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cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
People aren’t accustomed to eating raw butternut squash, but when it’s grated, it has a wonderful, crunchy quality, and it’s also very pretty Here, a jumble of grated squash is tossed with a dressing made out of fresh cranberries, honey, orange juice and fresh ginger It's a lively, fresh twist on the traditional mashed and heavily-buttered treatment.
www.chowhound.com
An easy vegetable stew recipe with Mexican flavors. You will need butternut squash, carrots, canned pinto beans, plus almonds and sesame seeds for thickening.
www.allrecipes.com
Colorful veggies--carrots, butternut squash, sweet potatoes--and red onion and apples are roasted with fresh thyme, olive oil, and sea salt for a delicious side dish that will feed a crowd.
www.allrecipes.com
A thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables - potatoes, onion, carrots, and and kale. Serve with crusty bread.
cooking.nytimes.com
This cool-weather panzanella trades tomatoes for caramelized roasted squash It is a great salad for a buffet, but you can also make a meal of it.
www.allrecipes.com
A recipe a friend gave me, that I've used a couple of times with great success!! Butternut squash, carrots, and ginger each bring a unique quality to this delicious pureed vegetable soup. Absolutely lovely.
www.foodnetwork.com
Get Winter Squash Soup Recipe from Food Network
www.allrecipes.com
A perfect base for any number of recipes.