The Niagara Falls Culinary Institute shares a recipe with us each week on Daytime Buffalo. Here’s how to make this week’s recipe, Roasted Butternut Squash and Feta Bisque. 1. Preheat oven to 400°.

A perennial fall favorite, butternut squash is often roasted as a side dish because it’s so easy to peel, slice and cook, but it also makes a great base for a creamy and super-nutritious, seasonal ...

This recipe was shared by Brian, who adapted it from a Southern Living recipe. Roasting the vegetables bring out the flavors, he said. 1 large butternut squash, halved lengthwise and seeds removed 2 ...

It may not exactly be soup weather yet, but as we march into October, you know the brisk weather that mandates pulling on a sweatshirt will soon be upon us. The enticing aroma of burgers sizzling on a ...

Makes 6 cups of soup. Recipe is by Teresa B. Day. You can also use acorn or butternut squash, in season. 1. Peel, seed and chop squashes into chunks. In a stock pot, saute onion in butter. Add squash ...

OPB’s “Superabundant” explores the stories behind the foods of the Pacific Northwest with videos, articles and this weekly newsletter. To keep you sated between episodes, Heather Arndt Anderson, a ...