You can use fresh or frozen butternut squash to make this risotto. Reviewers recommend cooking the butternut squash first so ...

Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Yewande Komolafe's Butternut Squash Soup. With a ...

Butternut squash is a staple this time of year, but how do you cook it? Though it can seem like an intimidating vegetable, especially if you’re unfamiliar with it, it’s something even home chefs can ...

If you didn’t plant butternut squash and zucchini, packages of them already cut into spirals are easy to find at most San Antonio grocery stores and make an excellent base for this herbaceous salad.

Indulge in a delightful culinary adventure with Chef Bryan Woolley’s Butternut Squash Mac and Cheese with Grilled Chicken. This hearty dish combines the rich creaminess of butternut squash with the ...

1) Preheat your oven to 350 degrees. Spray a baking dish with vegetable spray and set aside. 2) Place the prepared butternut squash onto the baking dish and into the oven. Roast for approximately 30 ...

Enjoy the aromatic, sweet flavor of roasted butternut squash with this simple recipe that even includes help for cutting and ...

These recipes enhance the squash’s most wonderful qualities, whether you roast the squash, blitz it into soup or use it as a pastry topping. Video by The New York Times Julia Gartland for The New York ...

It’s all in the name for this fall squash: because of its tender skin and flesh, people compare it to zucchini and yellow squash. The flavor, however, is reminiscent of butternut squash or sweet ...

Use your Thanksgiving leftovers to create these Turkey Tacos featuring a Butternut Squash Pico de Gallo. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog). The best part of Thanksgiving. Every ...

Editor’s note: Food columnist Bill St. John has decided to return to writing his column after a short break. Bill St. John, Special to The Denver Post Butternut Bolognese. Ever since I ascertained ...