The cool, creaminess of burrata cheese pairs perfectly with winter squashes like acorn or kabocha. Roasted Squash and Burrata Salad with Pumpkin Seed Salsa Verde by Ryan Hardy Feel free to stuff half the squash with chorizo and the other half with vegan sausage to please all your family members or guests.īibb Lettuce and Roasted Acorn Squash Salad with Feta and Walnuts by Roze TraoreĪ nourishing yet light salad, this easy side or main dish has protein-rich nuts, nutritious squash and a piquant vinaigrette that gently coats the tender greens. This recipe is really versatile because you can make it for meat-lovers or vegans alike (all at the same time). Stuffed Acorn Squash with Mixed Grains, Apples and Chorizo by Roze Traore An aioli like the one here adds an creamy-spicy kick. They're so easy to halve and bake ahead of time and pop back in the oven when you have a few rounds of leftovers with which to stuff them. Stuffed squash is one of those great "kitchen sink" dishes that allows you to repurpose all kinds of leftovers without anyone being the wiser. Guy Fieri's Stuffed Acorn Squash by Guy Fieri This salad is earthy, bright, a little spicy and totally delicious, all thanks to the unique harissa-citrus dressing, creamy mozzarella and refreshing mint garnish. Roasted Acorn Squash with Harissa-Citrus Dressing and Mint by Gail Simmons It's sweetened with some honey, which balances out the savory mash beautifully. Take a break from butternut and try mashed acorn squash with garlic and sweet potatoes for any fall feast. This recipe uses warm fall spices like cinnamon and allspice, with a hint of cayenne for a kick to make bring out the squash's vibrant flavor.Īcorn Squash with Brown Butter and Honey by Camila Alves One of the best things about squash is that it doesn't need a ton of fancy ingredients to make it shine. Roasted Acorn Squash with Maple Syrup and Cinnamon by Ed Brown As it roasts, the little bowl where the seeds have been scooped out fills with a big puddle of melted butter and sweet syrup. Her simple, straightforward recipe is easy to make. "When I was growing up, my mother served a lot of canned vegetables, but the one thing she always made from scratch was acorn squash, which she roasted with butter and maple syrup," Ina Garten told.
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