At first glance, Honeynut squash just looks like a shrunken butternut squash. But it's more than that—the sweet, petite squash has only been in existence for less than a decade and didn't show up in ...

Preheat the oven to 425 degrees. Slice the squash lengthwise and scoop out the seeds. Drizzle with olive, and season with salt, pepper and a sprinkling of ancho chili. Place on a foil-lined sheet, cut ...

Squashes have always been on my grow-your-own bucket list, and a few years ago, I decided to give them a go. At the time, I had a small raised bed, about two metres square. I needed a variety that ...

With October’s arrival we welcome squash season. For this month’s article as I researched squash I realized there are so many options; from pumpkin to delicata to butternut to spaghetti squash. It ...

Brace yourself. The zucchini and yellow squash are racing into farmers markets — hurry and grab them now before they swell into baseball bats. The less mature vegetables are short and slender with ...

As much as I love summer, fall is a favorite time of year for me. The air is crisp and clean, the leaves are just starting to change and the farmers are starting to bring in new array of seasonal ...

This easy roasted zucchini, squash, and tomato side dish takes just 1 sheet pan and 10 minutes of prep. It’s one of my favorite healthier recipes for busy weeknights—loaded with veggies, tossed in ...

Preheat oven to 425°F. Cut off top 1/2 inch of baby squash; reserve tops. (Alternatively, cut each acorn squash in half crosswise.) Scoop out seeds and strings. Brush inside of squash with oil.