Author: Ellen Lebow
Author: Ruth Cousineau
Author: Maricel Presilla
Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.
Author: Susan Spungen
Stop struggling to peel and slice superfirm squash. Just roast it whole, tear up the flesh, then sear it off in a skillet.
Author: Claire Saffitz
Bunker in for cold weather with this cozy, autumnal frittata.
Author: Donna Hay
This truly comforting one-pan supper contains three of our 5-a-day, and the chicken fulfills half of our daily vitamin B12 needs, helping us make healthy red blood cells.
Author: Jamie Oliver
This savory pie is baked in a flaky phyllo pastry shell.
Author: Melissa Clark
Author: Maggie Ruggiero
For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.
Author: Ann Redding
Author: Claire Archibald
Author: Sara Foster
Author: Jean Anderson
A great fall or winter dish! Serve at room temperature.
Author: Amanda
Creamy Alfredo sauce prepared with the smooth flavor of butternut squash. Perfect fall twist on your favorite fettuccine dish.
Author: MooShell
This is a delightful late summer or fall dish. Veggies and gnocchi - how can you go wrong? It was loved by my wife and myself. It's especially good if you make your own gnocchi - we did and followed the...
Author: sirsethalot
Author: Bon Appétit Test Kitchen
Top this sweet and spicy hash recipe with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you've got dinner.
Author: Anna Stockwell
A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time...
Author: Bruce Aidells
One butternut squash gets used in two ways-raw and roasted-in this fall weeknight dinner, while fish sauce, lime, and coconut add a touch of Southeast Asian flair.
Author: Anna Stockwell
Author: Jesus Gonzalez
While smaller squash can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys like butternut, red kuri, or kabocha.
Author: Chris Morocco
Butternut squash gets brushed with maple-chili oil before roasting and being topped with lemon-tahini dressing and herby quinoa.
Author: Donna Hay
Author: Dawn Perry
Butternut squash is one of my all-time favorite ingredients. It has a beautiful orange color, is very filling, is great for heart health, and perhaps best of all, it's great for healthy skin and eyes....
Author: Audrey Johns
Precooking the squash seasons and softens it, but don't let it get dry or brown. The moisture it retains ensures it will be tender after baking and helps keep the caramel saucy.
Author: Claire Saffitz
Author: Rocco DiSpirito
This is a very good cake and well worth the while. In the fall we love to walk in the woods and pick up the butternuts that fall from the trees - we have to fight with the squirrels to get them. I often...
Author: Carol