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2. Ree's Stuffed Butternut Squash Is the Ultimate Fall Dinner - AOL

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   Return the squash to the oven and bake until the cheese is fully melted and the filling is hot throughout, 10 to 12 minutes. Serve hot, topped with the parmesan and remaining parsley. You Might ...

3. Creamy Lentil Stuffed Butternut Squash - AOL

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4. 75 Easy Christmas Dinner Ideas That Anyone Can Cook (and ...

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   Cutting the squash from one end to the other without severing the bottom allows each and every piece to roast to crispy perfection. (Plus, it lets the honey-herb butter seep into every crevice.)

5. Oven-Roasted Squash with Garlic & Parsley Recipe - AOL - AOL.com

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   1. Preheat oven to 375°F. 2. Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash). 3. Heat the remaining 2 teaspoons oil in a small skillet over medium heat.

6. Creamy Lentil Stuffed Butternut Squash - AOL

   www.aol.com/lifestyle/creamy-lentil-stuffed...

   Nisha Vora—recipe developer, cookbook author and the voice behind Rainbow Plantlife—is here to change that. Her recipe for creamy lentil butternut squash is a satisfying, plant-based main for ...

7. Roasted Butternut Squash with Topping Recipe - AOL

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   Toss the squash with olive oil, maple syrup and salt in a bowl then and roast in the oven until golden and caramelized. As it is cooking, fry up the bacon and reserve the bacon grease. 2. Chop the bacon into little pieces and then mix it with the grease and add the pumpkin seeds. 3. When the squash is done mix all the ingredients and add salt ...

8. 15 Last-Minute Vegetarian Christmas Meals - AOL

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   A stuffed squash, a veggie wellington, or a big, layered lasagna always does the trick. ... Crispy smashed sweet potatoes roasted in the oven with savory spices and parmesan cheese! A way to cook ...

9. Roasted Squash Soup with Maple-Glazed Bananas Recipe - AOL

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   3. Peel the squash. In a blender, puree the squash, water, crème fraîche and cinna- mon until very smooth. Transfer to a medium saucepan and warm over low heat. Ladle the soup into bowls, garnish with the banana-nut topping and watercress and serve hot or at room temperature.