Roasted Butternut Squash Recipe - NYT Cooking

This is the simplest roasted butternut squash recipe, and it shows off the vegetable’s greatest qualities: custardy, sweet and nutty, with caramelized and crisp outsides Cube the squash into 1-inch pieces, then drizzle generously with oil and salt (If you’d like to use pre-cut pieces from the store, trim until they’re uniform in size for even cooking.) So that the squash browns efficiently, roast it on the bottom rack of a hot oven mostly on one side, then stir and cook for a few more minutes until tender

Butternut Squash Panade Recipe - NYT Cooking

Herby Farro With Butternut Squash and Sour Cream Recipe - NYT Cooking

Butternut Squash and Goat Cheese Galette Recipe - NYT Cooking

Butternut Squash, Leek and Za'atar Pie Recipe - NYT Cooking

Please enjoy the sights and sounds of Thomas Keller's butternut squash

Sweet and Sour Winter Squash Recipe - NYT Cooking

Thomas Keller's Butternut Squash Soup With Brown Butter Recipe, Recipe

Roasted Squash With Turmeric-Ginger Chickpeas Recipe - NYT Cooking

Butternut Squash Broccoli Cheddar Chicken Couscous

Winter Squash Casserole With Rosemary Recipe - NYT Cooking

Roasted Honey Nut Squash and Chickpeas With Hot Honey Recipe - NYT Cooking

Butternut Squash Polenta With Sausage and Onion Recipe - NYT Cooking

Pasta With Butternut Squash, Kale and Brown Butter Recipe - NYT Cooking