Anna Thomas, a few canvas bags hanging on one arm, wanders the rows of the Ventura farmers market just eight hours before her guests are to sit around the table in the soaring great room of her home ...

1. Heat the oven to 400 degrees. Cut the squash into quarters and scoop out the seeds. Brush the cut surfaces of squash with oil. Put the squash cut-side down on a foil-lined baking pan. Roast until ...

Caldwell prefers a slightly lower temperature to ensure cooking and to keep the natural juices and flavorings in the squash. ...

This soup is a primer for autumn nights: Earthy, rich, warming, and deeply comforting. It’s also a prelude to a confession: I rarely use pumpkin for my seasonal cooking. Kabocha squash is everything ...

1. Pour the lukewarm milk into a bowl and rain the yeast over it. Stir and set it aside to activate for 5 minutes. 2. In an electric mixer fitted with the dough hook attachment, combine the yeast ...

Local summer squash is reaching the end of its season, and now local crops of winter squash are beginning to show up in our farmers’ markets and supermarkets. Hooray, for the tastiest, locally-grown, ...

When stored correctly in cool, dark conditions (around 55-60°F with 50-70% humidity), raw winter squash can last well into ...