Cut squash in half lengthwise: slice about 1/2 inch off the top and bottom to make flat sides; then, stand the squash up and carefully cut down the center to make two roughly even halves. Scrape ...

Sherry vinegar, to taste. 1. Preheat the oven to 425F. In a large bowl, toss the squash with the honey, 1 tablespoon of the oil, red pepper flakes, and a pinch of salt.

Roast the squash in a 400°F oven until fork tender, about 25 minutes for medium-sized cubes. You can also roast butternut squash halves. See our handy guide below: ...

Set the oven to 450 degrees Fahrenheit, and while the oven is heating up, prepare your frozen butternut squash by tossing in a generous amount of olive oil and season with salt, pepper, and herbs ...

Butternut squash is a fall staple, but prepping and cooking it isn’t exactly intuitive. The firm fruit (yes, it’s technically a fruit) is famously difficult to slice into (you’ll need a ...

While butternut squash skin is technically edible, it is tough and can be unpleasant to eat, so we recommend peeling the squash.Due to its smooth surface and lack of deep ridges like many of its ...