Pumpkins, squash, and gourds are all part of the Cucurbitaceae (gourd) family, but there isn’t an agreed-on botanical distinction for what makes a pumpkin a pumpkin.

SEASONAL RECIPES Recipe: Simmer soup with winter squash, kale, and white beans for a hearty weeknight meal By Karoline Boehm Goodnick Globe Correspondent, Updated November 5, 2024, 10:00 a.m.

1 large onion, peeled and diced 2 to 3 medium-sized butternut or other squash, carefully cut in this manner — you can also opt for a package of pre-cut cubes 4 cloves garlic, peeled (don't mince) ...

Transfer the squash to a large bowl, add the olive oil, ½ teaspoon salt and ¼ teaspoon black pepper and toss to coat. Transfer the squash to the prepared pan and spread out in an even layer.

Winter squash is such a metaphor for life, isn’t it? Crack through its carapace-like shell and it’s little more than raw, bitter flesh, stringy and seed-laden. You’re a tough nut to crack ...

These squash can be a bright orangey-red color or a deep green and are shaped like small, squat pumpkins. Store your kabocha squash in a cool, dark place for up to two months before enjoying it.

Cut the squash, unpeeled, into slices or chunks, and toss them in a bowl with a little olive oil and salt. Then spread them onto a sheet pan and roast at 350 for 25 to 30 minutes or until they ...