Rich Landau, one of the chefs behind fine-dining vegetable restaurant Vedge, told USA TODAY he’s been cooking with butternut ...

Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York, joins TODAY and surprise guest Ina ...

It’s all in the name for this fall squash: because of its tender skin and flesh, people compare it to zucchini and yellow squash. The flavor, however, is reminiscent of butternut squash or sweet ...

1 unbaked and chilled 9-inch pie shell1 large butternut squash, cooked and pureed, about 1 1/2 cups pureed squash1 cup light brown sugar, firmly packed3 large eggs3/4 cup evaporated milk or ...

Sara Haas has been a professional chef for 15 years and a licensed dietitian for 20 years. In this article, she breaks down the best way to cook spaghetti squash (roasted for an hour in the oven, ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Their store also features the talents of their two children. Abrigail Temple, now the mother of four, is still their chief baker, a title she started as a teen. Of course, some of her treats include ...

Walk into any grocery store, or better yet, your local farmers’ market this time of year, and you’ll likely see bins overflowing with seasonal squash in dozens of colors, shapes, and sizes. Knowing ...

Utilizing all wild and locally sourced ingredients and flavors, Tashia Hart recreates the balance of flavors in the original squash pie dish. This article appears as part of Native America, a ...