From New York Times Cooking: Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie made with fresh butternut squash purée is even better.

No matter what the centerpiece of your meal is, this cheesy butternut squash skillet is sure to steal the show. The balance of sweet, salty, and creamy is EXTREMELY delicious. Get the Cheesy Bacon ...

On a chilly fall night, there's nothing better than tucking into a hot, hearty potpie with buttery homemade pie crust. The fact that I can throw it together in less than an hour is music to this busy ...

Rich Landau, one of the chefs behind fine-dining vegetable restaurant Vedge, told USA TODAY he’s been cooking with butternut ...

Alison Spiegel has been a writer and editor in the food media world for 10 years. In her work, she enjoys building communities and covering everything from cooking tips to dining trends. Also, ice ...

Erin French of “The Lost Kitchen” on Magnolia Network joins TODAY to demonstrate two easy and delicious squash recipes to wow your Thanksgiving guests: fried squash rings with pear, dried cherry and ...

Sweet potato pie is a beloved classic that has adorned Southern dessert tables for decades. Even though it’s not limited to the holidays, at this time of year it provides a tasty option for those who ...

These vegetarian Thanksgiving recipes are filled with fresh vegetables, herbs, beans, and lentils to give you the best ...