So what exactly sets summer and winter squash varieties apart? Think tough outer skins and fall-inspired colors, like the ...

Or maybe you grabbed a kabocha squash, the Elphaba of winter squash. Its thinner green skin can be left on when roasted for Kay Chun’s squash and spinach salad with sesame vinaigrette.

Gourds and squash can be broken down even further to the genus Cucurbita. The nutrient-rich category of crops covers practically all the woody-stemmed, tough-rinded, green or orange fruits ...

Drain, halve, and seed the green chilies. Pat them dry with a paper ... then place it on a serving platter and slice. To prepare the squash: Cut the squash into large chunks, remove the seeds ...

The squash is low in both calories and carbohydrates, making it a good option for weight management. It's also easy to digest and offers a good source of antioxidants, vitamins, and minerals.

Eggplant, also known as aubergine, has several varieties, but most are oval-shaped and some shade of purple ... Zucchinis are a type of summer squash that is usually dark green but may also be yellow ...

Fall’s star squash shines in an adaptable pasta with ... How else would you get that extra dose of crispness and refreshing, green juiciness? Celery is also shining right now, so I might add ...

Substitute sweet potatoes for the squash and half a 400ml tin of chopped tomatoes for the cherry tomatoes. Or add green pepper and half a 400ml tin drained chickpeas. For extra protein ...