Serves 12. Recipe adapted by Gwen Cotton from a Food.com recipe. 2 tbls. olive oil, plus extra for greasing pan 6 cups zucchini, cut into large chunks 6 cups yellow squash, cut into large chunks 1.

Kabocha squash is a Japanese variety of winter or hard-shell squash that has a full, sweet flavor. When roasted, its flesh turns a beautiful golden color, making a lovely contrast with the bright ...

Yellow squash and zucchini are a staple of summer farmers markets. And, they are as versatile as they are bountiful. While those two varieties of squash are common at grocery stores year-round, the ...

Yellow squash (also known as summer squash) is a mild vegetable that's harvested when immature and while the rind is still tender and edible. It cooks up easily and takes on the flavor of the food ...

Ramadan is a holiday observed by fasting, but when it’s time to eat, the meals can be feasts. No food or drink is allowed from dawn to dusk during the annual monthlong Muslim period of fasting, which ...

Every summer I watch as zucchini flowers — or squash blossoms — appear at farmers markets. Despite the excitement they evoke and entire menus at some restaurants dedicated to this delicate flower, I ...

Zucchini is a summertime staple. And with just one simple technique and three ingredients— zucchini, salt and oil — you can transform the crisp vegetable into a tender, perfectly caramelized side dish ...

There's a lot to love about squash. The mild, malleable, flavorful vegetable can be endlessly reinvented into dozens of different dishes. And there are so many varieties! From thick-skinned ...