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, ...

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 ...

Every fall squash deserves to be headliner on the menu. These deliciously spiced delicata squash tacos just might become a regular go to for you. (Recipe Credit: Adrianna Adarme of Fresh Tastes).

Cooking Unscripted is about leaning into the season — the smells, the colors, the cozy chaos of it all. It’s freedom in the kitchen, with no pressure to be perfect and no shame in improvising when you ...

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 ...

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 ...

Squash is so beautiful and abundant this time of year, it seems a shame to leave it off the Thanksgiving menu. So we created two easy dishes using especially pretty varieties: the delicata, an oblong ...

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.

Bring on the layers when it’s cold outside. And before you reach for your fleece or parka, let’s be perfectly clear: We’re talking about salads. That’s right, salads have a place in the fall and ...