Prepare the Squash: Preheat your oven to 375°F.Halve the butternut squashes lengthwise and scoop out the seeds. Place the halves, cut side down, on a baking sheet lined with parchment paper.

With more flavor, color, and nutrition, a lower glycemic index, and plenty of garlic, this mashed potato-like recipe is a ...

For these easy butternut squash mashed potatoes, the squash is roasted and puréed until smooth, then folded into a batch of buttery garlic mashed potatoes. It's a colorful, seasonal Thanksgiving ...

1. Preheat the oven to 400°. In a large bowl, toss the squash with the oil and season with salt. Spread the squash on a nonstick baking sheet and roast, turning once, for about 25 minutes, until ...

Chili powder gives the mashed butternut squash a hint of heat. It’s the perfect bite to serve while football watching, or during movie night. Get the recipe: Butternut Squash Bruschetta.

1. Preheat oven to 375˚. Line a sheet pan with foil or parchment paper and set aside. 2. Cut squash in half lengthwise and scrape out seeds. 3. Drizzle cut side with olive oil and sprinkle with ...

Looking to get creative with your fall dinner leftovers? There's a variety of dishes you can transform into unique yet tasty creations. Let’s start with mashed butternut squash: this creamy side ...

Make the mushroom béchamel . Melt butter in a medium saucepan over medium. Stir in flour and salt, and cook, stirring often, until mixture begins to turn a light blond color, about 2 minutes.

Add the apple, sage and rosemary and cook for another 2 to 3 minutes, or until the apple has softened slightly. Turn off the heat and stir in the cranberries and pecans.