Butternut squash is a beloved fall produce, but because of its irregular shape, firm skin, and density, it's often seen as difficult to prep. Using a sharp knife, a vegetable peeler, and these simple ...

It's exciting when an unfamiliar fruit or vegetable appears at fall markets. Even among the kaleidoscope of late-season winter squashes, the bulbous-bottomed, crook-necked cushaw stands out, ...

To get started, you'll need a sturdy chef's knife, a Y-peeler, a sharp-edged spoon, a cutting board, and a strainer — oh, and a butternut squash, of course. Be sure to wash the butternut squash. Then ...

Butternut squash is one of our favourite vegetables to use in the kitchen once autumn hits, and more commonly it's now available all year round (but just note that buying this vegetable in season will ...

Pumpkins and winter squash are quintessential symbols of autumn — harbingers of cooler weather and festive holidays. They're also deliciously nutritious. And because uncut pumpkins and winter squash ...

Rich Landau, one of the chefs behind fine-dining vegetable restaurant Vedge, told USA TODAY he’s been cooking with butternut squash for over 30 years.

1. Preheat oven to 375 degrees. Line the bottom of a 9- or 10-inch springform or slip-bottom tart pan with parchment paper. Lightly butter the sides of the pan and the parchment, or spray with cooking ...