Butternut Carrot Soup

May 26, 2017

Ingredients: 3 cups peeled, diced butternut squash (about 1 small squash) 2 cups thinly sliced carrot (4 medium) 3/4 cup thinly sliced leek or chopped onion 1 tbsp butter or margarine 2 14-ounce cans reduced sodium chicken broth 1/4 tsp ground white pepper 1/4 cup half and half or light cream Creme Fraiche or dairy...

Read More

Stuffed Squash

Ingredients: Butternut or Acorn Squash Directions: Slice in half and remove seeds Fill open cavity with apple sauce and raisins Brown sugar to taste (Optional) Bake in covered casserole dish at 325 or until fork-soft (or uncovered for drier results) – about 1 hour depending on size

Read More

Baked Garlicky Butternut Squash

Ingredients: 1 large (3 1/2 lbs) butternut squash, peeled and cut into 1-inch dice 1/3 cup fruity olive oil 2 garlic cloves minced (or more) 2 tbsp fresh garlic Salt to taste Liberal seasoning of freshly ground pepper 1/3 cup parmesan cheese Directions: PreheatĀ oven to 400 degrees. In a large bowl, toss together squash, olive...

Read More

Summer Vegetable Gratin

6-8 servings as a side dish or 4 as a light entree Ingredients: 6 tbsp extra virgin olive oil 1 lb zucchini, ends trimmed and sliced crosswise into 1/4 inch thick slices 1 lb yellow summer squash, ends trimmed and sliced crosswise into 1/4 thick slices ** 2 tsp table salt 1 1/2 lb ripe...

Read More