You can use fresh or frozen butternut squash to make this risotto. Reviewers recommend cooking the butternut squash first so ...

Alison Spiegel has been a writer and editor in the food media world for 10 years. In her work, she enjoys building communities and covering everything from cooking tips to dining trends. Also, ice ...

All summer, we enjoy our share of zucchini and summer squashes. Come autumn, we happily embrace their harder-shelled, densely-fleshed, sweet-tasting brethren. Like summer squash, mild-tasting winter ...

Caldwell prefers a slightly lower temperature to ensure cooking and to keep the natural juices and flavorings in the squash. ...

Summer squash makes a delicious accompaniment to a light summertime meal. Whether eaten raw or cooked, they add a great flavor and texture to any dish and of course have loads of health benefits.

Call it a seasonal collision, but fall’s splendidly bumpy, striped and oblong gourds are spilling onto the heirloom tomato tables at farmers markets around the Bay Area. And it won’t be long before ...

Saturday, I was hungry for something extra flavorful, so I made a large skillet of bacon, onions and squash. After all of the ingredients were in the pan, I let them simmer – or “cook down” for a half ...

After the squash is peeled, cut or sliced, you can keep it in the refrigerator for three to five days. This makes weekday squash cooking doable for time-pressured cooks. You can freeze raw diced ...

My favorite dishes are one-bowl meals — a hearty salad, a filling dish of rice and beans or a comforting bowl of other delicious, nutritious ingredients. Noodles almost always seem to find a way into ...