Substitute the pumpkin in either recipe for butternut squash for a slightly sweeter, nuttier flavor. Like quick breads, many pumpkin cakes can also be made with roasted butternut squash.

Video by The New York Times Julia Gartland for The New York Times This is the simplest recipe for roasted butternut squash, which is drizzled generously with oil and seasoned with salt.

Optional: Add Toasted Squash Seeds Rinse thoroughly removing the pulp from the seeds, then pat dry with a paper towel. Toss the seeds with a little oil and salt if desired. Spread them in a single ...

Fresh herbs and seasoning set off the sweetness of the butternut squash in this recipe. Just let the oven work its magic. Preheat oven to 180C/350F/Gas 4. Place the squash in a roasting tin ...

Arrange the squash on a large oiled baking sheet and roast ... and sprinkle with the remaining grated Parmigiano cheese. Bake in a 375° oven for 1 hour, until the top and side are lightly browned ...

But my feelings toward the dish have shifted this winter as it has felt colder than normal (the other day, it felt like minus ...

Throw in an apple or pear for a touch of sweetness (and fiber!) or even finish with a little sprinkling of cheese — you can ...

Season with salt and bake until chickpeas are crisp and golden, about 20 minutes. In a medium pot, combine cubed squash with enough stock to just cover by about ¾ inch. Bring to a rapid simmer ...

Stir in the mustard, cheeses and roasted butternut squash and cook for a couple of ... few minutes until the cheese is melted and golden. Recipe from ‘Unprocessed Made Easy’ by Delicia Bale ...

Top each flatbread with roasted butternut squash, caramelized onions and feta cheese. Sprinkle with black pepper. Bake at 375 degrees for 10 minutes. Cut and serve.