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Recipes that include butternut squash

Chorizo and Butternut Squash Hash

Wednesday, January 16, 2013

I’m really into roasting potatoes with some fennel and sweet bell peppers and when I’m not serving vegetarians, little bits of ham or some bacon can add some smoky saltiness. Then one day, I wanted to turn that side dish into more of a meal. I crumbled some sausage in instead of the ham/bacon and threw an egg on top. Last weekend, my cousins came over and I mentally prepared to make that dish but when I started prepping, I realized we were out of potatoes. I dug through my fridge and thought maybe butternut squash would work. It did! The added sweetness counters the saltiness of the meat perfectly and the pop of orange color makes the whole dish so vibrant. I now wanted to write a recipe and post it so badly. I had more of all the ingredients except for the Italian sausage. That’s when another swap happened. This time I tried it with chorizo.

IMG_2861

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Calabaza and Butternut Squash Soup

Monday, January 3, 2011

I’m extremely proud to serve up this soup as the first recipe of 2011. It’s actually a soup that I made for Thanksgiving, when I decided to work with Calabaza pumpkin for the first time. Being unfamiliar with this pumpkin, though it is not so far off from sugar pumpkins, I didn’t expect to get a winning recipe on the first try. I made the soup intending for it to be a work in progress.

When I served the soup, it got such rave reviews, I quickly tried to jot down notes for what I put in. Luckily, the steps are simple and the soup was easily re-created. I made it again in New Year’s Day for some guests, and again, I received such sweet compliments. Lon reiterated: this is a winning recipe. Why haven’t I posted it? I am. I am…

Calabaza and Squash Soup 8

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Wheat Berries and Butternut Squash with Brown Butter and Sage

Saturday, December 5, 2009

I’ve been thinking about making a dish with wheat berries for a while now, and I guess I was jolted with a little bit of inspiration from a pasta dish I had at A Voce. Drawing on the brown butter and sage, that familiar and comforting fall aroma, and enjoying the dabs of natural sweetness from the butternut squash, this dish came together almost by itself.

Wheat Berries, Butternut Squash, Brown Butter, Sage

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Roasted Butternut Squash, Pears, and Cranberries

Monday, November 2, 2009

By request of our friend Bill, I’m starting early on Thanksgiving recipes this year. As I thought about side dishes, I surprised myself with a general feeling of disgust. Do I dislike Thanksgiving? No, I do love Thanksgiving. Any holiday with lots of food is a friend of mine for sure. The problem is, a few traditional side dishes do turn me off, particularly that sweet potato dish, the one covered in marshmallows. It’s sugary sweet, too busy competing with desserts, and not pulling it’s weight during the main course. To those that are big fans, hear me out. I do think there’s a place for a sweet dish, besides dessert, but let’s compliment the turkey and not mask it in a coat of soft wet sugar.

Roasted Butternut Squash, Pears, and Cranberries

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Wine-Braised Beef Shanks

Wednesday, March 11, 2009

Jessica bought some beautiful, large beef shanks and we needed to sneak in at least one more hearty meal before the weather gets warm. So I found an interesting sounding recipe for Wine-Braised Beef shanks, which was taken from the Sept 19, 1995 issue of Family Circle. Sadly, the recipe was written poorly and didn’t make a lot of sense. My instinct is that it was the web-translation from the paper magazine that caused the problem.

Fully Dressed Plate

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Butternut Squash Bread

Monday, December 8, 2008

This Butternut Squash Bread is an adaptation of my favorite Pumpkin Bread recipe. The flavor of butternut squash is more mild, so it works for those (like Lon) who don’t like pumpkin but I think I like the pumpkin version more. Still, this is an easy and light bread, making a good accompaniment to any breakfast.

Butternut Squash Bread 2

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Unsquashing Squash Soup

Sunday, October 19, 2008

Squash Soup Ingredients

If the weather is not enough to let you know it’s Fall, the farmer’s market will. Every other stand has a beautiful selection of fall veggies, including many types of squash. After laughing about how some pumpkins were bigger than Ice (our dog); I picked up a butternut and a delicata. My goal was to make a glowing orange, fall soup that could shine above the rest, something to really get people excited about squash soup.

Jessica and I LOVE the finished product. It is perfect, seriously. The spice and fall flavors combine perfectly, this soup will make you feel warmed for the cool weather. While eating it, Jessica said she could imagine herself sitting in a log cabin, by a fire, drinking this soup.

Unsquashed Squash Soup
~ approximately 10 cups

Ingredients

  • ~8 cups roughly cubed Butternut Squash (1 good size squash)
  • ~2 cups roughly cubed Delicata Squash, (1 squash)
  • 2 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt
  • Fresh Cracked Black Pepper
  • 6 ounces Bacon (3 thick-cut slices), cut in 1″ wide pieces
  • 1.5 cups roughly chopped Yellow Onion (2 small onions)
  • 1 cup roughly chopped Carrot (2 large carrots)
  • 1 cup roughly chopped Parsnip (1 parsnip)
  • 2 cloves garlic, roughly chopped
  • 1/4 teaspoon Red Pepper Flakes
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Cayenne Pepper Powder
  • 1/4 cup Apple Cider Vinegar
  • 1/8 teaspoon Allspice Powder
  • 8 cups Chicken Broth or Bouillon equivalent (room temp.)
  • 1 tablespoon Buckwheat Honey (or any dark honey)
  • 3 Roasted Pasilla Peppers, roughly chopped (seeded) (use Poblano if Pasilla not available)
  • 1/2 Lemon
  • 1″ of Ginger, peeled & roughly chopped
  • 2″ Cinnamon Stick
  • 1 teaspoon Black Peppercorns
  • 2 large Bay Leaves
  • Parsnip Leaves, rinsed and most of stems removed.

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Lean Lamb Roast over Butternut Squash and Parnsips

Monday, October 13, 2008

Fresh Direct had lamb top round for sale and I was happy to see that it came in a 1 1/2 pound size, which is manageable. I decided on a simple preparation that would help me utilize the butternut squash and parsnip, I just got from the farmer’s market. What stands out for me is that this cut of lamb is so lean. The ingredients give the feel of fall, yet it’s very light and perfect for this very warm fall we’re having.



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