To roast butternut squash seeds, clean and dry them well before seasoning and baking them at 325°F for 15-20 minutes. Roasted butternut squash seeds can be eaten as snacks or added to granola, oatmeal ...

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

Butternut squash is easier to work with than a standard pumpkin and cheaper than smaller pie pumpkins. You can call it “pumpkin butter,” if you like, though the butternut squash might be resentful at ...

A fourth generation restaurateur, Jimmy Bannos Jr. knows how to please his customers. With a background in Italian cooking, this chef brings a Mediterranean flavor to his Chicago restaurant, The ...

Preheat the oven to 375 degrees. Slice the ends off of the butternut squash and remove the seeds. Spread out on a baking sheet and top with olive oil, salt, and pepper. Roast in the oven for ...

While summer is all about berries, tomatoes, and zucchini galore, autumn brings its own flavorful abundance. As the days grow cooler, the rich flavors of butternut squash, pumpkin, and other gourds ...

Versatile butternut squash can pair with many flavors. Here, it is halved, roasted, and combined with curry powder to intensify the color and taste, and garnished with pumpkin seeds, to make a ...

The pear-shaped butternut squash with its lengthy neck houses nutritious seeds, but you might just scrape these out and toss them away. Stony Brook WholeHeartedFoods in New York’s Finger Lakes region ...

Wild rice is paired with ingredients that suit its nutty flavor profile: a dice of butternut squash, toasted hazelnuts and pomegranate seeds. Unlike traditional baked-in-the-bird stuffing, this one is ...