Butternut? Been there, done that. This winter squash season, we’re expanding our repertoire and embracing a new gourd: delicata. Never tried it? It’s small and cylindrical with a nutty, earthy, ...

Fall brings a host of wonderful vegetables including my favorite, delicata squash. I prefer delicata squash to butternut because delicata is so much easier to cut and prep. No peeling required. It’s ...

Cooking Unscripted is about leaning into the season — the smells, the colors, the cozy chaos of it all. It’s freedom in the kitchen, with no pressure to be perfect and no shame in improvising when you ...

Looking to make a colorful side dish that’s served alongside a tangy, spicy yogurt sauce? Or looking for a creative way to use up those pistachios in your kitchen? Barbara Bryant and Georgeanne ...

Delicata squash are by far my favorite gourds this time of year. I love them because they have thin, edible skin, which makes them much easier to prepare compared with other winter squash, such as ...

You can substitute 1 pound frozen diced squash for the fresh squash. Skip steps 1 and 2 of the recipe. Instructions: Cut ends off squash. Cut squash in half through the stem end. Scoop out seeds.

Women's Health may earn commission from the links on this page, but we only feature products we believe in. Why Trust Us? My dearest delicata squash, I’m such a fan, you’ve got me like Carly Rae ...

1. Set the oven at 400 degrees. Line a rimmed baking sheet with parchment paper. 2. Set the squash on the baking sheet, cut sides up. Drizzle with 1 tablespoon of the olive oil, salt, and pepper.

Butternut? Been there, done that. This winter squash season, we’re expanding our repertoire and embracing a new gourd: delicata. Never tried it? It’s small and cylindrical with a nutty, earthy, ...