Winter squash contains seeds that are edible, but large and chewy, potentially ruining the smooth texture of a roasted slice ...

Crisp and nutty when roasted, these winter squash seeds are as versatile as pumpkin seeds. Winter squash season is well ...

For a vibrant and flavorful winter dinner, try this vegan spiced roasted squash with pomegranate molasses and pistachios.

This umami soup is a delicious way to use up leftover roasted squash or sweet potato, and will keep you full for ages thanks to the egg and udon noodles! Each serving provides 607 kcal, 24.7g ...

Fresh herbs and seasoning set off the sweetness of the butternut squash in this recipe. Just let the oven work its magic. Preheat oven to 180C/350F/Gas 4. Place the squash in a roasting tin ...

Simply cook mashed acorn squash with milk (or coconut milk), sugar (or honey), cinnamon, nutmeg, and vanilla extract until it ...

Once the seeds are out, scrape the stringy part out ... at 350 for 25 to 30 minutes or until they’re very tender. Roasted squash is pretty good plain, but it’s even better with some kind ...

Buttercup squash have a lovely orange flesh and ... Use pumpkin seeds, sunflower seeds and sesame seeds or you could use roasted chopped nuts. Add a sprig or two of fresh rosemary to the roasting ...

Woolery Back, chef of Michelin-rated Bib Gourmand Table & Main, shared the restaurant's recipe for Roasted Delicata Squash and Mutsu Apple.

Chef Lindsay Brooks from Runaway Spoon shares a healthy quinoa stuffed winter squash on Fox 11's Living show. Halve the ...