Roasted honey nut squash and chickpeas with hot honey in New York, Nov. 10, 2022. Crunchy spiced chickpeas complement roasted cubes of squash in this sheet-pan meal. Food styled by Simon Andrews.

Preheat the oven to 400°. Split the honeynut squashes and seed them. Drizzle both sides of the squashes with 2 tbs. of olive oil, season with salt and pepper.

1. Set the oven at 425 degrees. Line a large, rimmed baking sheet with parchment paper. 2. Halve each squash lengthwise and scoop out the seeds.

Add the apples, squash, onion, celery, sage, and thyme. Cook over medium heat, stirring, until the vegetables are tender, about 10 minutes. Add the broth and bring to a boil, then remove from the ...

Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stew-like, depending on your preference.

Turn squash cut side down and roast until browned and tender, 20–30 minutes. Step 3 Bring pine nuts and remaining 4 Tbsp. oil to a very gentle simmer in a small saucepan over medium, stirring ...

One of fall's treats — right up there with apple cider and pumpkin everything — is freshly harvested winter squash. Varieties of winter squash include acorn, buttercup, butternut, delicata, hubbard, ...

2½ pounds honey nut or butternut squash, peeled, trimmed, seeded and cut into 1-inch cubes (6 cups) 1¾ teaspoons baharat, garam masala or another spice blend; ...

I have a little problem when it comes to roasted winter squash. When I take a pan out of the oven, those soft orange cubes caramelized and glistening, I can’t stop myself from gobbling piece … ...