A rich butternut squash risotto is a cinch with the help of a pressure cooker. Roasted apple, maple syrup, sage, brown butter, and a touch of miso add complexity, sweetness, and savory depth. For a ...

Confused in the squash aisle? Learn 18 types of squash—summer vs. winter—plus how to pick, store, and cook each one with ...

Off the vine, winter squash look like some kind of exotic rustic pottery, with rich colors and textures that give them the appearance of having been elaborately carved and colored. That beauty makes ...

It’s pumpkin time! Or more accurately, squash time. WGN Radio’s longtime gardening guru, Jim Fizzell, points out that pumpkins are actually squash, but not all squash are pumpkins.

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Summer produce, like tomatoes and eggplant, can shift easily into cold-weather preparations — roasting, baking, stewing — ...

There’s a certain point in time in late August when the afternoon light begins to shift. It’s not as harsh as July light. It softens, gets a little hazy. For some people, it marks the beginning of ...

One pot, seasonal, and lots of protein? Challenge accepted. As we bid adieu to the strawberry stand and say hello to apple orchards, finding comforting, protein-rich recipes to match the fall-time ...

If you’ve never tried sauteing winter squash, you should. The exterior caramelizes nicely, but the interior stays delicate. Even better, instead of taking 45 minutes to an hour the way roasting does, ...

When we talk about winter squash we are distinguishing it from summer squash: zucchini and yellow summer squash. Think butternut, buttercup, Kabocha, delicata, acorn and others. Winter squash — which ...

Squash is a vegetable much used in the Italian cuisine, for soups, for pasta fillings, risottos and baked, grilled or roasted as vegetable side dish or main course. The flavor of Lidia’s antipasto ...