Start by using a sharp knife to cut the squash in half. Use a spoon to scrape out the seeds and stringy pulp. Place cut side ...

Today's recipe calls for corn, spinach, cherry tomatoes, bell pepper and onions. It includes chicken, but you can substitute ...

Toppings: Alderson chops roasted seeds with fresh herbs and garlic to make a garnish for soups (this butternut squash soup is ...

Native Americans have grown food in the desert for ages, but many tribal agricultural traditions have disappeared. Now, ...

Not everyone can conquer 26.2 miles. But we can all enjoy Melissa Clark’s sustaining pasta with kale pesto and butternut ...

Place sweet potatoes in a large pot and fill with water to cover the potatoes. Blanch potatoes until tender, strain, place in ...

Metro Water Services has shared locations online where you can bring your leftover pumpkins from your porch following ...

Serve on toasted buns. Preheat oven to 400 degrees F. Rinse all vegetables under cool running water before preparing. Place, ...

1. In a soup pot over medium-high heat, heat the olive oil. Add the onion and celery. Cook, stirring often, for 5 minutes. Add the garlic and sage. Continue cooking, stirring, for 2 minutes. 2. Add ...

2. Toss the diced butternut squash with 2 tablespoons olive oil and a ½ teaspoon salt. Spread on the baking sheet and roast, ...

In the kitchen today, we welcome Chef Kevin O’Donnell from Giusto making squash filled ravioli with cremini mushrooms, ...