Tiffany shares a bunch of options on how to use this roasted butternut squash, but we opted to roast it and cut it into cubes ...

Cut the butternut squash into uniformly-sized cubes and toss in oil. Season as desired. Spread cubes out onto a baking sheet ...

Fresh herbs and seasoning set off the sweetness of the butternut squash ... and the whole sprigs of thyme. Roast in the oven for 45-50 minutes, or until the squash is tender and has turned golden ...

Cut the butternut squash into uniformly-sized cubes and toss in oil ... parchment or aluminum foil for easy cleanup. Roast the squash in a 400°F oven until fork tender, about 25 minutes for ...

Preheat the oven to 200C/180C Fan/Gas 6 ... Pour into a bowl and garnish with the reserved roasted butternut squash cubes and chopped parsley. Serve.

1. Preheat oven to 375°F. 2. Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and ...

The innovative technique is simple: cook the vegetables in the oven, then puree them in ... soup technique works like a charm with butternut squash. Pre-cubed butternut squash is combined with ...

Preheat oven to 400 degrees ... In a medium pot, combine cubed squash with enough stock to just cover by about ¾ inch. Bring to a rapid simmer over medium-high heat. Reduce heat and gently ...