When temperatures drop, we tend to crave cozy fall and winter produce and warming herbs and spices. Winter squash is the perfect example. When was the last time you saw butternut squash soup at a ...

A new twice-baked vegetable is in town this fall! In this video, Matthew shows you how to make cheesy twice-baked butternut squash, a sweet and savory dish that’s simple enough to make for an easy ...

TO MAKE THE SQUASH: Preheat the oven to 425°F. Sprinkle the cherries or raisins in the cavities of the squash halves, distributing them more or less evenly. Cut the butter into 1-tablespoon pieces and ...

Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Wash and dry the squash then add to the cutting board and slice into 1-1 1/2 inch thick rounds.Remove seeds and add squash ...

Food writer Lisa Steele isn’t kidding when she says her new “Fresh Eggs Daily Cookbook” (Harper Horizon, $27.99) offers 100 recipes that use eggs in “unexpected ways.” These beautiful baked eggs make ...

Yield: 6 to 8 servings. 6 pounds acorn or butternut squash> Salt> Ground black pepper> 1/4 cup ( 1/2 stick) butter> 1/3 cup maple syrup> Preheat oven to 400 degrees. Cut squash in half lengthwise.

The pomegranate juice is the new twist in a tradition combination of squash and apple. 1 small (about 1 ½ pounds) butternut squash 2 medium apples, peeled, cored and chopped 1/2 cup pomegranate juice ...

1. Set the oven at 375 degrees. 2. In a flameproof casserole or Dutch oven over medium heat, heat the olive oil. Add the shallots and cook, stirring often, for 5 minutes, or until they soften. Add 2 ...

My mom raved and raved about this so I finally made it and was glad I did. It is very tasty and the smell is incredible. I served it with a roasted chicken and green beans. I'll be making it again at ...

Decadent and satisfying, this baked pasta casserole from Food Network star Giada De Laurentiis is packed with squash and goat cheese. It’s a unique baked vegetarian entree that melds a symphony of ...