There’s just something about a creamy, cheesy butternut squash gratin that feels like a warm hug on a chilly day. The rich ...

When I first made this apple butternut squash casserole, it was to serve it as a holiday side. It’s got all of the best fall ...

The butternut squash soaked up the heavy cream and was soft as butter, and really amazing. The heavy cream and extra nutmeg did their job well: the casserole almost tasted like it was cooked in ...

Cook over very low heat, stirring frequently, until tender, about 35 minutes. Stir in 1 tablespoon of butter along with the mashed squash, pine nuts, onion, Gouda and half of the grated Parmigiano ...

2. Place the butternut squash in a baking tray along with half the olive oil and some salt and pepper. Roast the squash for 20-30 minutes until soft and golden brown. 3. Cook the remaining olive ...

Heat the olive oil in a large casserole, add the onion and butternut squash and plenty of butter (to taste) and cook untill brown and caramelised. Pour over the stock. Simmer for 20 minutes.

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 ...