Roasted butternut squash is our most searched recipe in the wintertime, and it's no surprise why—it's foolproof to make, can ...

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 ...

This easy butternut squash soup recipe uses simple ingredients and is bursting with fall flavors. It's delicious topped with ...

This genius recipe from "Big Dip Energy" combines butternut squash with ricotta and curry — and serves it in the hollowed-out ...

The Niagara Falls Culinary Institute shares a recipe with us each week on Daytime Buffalo. Here’s how to make this week’s ...

On the surface, many butternut squash soup recipes may look similar ... The recipe involves roasting the vegetables in the oven for a full hour, which makes them more tender and easy to blend.

Chef Loretta Paganini, founder of the Paganini School of Cooking and ICASI, returned to FOX 8 News in the Morning on Monday to share a delicious and easy recipe for roasted butternut squash soup.

Dice the butternut squash into equal 1-inch pieces (step 4). Keep the size as even as possible. This ensures that they roast uniformly. Preheat the oven to 400 F. Once the butternut squash is ...

Enter this arugula salad that gets studded with roasted butternut squash ... 4. While the squash is in the oven, remove the paper towels from underneath the chickpeas. Drizzle with 1 tablespoon ...