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 ...

Prepare the baking sheet and preheat the oven: Cover a rimmed ... squash by peeling and cutting the butternut squash cubes ...

Cut the butternut squash into uniformly-sized cubes and toss in oil ... Pro tip: Line the sheet with parchment or aluminum ...

But this Dutch oven version flips the script ... slightly chewy texture that perfectly balances the soft, roasted butternut squash. The natural sweetness of the squash paired with the earthy ...

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 ...

Stop overpaying for pre-peeled and chopped squash. Using a large, sharp chef’s knife, cut ¼ inch off the bottom end of the squash. Butternut squash is rather dense and can be hard to cut into ...

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 ...

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 ...

Toss the butternut squash in a little olive oil, salt, and pepper. In a 400 degree oven, roast the squash for 20-25 minutes, stirring occasionally. Remove and set aside. Turn up the oven to BROIL.

Preheat oven to 375 degrees ... Top each flatbread with roasted butternut squash, caramelized onions and feta cheese. Sprinkle with black pepper. Bake at 375 degrees for 10 minutes.