'butternut squash' on Serious Eats

Bluestem's Risotto with Butternut Squash and Allspice

This recipe has two components that are new to most home cooks: stirring in cubes of chilled butter just before serving for added creaminess and finishing the dish with freshly grated allspice to give it a burst of warmth and a hint of spice. They're simple touches but ones that go a long way, making homemade taste just a bit closer to restaurant-calibre cooking. More

The Occasional Vegetarian's Roasted Brussels Sprouts, Butternut Squash, and Apple with Candied Walnuts

These Roasted Brussels Sprouts, Butternut Squash, and Apple with Candied Walnuts were created by Carmen Quagliata, chef of New York's fantastically Greenmarket-centric Union Square Cafe for The Occasional Vegetarian. Instead of enriching the cabbage-y sprouts with salty, porky flavors, this recipe pairs their slight bitterness with chunks of sweet winter apples, butternut squash, crunchy candied walnuts, and maple syrup. More

Butternut Squash Pie

This is a great autumn pie with a mellow sweet squash flavor, and creamy dense texture. While other squash pie recipes often tend to lean heavily on the spices, this recipe is more subtle, taking the less-is-more approach with a nice hit of ginger and just a hint of cinnamon and fresh nutmeg. The oat crumble crust gives the creamy filling a crunchy, sweet and salty backdrop. More

Cook the Book: Bengali Squash with Chickpeas 

Two unique and possibly unfamiliar flavors in this dish are Asafoetida and panch phoron. Asafoetida is a strong-smelling powdered spice that adds oniony notes of sautéed leeks. Panch phoron is a blend of five spices including nigella seed, fenugreek, cumin, fennel, and either celery or radhuni seed. Incorporating these spices in with mildly sweet butternut squash and earthy chickpeas makes for a wonderfully warm and hearty vegan curry. More

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