Butternut is mild and sweet, with a nutty flavor–almost like sweet potato with butterscotch undertones. Butternut squash can ...

Turn kabocha squash into a velvety soup that's perfect as a warming appetizer or a light meal. Just roast the kabocha until soft, then blend it with veggie broth, coconut milk for creaminess, and ...

Cut the squash in half lengthwise, peel it, and scrape out the seeds. Cut the halves lengthwise into 1/2-inch-thick strips. Then cut the strips crosswise into 11/2-inch pieces. Heat the oil in a ...

A creamy winter squash soup is the ultimate comfort food on a cold day. Start by roasting the squash to bring out its natural ...

Perfectly sweet acorn squash tastes delicious just about any way you prepare it—roasted, pureed, baked, or stuffed with more veggies for a hearty vegetarian entrée. Since it's often prepared ...

Soured cream is added to roasted, spiced sweet potato and squash for an extra creamy filling, topped with cheese and roasted seeds. Serve these veggie quesadillas with salsa and guacamole.

Place the squash, sweet potatoes, olive oil, and seasonings onto a lined baking tray. Mix until the vegetables are coated well and bake in an oven at 160°C for 45-50 minutes. The edges of the ...

Stir well, bring to the boil and, once bubbling, turn down the heat, put the lid on and simmer for 40–50 minutes (though start checking at 30) until the sweet potatoes are soft and the squash ...