The best summer squash soup recipe. Creamy, silky smooth, and loaded with the flavors of summer. This soup is naturally ...

Here's a quick, healthy, and vegan main dish that everyone at your table will absolutely love. Make it in under half an hour with just olive oil, garlic, zoodles, zucchini blossoms, chickpeas, and ...

Make up a batch of carrot zucchini muffins for quick grab-and-go breakfasts. With bananas, oats, yogurt, coconut, pecans, ...

Pan-fry squash and onions over medium heat for around 5-7 minutes, and then add red pepper. When almost cooked, add chimichurri sauce according to your taste. Allow the mixture to cool before filling ...

This vegan stuffed acorn squash is an enticing entree. Use the stuffing recipe suggested or showcase familiar flavors with whatever stuffing is on hand.

While the squash is cooking, caramelise the onions. Heat the blended oil in a frying pan, add the onions and cook over a medium heat, stirring occasionally for 10-15 minutes until golden brown.

This Jan.11, 2016 photo shows an acorn squash stuffed with mushrooms, farro and winter citrus in Concord, N.H. This dish is from a recipe by Alison Ladman.

Remove from the heat and stir in the farro, parsley, rosemary, thyme, and lemon zest and juice. When the squash has cooked for 30 minutes, remove it from the oven and spoon the filling into each half.