Instructions Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it in a single layer on a baking sheet and ...

For the dressing and salad: Meanwhile, whisk tahini, water, mayonnaise, lemon juice, garlic, salt and pepper in the now-empty bowl until creamy and thoroughly combined, about 30 seconds.

It would not be Thanksgiving if we did not have a recipe with squash on our menu. This straightforward and savory dish is the ...

Preheat the oven to 180C. Line an oven tray with baking paper. Scoop the seeds from the squash and cut crosswise every half-centimetre. Place them onto the baking paper. Spread with the crushed ...

This squash-centric salad has an irresistible pecan dressing and hardy radicchio that refuses to wilt. The palm-size 898 squash, a new cousin of the beloved honeynut developed by vegetable breeder ...

Light a grill or preheat a grill pan. In a small bowl, combine the lime zest and juice with the mint, garlic and the 1/4 cup of olive oil. Season with salt and pepper.

For the dressing and salad: Meanwhile, whisk tahini, water, mayonnaise, lemon juice, garlic, salt and pepper in the now-empty bowl until creamy and thoroughly combined, about 30 seconds.

Toss potatoes, squash, and 2 Tbsp. oil on a large rimmed baking sheet; season with salt. Arrange potatoes cut side down and roast until squash and potatoes are browned underneath and nearly tender ...