Butternut

Can you tell we eat a lot of soups? They're fast to fix, usually inexpensive and a healthy way to get my kids to eat their vegetables so we have soup on the menu about once a week, sometimes twice.This is a new discovery of mine straight from a Cooking Light anthology but as always I changed it here and there. The original recipe is Butternut Squash-White Bean Soup but my version is even better

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 Bread7.5 ounces butternut squash puree1 1/4 cups white sugar2 extra la

late autumn pasta: garganelli, butternut squash, onion, capricho de cabra, cream, nutmeg, crispy sage.

Spicy Lentil & Roasted Butternut Squash Soup Half butternut squash…. And half minded me… Half finished office work… Half hearted-ness for cooking… And half an hour later…. 2 full, big bowls of soup… And two satisfied people… And two big Dagaar’s, ahem, burps… Now all the mathematicians hear me loud and clear… it’s time you come up with a new theorem that proves ½ = 2

I spent a lot of time trying to think up a fancy butternut squash recipe. After much too much thought, I realized, my favorite way to have butternut squash is just simply roasted. It's almost too good to be true, but with little adornment, it's perfect just the way it is.Preheat your oven to 400 degrees F (375 degrees F with convection) and line a sheet pan with aluminum foil. Peel, seed, and slic

I'm not a big squash fan, but Butternut Squash has me hooked in the fall!Here's a good one from AllRecipes.comINGREDIENTS1 tablespoon canola oil1 tablespoon unsalted butter1/2 cup diced onion3/4 cup diced carrots4 cups peeled and cubed butternut squash3 cups vegetable stocksalt and ground black pepper to tasteground nutmeg to taste1/2 cup heavy cream (optional)DIRECTIONSHeat the oil and melt the b

Roasted Butternut Squash Risotto Disclaimer: Author can not be held responsible for any pain in the eyes or fingers caused by reading this lengthy post and scrolling the page and also if you were to get caught sleeping/dozing during office hours. So proceed with caution. Inspiration for this article: Mumbai Meri Jaan (Of course, a Bollywood movie) and 24/7 News channels Do you know the

I know last week's recipe was Butternut Squash-based as well, but I consider this to be, culinarily-speaking, one of the best times of year in large part because of this wonderful, vitamin-packed vegetable...and really, ALL squashes. I don't discriminate. (Wiki says the butternut variety are a good source of fiber, vitamin C, manganese, magnesium, potassium, and vitamin A.)This soup is incredibly

Each week, we have a routine of going through our paper bag filled with community garden tomatoes in various stages of ripening, as well as through our winter squash "stash" to pull out anything that needs to be eaten. After getting an "inventory" as to the ingredients we have at home to work with, I can then plan our weekly menu. This week, on top of all those tomatoes you saw in the Weekly Local

Today's recipe is from our guest blogger, Kathryn, aka Kiki! She'll likely be a regular fixture in this section of the blog, because she's one of the best cooks I know. Kathryn has also recently started her own little online recipe venture, at Kiki's Kitchen. Need dinner ideas? Check it out regularly! And now, heeeere's Kathryn!I'm 40 and fabulous, living in Vancouver with my two canine sous-chefs

autumn dinner: brined pork tenderloin, butternut squash, apple, brussel sprout, bacon, onion.

Ingredients:1 large butternut squash, halved lengthwise and seeds removed1/2 teaspoon smoked paprika2 tablespoons melted butter2 tablespoons apple cidersaltblack pepperolive oilDirections:Preheat the oven to 400 degrees. Line a baking sheet with parchm...

With the evenings beginning to get chilly, soups have started to sound good. Neither Brett or I have ever really been "soup people" but I think it is due to bad experiences with canned soups. I've had a few homemade soups and have enjoyed them, but never really anything from a can. With the soup craving taking hold and a stash of butternut squash from our community garden plot hanging out in our c

Although winter squash can be purchased year round in markets, now is the peak squash season for most of us with gardens. When harvesting winter squash, look for heavy squash with a skin that is glossy and free from cuts or soft spots. Most winter squash (with the exceptions being [...]

For this recipe, you are going to need a very sharp knife, so get sharpening. I use a steel like the one below. If you use one of these, then hold the blade at 45 degrees to the steel, and pull gently along from one end of the blade to the other. Do this 4 or five times each side, and that should be nice and sharp.Why the sharp knife? Well, the butternut squash is really hard to cut otherwise.

Ingredients: * 1 1/2 pound butternut squash * 1 tablespoon vegetable oil * 1/2 cup water * 6 tablespoons unsalted butter, melted and kept warm * 10 sheets phyllo stacked between sheets of wax paper and covered with a kitchen towel * 9 tablespoons parmesan cheese -- freshly grated * 6 slices bacon cut into 1/2-inch pieces, cooked until crisp, and drained * 1 tablespoon fresh rosemary leaves

With shorter days and colder nights, this richly flavorful lamb stew with butternut squash is a great way to fill up and stay warm. Spicy Lamb Stew with Butternut Squash Recipe Ingredients 1/2 teaspoon freshly ground black pepper1 pound lean lamb shoulder, on the bone, trimmed of fat, cut into 1-inch cubes3

Each Friday, InterWined.com pairs one great wine with one great meal and publishes the results along with the recipe in a little feature it likes to call ‘Blow the Bank’. This week, ‘Blow the Bank’ brings you two of InterWined’s favourite pizzas. Pizza with Parma Ham, Basil, and Red Onion Feta & Butternut Squash Pizza with Ricotta and Pine Nuts The 2006 ‘Taste the Difference’ Primitivo del Salento, from Italy and available exclusively to Sainsbury’s for approximately £5, is made by Cantina Due Palme, an Italian co-operative from Apulia known for their award- winning Primitivo. So, it doesn’t disappoint. In fact, it slightly astounds. For £5, this is one of the best wines that I’ve had in months; it’s also great for pairing with all manner of foods. T

I enjoyed getting a little silly with this dish. I had blue cornmeal on hand, and I just couldn't resist the idea of crusting my little shrimps with it. I think the contrast between the shrimp and the risotto is lovely, too.Happy First Day of Spring, btw. The weather here is more than a bit crazy. I feel like we're going to get blown away at any minute, the wind is so wicked. It was one of those mornings that had me not wanting to get out of our nice warm cozy bed. I even got back in a few times... got up, fed the cats, got back into bed. Got up, started the shower, got back into bed. I stayed in as long as I could... but we have bills to pay, so off to work I went. Sad. :)This dish would be perfect for a windy, chilly day like today, because you'll need to hover over the stove stirring t

My third and final recipe is very simple - I was so inspired by the butternut squash topping from the last post, I just had to make these. I had about two loose cups of julienned squash left. It was begging for a ginger soy marinade.They're such a versatile garnish: They can be used for soups, salads, sandwiches, main courses, etc. They're especially great on miso ramen with Japanese yam noodles! Chewy at first - but once they melt in, it's a delicate, tender addition to the soup.Spicy Butternut Threads2 cups raw butternut squash, julienned3 Tb. Tamari, Bragg's, or Nama Shoyu2 tsp. fresh ground ginger1/2 tsp. aji panca hot sauce (or favorite hot sauce)small squeeze of lemon juiceWhisk wet ingredients together. Toss squash in marinade, and let sit for about 30 minutes.Squeeze out excess liq

My third and final recipe is very simple - I was so inspired by the butternut squash topping from the last post, I just had to make these. I had about two loose cups of julienned squash left. It was begging for a ginger soy marinade.They're such a versatile garnish: They can be used for soups, salads, sandwiches, main courses, etc. They're especially great on miso ramen with Japanese yam noodles!

My second butternut showcase is a bit less in-your-face. I wanted to make raw stuffed mushrooms, inspired by Leslie Bega's recipe at GLiving. By raw, I don't mean completely unprocessed, as I used my dehydrator to soften the mushrooms, and make them juicier. The result is warm and soft in the mouth, with flavor bursting in every bite. The paté is creamy, tangy, and spicy. I'm hooked!I'd made a big bowl of julienned squash with my mandolin for a salad earlier that day, so I decided to marinate some extras to put over the mushrooms. They end up being tender and chewy. Mmmm...Paté Stuffed Mushrooms with Butternut "Cheese"4 Tb. Braggs or Nama Shoyu2 tsp. lemon1/4 tsp. aji panca hot sauce12 cremini mushrooms, stems reserved1/2 cup loosely packed butternut squash, juliennedIn a large bowl, whi

My second butternut showcase is a bit less in-your-face. I wanted to make raw stuffed mushrooms, inspired by Leslie Bega's recipe at GLiving. By raw, I don't mean completely unprocessed, as I used my dehydrator to soften the mushrooms, and make them juicier. The result is warm and soft in the mouth, with flavor bursting in every bite. The paté is creamy, tangy, and spicy. I'm hooked!I'd made a bi

So, I've decided to give myself random food challenges. This will not only be to expand my views of certain foods, but my culinary repertoire. I have to admit that I generally think of certain foods to be good for few purposes. Those tried and true recipes that we all know, and don't really diverge from. No more, I say!My first challenge is Raw Butternut Squash. I haven't worked much with winter squashes in my life, and I tend to only make creamy soups from them. About a week ago, I did a couple days of just raw food. I had this lovely butternut squash sitting there, crying at me to be used for something... But squash, how could I use you in my raw food adventures? What wonderful flavours could you possibly bring to my raw table? It just screamed CAROB! I don't know why - it just did.The o

So, I've decided to give myself random food challenges. This will not only be to expand my views of certain foods, but my culinary repertoire. I have to admit that I generally think of certain foods to be good for few purposes. Those tried and true recipes that we all know, and don't really diverge from. No more, I say!My first challenge is Raw Butternut Squash. I haven't worked much with winter s

Chipotle butternut squash soup with herbed wheat breadCalabaza is the general Spanish word for winter squash. Butternut squash are called ayote here in La Ceiba, but apparently other types of squash are also called ayote as well.Just after we moved into the house here in La Ceiba, Honduras, and before we started landscaping, we had a bumper crop of butternut squash. We had some huge compost piles working in the back yard and as a result of tossing in our kitchen scraps, the compost piles sprouted chiles, tomatoes, papaya trees, and butternut squash. It might have been my best garden ever. ;-) The vines, as squash vines will do, tried to take over the earth. We ended up with probably 100 squash. We gave some to family and the few workers we had a the time, gave some to Carlos to sell at the

A monthly event dedicated to food photography. CLICK is theme-based. Each month, entries will be invited based on a culinary ingredient or concept. This month’s theme is noodles. I tried my best to come up with something original yet photogenic as well. While I think the pasta came out much better than expected, my photos came out just average. The dish was good enough to talk bout so here’s the story. A few weeks ago at the local farmer’s market I picked up a butternut squash, just because. I really had no idea what I was going to do with it, but I knew it would keep for at least a month while I decided its fate. While I was thinking about what I could do for this month’s CLICK I came up with the idea to make a twist on butternut squash ravioli. The raviolis are usually filled with cooked squash puree that is mixed with a light cheese like ricotta and some select spices. They’re quickly cooked in some salted boiling water and then served with a light sa

I feel all out of sorts. As though I've stepped out of time, really. I mean, how how how has it gotten to be mid-November already? What is this craziness? I honestly don't know where the time has gone. I hope that some of this changes after Thanksgiving, when I start my NEW JOB(!!!), because not only are the hours a little better, but my daily commute will consist of a walk across the street. In addition to the regained time, I hope to get a little sanity and happiness back.... both of which are necessary, I think, for a more present life. More present, more awareness of time, more blogging. I am counting the days.Something you will have to forgive me for in the meantime is the disconnection of my entries to when they actually happened. I'd cook, I'd photograph, I'd even enter the recipe and picture into blogger... and then I'd walk away from the computer. I have our anniversary cakes from the end of October, I have Dave's birthday dinner and cake from early November, I have...

This Italian favorite is easy to make! Chef Keith Snow shows us another healthy seasonal recipe.

Farro and roasted butternut squash recipe ingredients2 cups farro, rinsed and drained2 teaspoons fine-grain sea salt5 cups water (or stock)3 cups butternut squash, cut into 1/2-inch dice1 large red onion cut into 1/8ths1 tablespoon fresh thyme, minced3 tablespoons olive oil1 tablespoon balsamic vinegar1 cup walnuts, deeply toasted3 tablespoons toasted walnut oil (or more olive oil)1/4 cup goat cheese, crumbledRead the rest of the recipe at 101 Cookbooks.

For some reason, I've been getting Weight Watcher's e-newsletter. I'm guessing it's because I used to be an online member and they want me back. How nice of them. (You can sign up for the newsletter here. They have great recipes for anyone trying to lose weight or eat healthy.) I love making butternut squash and onion soup. But when I saw this recipe for Butternut Squash Salad with Curry-Appple Dressing, I had to try it - especially since it's only 4 Weight Watchers POINTS. I think this would go well with a roasted chicken breast or a pork chop. I'll be serving it with the grilled venison chops I found in the freezer this week. (Nice surprise as I thought we ate all the steaks this summer.) Butternut Squash Salad with Curry-Appple DressingI'm very intrigued on how Weight Watchers has you roast the squash. Usually you cut them lengthwise, as shown in the picture, remove the seeds, then roast them flesh side down. Ingredients: 2 1/2 pound butternut squash 2 Tbsp vegetable oi

For some reason, I've been getting Weight Watcher's e-newsletter. I'm guessing it's because I used to be an online member and they want me back. How nice of them. (You can sign up for the newsletter here. They have great recipes for anyone trying to lose weight or eat healthy.) I love making butternut squash and onion soup. But when I saw this recipe for Butternut Squash Salad with Curry-Appple Dressing, I had to try it - especially since it's only 4 Weight Watchers POINTS. I think this would go well with a roasted chicken breast or a pork chop. I'll be serving it with the grilled venison chops I found in the freezer this week. (Nice surprise as I thought we ate all the steaks this summer.) Butternut Squash Salad with Curry-Appple DressingI'm very intrigued on how Weight Watchers has you roast the squash. Usually you cut them lengthwise, as shown in the picture, remove the seeds, then roast them flesh side down. Ingredients: 2 1/2 pound butternut squash 2 Tbsp vegetable oi

Makes 4 servings (1 cup each serving)Ingredients1 lb butternut squash1 tsp olive oil 1 cup onion, thinly sliced3 large mushrooms thinly sliced1/4 cup low sodium chicken stock1/2 tsp tarragon (fresh)1 Tbsp parsley (fresh), minced1 1/2 tsp chives (fresh), snippedDirectionsPeel the squash, remove the seeds and cut into 3/4 inch cubes. (To make peeling easier, prick the squash with a fork and microwave on high for 5 to 10 minutes.)Heat the oil in a large nonstick frying pan over medium-low heat, and add the onions and mushrooms.Saute for about 5 minutes or until the onion softens.Add the squash and nonfat chicken stock.Cover tightly and cook until the squash is tender, approximately 20 minutes. (If you are using dried chervil and/or tarragon, add these after 15 minutes of cooking.)Remove the cover, and cook a minute or two longer to evaporate most of the remaining liquid. Sprinkle on the parsley and chives, and also the fresh chervil and/or tarragon, if used.

There are a lot of tips out there for preparing butternut squash. This is a really diverse vegetable and can be used in an added to many many things.The best cooking tips for butternut squash come by knowing a bit about the product itself. It comes from the gourd family, which is native to the Western Hemisphere. Some people believe that native Mexicans were eating this vegetable as early as 5500 BC. As you can see this food as a very long history as well as still being a favorite today.There are two different kinds of squash. Summer and winter. Butternut squash is winter squash. At their biggest it will probably grow to be about 3 pounds. However, they can be smaller and a smaller squash should still taste just fine.When shopping, try to always pick one that’s heavy in your hands and has no moldy spots on it. You can store squash for a relatively long time because the skin is so hard and thick. You will want to keep it in a cool, dry place for up to a month. If you cut the product,

Butternut squash, how I love thee! This recipe came from Chef Rossi at Bust magazine. I've made it twice and it's fantastic. And according to Weight Watchers, it only has 2 Points per cup. Butternut Squash Soup Ingredients: four onions - either white or yellow three med/large butternut squash seasonings: salt, pepper, cumin, corriander, curry, ginger, etc. to taste veggie or chicken broth - enough to cover Directions: Chop up onions and sautee in olive oil until soft over medium high heat. This recipe makes a lot of soup, so use a large stock pot. Peel butternut squash (a carrot peeler works best). Cut in half and remove seeds. Cut into 1/2 to 1 inch pieces Add squash to onions. Add seasonings to taste. I really liked using 1 teaspoon curry, 1 teaspoon corriander, 1 teaspoon cumin, and fresh ginger slices. (I removed the ginger slices before adding the broth.) Sautee until soft over medium high heat. Putting the lid on the stock pot helps cook the squash more quickly. B

Fresh curry leaves, ginger and coconut milk turn this butternut squash soup into a gourmet treat.

Fresh curry leaves, ginger and coconut milk turn this butternut squash soup into a gourmet treat.

$174,900 - 2.9700000000000002 Acres - (#117J-6) 2.97 acre lot is located on Miller Rd appr 12 miles NE of Butternut. Lot is wooded with aspen, maple and evergreens, has a driveway in place, utilities are available at the road and there is a small pond. High, elevated site offers a beautiful view of the flowage. Includes easement allowing access to a boat launch on the flowage.

$89,900 - 1.96 Acres - (#117J-4) 1.96 acre level parcel is located on Miller Rd appr 12 miles NE of Butternut. Lot is wooded with aspen, maple and evergreens, has a driveway and level building site already in place, utilities are available at the road. Includes easement allowing you access to a boat launch on the flowage.

$78,900 - 1.2 Acres - (#117J-3) 1.20 acre level parcel is located on Cty FF appr 12 miles NE of Butternut. Lot is wooded with aspen, maple and evergreens, has a driveway already in place, utilities are available at the road, soil evaluation indicates acceptable septic system to be conventional. Includes easement allowing you access to a boat launch on the flowage.

$78,900 - 1.1399999999999999 Acres - (#117J-1) 1.14 acre level parcel is located on Cty FF appr 12 miles NE of Butternut. Lot is wooded with aspen, maple and evergreens, has a driveway and cleared building site already in place, utilities are available at road and a soil evaluation indicates acceptable septic system to be conventional. Lot includes an easement allowing access to a boat launch on the flowage.

$78,900 - 1.21 Acres - (#117J-2) 1.21 acre level parcel is located on Cty FF appr 12 miles NE of Butternut. Lot is wooded with aspen, maple and evergreens, has a driveway already in place, utilities are available at road and soil evaluation indicates acceptable septic system to be conventional. Includes easement allowing access to boat launch on the flowage.

If you have only one oven in your kitchen, any Thanksgiving side dishes you prepare generally need to be made on the stovetop, as the turkey is taking central stage in the oven. Here is a simple butternut squash side that you can easily do on the stove. ...