High Five Fridays: Weekly Meal Plan, Squash It
Wintertime means an abundance of winter squashes – butternut, acorn, kabocha, and delicata. Roasted squash can be the base to so many satisfying dishes. Here are five that I can’t wait to make
High Five Fridays: Weekly Meal Plan (10.26.12), Orange October
5 of my favorite butternut squash/pumpkin recipes in honor of Orange October!
Healthy Butternut Squash Soup
Comforting, satisfying, zero-guilt goodness. Did I mention, it only requires 3 main ingredients?
Butternut Squash Polenta Two Ways
Polenta. It’s rich, creamy, warm, and comforting, and the perfect blank canvas to work with. Here I've paired butternut squash polenta with saucy, tangy pulled pork. For leftovers, we have pretty polenta cakes topped with a roasted veggie spread.
Butternut Squash Soup with Gingerbread and Brown Butter
Velvety roasted butternut squash soup seasoned with brown butter and topped with a square of black sticky gingerbread. Warm, sweet, spicy, comforting...Warning: it will prematurely transport you to Christmas time and fireplaces.
Butternut Squash Mac and Cheese with Sage and Gingersnap-Pecan Crust
Gooey, cheesy, warm, and indulgent. The inspiration for this twist on the classic mac n’ cheese comes from a haunting dish from Mantua, Tortelli di Zucca (handmade ravioli stuffed with velvety pumpkin puree, crushed almondy Amaretti cookies, and a hint of spices).
Butternut Squash Risotto
This Butternut Squash Risotto is meant to be shared and enjoyed with those near and dear to you. It is warm and comforting, creamy and rich, and taste like home.
