This Hubbard Squash with Parmesan and Brown Butter recipe from David Tanis is the perfect showcase for winter squash. Get the recipe on Food & Wine.

Heat a grill pan over medium heat. Slice each squash in half lengthwise. If the squash are quite fat, slice them into thirds, and if they are more than 6 inches long, half crosswise too.

Wash winter squash under cool running water to clean just before use. Roast: Slice squash in half, remove seeds, and poke a few holes in the skin. Sprinkle the squash with salt and pepper to taste and ...

Add zucchini and yellow squash and continue to saute, turning frequently, until the squash is very soft. Once the squash releases its liquid, continue cooking until all of the liquid cooks off and ...

Preheat the oven to 220C/200C Fan/Gas 7. Cut the squash into quarters and leave it unpeeled. Remove the seeds then cut each quarter into 5mm/¼in slices. Place the squash a very large baking tray ...

(Cook squash in batches to prevent overcrowding.) Set aside and wipe pan clean. Spread both sides of bread slices with softened butter. Combine the cheeses in a small bowl. Using the clean pan ...

2. Set the squash on a cutting board and slice it thinly (about 1/8-inch thick) into half moons. In a bowl, toss the squash with the olive oil until it is coated all over. Add a generous pinch ...

Peel the squash and cut in half lengthways. Remove the seeds and cut the squash into 5mm/¼in slices. Toss the squash with the olive oil and arrange in a single layer on one or two baking trays.