2 tablespoons balsamic vinegar 1 small shallot, minced 2 tablespoons pumpkin seed oil 1 tablespoon pure maple syrup 1 ...

Coat cream-filled burrata with breadcrumbs and then bake it in the air fryer until it's crispy on the outside and gooey ...

Acorn squash is a treat straight from the garden! This veggie has a delicious buttery orange interior and is so easy to ...

Risotto has a bit of a reputation for being high-maintenance — something you’d only make when you have time to stand over the stove, stirring endlessly. But this Dutch oven version flips the script, ...

Preheat the oven to 425, and cover a sheet pan with parchment paper. Combine oil, melted guava fruit spread, salt, garlic powder, black pepper, crushed red pepper in a large bowl. Place grated ...

A good toaster oven is a go-to for reheating leftovers or pinch-hitting when your oven is otherwise engaged. But it can also be a quick and reliable option for everyday baking, minimizing the heat and ...

Holistic Nutrionist Brady Godfrey knows how to prepare hearty, tasty and protein packed meals. Today she showed us how to make her southwest spaghetti squash bake. 01 Cut the squash in half and clean ...

Preheat the oven to 400 degrees. If the squash halves are not standing up (if they’re rolling around), trim a tiny bit off the bottoms so that they stand securely. Place the squash on a rimmed baking ...

This cozy fall dish blends the creamy indulgence of mac and cheese with the nutty sweetness of roasted butternut squash and the aromatic depth of brown butter and sage. Using pillowy gnocchi instead ...

The humble butternut squash is my go-to for a true autumn soup. The thin-skinned Cucurbita is plush, earthy and just a tad sweet. Delicious cubed and roasted or sautéed, when baked and puréed it ...