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 ...

3. Combine squash & cranberries mixture with butter and remaining ingredients except maple syrup. 4. Arrange in pans in a single layer keeping cranberries on top. 5. Bake @ 350 F for 45 or until ...

Preheat oven to 375°F ... (depending on the variety of squash). 3. Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but ...

Preheat the oven to 375 ... of salt. Cook over very low heat, stirring frequently, until tender, about 35 minutes. Stir in 1 tablespoon of butter along with the mashed squash, pine nuts ...

Preheat the oven to 200C/400F/Gas 6 ... Remove the pan from the heat and gently stir the roasted butternut squash into the risotto with the parmesan, the remaining butter and seasoning to taste.

Caramelized onions, Gruyère, and crunchy croutons upgrade roasted butternut squash for this hearty fall meal. Craig has both a culinary education and professional training from his time in ...

Preheat the oven to 200C/180C Fan/Gas 6 ... Pour out into a bowl and set aside. Place the butternut squash soup into a clean food processor. Add the cream, lime juice and zest and blend to ...

Since cooking a Thanksgiving dinner takes a hot minute, it's not a bad idea to have some appetizers on-hand to serve your ...

The tomatoes were slightly roasted and added a tart flavor to the dish and a unique texture ... This only took a minute, but ...

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