This vegan soup recipe - complete with creamy coconut milk and nutritious butternut squash and carrot - is perfect for fall: ...

Preheat oven to 375 F. (190 C.). Thinly slice 3 shallots. Slice butternut squash into 1-inch by 1/2-inch pieces until you have ⅔ cup sliced squash. Drizzle sauté pan with about 1 tbsp.

Add diced butternut squash to the pot with onions. Stir regularly for about 10 minutes as squash softens. Add the spices to ...

Roast small dice 1 cup butternut squash, lightly coat with olive oil, kosher salt, fresh ground pepper, and Herb de province.

Peel away the skins from the cooked butternut squash wedges, then transfer the ... oil in a frying pan over a medium heat. Add the diced bacon and fry for 3-4 minutes, or until light golden ...

I make grilled short rib chili when the weather proves warm enough for the grill sentry. In the fall, a harvest of vegetables ...

Nothing says fall like butternut squash. Yes, I know—pumpkin, apples, cinnamon-spiced everything. But on the savory side, it's all about butternut squash for me. There are so many different ways ...