Yellow squash (and a little zucchini for color) are the basis for the classic squash casserole. We’ve added the golden crunch of parmesan-panko bread crumb topping and added Swiss cheese to the cheddar for a little nutty flavor.
Nuts on pizza are not something you’ll come by often, but they add a delightful crunch as well as contributing healthy proteins and oils saving the need for extra meat and cheese.
Pre-made dumpling wrappers make short work of these ravioli, which are a luscious savory-sweet treat ideally suited for autumn entertaining. Be sure to use pumpkin puree and not canned pumpkin pie filling.
Loaded with roasted butternut squash and crispy bacon, this make-ahead casserole is not only easy to prepare but also tastes delicious.
A new and fun way to serve barley risotto with earthy roasted squash – perfect for an occasion such as Thanksgiving or just for a snack. You can just boil the barley if preferred, but this method brings out a lovely flavor and texture. You may think tea unusual for the glaze but it adds a rich depth to the mix.
Nutty browned sage butter gives this favorite winter squash character and depth.
Once the squash is peeled and cut up, this dish takes only minutes to assemble. If you are tight on time, buy the squash ready to cook – it is available peeled and cut up in many grocery store produce sections.
’Tis the season of squash – and soup! Kabocha is a creamy, exceptionally sweet squash that is a cross between a sweet potato and pumpkin – but has wonderful flavor all its own.
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