The cooked squash is so creamy on its own that there’s no need for milk or milk alternatives in this vegan soup. Photo by Sara Schober. Serves 6-8 Ingredients 1 (3-pound) butternut squash, peeled 2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 1 tablespoon fresh sage, chopped 1 teaspoon fresh rosemary, chopped 2 cloves garlic, minced 1 tablespoon fresh ginger 4 cups vegetable broth Salt and freshly ground black pepper Chopped parsley for garnish Instructio

Crispy chickpea fritters studded with roasted winter squash make a satisfying main or side dish.

Winter squash are relatively easy to grow. Start them from seed in spring or late summer to harvestduring the cooler months. Illustration...

Greek stuffed spaghetti squash

Butternut squash pairs perfectly with browned sage butter, parmesan whipped ricotta and roasted pecans in this appetizer.