I'm always a little sad to see summer go. But when leaves start changing and the air turns brisk, I'm reminding of all the fall produce that's in season. And butternut squash is one of my favorites.

From New York Times Cooking: This roasted butternut squash is every bit as caramelized as you'd want it to be, without the prep work that's usually involved. First, it's cooked without being peeled: ...

I grew up thinking the only way to eat butternut squash was to mash it with lots of butter, milk, and brown sugar. Although that’s a delicious way to enjoy it (it’s still one of my favorites!), I’ve ...

Use brown sugar and sea salt to roast some butternut squash for a delicious Thanksgiving side dish. Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, ...

When temperatures drop, we tend to crave cozy fall and winter produce and warming herbs and spices. Winter squash is the perfect example. When was the last time you saw butternut squash soup at a ...

Here’s a terrific side dish to any fall meal. And since each squash half is a serving, it’s easy portion control, too. Plus, it couldn’t be any easier to make, and most of the cook time is hands-off.

Ravioli filled with squash and goat cheese and tossed with brown butter makes pasta night the best night. The cheese and squash filling in these ravioli pairs perfectly with the tender pasta, toasted ...