Drizzle the cut sides of the squash with olive oil, season generously with salt and pepper, and you're ready to roast!

These cute little winter squash (they are typically the size of a grapefruit) are prolific producers and have a squat shape, deep ridges, and a recessed top. Eat the skin and sweet flesh either baked, ...

Fall is officially squash season, and I can barely contain my excitement. Though it’s true that a number of squash varieties ...

Discover a farmer’s tips for spotting the ripest spaghetti squash and how to store and prep it for the best taste and texture ...

My husband, who happens to be a chef, has been on a big soup kick lately. Luke made green chicken chili for game day last Sunday, a hearty veggie soup the weekend before that and just about anytime we ...

Once coated in the honey glaze, spread the squash pieces evenly on a baking sheet lined with parchment paper for easy cleanup. Bake at 400 degrees Fahrenheit for about 25 minutes or until tender and ...

Zucchini plants in our gardens often produce more than can be used as fresh produce. What can you do with extra zucchini? You can dry or freeze zucchini, but it is only safe to can zucchini if it has ...

Butternut squash is ready to harvest in the fall. Here's how to know when it's ripe to pick from the garden, store and cure ...