A fantastic Mediterranean feast, full to the brim with roasted vegetables. Serves four to six. I think it would work well with phyllo too. This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty".
This delicious casserole has become a tradition at my family's Thanksgiving. And everyone agrees we should make it more often, it's so good, and not hard to make. I've changed this recipe only slightly from the Chilean Squash in the Moosewood Cookbook. You can substitute mashed pumpkin or yams (unsweetened, of course!), but the butternut is best and worth the effort. A tip for easier clean up: I just mash the squash right in the casserole and mix everything there. I wipe off the upper sides wih a clean, damp dish towel and pop it in the oven. I've been tempted to add a cup or two of cooked rice or other grain to make it even more hardy, but I haven't tried that yet... Note: cook time does not include time for baking the squash; that can be done ahead and refrigerated.
Delicious, Delicious,Delicious!! An enjoyable pasta dish made for fresh beet pasta - Look for this recipe for beet pasta in the Fresh Carrot Dough Recipe, It had variations, and beet pasta dough is one of them -
There are many ways to serve squash but this is one of my favorites. You may use other squash - you may even peel and cut the squash into bite size pieces, bake until soft, pour the honey mixture over and return to the oven for 5-10 mintes. Cut a thin slice off each half so the squash will sit nice and even
This is unusual but delicious. A tasty way to prepare butternut squash. I make a big batch of this on Sunday night and bring it to lunch all week. I cook the squash by halving a large one and roasting it in the oven at 350 degrees for about an hour. Let it cool and scrap out the delicious meat! Adapted from the classic Moosewood Cookbook.
Green because of all the green vegetables in it, not because it uses green curry paste. An Indian-style curry from Anna Thomas' "The Vegetarian Epicure Book Two". Very hot, delicious, and filling. Don't be put off by the long ingredient list--it's mostly spices. The recipe says it serves 6-8 but those are really big servings! I'd say more like 8-10, or even more if small portions. Good with basmati rice and a nice cool raita.
This is cooked similar to a Scalloped Potato recipe but has no milk or flour in it. It makes a tasty Potato Vegetable Casserole. This is one of the recipes given to me by Cyndy Totten who gave me permission to post her recipes.
This is a delicious butternut squash recipe from Ina Garten / The Barefoot Contessa. We really enjoy this during the holidays. It is best when the squash is cut in medium to large chunks so that the outside gets a maple-flavored crust, and the inside stays soft and delicious.
As taught to me by my next-door neighbor, a lovely Italian lady who never failed to let me in on her cooking secrets as a child... I like it because it doesn't have an extra step of steaming the broccoli.
This is one of my favorite recipes. It's very easy to adapt to your own tastes. I found the recipe on the back of a package of chard seeds I purchased years ago. I have changed the recipe here and there, as it originally called for lamb and no one in my family likes it. I hope you enjoy it. it takes some work, but it is the most delicious entree I've ever cooked!
*Note: you can substitute yogurt for the sour cream for a lighter meal, the change is not noticeable in the overall meal*