Luscious squash, slimming beans, and just the right seasonings are topped with a healthy cream sauce for this delicious, gluten-free and vegan dish.
This beautiful dish is the perfect picture of autumn – the first pickings of baby lettuce leaves from our winter garden bed mixed with long-awaited butternut squash tanned from the summer sun, sprinkled with sweet and spicy garden onions retrieved out of their winter storage, and topped with fresh walnuts from … umm …
This easy-to-prepare, healthy, holiday side features wild rice, a beautiful Native American grain-like seed that is loaded with flavor and nutrition.
I feel like I’m living in a snow globe. And my son is standing at the window singing “It’s Beginning to Look a Lot Like Christmas”.
Step-by-step tutorial on how to peel, seed, and slice or dice a butternut squash
Hate vegetables? Roasting can change your relationship with them forever. No more mushy, grey, tasteless pile of have-to-eat-it-because-it’s-good-for-you. There aren’t many vegetables that don’t taste fabulous roasted in some olive oil, garlic, and salt. Roasting vegetables brings out the sweetness and flavor of an otherwise blah vegetable. 1 votePrintRoasted Butternut SquashPrep 10 minsCook 35 minsTotal […]
The leaves are turning a rich red and lush yellow color, the apples are harvested and filling the house with their lovely apple aroma, the air is cold and briskly pushing its way through our jackets, and we are having slow-cooked butternut squash soup for lunch. Autumn has arrived. Butternut Squash Soup is easy to […]