Butternut? Been there, done that. This winter squash season, we’re expanding our repertoire and embracing a new gourd: delicata. Never tried it? It’s small and cylindrical with a nutty, earthy, ...

A healthy, vegan, and gluten-free salad packed with lots of flavors. I had some delicata squash left and wanted to ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Everyone loves a butternut squash—and why wouldn ...

What She’s Known For: Cooking that honors Italian grandmothers, including her own, for whom the restaurant is named. Pristine ingredients, the best local produce and Gulf seafood. It’s hard to imagine ...

Registered Dietician Amy Barrette stopped by “The Rhode Show” to make a healthy dish and chat about the Providence VA Hospital Healthy Teaching Kitchen. Heat the oven to 425 degrees F and position a ...

It’s all in the name for this fall squash: because of its tender skin and flesh, people compare it to zucchini and yellow squash. The flavor, however, is reminiscent of butternut squash or sweet ...

You can substitute 1 pound frozen diced squash for the fresh squash. Skip steps 1 and 2 of the recipe. Instructions: Cut ends off squash. Cut squash in half through the stem end. Scoop out seeds.

Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil. These vegetarian vampiro tacos swap out the classic carne asada for ...

Butternut? Been there, done that. This winter squash season, we’re expanding our repertoire and embracing a new gourd: delicata. Never tried it? It’s small and cylindrical with a nutty, earthy, ...