butternut squash Archives - Page 5 of 5

Butternut Oyster Stew

Published at 03/09/2016September 23, 2016 In Category Blog, Butternut Squash, Recipes, Vegetables Tags: butternut squash, seafood, winter squash

On my mind right now are oysters – having just come home from one coast and headed to another in about a week. September brings the months with “r” back, so it’s time to be thinking oysters again. I think this is adapted from a recipe that actually came from Better Homes and Gardens magazine.

And how great is it to see that butternut squash in our box today? It may be the first of many to come, but what a blessing – a vegetable you can sock away in the pantry and pull out come January when we’re missing the delivery of fresh fruits and vegetables every week.

Slow Cooker Beef and Butternut Squash

Published at 10/01/2015September 23, 2016 In Category Butternut Squash, Meat, Recipes, Tomatoes, Vegetables Tags: butternut squash, tomatoes

I think this recipe originally came from Better Homes and Gardens magazine. Substitute your fresh tomatoes for the canned ones if you like.

Balsamic Roasted Sweet Potatoes and Butternut Squash

Published at 07/25/2014January 30, 2020 In Category Butternut Squash, Recipes, Sweet Potatoes, Vegetables Tags: butternut squash, sweet potatoes Leave a comment

Finally, this is a recipe we ran in the AJC last year in a story about sweet potatoes. It will work perfectly well with just butternut squash – and it really is good.

This dish is pretty irresistible even for those who expect their sweet potatoes to be sweet. A little honey tips the scale slightly to the sweet side, but the natural sweetness of the butternut squash and sweet potatoes may be all you need.

These savory roasted vegetables combined with crisp arugula could be served as a salad-like first course, or as a side dish with the main meal. And it’s easy to halve or double the recipe, depending on the number of people you’re serving.

To make ahead of time, roast the sweet potatoes and squash a few hours or a day ahead and refrigerate up to 1 day. Heat roasted vegetables in a microwave in 2- to 3-minute intervals until just warmed through, then combine with arugula and dress with balsamic vinegar and olive oil just before serving.

Vegetable Pot Pie

Published at 07/25/2014March 25, 2024 In Category Kohlrabi, Pork, Recipes, Turnips, Vegetables Tags: butternut squash, greens, kohlrabi, potatoes, sweet potatoes, turnips Leave a comment

The folks at Moore Farms and Friends offer an alternative to the traditional CSA and in their weekly e-newsletter, they included this recipe. I thought it was a great explanation of how interesting recipes and dishes get developed. Enjoy it with any of the roots in today’s box. This is copied straight from Laurie’s email.