Preheat oven to 400 degrees. Lightly grease a rimmed baking sheet. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder and salt. In a small bowl, whisk egg and add 3/4 cup ale. Pour liquid into center of dry ingredients and use a fork to mix the wet and dry ingredients together, mixing Read More…
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.
From Chow.com
In a large saucepan, melt butter over medium heat. Add onions and cook 4 minutes or until crisp-tender. Stir in nutmeg and cook 1 minute more. Add broth, squash and apples. Bring to a boil, then reduce heat and cover. Simmer 50 minutes or until squash and apples are tender, stirring occasionally. Cool soup slightly. Read More…
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.