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.

Roasting parnsips really brings out their sweet, earthy flavour and makes for a wonderfully aromatic soup. Each serving provides ... olive oil and toss to coat. Roast in the oven for 15 minutes ...

Wash winter squash under cool running water to clean just before use. Roast: Slice squash in half, remove seeds, and poke a few holes in the skin. Sprinkle the squash with salt and pepper to taste and ...

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 ...

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

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 ...

Place the butternut squash slices, shallots and rosemary on a lined baking tray. Drizzle with oil, season with salt and freshly ground black pepper and roast for about 30–35 minutes, or until ...

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 ...