Yields 8-10 servings. Recipe by Teresa B. Day. 4 pounds butternut squash (10 cups cubed) 1 onion, chopped ½ cup (1 stick) butter 2 teaspoons salt 2 cups shrimp stock 2 pounds medium shrimp 2 cups ...

In the kitchen today, we welcome Head Chef Stephen Wallace from The Beehive Cafe, making Butternut Squash & Cornbread Hash and Sunny Eggs. The Beehive Cafe is taking part in Newport Restaurant Week.

Fall’s star squash shines in an adaptable pasta with kale and brown butter, roasted with an onion gravy or puréed into a soft velvety soup. By Mia Leimkuhler Ali Slagle’s pasta with butternut squash, ...

Walk into any grocery store, or better yet, your local farmers’ market this time of year, and you’ll likely see bins overflowing with seasonal squash in dozens of colors, shapes, and sizes. Knowing ...