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

@jamesstrawbridge shows us that breaking down a butternut isn't scary in the slightest! Using a sharp blade, top and tail the squash, then cut it in half where the neck meets the base. Always stand the squash on its flat, stable edge before removing the outer peel, scooping out the seeds, and cutting into even pieces. 🍂 https://bit.ly/3U6nEwN | WÜSTHOF

Full Recipe --> https://www.eatingbirdfood.com/butternut-squash-soup/ This butternut squash soup is super creamy and easy to make! It combines butternut squash with coconut milk, carrots, fresh ginger and sage for a delicious and comforting fall meal. #butternutsoup #butternutsquash #soups #souprecipe #souprecipe | Eating Bird Food