There’s nothing new about brown butter -- known in French as beurre noisette. The nutty flavor and butterscotch aroma of butter cooked until it becomes hazelnut brown is fabulous spooned over earthy ...

Add Yahoo as a preferred source to see more of our stories on Google. Butternut is nice and delicata is low-maintenance, but we’re all about kabocha squash these days. Why? Because the winter gourd is ...

If your usual squash of choice is butternut, consider this a PSA for its Japanese cousin, the kabocha. You can identify a kabocha squash by its shape, which is rounded and a little bit squat.

In this one-pot recipe, 2018 F&W Best New Chef Clare de Boer layers sweet, nutty kabocha squash with peppery broccoli rabe for a hearty stew that's table-ready in under an hour. Turmeric, cumin, and ...

Acorn squash, butternut squash, and pumpkin are all winter squash varieties more familiar to the average home cook, but there are other winter squash varieties that offer outstanding flavor and ...

Celebrating this year's Best of L.A. issue — now out in print and online — we're counting down, in no particular order, 100 of our favorite dishes. The fall salad is a fairly ubiquitous menu item, and ...

Roast the squash. Preheat oven to 425°F. Line a baking sheet with parchment paper. Cut the kabocha in half and scoop out seeds and stringy bits. Place each half on prepared pan, cut side down. Roast ...

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 ...