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cooking.nytimes.com
This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.
cooking.nytimes.com
This recipe is by Trish Hall and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Slightly sweet golden squash is topped with a savory herbed cheese-breadcrumb topping. It's been my signature dish every Thanksgiving for the last 12 years. It takes a bit of work, but it is so, so worth it. Your guests will ask you for the recipe, so be prepared.
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Squash, potatoes, carrots, celery, and onion cook up quickly into a thick, velvety soup that's ready in about an hour.
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Here's another fantastic way to use up some of the squash harvest! These wonderful muffins are filled with flavor!
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Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.
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Maple syrup adds just the right subtle flavor to a colorful butternut squash puree. Acorn squash also works beautifully.
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This is an easy recipe for butternut squash and apple soup, especially if you use an immersion blender to puree it!
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This creamy butternut squash soup with two sources of protein - chicken and quinoa - makes a filling, comforting soup perfect for Fall.
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This quick and easy turkey soup substitutes spiralized butternut squash for traditional noodles, putting a twist on this fall-flavored meal.
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A pan-fried mixture of bacon, mushrooms, and cooked butternut squash tops arugula in this simple salad recipe.