but it also makes a terrific side dish to pork, beef and chicken. This easy-to-follow seasonal soup recipe makes the perfect wintertime warm-up. It features flavorful roasted butternut squash ...

When it comes to side dishes that balance flavor ... The roasted Brussels sprouts and butternut squash recipe is an excellent addition to any meal, combining ease and elegance in a way that ...

This comforting dish is built on leftover rice and topped with spicy chile oil. Christopher Testani for The New York Times For more of our butternut squash recipes, visit New York Times Cooking.

Drain and keep warm once cooked. Line a baking tray with greaseproof paper, and place the butternut squash halves cut side down on the lined baking tray. Bake in the oven for 30–45 minutes ...

This wintery butternut squash salad makes a great side dish to Christmas ham, and would also go well with griddled pear wedges as part of a vegetarian platter of festive dishes. Preheat the oven ...

Stir in whey and maple syrup, and bring to a simmer. Stir in butternut squash and bring to a boil. Reduce heat to a simmer, and cover pot. Simmer until squash is very tender, about 15 minutes.

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 ...

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.