Just wait and see how many more days this week I can do squash. Yes, squash again. This is one of these quick recipes that takes virtually no time and makes for a great, super healthy side dish packed with flavor
And last week I finally cut into my precious butternut squash. You see, some squash are at their best if you let them "cure" for a while after they are harvested
Infinitely adaptable, this dish can be dressed up with chopped tomatoes, fresh herbs, and a million other tasty ingredients so feel free to experiment and add-on wherever your heart leads
We lost several of our zucchini andsquash seedlings though and I was heartbroken. Growing up my dad always grew a lot of the veggies our family ate and my father-in-law had the most beautiful garden full of amazing produce
These moist little cakes are packed with zucchini, roasted corn and scallions, and they’re bound together with a little egg, buttermilk, cornmeal and flour
I've also been thinking of my favorite fall foods, like pumpkin and butternut squash. In my pre-wheat belly days, one of my favorite uses for squash or pumpkin was a pasta sauce
Roasted Butternut and Apple Soup. Roasted Vegetables. My SIL gives us a homegrown butternut squash every year and while it can sit in a cool place for a few months, I prefer to at least roast the flesh, feed the squirrels with the peels and seeds and freeze what I do not immediately consume
Especially not when autumn salads can be as tasty as this warm roasted cauliflower and butternut squash salad with streaky bacon and caramelised pecans served with a sweet but sharp honey and balsamic dressing
Roasted Butternut Squash Salad with Parmesan and Warm Cider Vinaigretteby Victoria ChallancinBefore I launch into this wonderful recipe, let me first send my heartfelt prayers and good wishes to all of my Australian readers and all of Australia as the fierce wildfires decimate especially the southeastern part of the country and Tasmania
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