Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs.

Roasting squash whole takes the hassle out of preparing squash. It is easy to cut in two after it is cooked, and the squash is tender and juicy. Craving a big bowl of pasta but not eating carbs?

As summer turns to autumn and pumpkin spice starts to pop up on every menu, now is the time to get to thinking about the variety of healthy fall and winter squash you can start adding to your meals.