INGREDIENTS: 1 medium size butternut squash, cut into cubes 1/4 cup olive oil 1 garlic clove, whole 2 cloves garlic, minced 1 tablespoon all-purpose flour Salt and pepper 1-2 tablespoons fresh herbs such as oregano or sage Optional: 1/2 cup minced flat leaf parsley; or 1/2 cup fresh bread crumbs lightly oiled; or 1/4 cup...Read More
INGREDIENTS: 1 medium butternut squash, cut in half and seeded 1 medium onion, chopped 1 cup (more or less) chicken bullion 3 sprigs fresh thyme or 1/2 teaspoon dried Salt and cayenne pepper Blue cheese and toasted walnuts for garnish METHOD: Cook squash in a microwave or oven until soft. Cool slightly, then remove the...Read More
This wholesome winter salad recipe by Melissa Rubel Jacobson of Food & Wine, gets a double dose of hazelnuts: hazelnut oil in the rich dressing and toasted hazelnuts in the salad. INGREDIENTS: 3 1/2 cups butternut squash, diced into 1/2-inch cubes 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 cup hazelnuts,...Read More