Adapted from a recipe from Moore Farms and Friends.
Adapted from a recipe in Saveur magazine.
Make this with either delicata or butternut squash. If you’re using the delicata, no need to peel.
This recipe is adapted from Everyday Food magazine. And yes, the spiced squash is just as good without the pork!
Take your roasted butternut squash to a new level with this recipe also from the New York Times.
A recent recipe from the New York Times and a great idea for your Thanksgiving dinner.
Or try this recipe from Asha Gomez’ book, “My Two Souths: Blending the Flavors of India into a Southern Kitchen.” She makes it with other winter squash like pumpkin or kuri, but butternut works beautifully. No rice flour? Skip the dumplings. Although it’s becoming more easily available in stores that carry ingredients for gluten-free cooking.
Did you see this recipe pushed out by the New York Times today? Do you, like me, still have some delicata squash waiting to be used? You could do this butternut, but you’d have to peel it first.