Rich Landau, one of the chefs behind fine-dining vegetable restaurant Vedge, told USA TODAY he’s been cooking with butternut ...

The cold weather is in full swing and one thing that you see at every farmer’s market and in every grocery store is butternut squash. This vegetable can be intimidating — even to those who have cooked ...

My husband, who happens to be a chef, has been on a big soup kick lately. Luke made green chicken chili for game day last Sunday, a hearty veggie soup the weekend before that and just about anytime we ...

Butternut squash is a fall staple, but prepping and cooking it isn’t exactly intuitive. The firm fruit (yes, it’s technically a fruit) is famously difficult to slice into (you’ll need a sharp knife, ...

Butternut squash lasagna with spinach is hefty enough to take up center stage for a gathering of friends and family, and easy ...

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 ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

When you have more butternut squash than you can use, freezing is a great way to store it for later. Instead of letting it spoil, freezing keeps its flavor and texture intact, so you can enjoy it in ...

Stop overpaying for pre-peeled and chopped squash. Using a large, sharp chef’s knife, cut ¼ inch off the bottom end of the squash. Butternut squash is rather dense and can be hard to cut into, so it’s ...

Butternut squash is rich in vitamins and minerals, like magnesium and potassium. But picking the wrong one could diminish its nutritional content—and taste.