Drizzle the cut sides of the squash with olive oil, season generously with salt and pepper, and you're ready to roast!

These cute little winter squash (they are typically the size of a grapefruit) are prolific producers and have a squat shape, deep ridges, and a recessed top. Eat the skin and sweet flesh either baked, ...

Fall is officially squash season, and I can barely contain my excitement. Though it’s true that a number of squash varieties ...

Yellow squash and zucchini are a staple of summer farmers markets. And, they are as versatile as they are bountiful. While those two varieties of squash are common at grocery stores year-round, the ...

Cutting butternut squash may never be effortless, but with a few smart tricks, it doesn’t have to feel impossible or unsafe.

It's funny that squash - this vegetable that grows so easily in Oklahoma gardens - is the one that often leaves good cooks stumped. Every summer readers tell us they have so much squash they don't ...

This bright yellow squash is a mystery to many. Here’s what to do with it. By The New York Times Maybe you’ve seen spaghetti squash in the grocery store, but passed it by because the idea of cutting, ...

Sara Haas has been a professional chef for 15 years and a licensed dietitian for 20 years. In this article, she breaks down the best way to cook spaghetti squash (roasted for an hour in the oven, ...