Looking for restaurant-quality roasted butternut squash without the peeling and chopping? We have the secret to perfect, ...

Tender roasted butternut squash tossed with onion, cranberries, kale and pumpkin seeds is a nutritious and delicious holiday side dish that is easy enough to serve for everyday meals.

A Sweet & Savory Showstopper! Hey there, Jason Griffith here! As we anticipate the beautiful fall and winter seasons in Marion, South Carolina, my kitchen always gets ready for warm, comforting dishes ...

Butternut squash and black beans are filling, healthy and inexpensive. To add more punch to this recipe, stir in a bit of jarred salsa at the same time as the beans. This recipe costs $3.09 per ...

Arrange the squash in an even layer, then roast for 25 minutes. Use a spatula to flip the squash, then roast for another 20 minutes, or until lightly browned and tender. Makes 8 servings.

Sherry vinegar, to taste. 1. Preheat the oven to 425F. In a large bowl, toss the squash with the honey, 1 tablespoon of the oil, red pepper flakes, and a pinch of salt.

Preheat the oven to 350 degrees F. Remove the skin from the squash and cut into large pieces (about 3 inches long). Lay the pieces of squash on a cookie sheet and drizzle each piece with olive oil.