Preheat oven to 400°F. Whisk together melted butter and brown sugar in a small bowl. Coat squash halves with butter mixture, reserving some of the butter mixture in bowl. Place squash, cut sides down, ...

Butter – 1 pound, room temperature Brown Sugar – ¼ cup Maple Syrup – 1 cup Cinnamon – 1 Tbsp Nutmeg – 1 tsp Ginger – 1 tsp Assorted squash (butternut, acorn, etc) Allow the butter to come to room ...

Roasted slices of winter squash are coated in sage brown butter, then topped with arugula and freshly shaved Parmesan cheese for this tasty seasonal side. Roasted Hubbard squash is drizzled with olive ...

I grew up thinking the only way to eat butternut squash was to mash it with lots of butter, milk, and brown sugar. Although that’s a delicious way to enjoy it (it’s still one of my favorites!), I’ve ...

This is a creative way to serve smaller servings of acorn squash. It is colorful and tasty and the bonus is that it can be made ahead of time. 1 large acorn squash 1 can (8 ounces) crushed pineapple, ...

Winter squashes such as carnival, delicata, kabocha, buttercup and turban are beautiful and terrific sliced, their gorgeous skins left on and roasted with butter until the edges are brown and crisp, ...

The Berlin Wall fell. The Swatch watch was hot. New Kids On The Block ruled the radio. Men donned paisley ties. And, in Virginia Beach, the acorn squash made it’s debut on the plates of Jerry Bryan’s ...

Here’s a terrific side dish to any fall meal. And since each squash half is a serving, it’s easy portion control, too. Plus, it couldn’t be any easier to make, and most of the cook time is hands-off.