This light yet hearty soup from Philadelphia ... toss the squash cubes with the remaining 1 tablespoon of olive oil and season with salt and pepper. Roast the squash until beginning to brown ...

Start by slicing up your winter squash ... olive oil and heavily salt and pepper. Roast at 425 for about 20 minutes, but check on it frequently. Every squash will be different.

Butternut squash soup is a winter staple that’s vibrant ... Pour 150ml of water around the squash. Roast in the preheated oven for approximately one hour and 15 minutes, basting occasionally ...

This soup makes the most of two of winter’s finest ingredients. The slow-roasted squash and apple combined ... Cover with foil and roast until all the vegetables have softened, approximately ...

The difference between winter and summer squash Summer ... You can bake, roast or turn butternut squash into a soup. Its cousin is called the honeynut squash. It’s an excellent option for ...

Roast for 30-40 minutes ... pieces pumpkin or butternut squash, peeled and cut into 4cm (1 1/2 inch) pieces Jerusalem artichokes, peeled and cut into 4cm (1 1/2 inch) pieces Preheat the oven ...

This versatile tart can be sliced up for party guests or served as a starter for a sumptuous winter meal. Fresh, peppery arugula tops a rich filling of sweet butternut squash, savory shallots ...

Adding butternut squash to risotto makes for a creamy, slightly sweet dish. Start by sauteing onions in butter until ...

nutritious soup. That included pearl barley, dried basil, pepper flakes, diced canned tomatoes and locally grown onions, garlic, winter squash and kale leaves that I had frozen earlier in the year.