family, along with Blue Hubbard and Kabocha. The buttercup is a flat squat turban shaped squash that ranges between three and five pounds. Buttercup is perfect for roasting and pureeing into your ...

¾ cup firmly packed brown sugar ¼ cup softened margarine ¾ cup mashed, cooked squash 1 egg 1 ¼ cups flour ½ tsp baking powder ¼ tsp baking soda ½ tsp cinnamon 1/8 tsp nutmeg ¼ tsp salt Low fat cooking ...

Looking for a comforting side dish that's easy to make? This easy squash casserole is full of sweet yellow squash and topped with buttery crackers for a crunchy finish. Sprinkle some cheddar cheese on ...

Autumn is when many types of squash come into their full glory. During this time of year, you’re likely to find tastier, cheaper options at both grocery stores and your local farmer’s market in most ...

There’s nothing new about brown butter -- known in French as beurre noisette. The nutty flavor and butterscotch aroma of butter cooked until it becomes hazelnut brown is fabulous spooned over earthy ...

A fourth generation restaurateur, Jimmy Bannos Jr. knows how to please his customers. With a background in Italian cooking, this chef brings a Mediterranean flavor to his Chicago restaurant, The ...

PREPARATION: Carefully cut squash in half. Cut from the top to the bottom. Please use a folded towel to cover the knife point. If your hand slips off the knife the towel will keep you from injury.