This is a perfect fall dish highlighting the mellow flavors of butternut squash, courtesy of Parade Magazine. Can also substitute other winter squashes such as pumpkin, kabocha, or acorn for different flavors.
Tagged: winter squash
Pumpkins aren’t the only squash that yield tasty seeds for roasting! Next time you prepare a winter squash (e.g. butternut or acorn squash), save the seeds and have yourself a nutritious little snack.
Here’s an easy recipe found on mercola.com for a sweet soup made with your extra squash and rutabagas. Try it out!
We usually roast winter squash, but you can braise your winter squash instead if you are willing to trade more prep time for less cook time. Braised or simmered squash cooks in just a...
Not sure what to do with your extra squash? Instead of pumpkin bread, try this recipe with another orange fleshed squash.
This recipe comes from the Smitten Kitchen website. Kabocha or Buttercup squash are an easy replacement for the pumpkin in this (or any) recipe.
Winter squash is really a misnomer, as these delicious treats are grown in the summer. They are edible well into the winter, however, thanks to their ability to last for months in storage. First,...
We all are familiar with the big orange pumpkins that are evident everywhere this time of year. But did you know that there are different types of pumpkins?
From the cookbook “Simply Organic”. If you have a mandoline to slice the vegetables thinly, all the better.
Ingredients 1 ½ lb pumpkin, butternut squash or acorn squash Small handful of lime leaves (optional) 2-3 chilies (or 1 small can) 2 cloves garlic, peeled and finely sliced