by Weronika Zawora | Dec 14, 2020 | Recipes
Ingredients: 1 medium to large buttercup squash (~6″ diameter) 8 – 12 oz. cheese (Nicci recommends closer to 12 oz. of cheddar and mozzarella mix or 4 cheese blend) 1 16 oz. jar (or 16 oz. homemade) of salsa Directions: ...
by Laura Lutz | Dec 14, 2019 | Recipes
Inspired by myrecipes.com Serves 8 Ingredients 2 T butter 5 lb (~5 cups) butternut squash (or other winter squash), peeled and cubed 2c potatoes, peeled and cubed 1 tsp salt ½ tsp black pepper 2 medium leeks, thinly sliced 4 c chicken broth 1 c half and...
by Laura Lutz | Oct 5, 2019 | Recipes
Inspired by FoodandWine.com Makes 3 cups Ingredients: 1 kabocha squash, halved, seeded, peeled and cut into 1” chunks ¼ c olive oil 2 tsp. curry powder Salt and pepper to taste 1 jalapeno, minced 2 T red onion, finely chopped 2 T lime juice 1/3 c cilantro,...
by Christine Taylor Garner | Oct 28, 2018 | Recipes
This is my favorite way to eat butternut squash—roasting the squash with onions or shallots til they are beautifully caramelized, then pureeing with stock. It’s simple, warm, delicious, and filling. Freezable too! Serves: 4 Ingredients 2 Tbl olive oil...
by Christine Taylor Garner | Oct 22, 2018 | Recipes
Roasted sweet potatoes and wheat berries with salad greens, dried cranberries, walnuts, feta or goat cheese and a maple vinaigrette. So delicious! Adapted from Bijoux and Bits. Ingredients 1 1/2 cups dried wheatberries 2 sweet potatoes – peeled,...
