Use this guide to make shopping for, prepping, and cooking winter squash easier. Winter squash come in colors ranging from white to green to red (very festive), some with striping, others with ...

Place one flat side of the squash down on the cutting board and use a large chef's knife to cut down from the top to the bottom. Tip: place a damp paper towel under your cutting board to keep it in ...

Cover with a damp paper towel and cook for 5 to 20 minutes. It should be done when you can easily pierce the flesh with a fork. Scoop out flesh and enjoy. Winter squash has a much longer storage life ...

Do you know the different types of winter squash ... To cut up the kabocha squash for this recipe, slice ¼" off the stem end and base. Stand it on a cut end and halve from top to bottom.

Gourds generally have a skin similar to winter squash and though they're often ornamental, some varieties are edible. F&W's guide to squash and gourds gives you the best chef-inspired recipes ...

Cook, stirring occasionally, until onion turns translucent, about 5 minutes. Add squash, water, a pinch of salt, sugar, coconut milk, shrimp paste, if using, and fish sauce. Increase heat to ...

Whip out your sheet pan and roast your favorite ingredients for an easy vegetarian dish, whether it’s a hearty main course or ...

Many autumn and winter squashes, despite their name ... Freeze cooked or pureed squash in plastic bags or firm containers for 6-8 months. Squashes and pumpkins are amongst the most versatile ...

Of all the legumes, I cook with chickpeas (garbanzos ... If you can't find kabocha, use another type of winter squash, but you might need to peel it, if the rind is tough.

Using the largest stockpot you have available, fill it with 1 inch of water. You may have to cook the squash separately if they all won't fit. Carefully split the squash in half using a sharp knife.