Rose Reisman on Instagram: "Brussels sprouts and butternut squash get the spotlight in this fall-inspired dish. Cool them fast for that perfect tender-crunch. Make it and let me know how it goes! ⬇️ INGREDIENTS 3 cups cubed butternut squash 3 cups halved Brussels sprouts 2 tbsp oil 1/2 tsp salt Dressing 2 tbsp olive oil 1 tbsp honey 2 tsp apple cider vinegar 1 tbsp Dijon mustard 1/4 tsp salt Toppings 1 cup chopped pecans or candied pecans (instructions below) 1/2 cup dried cranberries or raisins

Taylor Fellman on Instagram: "Stuffed Butternut Squash Shells that taste just as delicious and cozy as they look🫶 Made even easier (and prettier) with my favorite Rachael Ray cookware @rachaelray #RachaelRayPartner"

Sophie Macfie on Instagram: "Who agrees? 💫 Creamy Garlicky Squash Bowl recipe below ⬇️ Serves 2. Protein: 30g Fibre: 16g Plant diversity: 7 Ingredients: 2 x 400g tins or jars of butterbeans, around 500g drained weight, plus half their canned water if organic 1/2 a medium butternut squash 1 medium red onion, chopped into wedges 7 cloves garlic, minced 30g nutritional yeast 1.5 tbsp white miso paste ½ veg stock cube (needed if the bean water is unseasoned) Juice of one lemon To serve: 50g Tofu fe

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