Winter squash, I love you. I love you in soups, stews and grain bowls, roasted with bacon for pasta, nearly melted into risotto and baked into bubbling lasagna.

Add the garlic and tomatoes and cook uncovered for 5 minutes. Add the squash, water, salt to taste, 1/4 teaspoon pepper, cinnamon, ginger and sugar. Stir and bring to a boil.

1/4 tsp. ground cinnamon 3 small (5 lbs. total) butternut squash, peeled, halved lengthwise and seeded 2 tsp. kosher salt 1 medium red onion, sliced into 1/4-in.-thick rings 1/2 cup golden raisins ...

Ingredients:1 medium butternut squash3 tbsp. butter, melted2 tbsp. brown sugar1 tsp. cinnamon1/2 tsp. salt1/4 tsp. pepperDirections:Preheat oven to 400 degrees.

40. Cheddar Apple Butternut Squash Soup with Cinnamon Pecan Crumble Isn't she lovely? Unless you want to keep this one-hour wonder vegetarian, a few strips of crumbled bacon on top certainly ...

1 5-ounce bag baby spinach 1. Preheat the oven to 425. Coat a sheet pan with cooking spray. 2. Combine the paprika, salt, cumin, coriander, cinnamon, garlic powder, black pepper and cayenne in a ...

1 medium onion sliced 1 tbs cinnamon 1 tsp garlic powder 1 tsp salt 1/3 c olive oil In a bowl, combine the ingredients until the squash is evenly covered with spices. Bake at 400º until squash is ...

2) Roast the squash: Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.

Combine the 1/4 teaspoon of ground cinnamon, 1/4 teaspoon of Chinese Five Spice, and 1 tablespoon of light brown sugar, with a generous pinch of kosher salt & pepper in a small bowl.

Instructions Dice the butternut squash into equal 1-inch pieces (step 4). Keep the size as even as possible. This ensures that they roast uniformly. Preheat the oven to 400 F.

1. Place Butternut Squash, Shallots, Salt, Pepper, and oil in a mixing bowl and toss until all the ingredients are incorporated. 2. Place contents of bowl on a papered sheet tray and roast at 450 deg.