A rich butternut squash risotto is a cinch with the help of a pressure cooker. Roasted apple, maple syrup, sage, brown butter ...

To cook the cushaw: Trim stem and blossom end of the squash, and cut into large chunks. Scrape out the seeds and discard (or keep for later toasting). Melt 2 tablespoons butter in a large roasting pan ...

Pumpkin's earthy, mild sweetness makes it a versatile ingredient in more than just pumpkin bread and pie. It's just as ...

Chef, cookbook author and host of "The Lost Kitchen" on Magnolia Network, Erin French is joining TODAY Food to share a few of her favorite seasonal squash recipes. She shows us how to make fried ...

There is nothing better than a delicious, homemade pie. It starts with a crust that is rich, flaky and oh-so-buttery, and ends with a filling that is equally as scrumptious. I love the versatility of ...

1 unbaked and chilled 9-inch pie shell1 large butternut squash, cooked and pureed, about 1 1/2 cups pureed squash1 cup light brown sugar, firmly packed3 large eggs3/4 cup evaporated milk or ...

The Odessa American is the leading source of local news, information, entertainment and sports for the Permian Basin.

Some – perhaps many – canned pumpkin purees and pie fillings are actually derived from squash. So the traditional “pumpkin” pie that might have been prepared for a family feast very well could be a ...

Cushaw pie is a tasty, creamy and mild alternative to pumpkin. Cushaws store well into the winter and are available at farmers’ markets, farm shops and some groceries like Good Foods Co-op. Kevin ...

This roasted zucchini and yellow squash recipe has a crispy topping and is full of flavor. Plus it is easy to make for a quick weeknight side dish.

When Beckham Sharpe and his family switched from raising tobacco to growing produce on their Kentucky farm more than a decade ago, they did a brisk business each fall in pumpkins and giant crookneck ...