Slice it in half lengthwise, then cube it ... cumin and smoked paprika are used in this recipe. This easy Roasted Butternut Squash and Red Pepper Soup recipe requires only 7 main ingredients!

If you’re looking for the ultimate comfort food to add to your dinner table, this Butternut Squash Casserole is the answer. It's creamy, cheesy, and packed with all the flavors of fall. Butternut ...

Just roast cubed butternut squash with some olive oil until tender. Blend the roasted squash with vegetable broth, sauteed ...

Drain and keep warm once cooked. Line a baking tray with greaseproof paper, and place the butternut squash halves cut side down on the lined baking tray. Bake in the oven for 30–45 minutes ...

Place one flat side of the squash down on the cutting board and use a large chef's knife to cut down from the top to the ...

Arrange the squash on a large oiled baking sheet and roast for 30 minutes ... pine nuts, onion, Gouda and half of the grated Parmigiano cheese. Pour the hot polenta into a buttered large cast ...

Turn maple-glazed pork tenderloin into a succulent banh mi sandwich, and roasted butternut squash transforms into a ...

This easy butternut squash soup ... Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper. Add half the oil and salt and pepper and toss everything ...

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.

5. Bake @ 350 F for 45 or until tender and lightly browned. 6. During the last 15 minutes of cooking drizzle with pure maple syrup. *Hubbard, Acorn, Butternut or any winter squash may be used.