Mexican Turkey and Squash Stew INGREDIENTS: YIELD: 4 servings 1 1/2 pounds skinless, boneless turkey breast 2 teaspoons ground cumin Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 8 large sprigs thyme or 1 teaspoon dried thyme 1 large onion, chopped 1/2 pound small red-skinned potatoes, thinly sliced 1 pound cubed peeledContinue reading

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Gnocchi with Squash and Kale INGREDIENTS: 4 servings 2 tablespoons unsalted butter 1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces 3 cloves garlic, thinly sliced 1 tablespoon roughly chopped fresh sage 1/4 teaspoon red pepper flakes Kosher salt 1 1/4 cups low-sodium chicken broth or water 1 bunch kale, stemmed and roughlyContinue reading

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Roasted Squash with Brown Butter and Cinnamon INGREDIENTS: YIELD: 4-6 Servings 3 pounds butternut squash (or other variety), washed, and peeled with a vegetable peeler 6 ounces unsalted butter 2 tablespoons dark brown sugar 3 tablespoons molasses Kosher salt and freshly ground black pepper 1 teaspoon ground ginger 1 (1 to 2-inch) knob fresh ginger,Continue reading

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Roasted Acorn Squash with Mushrooms, Peppers, and Goat Cheese INGREDIENTS: Acorn Squash: 2 acorn squash 2 tablespoons olive oil 1 1/2 teaspoons kosher salt 1 teaspoon freshly cracked black pepper Filling: 2 tablespoons butter 2 cups cabbage (core removed before slicing) 1 cup 1/4-inch-sliced sweet onion 1 red bell pepper, seeded and sliced in 1/4-inchContinue reading

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