The tingly bubbles give your palate an ultrasonic scrub between each creamy, cheesy, blissful bite." Recipe developer Laura Rege puts abundant summer squash and zucchini to good use in this beautiful ...

This video demonstrates techniques for cutting summer squash. Zucchini and yellow squash are generally eaten cooked; however, you can eat them raw, especially when quite young and small. Cutting ...

If I could make a meal taste this good, then anyone can. The Butternut Squash, Apple, and Gorgonzola Gratin could be served as either an entrée or an appetizer. Although as an entrée it doesn ...

Tip the leeks, fennel and squash into a roasting tin large enough ... Turn the oven down to 200C/180C Fan/Gas 6 and return the gratin to the oven for a further 15 minutes. Leave the gratin to ...

Tip the leeks, fennel and squash into a roasting tin large enough ... Turn the oven down to 200C/180C Fan/Gas 6 and return the gratin to the oven for a further 15 minutes. Leave the gratin to ...

Heat a grill pan over medium heat. Slice each squash in half lengthwise. If the squash are quite fat, slice them into thirds, and if they are more than 6 inches long, half crosswise too.

Smoky, charred summer squash are doused in a savory chimichurri for a side you’ll want to make all summer long. Zucchini is one of summer’s most abundant offerings; here it stars on a pesto ...

This rich, hearty casserole is a cross between a vegetable gratin and savory bread pudding ... This luscious butternut squash casserole is the ideal accompaniment to roasted meats and birds ...

Remove the gratin from oven, let rest at least 5 minutes, then top with remaining basil leaves and a drizzle of olive oil. Serve immediately, with bread for dipping, if desired.