Warm up this winter with a silky, no-peel kabocha squash soup. Easy, vegan, and packed with flavor — learn the secret to ultra-creamy results in just 40 minutes.

If you love fall’s bounty but dread peeling winter squash, we have good news: You probably don’t have to. “Stop peeling your squash and start enjoying the whole squash!” says Rúnar Pierre Heriveaux, ...

You'll probably never peel a butternut squash the old way ever again. Fall is full of seasonal flavors like pumpkin spice and apple cider. But it’s also a great time for savory foods that reach their ...

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 ...

Roast butternut squash in 1-inch cubes to help it cook faster and more evenly. Cut it into two sections — a round section and a tube-shaped section — to make peeling easier. Season and serve roasted ...

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From Campanile to The Tar Pit, seasoned chef Mark Peel is known for his culinary excellence -- making him a perfect person to wax poetic about squash at his new eatery, Prawn Coastal Casual. "They ...