This easy butternut squash soup recipe uses simple ingredients and is bursting with fall flavors. It's delicious topped with ...

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 ...

Preheat the oven to 200C/180C Fan/Gas 6. Place the squash onto a baking tray and drizzle with the honey and olive oil. Place in the oven to roast for ... Place the butternut squash soup into ...

Here’s a plant-forward recipe to try, perfect for the holidays. It’s from Ina Garten’s “Modern Comfort Food.” Preheat oven to 400 degrees. Peel the butternut squash and halve it lengthwise.

Tip into the tray and rub over the butternut squash with your hands. Roast in the oven for 40-50 minutes until softened and becoming golden in colour. Once the squash has cooked, cool slightly ...

It's a healthy soup recipe that is perfect for fall, and it's so easy to make! I'll show you how to roast the butternut ...

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.

This dairy-free, vegan, and paleo-friendly dish features the delightful crunch of roasted pecans, which enhance the flavor ...

I love the combo of pecans and parmesan together: it gives a wonderfully rich, textured crispness to the soft roasted squash without using bread. This recipe ... If your oven has a tendency ...

1. Set the oven at 350 degrees. Have on hand a small rimmed baking sheet. 2. In a bowl, combine the breadcrumbs, olive oil, ...

Martha Stewart's recipe uses four kinds of cheese and yellow onion, while The Pioneer Woman's incorporates creamy butternut ...

The favorite part of my childhood Thanksgiving was my grandmother's candied sweet potatoes. And sweet they were, loaded with ...