermarket conjures visions of cozy winter dinners complemented by inspired autumnal table settings (which I will never set). But on rare occasions ...

I am not often surprised in the produce section of my local grocery store. The fruits and vegetables I run into are easy to identify, and for the most part I have tried most of them. However, this ...

When we talk about winter squash we are distinguishing it from summer squash: zucchini and yellow summer squash. Think butternut, buttercup, Kabocha, delicata, acorn and others. Winter squash — which ...