Winter squash, on the other hand, is harvested later, when the pumpkin has reached its mature stage. At that point, the skin will have hardened into a tough rind which is no longer edible.

Butternut squash and many varieties of pumpkin are native to North America, and one of the chef’s favorite varieties to include in her soup is Hubbard squash—a pale blue heirloom variety that “is ...

Ingredients 1 lb butternut squash 9 oz fresh mozzarella (or grated) 3/4 cup grated parmesan cheese breadcrumbs to taste salt to taste pepper to taste olive oil to taste rosemary ...

That all depends on the type of squash—and the type of pumpkin for that matter! Since there are so many different varieties, they can each have their own unique taste and texture.

In Japanese, “kabocha” means winter squash or pumpkin. Kabocha squash was first grown in Cambodia and was brought to Japan and South America by the Portuguese in the mid-16 th century.

Village’s small-batch ice cream, made with real pumpkin and Silk Road’s pumpkin-pie-spice mix, is too good to eat only on hot days. Victoria Park, 431 10th Ave. S.E., and Britannia Plaza, 820 ...

1 small onion, halved and sliced 2 Tbsp all-purpose flour 2 to 3 tsp mild or medium curry powder, or to taste 2 tsp chopped fresh ginger 3 3/4 cups chicken or vegetable stock 3 1/2 cups fresh ...

In 1929, Libby’s canning company, based in Chicago, introduced its first line of canned pumpkin. And boom––the convenience of canned pumpkin kicked off an explosion in popularity.

This year he’s growing giant vegetables in seven categories: giant squash, pumpkin, a long gourd (he’s hoping to break the B.C. record of 119.52 inches, or 303.5 centimetres), a bushel gourd ...