Bulgur Pilaf with Roasted Squash and Mint
Yield: 4 servings Warm spices such as cumin, chili powder, cinnamon, and star anise give this dish a delightful scent. You can make this recipe on its own, or better yet, make the bulgur and use it for...
View ArticleButternut Squash and Wild Rice with Sage
Yield: 4 servings Start the wild rice cooking while you prepare the ingredients for the recipe. If you want to speed the cooking time for the wild rice, pre-soak it in water for several hours and it...
View ArticleButternut Apple Bisque
Yield: 4-6 servings This delightfully simple soup comes together quickly, especially if you purchase pre-cut butternut squash. The trick to making perfectly pureed soups is to not add too much liquid...
View ArticleMoroccan Chicken and Butternut Squash Soup
Yield: Serves 4 with a little leftover If you want to use pre-cooked chicken, simply skip Step 2 and add it to the pot along with the couscous and zucchini in Step 4. If you want to make this recipe...
View ArticleButternut Barley Pilaf
Yield: 6-8 side servings I adapted this recipe from Heidi Swanson’s 101 Cookbooks website – a great source for recipes focused on healthy, natural foods. Ingredients: 2 cups pearled barley 3 cups...
View ArticleRoasted Red Pepper and Pumpkin Soup
Yield: 8-10 servings Butternut squash serves as a good substitute for the pumpkin. Ingredients: ¼ cup olive oil 2 medium yellow onions, chopped 2 teaspoons minced garlic 2 teaspoons Chinese five-spice...
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Inspired by Fall: Butternut Squash + Swiss Chard + Persimmons
It happened. Yesterday. It’s suddenly cooler. Noticeably darker. I feel ready for the shorter days, longer evenings at home and some settling down after a busy, busy summer. (Of course it never...
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