Butternut squash is a fall staple, but prepping and cooking it isn’t exactly intuitive. The firm fruit (yes, it’s technically a fruit) is famously difficult to slice into (you’ll need a sharp knife, ...

This cozy, buttery lentil-and-butternut stew recipe is made vibrant with lime layered three ways.

4 cups 1-inch pieces peeled butternut squash (about 1½ pounds) 4 cups 1-inch pieces peeled acorn squash (about 1½ pounds) Melt butter in large pot over medium heat. Add onion and garlic and saute ...

Roast butternut squash in 1-inch cubes to help it cook faster and more evenly. Cut it into two sections — a round section and a tube-shaped section — to make peeling easier. Season and serve roasted ...