Substitute the pumpkin in either recipe for butternut squash for a slightly sweeter, nuttier flavor. Like quick breads, many pumpkin cakes can also be made with roasted butternut squash.

Video by The New York Times Julia Gartland for The New York Times This is the simplest recipe for roasted butternut squash, which is drizzled generously with oil and seasoned with salt.

Butternut squash and beans (pinto, black, or kidney) add heft to this vegetarian chili, with spices such as smoked paprika ...

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 ...

Arrange the squash on a large oiled baking sheet and roast ... and sprinkle with the remaining grated Parmigiano cheese. Bake in a 375° oven for 1 hour, until the top and side are lightly browned ...

Nigel Slater swaps traditional shepherd’s pie ingredients for turkey and butternut squash, with delicious ... dot with more of the butter, then bake for 35-45 minutes, or until the mash is ...

Season with salt and bake until chickpeas are crisp and golden, about 20 minutes. In a medium pot, combine cubed squash with enough stock to just cover by about ¾ inch. Bring to a rapid simmer ...

Throw in an apple or pear for a touch of sweetness (and fiber!) or even finish with a little sprinkling of cheese — you can ...