Transfer squash to a warmed serving dish. Sprinkle with queso fresco and 1 to 2 tablespoons salsa macha. Garnish with ...

From a vegan jerk-spiced squash and callaloo wellington to grilled kabocha squash with mint-pomegranate pesto to pumpkin candy, get your gourds ready!

As mentioned, squash is divided into two common categories: summer and winter varieties. Summer squash are those squash that ...

Kabocha squash is available pretty much year-round, but it’s definitely best from now on into winter. Also known as Japanese — or Hokkaido – Pumpkin, Kabocha has as thin but firm skin, either green or ...

This week, reporter D. Jack Alkire creates a hearty, filling and soul-reviving curry with kabocha squash.

“Delicata, summer, acorn, and honeynut are all varieties of squash with skins that become nicely tender after cooking,” Brekke explains. “We’d recommend peeling butternut, spaghetti, and classic ...

As autumn arrives in the Lowcountry, an array of vibrant squash varieties takes center stage in the produce section, offering endless culinary possibilities for all ages. Here’s a quick guide to ...

Sweet kabocha gets tossed in warm berbere spice and roasted, topped with a lime-brown-butter sauce and peanuts for a flavorful veg main or side.

Quarter the kabocha squash, scrape out the seeds, and slice into wedges. Place the wedges on a large roasting pan in a single layer and generously spoon melted butter on top, reserving the remainder.

Kabocha squash takes the place of the usual proteins such as chicken, beef or fish, in these flavorful tostadas.

Want to taste the flavors of fall? Add these 7 chef-approved squash to your grocery list Flavor notes, pairing inspiration and cooking tips for the season’s star produce ...