I grew up thinking the only way to eat butternut squash was to mash it with lots of butter, milk, and brown sugar. Although that’s a delicious way to enjoy it (it’s still one of my favorites!), I’ve ...

Add Yahoo as a preferred source to see more of our stories on Google. Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf What screams fall more than butternut ...

From New York Times Cooking: This roasted butternut squash is every bit as caramelized as you'd want it to be, without the prep work that's usually involved. First, it's cooked without being peeled: ...

SAN DIEGO — I used to work at Sante's in La Jolla, but Tony Bon Sante has since retired so the restaurant is no longer there. During my time there, we served a lot of seasonal specials, and this was ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Preheat the oven to 375 degrees. Slice the ends off of the butternut squash and remove the seeds. Spread out on a baking sheet and top with olive oil, salt, and pepper. Roast in the oven for ...

Nutmeg and butternut squash are two ingredients that complement each other perfectly, making for a delightful culinary ...