We welcome back dietician Carol Bell from Table Health to walk us through a delicious red lentil butternut squash soup that will keep you warm all season long.
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.
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with cubes of roasted butternut squash and shredded kale, which is massaged with the dressing to make it delightfully tender. You could use any type of winter squash you like - delicata would be ...
Mary Berry has shared a delicious recipe for butternut squash soup that's perfect for those cosy autumn evenings. The beloved TV chef shared her dairy-free soup recipe on BBC Good Food ...