This vegan butternut squash soup is creamy, warming, and full of roasted vegetable flavour. Made with butternut squash, coconut milk, bell peppers, and tomatoes, and seasoned with cumin, paprika, and ...

Pumpkins aren't the only gourds to grow for harvest in the fall; several edible winter squash varieties are just as perfect ...

Our fading summer leaves introduce us to colors of orange, brown and yellow, but demanding our attention are the bright orange pumpkins ...

The chef’s first book, “Salt, Fat, Acid, Heat,” famously resisted the form. Her follow-up, “Good Things,” reflects a new ...

What’s your least favorite vegetable and why?” our produce safety workshop leader asked. We were at the workshop to help ...

The annual awards showcase the best gardens in 6 categories: community plots, containers, home landscaping, native plants, ...

In the United States, mushrooms typically fall into two categories: cultivated varieties and foraged varieties. Some, like the oyster mushroom and shiitake, can either be foraged or cultivated, ...

The Orange & Beet Salad provides a refreshing counterpoint to some of the richer dishes, combining supremely juicy Florida oranges with roasted beets, strawberries, and goat cheese, all brought ...

I grew up thinking the only way to eat butternut squash was to mash it with lots of butter, milk, and brown sugar. Although that’s a delicious way to enjoy it (it’s still one of my favorites!), I’ve ...

A steaming pot of butternut squash soup or stew is the epitome of fall comfort. What’s great is most versions freeze well, too, so you can make a double batch for the future. A hearty, nourishing stew ...

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 ...