To enjoy butternut squash soup, pasta, and other dishes in the fall, plant seeds in the spring after the last frost or in ...

Once cured, store the butternut squash in a cool, dark, and well-ventilated area. Ideal storage conditions are around 50 to 55 degrees, which will help them last for several months. Also, avoid ...

One of the most popular kinds of winter squash, the butternut variety is tan when ripe and has a bulbous base, narrower “torso,” and orange flesh. It has the sweetest flavor about 2 months after it is ...

Butternut squash is ready to harvest when the skin turns from green to a deep beige. The rind will be hard—if you press your fingernail into the squash, it shouldn't leave a mark. Vines will be dying ...

Pumpkins aren't the only gourds to grow for harvest in the fall; several edible winter squash varieties are just as perfect ...

This week's gardening column also addresses a reader concerned that caterpillars have feasted on their catalpa tree leaves.

The recent cold snap — with widespread frost and even a freeze in some spots in Vermont — likely marked the end of the season ...

Along with the Jewish New Year, Fall brings with it the harvest. Combine fresh ingredients from your — or someone else’s — garden to make delicious sides and main courses to celebrate the season.

Butternut squash may seem intimidating at first, but as long as you have a sharp knife and some patience, it's easy to ...

Chefs explain when to roast winter squash like butternut and kabocha skin-on, which varieties you can eat as is, and how to safely peel when you must.

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." This show-stopping squash recipe is filled with a hearty stuffing of rice, sausage, and kale. It's the ...