One 2- to 3-pound butternut squash, peeled and seeded Salt and freshly ground black pepper ...

Rich Landau, one of the chefs behind fine-dining vegetable restaurant Vedge, told USA TODAY he’s been cooking with butternut ...

CLEVELAND, Ohio (WJW) — As temperatures continue to fall, there is nothing better than a warm bowl of soup. Chef Loretta Paganini, founder of the Paganini School of Cooking and ICASI, returned to FOX ...

Spread on a baking sheet and roast for 30–35 minutes, until tender and lightly caramelized. Simmer Everything Together. Add ...

FARGO — Here’s a culinary confession: I have never been a fan of butternut squash. I know this is an unpopular opinion, but it’s true. I don’t mean to be picky — my dislike extends to any variety of ...

Roast butternut squash in 1-inch cubes to help it cook faster and more evenly. Cut it into two sections — a round section and a tube-shaped section — to make peeling easier. Season and serve roasted ...

Butternut squash is a fall staple, but prepping and cooking it isn’t exactly intuitive. The firm fruit (yes, it’s technically a fruit) is famously difficult to slice into (you’ll need a sharp knife, ...

Butternut squash soup is yummy, warm, creamy, and often features a light spice that makes it delectable. How can this comforting soup recipe possibly get any better? The secret touch: use maple syrup ...

Butternut squash is a beloved fall produce, but because of its irregular shape, firm skin, and density, it's often seen as difficult to prep. Using a sharp knife, a vegetable peeler, and these simple ...