Chayote squash is poached with cinnamon, anise, and orange in Ana Castro’s Mexican-inspired dessert. Chayote squash are gourds that are typically in season October through March. Many grocery stores, ...

Potlucks are regular events at the Center for Inquiry, where Jennifer Beahan serves as assistant director. For holiday potlucks, Beahan suggests bringing traditional casseroles like baked white/sweet ...

If you've eaten those garnet-hued camote (sweet potato) nuggets and amber chunks of candied calabaza (squash) at local dulcerias , chances are they're from East L.A.'s La Zamorana. Since 1957, this ...

For the squash, in a saucepan add jam, brown sugar, ginger, vanilla, vinegar, and water. Bring to a simmer over low heat, stirring constantly until sugar is dissolved. Add squash and continue to cook ...

Celebrated chef and restaurateur, Mark Hix MBE champions British producers, home-grown ingredients and simple but stunning dishes. Cooking with sustainable fish species is just one of his specialities ...

This simple recipe can be enjoyed as a side dish or a dessert — it's the perfect fall comfort dish! Peggy Kotsopoulos has made it low in fat and calories yet high in fiber, potassium and vitamins A ...

Thanksgiving dinner wouldn't be right without something that's candied, but that casserole of sticky yams gets a bit tired year after year. Instead, tempt your guests' taste buds with acorn squash ...

“I hate squash. You couldn’t pay me to eat it.” So said my friend Melissa. “Five bucks says you’ll love this,” I replied, handing over one of the slices of delicata squash you see below. She ate it — ...

Preheat oven to 400 F. Place the squash cut-side-up on a parchment-lined baking sheet. Season with 1/2 teaspoon salt and the pepper. Invert to cut-side-down and drizzle with 1 tablespoon of the oil.