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 ...

There is nothing better than a delicious, homemade pie. It starts with a crust that is rich, flaky and oh-so-buttery, and ends with a filling that is equally as scrumptious. I love the versatility of ...

Quick to throw together and packed with good-for-you nutrients, this flavor-filled salad will be a hit. The simple vinaigrette dressing keeps it light and refreshing, while the added spice of the ...

To cook the cushaw: Trim stem and blossom end of the squash, and cut into large chunks. Scrape out the seeds and discard (or keep for later toasting). Melt 2 tablespoons butter in a large roasting pan ...

When I plan my Thanksgiving menu, I keep its complementary fall colors in mind: the russet and bronze of a roast turkey, the distinct greens of string beans, Brussels sprouts and kale, and the flame ...

It's the easiest, and most delicious vegetarian pot pie that children and grown- ups like. You can substitute Butternut squash with any other seasonal winter squash; although, Pot Pie Paradise uses ...

Some – perhaps many – canned pumpkin purees and pie fillings are actually derived from squash. So the traditional “pumpkin” pie that might have been prepared for a family feast very well could be a ...

Cushaw pie is a tasty, creamy and mild alternative to pumpkin. Cushaws store well into the winter and are available at farmers’ markets, farm shops and some groceries like Good Foods Co-op. Kevin ...