Fresh herbs and seasoning set off the sweetness of the butternut squash in this recipe. Just let the oven work its magic. Preheat oven to 180C/350F/Gas 4. Place the squash in a roasting tin ...

Serve warm. Garnish with pumpkin seeds or a dollop of sour cream if desired. This easy Roasted Butternut Squash and Red Pepper Soup recipe requires only 7 main ingredients! Makes for a creamy ...

Puree cooked butternut squash along with sauteed garlic and onion mixture and mix into cooked pasta. Add some sage leaves, ...

Sarah's warming roasted butternut and sweet potato soup.

Lets squash it! Do you know what the difference between butternut and pumpkin is? Well I didn't till I bought, cooked and ...

Add the stock and the roasted butternut making ... soup and sprinkle with the toasted seeds. Serve with either crunchy bread or a green salad. Cut the butternut into small pieces.

Place the butternut on a lined baking sheet. Bake squash for 40 mins in a preheated 190ºC oven. Remove pomegranate seeds and set them aside. Once your squash is roasted fill to the brim with quinoa.

Add in chopped lemon and salt, saute for 30 seconds and remove from heat. Garnish soup with cilantro, toasted pumpkin seeds and lemon-garlic compote.