As much as I would like to deny it each year, summer always fades and fall arrives in all its autumnal beauty, bringing with it some favorite flavors we look forward to. Sure, apples and pumpkins are ...

Pumpkin gets all the spotlight during autumn, but the acorn squash is not to be overshadowed. There's so much to love about acorn squash: It's easy to cook, has a long shelf life, can be halved and ...

Stuffed squash seems time consuming. But it doesn’t have to be, says Julia Collin Davison, executive editorial director of America’s Test Kitchen. For this recipe, which is featured in “The Complete ...

Heat oven to 350 degrees. Line baking pan with aluminum foil; brush lightly with vegetable oil. Place the squash halves, cut side down, in the pan; add about ½ inch of water to the pan. Bake until ...