Spicy Roasted Winter Squash With Brown Sugar
Spicy Roasted Winter Squash With Brown Sugar
Butternut, red kuri, acorn and hubbard squashes are all about the same size, and interchangeable in this recipe. Spaghetti and and butternut squash are larger, so you might only need one of those for 4-6 servings.
Roasted Butternut Squash With Rosemary And Shallots
Roasted Butternut Squash With Rosemary And Shallots
This side dish manages to achieve long-roasted flavor and caramelization in just 30 minutes.
Read more about this recipe at The Washington Post.
Pumpkin Soup With Toasted Walnuts And Rosemary
Pumpkin Soup With Toasted Walnuts And Rosemary
Made with small pie pumpkins, this silky soup has a subtle pumpkin flavor accented by rosemary and cayenne. Butternut squash can be substituted.
Read more about this recipe in Sunday Soups.
Naturally rich and sweet, winter squash purée made in the oven or microwave lends an autumnal flair to the holiday table. It can be enriched with brown sugar, maple syrup or honey for extra sweetness.
Read more about this recipe at The Washington Post.
Herb-Crusted Butternut Squash Wedges
Herb-Crusted Butternut Squash Wedges
The tendency in cooking butternut squash is to enhance the vegetable's sweetness with sugar or baking spices. This side dish uses savory Herbes de Provence instead.
Read more about this recipe at The Washington Post.
Roasted Pumpkin And Wild Rice Pilaf
Roasted Pumpkin And Wild Rice Pilaf
This pilaf would be a wonderful addition to the Thanksgiving table. Sweetened with maple syrup, the dish is filled with distinctly American flavors and ingredients.
Read more about this recipe at The Washington Post.
Yellow Split Pea Soup With Autumn Squash And Kale
Yellow Split Pea Soup With Autumn Squash And Kale
Farmers market tomatoes, squash, rosemary and kale make fine flavorings for a split pea soup.
Read more about this recipe in Fresh From the Farmer's Market.
Five-Spice Chestnut-Squash Soup With Crispy Pancetta
Five-Spice Chestnut-Squash Soup With Crispy Pancetta
In this creamy, winter soup, Chinese five-spice powder adds just the right exotic note to the mild sweetness of the chestnuts and butternut squash.
The gastronomic harmony of tangy, sweet and rich represented in this simple side dish is the perfect complement to roasted or braised pork.
This recipe is part of Andrew Schloss's Sunday Dinners.
A stew of winter vegetables is seasoned with warm curry spices, refreshing herbs, sautéed sweet onion and a jolt of lemon juice. Use leftovers for vegetable bisteeya or to stuff baked fish.
This recipe is part of Andrew Schloss's Sunday Dinners.
Using leftover sauce from roasted lemon-coriander chicken speeds up this delicious Moroccan-inspired recipe for lemon couscous with chicken and vegetables.
This recipe is part of Andrew Schloss's Sunday Dinners.
