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. ...

Dan Richards, St. George For the crust: 2 cups ginger-snap cookie crumbs ½ stick (4 tablespoons) unsalted butter, plus additional for greasing For the filling: 1 small kabocha squash, 1½-2 pounds, ...

I cannot stop craving rich, cold-weather foods. It’s hard to believe that two months ago I couldn’t get enough corn and tomatoes and now my mind is on comforting foods suitable for chilly evenings and ...

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 ...

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