Butternut squash cubed and tossed with honey, salt, and pepper. Roast at 400°F for 30 minutes. Drizzle with cranberry-balsamic glaze and top with Gorgonzola. Sweet, tangy, and creamy with golden edges and melty bites. Ingredients ➤ 1 medium butternut squash (about 900 g), peeled, seeded, cubed ➤ 2 tbsp olive oil ➤ 1 tbsp honey or maple syrup ➤ ½ tsp sea salt ➤ ¼ tsp black pepper FULLL Recipe in First Cօʍʍеոτ 👇👇👇 | Nessy Recipes

Butternut Squash 4 Ways Recipes: https://tasty.co/compilation/butternut-squash-4-ways | Tasty

Roasted Butternut Squash Soup Recipe | Part 3 of My Sunday Soup Series ✨ Ingredients For the soup: • 1 medium butternut squash (3–3½ lbs), cut in half lengthwise and seeds removed • 1 medium tomato on the vine, cut in half • 1 red bell pepper, cut in half and seeds removed • 2 medium carrots, cut in half • 1 small red onion, cut in half • 1 head of garlic, top sliced off • 2 fresh sage leaves • A few sprigs of thyme • 1 tsp garlic salt • 1 tsp paprika • ½ tsp turmeric • ¼ tsp nutmeg • ¼ tsp cinn