This rich, creamy soup is perfect for fall, either as a starter or a main dish.
Try this delicious butternut squash stuffing. It is easy to make, tasty, flavorsome, and above all, it is Vegan.
A wonderfully spicy and rich Thai soup with butternut squash and shrimp.
Last fall I was invited by the folks with Share Our Strength to attend one of the 'Cooking Matters' events they hold on a regular basis that helps middle school kids in low income families
After a fun opportunity at the Uncorked Kitchen cooking school; I ended up with this amazing dish featuring Butternut Squash with Chile Yogurt Sauce.
An easy and delicious recipe for roasted butternut squash topped with Parmesan cheese and toasted pecans.
A fabulous Fall dish that combines the flavors of butternut squash, bacon, maple and sage in a hearty risotto.
Roasted Butternut Squash Pasta with Ricotta and Toasted Walnuts is a favorite pasta for fall.
Roasted Butternut Squash and Mushroom Spinach Salad is perfect for those who want to eat healthier without sacrificing taste. Roasting vegetables brings out their natural sweetness and makes them tender; the addition of creamy, tangy goat cheese and candied walnuts balances out the flavors perfectly.
Quick and easy to prepare, roasted chicken sausage and butternut squash is full of both flavor and color. And, it’s so scrumptious your whole family will love it! Calling for only 7 ingredients, simply slice chicken sausage and roast it together with the squash, olive oil, garlic and a mixture of fresh herbs. Don't have fresh herbs on hand? No problem! Just use dried (1 teaspoon dried = 1 tablespoon chopped fresh).
We gave the traditional sweet potato side dish a savory update by combining yams and butternut squash with sausage and Cheddar cheese. Nutmeg and pecans give the dish a decidedly modern update.
Cooked squash is layered with sharp and flavorful Gruyere cheese, baguette slices and a leek-white wine mixture in this scrumptious Butternut Squash Gratin. Easy to prepare, and vegetarian, too!
Creamy and flavorful Butternut Squash Soup is an impressive first course or luncheon entrée. Squash is seasoned with curry and onion powder, and apple for a hint of sweetness.
If you’re looking for a show-stopping appetizer or vegetarian main course, this savory galette recipe is for you. With caramelized butternut squash, nutty kale, creamy ricotta and goat cheese, it’s the ultimate combination of sweet and savory flavors. It’s my go-to dish to bring to pot-lucks and holiday gatherings, and it’s also a lovely weeknight dinner (all of the components can be made ahead). You’ll need to start by making a batch of this Foolproof Pie Dough, which can be made gluten-free (and nobody will know). The dough can be made months ahead! If it has been in the refrigerator overnight, let it sit at room temperature for 10-20 minutes to soften slightly before rolling. If it starts to crack immediately it’s too cold (conversely, if it feels sticky it’s too warm). You can also make the butternut squash and kale ahead, or even use leftover cooked vegetables. I love to garnish this galette with Crispy Fried Sage Leaves, which only take minutes to make and lend color and crunch.
This butternut squash risotto is a wonderfully tasty fall-inspired meal that is creamy, comforting, and packed with flavor! It can easily be served as an appetizer, side dish, or main course! Either way, it is a perfectly cozy dish to enjoy any night of the week.
This butternut squash soup with kale and white beans is one-pot meal and packs nearly 20 grams of protein.
These crispy fried sage leaves are delicious all on their own (I pair them with roasted nuts, cheese and Fig Jam for an appetizer!), but they’re also a gorgeous garnish to salads, pasta, meat dishes, stews and more. Try them on Butternut Squash Pasta, Butternut Squash Salad, and these Pork Tenderloin Medallions. This is more of a technique than a recipe—you can fry as many sage leaves as you need. If you’re using them as a garnish, an 8-inch skillet works great. For larger batches use a 10- to 12-inch skillet. You can reuse the cooking oil (strain it into a jar and store it at room temperature).
This sweet and savory butternut squash pasta is a stunning vegetarian meal or holiday side dish. Roasted squash puree gets whisked into an easy, silky sauce that’s subtly spiced with cinnamon, nutmeg and cayenne (to turn this into a quick weeknight dinner, puree the squash a few days before). Ricotta lends a creamy counterpoint to the baked pasta, while a touch of melted mozzarella creates a cheesy crust. The dish is garnished with Maple Pecans, which you can make weeks ahead (they’re the ultimate snack), but you can use regular toasted pecans if you’re pressed for time. Crispy Fried Sage Leaves lend crunch and color but are optional (however, they only take minutes to make!). You’ll need a two-pound or larger squash for this recipe (if you use a larger squash save any leftover puree for soups, stews or smoothies).
Cooking Class Sneak Peak If you’re wondering what recipes we’ll be covering in class here’s a little peak Thanksgiving Menu Roast Turkey Chocolate Bourbon Pecan Pie Apple Crisp Ultra Creamy Butter Herb Mashed Potatoes Crispy Brussels Sprouts & Butternut Squash with Cranberries and Walnuts Homemade Whole Berry Be-Dazzled Cranberry Sauce Struddel Topped Sweet Potato Casserole...Read More