This genius recipe from “Big Dip Energy” combines butternut squash with ricotta and curry — and serves it in the hollowed out gourd by Rebecca Flint Marx Dec 9, 2024, 4:00 PM UTC ...

Roughly chop about 200 g of the squash and pulse in a food processor. Save the rest for another use. Finely dice the onion and sauté with the squash and a bit of butter in a pan for about 10 minutes.

F all can be so much fun. And after all the pumpkin carving, apple picking, and other seasonal festivities are done, you’ve probably worked up an appetite. Keep the fall theme going by adding ...