Chef James Briscione makes his Butternut Squash Ravioli recipe with brown butter and sage sauce. He makes the pasta from scratch and demonstrates how to use a pasta maker.
The humble honeynut squash is transformed into a showstopping main course or side dish with an herbed cornbread stuffing and a final glaze of nutty, burnt honey.
The October issue of Food Network Magazine is packed with your favorite fall recipes, including butternut squash risotto, hot cheese dips, 50 quick breads and more.