Video by The New York Times Julia Gartland for The New York Times This is the simplest recipe for roasted butternut squash, which is drizzled generously with oil and seasoned with salt.
and this butternut squash soup recipe has only been fanning my squash fire. Here's why I can't stop making this soup. It's simple to make. It's rich and delicious and tastes like autumn.
When it comes to side dishes that balance flavor, nutrition, and simplicity, roasted Brussels sprouts and butternut squash hit all the right notes. This dish brings together the earthy richness of ...
Preheat oven to 400 degrees. Peel the butternut squash and halve it lengthwise. Remove and discard the seeds, and slice the squash crosswise, ½-inch thick. Place the squash on a sheet pan lined with ...
Place the squash onto a baking tray and drizzle with the honey and olive oil. Place in the oven to roast for 30-40 minutes ... Place the butternut squash soup into a clean food processor.
Heat the oven to 350 degrees. Line a rimmed baking sheet with a nonstick silicone baking mat or parchment paper. Place the squash, onion, carrot, celery and garlic on the prepared sheet pan in a ...