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A butternut squash is a popular winter squash of a variety that has a bell-shaped fruit with sweet orange-yellow flesh

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This recipe was fairly simple to follow. The only thing to keep in mind is the time it takes to roast the squash before being able to make the dish but the taste was well worth it. Finished product came out as expected. Only recommendation is to add black pepper on top when it’s all done (but that is my personal preference.

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Pasta With Butternut Squash Parmesan Sauce Recipe

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Take simple spaghetti to the next level with this homemade butternut squash pasta sauce made with roasted butternut squash, shallots, cream, and Parmesan cheese.

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Finished product butternut squash pasta 

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Finished product butternut squash pasta 

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10/10 even picky eaters enjoyed. Would remake and eat again.

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A wonderful new take on adding the rich texture and flavor of squash to common dishes.

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Creamy Butternut Squash Mac and Cheese - Sally’s Baking Addiction

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Extra creamy, wholesome, and satisfying butternut squash mac and cheese is your answer to a satisfying fall and winter weeknight meal!

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Perfect side dish for any holiday meal or a nice chilly day.

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The weather this week called for soup. Wanting something new, I turned to Sally Schneider's A New Way to Cook and found a recipe for roasted pumpkin and garlic soup described as "utterly simple" and "exceptionally creamy," all of which sounded perfect.

The recipe called for roasting sugar pumpkins or any winter squash and a head of garlic together, then puréeing the flesh of the two together with stock.

It sounded too simple to be good, but Sally has never steered me wrong, so I made it and was astonished by its flavor. After puréeing the soup, Sally suggests stirring in a few tablespoons of heavy cream or crème fraîche, which I did, but I wouldn't have missed this final enrichment had I not.

What was going on here? Why was it so good? For two reasons, I think. Time, for one: during the 40 to 60 minutes in the oven, the flavors of both the squash and the garlic intensify. As they roast, they sweeten and soften, emerging meltingly tender with caramelized edges.

And second, the stock. Sally suggests using chicken stock, but I used vegetable stock, which, if you have never made, I can't recommend enough: it takes no time to throw together, simmers for only 45 minutes, and tastes complex and rich upon completion. I made the stock while the squash and garlic roasted.

Upon being blended, the roasted vegetables transform into the silkiest purée, needing nothing more than a pinch of salt, a few twists of pepper, and, of course, a loaf of bread for dunking.

How to Make Roasted Butternut Squash and Garlic Soup, Step by Step

Gather your ingredients: garlic and butternut squash.

To prep the squash, halve it, and scoop out the seeds. To prep the garlic, cut the head in half crosswise (through the equator).

Rub the squash with a drizzle of olive oil. For the garlic, drizzle a small amount of oil on the sheet pan, and rub the halved head of garlic in it, cut side down. You only need one head of garlic for this recipe, but I recommend roasting more so that you have those buttery soft cloves on hand to spread over olive oil-toasted slices of bread.

Roast for 1 hour, checking after 40 minutes - you'll want to remove the garlic at the 40-minute mark if it's looking caramelized and delicious.

The squash, at the solid end (not the hollowed-out end), should be very knife-tender.

The garlic should be caramelized at the edges and knife-tender as well... some of these are overdone.

You also need stock. This vegetable stock will materialize in the time your squash and garlic roast away in the oven, and if you haven't yet made it, you will be blown away by its flavor. Promise.

After 45 minutes of simmering, drain the stock...

... and transfer it to storage containers. (I love these deli quart containers). You will have two quarts of stock.

Scoop out the flesh of the squash and the cloves from 1 head of garlic and place them in a pot. Add 1 quart of stock.

Bring to a simmer, the purée until smooth.

At this point, taste for salt and pepper. I consistently add 1 to 1.5 teaspoons of Diamond Crystal kosher salt, but, of course, you should add salt to taste. I am astonished by how tasty it is at this point, but even so, I do add the recommended 3 tablespoons of heavy cream or crème fraîche.

Whisk or stir to incorporate, then taste and adjust as needed with more salt and pepper to taste.

Serve as you wish...

If you're feeling up for it, you could top the soup with frizzled sage leaves and olive oil-toasted bread...

... but, real talk: bread of some sort is all you need. Peasant bread is never a bad idea...

... neither is olive oil-toasted croutons: to make these, simply heat up some extra-virgin olive oil in a skillet stovetop, add torn bread cubes, season with salt, and cook for about 2 minutes or until the cubes are golden at the edges.

Roasted Butternut Squash and Garlic Soup

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Roasted Butternut Squash and Garlic Soup | Alexandra's Kitchen

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Here, butternut squash and garlic roast together before being pureed with vegetable stock. It's a simple soup but incredibly flavorful soup!

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If you love pumpkin pie or sweet potato pie, then you'll certainly love this! It has the perfect combination of sweetness and spices for any gathering.

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This smooth, spicy made from scratch Butternut Squash Pie tastes even better than the traditional pumpkin pie!! Make this one for Thanksgiving dessert and EVERYONE will be asking for the recipe and wanting to know what your secret is!

All about this Butternut Squash pie...

I am a HUGE lover of pumpkin pie. BUT! I think I may give it up in favor of this Butternut Squash Pie.

Flavor: Sweet and spicy thanks to the combination of brown sugar, cinnamon, nutmeg and ginger.

Texture: smooth and silky, the resulting texture is similar to what we have come to expect from a pumpkin pie. Adding a small amount of butter to the roasted squash ensures and silky finishing.

Taste: slightly more multi-dimensional than using canned pumpkin.

Ingredients Needed:

Notes on some ingredients:

Butternut Squash: this recipe can be made starting with a squash and roasting it, or to save time you can buy already cubed squash from the market, or you can find cans of butternut squash puree at some markets (Whole Foods) by where they keep the canned pumpkin.

Milk: use milk of preference.

Eggs: can't be substituted in this recipe, it's required for making the custard like texture of the pie filling.

Pie Crust: included are ingredients and instruction to make my all time favorite All Butter Pie Crust. If needed you can use a pre-made pie crust or use your own preferred recipe.

How to Make (step-by-step):

Step 1: Prepare the Squash, notes are included below on making this recipe using pre-cut or canned squash. To make from a whole squash, peel and slice the squash in half, remove the seeds and roast in the oven for 30-40 minutes until softened. Scoop out the squash and blend with butter until smooth.

Step 2: Add eggs and vanilla to the squash mixture.

Step 3: Add sugars, spices and cornstarch to the pie filling. Stir to combine until smooth.

Step 4 & 5: Prepare the pie crust, if making your own my all time favorite All Butter Pie Crust recipe is included below. Roll out the dough and place in your pie dish. Flute the edges in your preferred method.

Step 6: Pour the filling into the prepared pie dish and bake for 1 hour 15-20 mins until filling is set and no longer wobbly in the center.

Expert Tips:

Give your pie time to rest: let the pie cool on the counter at room temperature until completely cool before slicing in and serving. If needed prepare the pie the day before you plan on serving it. Especially if making for a holiday meal, this way the pie will be ready to serve when you need it.

Want to decorate the pie? Save the scraps from the pie crust and cut out some small shapes using cookie cutters, and place on top of the pie. Be sure to do an egg wash on the shapes before baking.

If you notice your pie crust browning too much during baking you can use a pie shield to protect the edge of the crust from the heat to ensure a pretty pie with a fully cooked filling.

FAQ's:

What spices do I use to make a squash pie?

Some cinnamon, nutmeg and ginger. The ginger is what is going to make this pie pop with flavor.

What is the difference between classic pumpkin pie and squash pie?

America's favorite canned pumpkin is actually made of squash, a variety made specifically for the most popular brand name of canned pumpkin. Which is very similar to the butternut squash itself. The texture of this pie made of squash is very similar to what you may be used to with a pumpkin pie, but the flavoring is more layered.

Why is my pie "weeping"?

If you notice moisture coming out of the top of the pie after baking, this is can happen if the pie is placed in the fridge to cool instead of cooling at room temperature. It can also happen if the pie was overbaked. To fix, simply blot the moisture with a paper towel to remove.

What do I do if my pie cracks?

This can happen due to overbaking, or cooling too quickly in the refrigerator. Simply cover the cracks with whipped cream when serving.

More Holiday Dessert Recipes:

Butternut Squash Puree

Pie Crust

Butternut Squash Puree

If using a whole squash, peel the squash, slice in half, and scoop out the seeds. Bake for about 30-40 minutes at 350 degrees. If using the bags of prepared squash you can heat according to directions on the package.

Once the squash is softened, place in blender or food processor and blend with the butter until smooth and silky.

Pie Filling

Add the 2 cups of butternut squash puree to a large mixing bowl.

In a medium size mixing bowl combine the brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt. Stir to combine.

Add the eggs and vanilla extract to the butternut squash. Stir to mix.

Add the sugar mixture to the butternut squash mixture. Stir to combine.

Slowly add in the milk while stirring. Set aside to prepare the pie crust.

Pie Crust

Add the flour, salt, baking powder, and sugar to a food processor. Pulse briefly to combine.

Cut the butter into tablespoon size pieces and add to the dry ingredients in processor. Pulse until combined, will look like a coarse meal.

Add the water one tablespoon at a time, pulsing in between. Stop adding water when the pie dough starts to clump together. Pulse until you have a ball of dough.

Spread flour onto a clean, flat work surface. Remove the dough from the processor and place in the flour. Carefully work the dough until it is a smooth ball. Flatten gently to form a disc shape.

Spread flour on a rolling pin and roll the dough out into a circle shape to fit into a pie dish.

Carefully fold the dough over your rolling pin and lift off the counter, place in the pie dish. Flute the edge as desired and remove any excess pie crust.

Bake for about 1 hour 15-20 minutes until the center is no longer wobbling, and a knife inserted in the center comes out clean.

Serve with fresh whipped cream on top and enjoy!

Whole Butternut Squash: For this recipe you will want a butternut squash that is approximately 3 pounds.

Pre-Cut Butternut Squash: this can typically be found in most markets, in the produce section. This squash has already been peeled and chopped saving time. Simply spread this squash out on a baking sheet and bake to roast. Or you can toss into a steamer or large pot with a little water until warm and soft and then you're done.

Canned Butternut Squash Puree: I know I have seen canned butternut squash puree in Whole Foods, right next to the canned pumpkin.

Storage & Freezing:

Storage: After baking, let the pie cool down to room temperature. If you are going to be enjoying it that same day you can leave it on the counter. If storing the pie, cover loosely and place in the refrigerator. This pie can be kept in the refrigerator for 3-4 days.

Freezing: After baking, allow the pie to cool completely. Wrap in plastic wrap to ensure a nice tight seal. Then wrap a layer of foil to protect against freezer burn. Store in the freezer for 1 month. To thaw, remove the pie to the refrigerator overnight before serving.

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe first published November 4, 2016. Updated November 5, 2021 with new images and information. Recipe remains unchanged.

Photography by the talented @KJandCompany.co

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This smooth, spicy made from scratch Butternut Squash Pie tastes even better than the traditional pumpkin pie!! Make this one for Thanksgiving dessert and EVERYONE will be asking for the recipe and wanting to know

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How to get your child to eat more vegetables 

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How to get your child to eat more vegetables 

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Getting kids to eat vegetables can be a bit tough. Here are some helpful tips and tricks on how to introduce them to their diet.

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Why eating vegetables is important for children

Vegetables give your child energy, vitamins, anti-oxidants, fibre and water. They help protect your child against chronic diseases later in life, including heart disease, stroke and some cancers.

A healthy diet means eating plenty of vegetables, plus a wide variety of foods from the other main food groups.

The Australian Dietary Guidelines recommend that children aged:

1-2 years should have 2-3 serves of vegetables each day

2-3 years should have 2½ serves of vegetables each day

4-8 years should have 4½ serves of vegetables each day.

If your child finds it hard to eat enough vegetables, it's important to keep encouraging them. If you help your child develop healthy eating habits now, it sets up healthy habits for life.

Our tips below can help you get more vegetables into your family's diet.

For more information you can read our articles on healthy food for babies and toddlers, healthy food for preschoolers and healthy food for school-age children.

1. Set a good example with vegetables

Your child learns about food choices from you, so the best way to encourage your child to eat vegetables is to let your child see you eating and enjoying them yourself.

Family meals are a good time to teach your child about healthy eating, including eating vegetables. Family foods like stir-fries, curries, roasts and pastas all taste great with more vegies. A bowl of salad on the side is a quick and tasty option too.

If your child sees you and their siblings filling plates with vegies to enjoy, your child will probably want to do the same.

2. Keep trying with vegetables

It's normal for children to say they don't like some vegetables when they first taste them. If your child doesn't like a particular vegetable, try offering small amounts of the vegetable with another healthy food that your child likes. Also keep encouraging your child to try and taste vegetables.

Your child will probably change their mind about vegetables eventually. Some children need to try a new food up to 10 times before they accept it, and another 10 times before they decide they like it.

3. Use praise when your child tries vegetables

If you praise your child each time they eat or try vegetables, they'll be more likely to eat vegetables again. Praise works best when you tell your child exactly what they did well - for example, 'Peri, I love the way you tasted your pumpkin and broccoli!'

Try not to let praise become the focus of the meal, though. Your aim is to encourage your child to eat vegetables because your child likes them, not because your child wants praise and rewards from you.

Punishing your child for not eating vegetables can turn vegetables into a negative thing for your child. If your child refuses to eat their vegetables, try not to make a big deal about it - just try again another time. It's best to take your child's meal away after about 20 minutes or when everyone else has finished eating.

It's not a good idea to use food as a bribe. For example, avoid saying things like, 'If you eat your broccoli, you can have some ice-cream for dessert'. This can make your child more interested in treats than healthy foods. It also suggests that eating the healthy food is a chore. And it can encourage overeating.

4. Get your child involved in cooking with vegetables

If you get your child involved in planning and cooking family meals with vegetables, they're more likely to want to eat the vegetables they've helped to prepare.

For example, you could let your child:

choose vegetables for dinner when you do the shopping

put chopped vegetables in the steamer or saucepan before you cook them

arrange sliced capsicum, tomato and mushroom on a pizza base

wash and toss salad leaves.

Older children can help with grating or chopping vegetables when you feel they can safely handle sharper kitchen tools.

Take children shopping with you when you can. Seeing a lot of different vegetables can make children more curious and interested to try them.

5. Offer vegetables as snacks

Vegetables make great snacks. If you stock up on vegetables for snacks and limit unhealthy snacks in your home, your child will be more likely to choose vegetables when they're hungry.

Here are some vegetable snack ideas:

Keep a container of chopped vegetables, like cucumber, carrots or capsicum, in the fridge. A bowl of cherry tomatoes on the bench is another option.

Offer older children frozen baby peas, but note that these can be a choking hazard for younger children.

Serve vegetable sticks with dip, natural yoghurt, cheese or wholemeal pita bread.

6. Go for vegetable variety, taste and fun

Try to choose vegies of different shapes, colours, textures and tastes - the more variety there is, the more likely it is your child will find something that they're interested in eating. If you serve new vegetables with food your child enjoys, the entire focus of the meal isn't on new vegetables.

Remember that taste matters. For example, you could try roasting vegies with fresh herbs and lemon juice or use finely sliced broccoli in a stir-fry or on a pizza. This will probably appeal more to your child than large steamed pieces of vegetables.

You can have fun with vegetables too, especially with younger children. You might sometimes like to make a vegetable face for a snack plate - grated carrot for hair, cherry tomatoes for eyes, a bean for a nose and capsicum strips for a mouth.

Check out our recipes for toddlers, recipes for preschoolers and recipes for school-age children for more healthy snack and meal ideas.

7. Get vegetables into meals in other ways

In the short term, you can disguise vegetables in foods you know your child likes to eat. For example, you could include pureed or grated vegetables in pasta sauce or soups.

This won't change your child's behaviour and thinking about vegetables though, so it's also important to regularly give your child vegetables in their original form. When you do this, your child has the chance to get familiar with and learn to like different tastes and textures.

If you're worried about your child's eating habits, make an appointment to see a GP, paediatrician or dietitian.

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Vegetables: tips to encourage your child to eat more

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Vegetables give your child energy, vitamins, anti-oxidants, fibre and water. They help protect your child against chronic diseases later in life, including heart disease, stroke and some cancers. A healthy diet means eating plenty of vegetables, plus a wide variety of foods from the other main food groups.

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How to get started with growing your own produce 

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How to get started with growing your own produce 

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Everybody loves fresh ingredients but so little people know just how fresh you can get it and how fun it can be! This article gives great tips and tricks on how to get started growing your own produce from home, making it easy for beginners to understand and start.

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Our beginner's guide to growing tomatoes, peas, herbs, or whatever you like-whether you have a massive backyard or only a few feet of fire escape.

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

Welcome to Digging In, a column for the horticulturally curious. If you've ever entertained bucolic fantasies about starting a farm or lingered around the seed packet display at the hardware store thinking about the things you would grow if you could, this is for you. Whether you have massive tracts of land at your disposal or just a few square feet of fire escape, every gardening endeavor starts with a pile of dirt and a dream.

When Ashlie Thomas and her husband moved into their North Carolina home in 2018, their one-acre property was pretty much a blank slate. Over the past couple of years, Thomas and her husband transformed that empty acre into roughly a dozen garden beds, where they grow squash, root vegetables, leafy greens, nightshades, herbs, medicinal plants, and more using entirely organic methods. Thomas has been documenting their journey from the beginning through her Instagram account @the.mocha.gardener, where she also shares gardening tips and speaks about food security issues in rural areas of the U.S.

But Thomas insists she's no gardening expert-in fact, she thinks there are no gardening experts. "We have not created this earth, we have not created this ground, we have not created the plants. We are simply nurturers to what already exists," she told me over Zoom. Instead, she believes firmly that everybody, even you, can successfully grow plants and vegetables. It doesn't matter if you've killed every houseplant you've ever owned; with the right knowledge, you can successfully manage a thriving garden.

This guide is meant to offer help as you start your own gardening journey, even if you don't know where to begin. In addition to Thomas, I spoke with two other highly knowledgeable gardeners: Nick Storrs, an instructor at the New York Botanical Gardens and owner of Homegrown Kitchen Gardens, and Lee Reich, an author and lecturer on organic gardening with a Ph.D. in horticulture. The three of them provided a bounty of insights on what you should know before you get started, the easiest things to grow as a beginner, and the essential tools you need to start growing food yourself.

Index

Climate
Sun
Soil
Water source What to grow first Tools for gardening Final thoughts
What do I need to know first?

Before beginning a new garden, you need to know the space you're working with. Each type of plant thrives under a particular set of conditions, so it's important to evaluate your space in a few key ways to understand what you can grow.

Know your climate at a local level

Where you are-your specific geographic environment-is an essential piece of the puzzle to understand what you can and cannot grow.
Hardiness zone
A hardiness zone is based on the average annual low temperature in your area and determines which plants (particularly perennials) will be best suited to your climate. The USDA keeps a detailed map of the country based on hardiness zone, designating areas a number between 1 and 13. Plant and seed labels will typically include a range of ideal hardiness zones or say that the plant is "cold hardy" up to a certain zone number. This is not as important for annual vegetables that last a single growing season, but is essential for perennial herbs, fruiting trees, or flowers.

Frost date
Beginner gardeners frequently set seed down too early-on the first warm day of the year. We've all been tricked by a balmy February weekend, and plants planted early are easily killed by late season cold snaps. "I plant according to the calendar, not the weather," Reich says. He recommends finding out the average date of the last frost in your area-that is, the last day of the year that temperatures plunge below freezing. Seed labels will often include the best time to set seed in relation to the date of last frost. Some plant seeds, like certain peas and spinach, can go in the ground before the last frost. Others, like melon, should go in two weeks after the last frost.

According to Thomas, one of the best resources for this sort of agricultural information is your country extension site. Extension offices are typically run either by the state or research universities and they provide information on soil quality, frost dates, planting times, and other agricultural topics to the public. To find yours, type "[blank] county extension site" into a search engine. All extension sites are not created equal, so if you have trouble finding what you need online, you can always give them a call.

Know how much sun you're working with

Most vegetables need a lot of sunshine in order to thrive. At a minimum, Reich, Storrs, and Thomas all say that your chosen spot should get at least six to eight hours of direct sunlight a day.

When helping his clients decide where to plant in their yard, Storrs suggests this trick:

"Wake up bright and early one day and set an alarm on your phone to go off every hour. After each alarm, go out and take a picture of your backyard, balcony, or wherever you want to grow things over the course of the whole day. By the end of the day you can put those pictures together and have a flipbook of how light is moving across your space; it gives you a really good sense of how long there's direct sunlight in a given spot."
Soil safety
Before you begin planting anything, you need to know your soil's general safety and history, and then assess it for specific attributes that will make it suitable for growing. Consult your extension site for information regarding regional soil safety, and look on the EPA's website to see if there are any known environmental pollution issues in your area. Soils can hold onto chemicals and heavy metals that plants absorb, making them potentially hazardous to consume. Many urban areas have high levels of heavy metals in their native soils. This is why the city recommends that people grow food in raised beds, using healthy soil from a garden store. If you've done the research but are still uncertain about your soil safety, you can seek out soil testing services approved by your state through your local extension site or your state health and agricultural departments.
Soil drainage
Just because soil is safe doesn't mean that it's good quality. According to Reich, soil drainage is the most important factor in determining soil quality."If a plant sits in waterlogged soil, the roots can't function. You could give it all the fertilizer you want and it's not gonna grow well," says Reich.

To test your soil drainage, poke a few holes in the bottom of a coffee can. Dig a hole in the ground and place the can snugly inside. Fill it with water and let the water drain out completely, then fill it again. If the water drains quicker than an inch per hour the second time around, then the soil drainage is adequate. If not, Reich suggests either finding another spot to garden or building raised beds. You can also improve the drainage of your soil with mulch, compost, and materials like vermiculite.

As for potted plants, stick to store-bought potting soil, which is designed to drain quickly and efficiently. Reich warns against using soil from your yard in pots, as pots need an even higher level of drainage that most conventional soils can't provide.
Soil fertility
Like humans, plants need certain nutrients to thrive. Most plants get their necessary nutrients from the soil, which is why fertile, healthy soil is important. You can tell if you have fertile soil by the quantity of weeds in your garden. The more weeds there are, the more nutritious the soil. Few to no weeds and you'll likely want to think about fertilizer.

Reich insists that the best way to fertilize is organically, and the best organic fertilizer is compost. "A lot of people think they need to get compost down deep into the roots, but it's not true. The feeder roots of all plants are in the top few inches of soil, so compost really does its best work just laid on top of the ground."

If you're going to buy plant food, it's important to know how to read the label. Typically, you'll see three consecutive numbers formatted like this: #-#-#. These numbers refer to the levels of nitrogen (N), phosphorus (P), and potassium (K) in the fertilizer, all of which are important for plant growth. A common rule of thumb is "up" nitrogen, "down" phosphorus, and "all around" potassium. To explain: Nitrogen encourages the plant to grow "up" with bigger, greener foliage; phosphorus encourages bloom and root growth "down", and potassium is beneficial for "all around" health. Do some research on the vegetables you plan on growing to learn what type of fertilizer they prefer and how often they like to get fed. Just remember, organic is the way to go.
Soil temperature
For heat-loving crops like tomatoes and peppers, Storrs suggests finding the warmest spot in your yard to ensure a long growing season. To do this during the winter, he suggests paying attention to snow melt. Snow lingers the longest in the cold parts of the yard. Steer clear of that spot when you begin to plant your vegetable garden.

Determine your water source

"Watering with a watering can sounds charming and may work for a few containers on a patio, but that charm wears off pretty quickly," says Storrs. Having easy access to water is important for any garden, and even the most enthusiastic gardeners will get tired of schlepping a watering can back and forth between the sink and their yard. Situate your garden as close to your water source as possible, and consider installing a sprinkler system or hose if you have the means.

What should I grow first?

Not everybody has the space for a big vegetable garden. For those working with a window box or fire escape, Thomas recommends growing an herb garden. "Everyone likes to season their food, and herbs are something people will utilize the most."

If you do have a few square feet of dirt to work with, there are a lot more possibilities. There's nothing wrong with wanting to grow the easiest vegetables with the greatest yield, but that may not be the best approach to starting a successful garden. Instead, think about what you eat. "I usually say, go to your cookbook first," says Storrs. "Start with the vegetables and herbs that you're already cooking, even if they take a little bit more work. If you're actually eating from your garden, you get so much more satisfaction from it."

That being said, some vegetables are more beginner-friendly than others.

Tomatoes: Tomatoes grow fast and provide you with a lot of produce. Plus, there are countless heirloom varieties to choose from and experiment with.

Peas: Reich loves growing peas because they are sweeter when freshly off the vine than anything you'd find in the grocery store. "As soon as peas are picked, their sugars begin converting into starch."

Peppers: "Like tomatoes, peppers are prolific and provide immediate returns once they flower," says Thomas.

Lettuce greens: Storrs recommends baby lettuces, as they grow quickly and are ready to harvest in five weeks.

Kale: Kale loves cold weather, so it can go in the ground early and be harvested late, making it a good long season crop.

What equipment do I need?

You don't need a ton of gardening equipment to get started. Think about what you plan on growing first and go from there. Below is a shopping list organized by tasks. Some of these items may not make sense for you-you don't need a wheelbarrow for a window box herb garden-so you can scale the options to your needs.

A full-size spade is necessary for digging large holes; you don't want to be on your hands and knees making a hole with a small trowel, trust me.

Use a hand trowel to make small holes for planting seeds, seedlings, or small potted plants. It will also come in handy when it's time to harvest root vegetables.

I've written about how much I love the Hori Hori before, and Storrs agrees: "They are the jackknife of the garden. I use mine for planting, harvesting, dividing perennials, and opening paint cans; it's one of the two tools in my back pocket at all times."

The second tool in that back pocket? A solid pair of bypass pruners. They're essential for the bulk of the cutting workload in the garden. You will need a pair for cutting back foliage and pruning hardy stems and roots.

Use a pair of garden scissors for harvesting herbs and snipping greens.

Things for moving dirt around

Gardening involves a lot of dirt. For small spaces, having a bucket on hand is the simplest solution for dirt-moving needs.

For larger operations, you will most definitely need a wheelbarrow. Use it to move soil, mulch, and compost.

Gardening involves a lot of time spent out in the sun; a wide-brimmed hat will protect your face and neck.

Some gardeners, like Storrs, prefer to work with their bare hands. Thomas likes to wear gloves for protection and to keep her hands clean. The choice is yours. However, as someone with a lot of thorny plants in their garden, I swear by these gloves.

You can simply wear old T-shirts and jeans to garden, but an apron comes in handy for carrying around hand tools-and it looks cute too.

Watering cans are for window boxes and tiny gardening operations. If you're growing anything beyond a couple pots of herbs, consider a more substantial solution...

...like a hose. Preferably one that coils easily so you don't have to wrestle with it.

Final thoughts

Don't feel discouraged if this seems like a lot; gardening is all about embracing the learning process and applying that practical knowledge through trial and error. But if you still need some encouragement, Thomas offers some sage advice: "Don't underestimate yourself, even if you've killed everything green in your life. If someone guides you through it, and you have the resources to help you learn how to take care of a garden, you'd be surprised how many people actually have green thumbs- that comes from educating yourself. You may think, 'I've never grown this before so I know I am gonna fail.' Well, you won't know if you don't try. Even if you try and you fail, try again. Plants take time to learn."

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Everybody Can Grow Their Own Food: Here's How to Get Started

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Our beginner's guide to growing tomatoes, peas, herbs, or whatever you like-whether you have a massive backyard or only a few feet of fire escape. All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

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Most people hear all the time how organic foods are better for you but not a lot of people know why or all the great benefits you get from eating them as opposed to their counter parts.

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Organic Foods: What You Need to Know - HelpGuide.org

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Is organic food really healthier? Is it worth the expense? Find out what the labels mean and which foods give you the most bang for your buck.

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These fantastic gourds are not what most people deem to be an everyday use vegetable in the kitchen so it’s not surprising when you make have some questions on how to get started using it. This video walks you through the steps on how to begin preparing one.

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Prep 20 min

Total 2 hr 0 min

Servings 15

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Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with nuts.

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Ingredients

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Steps

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Tips from the Betty Crocker Kitchens

A box grater or the shredding blade of a food processor works well for shredding the squash.

You can omit the walnuts if your family doesn't care for nuts in baked desserts.

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Nutrition

530 Calories, 24g Total Fat, 6g Protein, 72g Total Carbohydrate, 53g Sugars

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Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with nuts.