Roasted Butternut Squash and the first day of December...
Curly Girl Kitchen
Curly Girl Kitchen
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Ingredients

  • printable recipe
  • 4-5 pounds butternut squash
  • 1 very large
  • 2 medium squashes
  • 4 tablespoons olive oil
  • 4 tablespoons brown sugar
  • 2 tablespoons unsalted butter at room temperature
  • 1 egg
  • 1 cup freshly grated
  • Parmesan cheese
  • 2 tablespoons chopped fresh sage
  • ½ teaspoon ground nutmeg
  • 1 container
  • 16 ounces
  • 2 cups part
  • 2 cups freshly grated
  • 2 eggs
  • 2 tablespoons unsalted butter
  • 2 pears
  • 1 sweet yellow onion
  • 1 pound lasagna noodles
  • 2. Add a layer of noodles, slightly overlapping, cutting them to fit as needed
  • 4. Lay down a third layer of noodles
  • 1 cup mozzarella
  • 1 cup Parmesan
  • 45 minutes Un
  • 10-15 minutes
  • 10-12 servings
  • printable recipe
  • 2 pounds sea bass
  • 3-4 filets
  • ½ cup macadamia nuts
  • ½ teaspoon tarragon
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 8-10 minutes
  • 2-3 minutes
  • each
  • 2 ½ inches
  • 3 minutes each
  • 4 servings
  • 1 medium butternut squash
  • 2 pounds
  • 1-2 medium potatoes
  • 3 tablespoons olive oil
  • 2 stalks celery
  • ½ yellow onion
  • 1 cup frozen peas
  • 3 ½ cups turkey stock
  • 2 cups leftover cooked turkey
  • 2 tablespoons unsalted butter
  • 2-3 tablespoons flour
  • ¼ teaspoon tarragon
  • 1 pie crust
  • 1 egg yolk
  • 1 tablespoon water
  • 2 tablespoons butter. Sprinkle the flour over the butter and whisk together until smooth. Gradually add the 3 cups turkey stock, whisking as you go, to incorporate the mixture. Continue whisking until smooth. Add the tarragon and season with salt and pepper; taste and adjust seasoning as needed. Cook the gravy over medium to medium-low heat, whisking occasionally, until thickened , slightly reduced and the flour taste is cooked out, about

Instructions

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