Butternut squash soup is a cold weather staple, but many recipes fail to live up to their potential, ending up too sweet or with too little squash flavor-plus, prepping the squash can be ...

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

Butternut squash soup is a fall staple, but many recipes fail to live up to their potential, ending up too sweet or with too little squash flavor — plus, prepping the squash can be time-consuming and ...

• Preheat oven to 350°f. Sift together into a bowl the flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together the water, egg, and vegetable oil. Add the liquid to the dry ...

In a large Dutch oven over medium-high heat, combine butternut squash, water, and orange juice. Bring to a boil. Reduce heat to simmer and cook 25–30 minutes or until tender. Drain and let cool.

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 ...

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 ...

This bright, comforting take on baked eggs is the definition of "have it your way." The zero-Points ® eggs will continue to cook for a few minutes after leaving the oven, so you can sit back and let ...

Butternut squash soup is a staple, but many recipes fail to live up to their potential, ending up too sweet or with too little squash flavor-plus, prepping the squash can be time-consuming and ...