Butternut Squash Recipes | Eat Your Books

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Harissa squash and feta galette

from The Washington Post The Washington Post by Kim Boyce and Emma Galloway
Categories: Pies, tarts & pastries; Main course; Suppers; Cooking ahead; Dinner parties/entertaining; Winter; French; Moroccan; Vegetarian

Ingredients: rye flour; vegan shortening; apple cider vinegar; butternut squash; harissa; feta cheese; egg yolks

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Roasted vegetables (for sharing)

from All Roads Lead to the Kitchen All Roads Lead to the Kitchen by Heather Schmitt-González
Categories: Quick / easy; Side dish; Vegan; Vegetarian

Ingredients: butternut squash; carrots; asparagus; garlic

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Broad bean, pea and roast squash panzanella with capers (page 22)

from Waitrose Food Magazine, July 2017 Waitrose Food Magazine, July 2017 by Alice Hart
Categories: Dressings & marinades; Salads; Side dish; Dinner parties/entertaining; Summer; Italian; Vegetarian

Ingredients: butternut squash; sourdough bread; nonpareil capers; baby broad beans; fresh peas in pods; basil

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Butternut squash & potato gratin (page 160)

from Chelsea Market Cookbook: 100 Recipes from New York's Premier Indoor Food Market Chelsea Market Cookbook by Michael Phillips and Rick Rodgers
Categories: Main course; Side dish; Dinner parties/entertaining; Thanksgiving; Vegetarian

Ingredients: leeks; thyme; heavy cream; sweet paprika; nutmeg; butternut squash; potatoes; hard cheese

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Roasted vegetable quinoa salad with griddled halloumi (page 41)

from BBC Good Food Magazine, July 2017 BBC Good Food Magazine, July 2017
Categories: Dressings & marinades; Quick / easy; Salads; Main course; Suppers; Summer; Vegetarian

Ingredients: butternut squash; red onions; beetroots; quinoa; vegetable stock; halloumi cheese; parsley; garlic; honey

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Squash and corn in coconut milk with Thai basil

from The Washington Post The Washington Post by Deborah Madison
Categories: Rice dishes; Stews & one-pot meals; Main course; Suppers; Dinner parties/entertaining; Thai; Vegan; Vegetarian

Ingredients: grapeseed oil; winter squash; onions; corn; jalapeño chiles; ginger root; scallions; canned coconut milk; cilantro; Thai basil; cooked basmati rice

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Roasted squash nachos

from Food Network Magazine, April 2017 Food Network Magazine, April 2017
Categories: Snacks; Mexican; Vegetarian

Ingredients: butternut squash; tortilla chips; cheddar cheese; frozen fire-roasted corn; orange cherry tomatoes; pickled banana peppers

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Rigatoni with butternut squash, Brussels sprouts and bacon (page 110)

from Food Network Magazine, April 2017 Food Network Magazine, April 2017
Categories: Pasta, doughs & sauces; Main course; Italian

Ingredients: Brussels sprouts; rigatoni pasta; bacon; butternut squash; scallions; Parmesan cheese; pecorino Romano cheese

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Baked stuffed spaghetti squash

from MarthaStewart.com MarthaStewart.com by Martha Stewart Living Magazine
Categories: Main course; Italian; Vegetarian

Ingredients: spaghetti squash; tomatoes; Parmesan cheese; basil

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Roasted butternut squash & garlic bisque

from Tea & Cookies Tea & Cookies by Tara Austen Weaver
Categories: Soups; French; Vegetarian

Ingredients: garlic; onions; carrots; celery; butternut squash; chicken stock; sage; cream

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Kale, butternut squash, and farro salad

from Leite's Culinaria Leite's Culinaria by Katie Caldesi and Giancarlo Caldesi and David Leite
Categories: Salads; Quick / easy; Main course; Lunch; Vegan; Vegetarian

Ingredients: farro; butternut squash; red onions; baby kale

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Coal-roasted butternut squash (page 48)

from Saveur Magazine, Jun/Jul 2017 (#189) Saveur Magazine, Jun/Jul 2017 (#189)
Categories: Grills & BBQ; Side dish; Summer; South African; Vegan; Vegetarian

Ingredients: butternut squash; garlic; buchu

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White bean soup with Brussels sprouts and apple cider-glazed pumpkin

from thepantryseattle.com thepantryseattle.com
Categories: Soups; Vegetarian

Ingredients: yellow onions; carrots; celery; dried Great Northern beans; bay leaves; heavy cream; Brussels sprouts; apple cider (alcohol-free); butternut squash; apple cider vinegar; dry white wine; thyme sprigs; sage sprigs

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Egg-in-the-hole reinvented

from The Healthy Foodie The Healthy Foodie
Categories: Egg dishes; Breakfast / brunch; Main course; Vegetarian

Ingredients: acorn squash; eggs; dates; walnuts; parsley

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Roast vegetable, veggie sausage & halloumi wraps

from Tinned Tomatoes Tinned Tomatoes by Jacqueline Meldrum
Categories: Sandwiches & burgers; Main course; Vegetarian

Ingredients: olive oil; red onions; red peppers; carrots; butternut squash; tortillas; halloumi cheese; vegetarian sausages; pesto of your choice; mixed salad leaves

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Winter squash salad (Kurpitsasalaatti)

from Cooking Finland Cooking Finland
Categories: Chutneys, pickles & relishes; Salads; Winter; Finnish; Vegan; Vegetarian

Ingredients: butternut squash; whole cloves; ginger; nutmeg; sugar; white vinegar

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Vegetable tempura with ginger-ponzu dipping sauce [Kay Chun] (page 51)

from Master Recipes: A Step-by-Step Guide to Cooking Like a Pro Master Recipes by The Editors of Food & Wine
Categories: How to...; Dips, spreads & salsas; Fried doughs; Sauces, general; Appetizers / starters; Main course; Japanese; Vegan; Vegetarian

Ingredients: eggplants; ponzu sauce; limes; ginger; scallions; vegetable oil; all-purpose flour; club soda; delicata squash; Japanese sweet potatoes; lemons

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Moroccan chickpea, squash & kale stew (page 94)

from BBC Good Food Magazine, May 2017 BBC Good Food Magazine, May 2017
Categories: Quick / easy; Stews & one-pot meals; Main course; Suppers; Spring; Summer; Moroccan; Vegetarian; Low calorie

Ingredients: tomatoes; butternut squash; thyme; onions; canned chickpeas; bay leaves; ground cumin; ground cinnamon; turmeric; harissa; vegetable stock; feta cheese; lemons; fennel seeds; ground coriander; cavolo nero; coriander leaves

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Smoky roasted veg, marinated feta & lime (page 46)

from BBC Good Food Magazine, May 2017 BBC Good Food Magazine, May 2017 by Jane Hornby
Categories: Dressings & marinades; Quick / easy; Breakfast / brunch; Spring; Vegetarian

Ingredients: cauliflower; butternut squash; smoked paprika; cumin seeds; soy sauce; limes; red chillies; rosemary; feta cheese

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Double barley posole (page 105)

from Cooking Light Magazine, May 2017 Cooking Light Magazine, May 2017
Categories: Stews & one-pot meals; Main course; Mexican; Vegetarian

Ingredients: cremini mushrooms; red bell peppers; yellow onions; thyme; Pilsner beer; vegetable stock; butternut squash; pearl barley; canned white hominy; zucchini; avocados; cilantro; sour cream; limes

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Sneaky Veg’s butternut cheese straws

from The Guardian Cook supplement, April 22, 2017 The Guardian Cook supplement, April 22, 2017
Categories: Pies, tarts & pastries; Snacks; Vegetarian

Ingredients: puff pastry; butternut squash; cheddar cheese

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Butternut squash puree (page 298)

from The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes The Book of Greens by Jenn Louis and Kathleen Squires
Categories: Cooking ahead; Vegan; Vegetarian

Ingredients: sage; butternut squash; ground cinnamon; store-cupboard ingredients

Accompaniments: Steamed buns with Ho-Mi Z (dragon tongue)

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Grilled squash with mint-pomegranate pesto

from The Washington Post The Washington Post by Travis Lett
Categories: Sauces, general; Side dish; Cooking ahead; Dinner parties/entertaining; Italian; Vegetarian

Ingredients: mint; pomegranate seeds; shallots; olive oil; pomegranate molasses; Parmigiano Reggiano cheese; winter squash; limes

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Roasted acorn squash with pumpkin seeds and pomegranate

from The Washington Post The Washington Post by Ellie Krieger
Categories: Side dish; Cooking ahead; Dinner parties/entertaining; Thanksgiving; Vegetarian

Ingredients: acorn squash; honey; ground cinnamon; pumpkin seeds; thyme; pomegranate molasses; pomegranate seeds

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Kabocha squash (Japanese pumpkin) pressure cooker rice

from www.pressurecookrecipes.com www.pressurecookrecipes.com
Categories: Rice dishes; Quick / easy; Side dish; Japanese; Vegan; Vegetarian

Ingredients: Japanese pumpkins; Japanese short-grain rice; sake; sesame oil

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Welcome to the best recipe collection on the web!

from The Washington Post The Washington Post by Kim Boyce and Emma Galloway

from All Roads Lead to the Kitchen All Roads Lead to the Kitchen by Heather Schmitt-González

Broad bean, pea and roast squash panzanella with capers (page 22)

from Waitrose Food Magazine, July 2017 Waitrose Food Magazine, July 2017 by Alice Hart

Butternut squash & potato gratin (page 160)

from Chelsea Market Cookbook: 100 Recipes from New York's Premier Indoor Food Market Chelsea Market Cookbook by Michael Phillips and Rick Rodgers

Roasted vegetable quinoa salad with griddled halloumi (page 41)

from BBC Good Food Magazine, July 2017 BBC Good Food Magazine, July 2017

from The Washington Post The Washington Post by Deborah Madison

from Food Network Magazine, April 2017 Food Network Magazine, April 2017

Rigatoni with butternut squash, Brussels sprouts and bacon (page 110)

from Food Network Magazine, April 2017 Food Network Magazine, April 2017

from MarthaStewart.com MarthaStewart.com by Martha Stewart Living Magazine

from Tea & Cookies Tea & Cookies by Tara Austen Weaver

from Leite's Culinaria Leite's Culinaria by Katie Caldesi and Giancarlo Caldesi and David Leite

Coal-roasted butternut squash (page 48)

from Saveur Magazine, Jun/Jul 2017 (#189) Saveur Magazine, Jun/Jul 2017 (#189)

from thepantryseattle.com thepantryseattle.com

from The Healthy Foodie The Healthy Foodie

from Tinned Tomatoes Tinned Tomatoes by Jacqueline Meldrum

from Cooking Finland Cooking Finland

Vegetable tempura with ginger-ponzu dipping sauce [Kay Chun] (page 51)

from Master Recipes: A Step-by-Step Guide to Cooking Like a Pro Master Recipes by The Editors of Food & Wine

Moroccan chickpea, squash & kale stew (page 94)

from BBC Good Food Magazine, May 2017 BBC Good Food Magazine, May 2017

Smoky roasted veg, marinated feta & lime (page 46)

from BBC Good Food Magazine, May 2017 BBC Good Food Magazine, May 2017 by Jane Hornby

Double barley posole (page 105)

from Cooking Light Magazine, May 2017 Cooking Light Magazine, May 2017

from The Guardian Cook supplement, April 22, 2017 The Guardian Cook supplement, April 22, 2017

Butternut squash puree (page 298)

from The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes The Book of Greens by Jenn Louis and Kathleen Squires

from The Washington Post The Washington Post by Travis Lett

from The Washington Post The Washington Post by Ellie Krieger

from www.pressurecookrecipes.com www.pressurecookrecipes.com

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