Butternut squash are an important winter food, the rich orange flesh delivering vital nutrients in a sweet and velvety goodness that can be utilized in a variety of ways.
A humble homegrown pumpkin yields delicious seeds and tasty pies. Meanwhile, a beautiful and fancy dessert squash disappoints and is thrown to the dogs. Recipes ensue.
A single, volunteer potato produces 10 pounds of potatoes in a hot bed. A recipe for addictive, oven-fried potatoes.
No one will miss the meat when you serve up fabulous vegetarian versions of Thanksgiving favorites. Try two versions of mushroom stuffing, mushroom gravy or delicious roasted Brussels sprouts this holiday!
Feeling overwhelmed with summer squash? Have you given it away, grilled it, fried it and baked it till you were blue in the face? Here are some of my favorite ways to use this prolific producer!
Roasting is the best way to cook winter root vegetables, because dry heat coaxes out and concentrates flavors. Use this simple method and fool-proof tips to bring out the best in parsnips, carrots, rutabagas and other root vegetables.
Roasted pumpkin and squash seeds are a yummy, healthy treat. And it's easier than you think. Here's how to roast squash and pumpkin seeds in just four easy steps.