If you've ever baked a batch of pumpkin muffins or whipped up a batch of pumpkin pancakes you know that canned pumpkin puree ...

The best of autumn's bounty, the colourful pumpkin and butternut squash. Their delicious rich flesh makes a fantastic soup starter or a warm winter lunch or supper with a chunk of bread and a hunk of ...

Recipe developer Michelle Bottalico has ... and they can taste and behave similar to pumpkin. Butternut squash is a convenient alternative easily found in stores. It's inexpensive and has similar ...

Sarah Jordan, named a 2013 F&W Best New Pastry Chef, shares a recipe for ... the most part, no. Pumpkin puree is just that: plain pumpkin (or sometimes, another winter squash) that's been ...

Once cut, squashes and pumpkin should be wrapped in cling film, stored in the fridge and used within a week. Freeze cooked or pureed squash in plastic bags or firm containers for 6-8 months.

With layers of silky pumpkin cream and coffee-dipped ladyfingers, this no-bake fall dessert tastes almost like a pumpkin spice latte. Dana Cowin is an editor, author, and podcast host. She was the ...

If you're feeling particularly seasonal, this 'pumpkin pie' recipe from children's dietitian ... which substitutes pumpkin for butternut squash (which is easier to come by pre-Halloween), below ...

Yossy Arefi for The New York Times (Photography and Styling) This dessert delivers all the warm spices of pumpkin pie along with the tangy creaminess of cheesecake. Christopher Testani for The New ...