Salad: 1 large butternut squash, peeled and cubed, about 4-5 cups of prepared squash 2 tablespoons oil for roasting the ...
1. Combine squash and water in a Dutch oven; cook until tender. Drain well. 2. Saute onion, bell pepper and garlic in butter until tender. 3. Add squash and egg to vegetables mixture. Stir in ...
A rich butternut squash risotto is a cinch with the help of a pressure cooker. Roasted apple, maple syrup, sage, brown butter, and a touch of miso add complexity, sweetness, and savory depth. For a ...
I confess: I love dressing so much I eat it for breakfast the day after Thanksgiving. If there’s leftover gravy to reheat and slather on top, even better. If not, a dab of butter will keep it moist ...
Ten years ago this spring, I had my first raw kale salad, or at least the first one that made me sit up and take notice. It was at Animal restaurant in Los Angeles, and I was ambivalent about eating ...
when I'm on the road. This recipe is super nutritious. It's really nourishing. It's got a lot of warm spices and the best thing is that the kitchen at Studio Commons has absolutely everything I need ...
This gorgeous salad from Cook’s Country makes a satisfying vegetarian dinner or a stunning addition to a holiday spread. Inspired by Israeli-born chef Yotam Ottolenghi’s side dish recipe for roasted ...
These salad recipes use seasonal ingredients like cranberries and squash and combine them with satisfying proteins for the ...
YORK, Pa. — Olivia's is preparing for the transition from summer to fall with a light meal that still embraces autumn flavors. Their Roasted Beet and Squash Salad topped with fire-grilled chicken ...