Yellow squash (also known as summer squash) is a mild vegetable that's harvested when immature and while the rind is still tender and edible. It cooks up easily and takes on the flavor of the food ...

Sweet roasted squash meets the bold, briny richness of nori and the smoky kick of chipotle chiles in this unexpected yet deeply satisfying side. You’ve never had roasted squash like this before.

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 ...

...food director Carla Lalli Music's casual Monday night squash dinner on Instagram (pictured above) featuring crunchy pepitas, a swoosh of yogurt at the bottom of the bowl, and a variety of spices, I ...

These recipes enhance the squash’s most wonderful qualities, whether you roast the squash, blitz it into soup or use it as a pastry topping. Video by The New York Times Julia Gartland for The New York ...

Kabocha squash is a Japanese variety of winter or hard-shell squash that has a full, sweet flavor. When roasted, its flesh turns a beautiful golden color, making a lovely contrast with the bright ...

Summer squash, or yellow squash or crookneck squash is harvested while it's still immature, leaving the rind soft and flexible. The entire squash can be eaten, either raw, lightly steamed, sauteed or ...

An easy but elegant side dish of roasted butternut squash and brown butter with crispy sage from Alice Currah of SavorySweetLife.com. See the full post at Kitchen Explorers. Servings Preheat the oven ...

From New York Times Cooking: This roasted butternut squash is every bit as caramelized as you'd want it to be, without the prep work that's usually involved. First, it's cooked without being peeled: ...