Wednesday, October 28, 2009

All hail the butternut squash!

   Butternut squash is, hands down, my favorite vegetable of all time. And ‘tis the season to enjoy it in a variety of ways.
   I love it in soups, in ravioli, and as a side dish to grilled pork with a touch of butter, cinnamon and nutmeg on top. Little did I know you can add butternut squash to salads, homemade bread, and stuff them with sausage and wild rice for a fabulous fall entree.
   Here are some tasty-sounding butternut squash recipes I found while scouring the great and powerful Internet. Now the only problem is to decide which one to make!
    Roasted Butternut Squash Salad with Warm Cider Viniagrette
   Butternut Squash with Wild Rice and Onion Stuffing
   Butternut Squash Bread
   Bon appetit!


Flowers said...

You know, I have to say your picture has the right idea about how to handle a couple of two-plus-pound squash.

Lately, as on Thanksgiving, I have been cutting the skin/rind/outer-casing off and cooking them sans.

You really just about take a finger off on that stuff. Gonna go back to the slicing-it-down-the-middle method.

Thanks for the reminder.

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