When autumn rolls around, there’s no better way to celebrate the season’s flavors than with this Roasted Butternut Squash ...

Place in the oven and bake for 20 minutes, or until cheese is golden and bubbly and squash is tender. Let cool slightly and serve warm. This cheesy squash goes perfectly with: This Squash and ...

and bake in preheated oven until golden brown, crisp, and toasted, about 7 minutes, stirring once halfway through. Remove from oven, transfer to a large plate, and set aside. Make the squash ...

Place an even number of tomatoes in each squash. Place 1 piece of Boursin on top. Bake 45 to 55 minutes. Cover with foil if Boursin starts to brown. Remove from oven. Allow squash to cool slightly ...

Pour in the stock. Bring to a simmer. Lay the squash slices overlapping evenly on the farro. Cover and transfer to the oven. 4. Bake for 30 minutes. Uncover the pan, sprinkle with the Parmesan ...

Cut spaghetti squash in half lengthwise and scoop out ... Transfer to the prepared pan and return to oven to bake 20 minutes, until top is golden.

When it’s time for dinner, let both sit at room temperature while the oven is heating. Add the egg, half and half and bread cubes to the vegetable mixture, fill the squash and bake for a half hour.

Preheat the oven at 200C/400F/Gas 6. Peel, seed and roughly chop the butternut squash. Put the pieces of ... dot with more of the butter, then bake for 35-45 minutes, or until the mash is lightly ...