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

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BUTTERNUT UPDATE 🧡 “The saddest part? She thought that was normal.” Butternut is beginning to heal. Last night was rough—whining, discomfort, the kind of pain that makes you ache just hearing it. But tonight? She turned a corner. She’s eating with gusto, soaking up love like she’s been starved for it her whole life (because she has), and settling into her new orthopedic bed with a cozy donut pillow that finally lets her rest comfortably. She’s on pain meds and IV antibiotics twice a day. She LO

Butternut Squash Soup (rich & creamy) ⭐️ Get Recipe: https://theplantbasedschool.com/butternut-squash-soup/ This butternut squash soup represents the perfect fall dish, combining the rich, sweet, and earthy flavor of butternut squash with its elegant color and creamy texture. ⭐️ INGREDIENTS 2½ pounds butternut squash peeled, seeded and cut into large chunks ½ pound carrots cut into chunks 1 large onion chopped 2 cloves garlic crushed 5 sprigs thyme only the leaves, no stem 5 leaves sage 2 tables

Starting to dream about soup season: CREAMY BUTTERNUT SOUP 🧡 recipe >> https://reluctantentertainer.com/creamy-butternut-squash-soup/ | Reluctant Entertainer