One medium butternut squash. Two tablespoons of olive oil. 950ml of chicken or vegetable stock. Salt and pepper to taste. Optional add-ons: Toasted pumpkin seeds, sour cream, parsley. 1.

Sausage and Butternut Squash Sheet Pan Dinner is a quick and easy weeknight meal that delivers big flavor. This one-pan ...

In a medium pot, combine cubed squash with enough stock to just cover by about ¾ inch. Bring to a rapid simmer over medium-high heat. Reduce heat and gently simmer until thickest cube of squash ...

Butternut squash and beans (pinto, black, or kidney) add heft to this vegetarian chili, with spices such as smoked paprika ...

These short videos show preparation tips for acorn squash and butternut squash. Peel and chop the onion. In a large pan, heat the oil over medium heat. Add the onion, garlic powder, and squash. Cook ...

Cut the butternut squash in half and scoop out the seeds ... Heat the butter in a large skillet over medium heat. Add the pierogi to the skillet with the butter and sear each side for about ...

This easy butternut squash soup recipe is completely dairy ... Place the large, deep-sided saucepan over a medium heat, add the remaining oil and, when it is hot, add the ginger and fry for ...

Throw in an apple or pear for a touch of sweetness (and fiber!) or even finish with a little sprinkling of cheese — you can also go chicken stock and heavy cream for body or stick with something like ...

Add the squash and garlic cloves. Set on the cover askew. Turn the heat to medium. Cook, turning several times, for 8 minutes or until the butternut is almost tender. Add more oil to the pan if it ...

This easy butternut squash soup recipe is completely dairy ... Place the large, deep-sided saucepan over a medium heat, add the remaining oil and, when it is hot, add the ginger and fry for ...

Cook and stir 5 to 6 minutes, or until the vegetables begin to soften. 2. Add the broth, water and butternut squash. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.