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To bake butternut squash, roast halves cut-side down at 400°F for 45–60 minutes, or cubes at 425°F for 25–35 minutes, until a fork slides in easily.

Bake a fully cooked bone-in ham at 325°F until 140–145°F inside, tent with foil, and brush on glaze during the last 20–30 minutes.

Bake beef tenderloin low and gentle to target temp, brown fast for crust, then rest; for safety, USDA recommends 145°F with a 3-minute rest.

Baking a banana means heating ripe fruit until the flesh softens and sugars caramelize, yielding a jammy, spoonable dessert base or mix-in.

Bake a 15-pound turkey at 325°F until the thickest parts hit 165°F; plan about 3¾ hours unstuffed, then rest 20–30 minutes before carving.

For air frying zucchini, slice 1/4-inch thick, oil lightly, cook at 400°F for 8–12 minutes in a single layer, flipping once.

Air-fry sweet potato by oiling lightly, then cook at 375–400°F for 12–20 minutes depending on cut, shaking once for even browning.

Air fry hamburgers at 375–400°F for 7–10 minutes, flip once, and cook to 160°F internal temperature for safe, juicy results.

Air-fried tofu turns crisp outside and tender inside: press, season, then cook at 375–400°F for 10–15 minutes, shaking once.

To air fry shrimp, toss peeled shrimp with oil and seasoning, cook at 400°F for 6–10 minutes until opaque with a firm snap.