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This recipe is by Kay Rentschler and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Growing up, I spent a lot of time in vegetarian restaurants even though I was not vegetarian, just on a quest to discover delicious, healthy foods that would help my dad to lose weight and feel good I was already a fan of butternut squash soup when I was introduced to using cashews as a substitute for cream This soup is loaded with flavor, fiber and protein
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A twist on Mexican Spaghetti using spiralized Mexican squash with chorizo, diced tomatoes, and crushed red pepper flakes.
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This side is simply delectable; creamy ricotta and fragrant sage add an elegant touch to sweet roasted squash.
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Slow cooker butternut squash soup is simple to prepare and tastes even better the next day.
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The glaze creates a smoky caramelized topping, and cranberries and pistachios add tartness and crunch. Hasselback butternut squash is a beautiful side and amazing in flavor.
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This warming butternut squash squash is seasoned with thyme and sage and topped with crispy prosciutto.
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Get Carrot, Sweet Potato and Squash Soup Recipe from Food Network
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Butternut squash cubes are roasted on a bed of rosemary sprigs, then blended with Swanson® Chicken Broth for a fragrant and flavorful soup.
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Get Greek-Style Spaghetti Squash with Shrimp Recipe from Food Network
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Roasting the vegetables first brings deep, rich flavor to this sage-brown butter butternut squash soup--perfect for a chilly fall day.
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This southern-style squash casserole is so packed with Cheddar cheese flavor, you might just swear off macaroni and cheese forever. It's been handed down through the family for generations.