Video by The New York Times Julia Gartland for The New York Times This is the simplest recipe for roasted butternut squash, which is drizzled generously with oil and seasoned with salt.

Using pre-peeled and cubed butternut squash and any nut butter of your choosing makes this bright and wholesome dinner a breeze to bring together. Tender chunks of roasted butternut squash and ...

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Perfect for a comforting lunch or dinner, this butternut squash and carrot soup is ready in just half an hour.

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 ...

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She writes the weekly recipes for the print magazine as well ... I decided to go the route of something a bit more traditional and do a butternut squash risotto." “Risotto is a great fall ...

Fresh herbs and seasoning set off the sweetness of the butternut squash in this recipe. Just let the oven work its magic. Preheat oven to 180C/350F/Gas 4. Place the squash in a roasting tin ...

Leave all the seeds in the squash and place squash cut side up on ... Garnish each soup bowl with the apple and roasted pumpkin seeds, ladle in the soup, and sprinkle chives and a swirl of cream ...

Lasagna, soup and salad—these basic dishes are all made more delicious by adding super sweet butternut squash. Butternut squash is packed with vitamins, calcium, iron and fiber, and also brings ...