A reliable way to dry tender Kakai pumpkin seeds—no burning, no bitterness, just crisp green pepitas you can eat now or save for later.

Kakai pumpkins are grown for their emerald, hull-less seeds, and in a Zone 6 garden they’re a late-season race against bugs, mildew, and time—but one well worth running.

Just toss with olive oil, salt, pepper and heat—an easy method for roasting squash straight from the freezer.

Made with butternut, apple, and ginger, this soup is gently spiced and adaptable to an abundant harvest.

The squash vine borer is as beautiful as it is destructive. Find out what’s helped in my garden and what hasn't.

Growing butternut squash is a delicious exercise in patience, support, and generous abundance.