Pork Loin with Spiced Butternut Squash
This recipe is adapted from Everyday Food magazine. And yes, the spiced squash is just as good without the pork!
This recipe is adapted from Everyday Food magazine. And yes, the spiced squash is just as good without the pork!
Take your roasted butternut squash to a new level with this recipe also from the New York Times.
A recent recipe from the New York Times and a great idea for your Thanksgiving dinner.
Or try this recipe from Asha Gomez’ book, “My Two Souths: Blending the Flavors of India into a Southern Kitchen.” She makes it with other winter squash like pumpkin or kuri, but butternut works beautifully. No rice flour? Skip the dumplings. Although it’s becoming more easily available in stores that carry ingredients for gluten-free cooking.
Did you see this recipe pushed out by the New York Times today? Do you, like me, still have some delicata squash waiting to be used? You could do this butternut, but you’d have to peel it first.
We’ve got dozens of butternut squash recipes at http://grassfedcow.com/ingredient/butternut-squash/ but I’m throwing out one more in case you are tired of butternut squash soup and roasted butternut squash cubes. This one’s from seriouseats.com. Interesting tip about using the microwave. I’m going to try that this week.
So now I’m pretending the temperatures are cooperating and a nice stew is in order. Or maybe you’re just ready for stew no matter that it’s in the upper 80s out there.
Maybe you still have a carrot or two left over from last week? If not, skip the carrots in this recipe. Add more squash, dice in eggplant instead, substitute a few peppers ….. it’s up to you. I don’t remember where this recipe came from, but hope you’re using Riverview pork when you make it.
Butternut chili recipes abound because butternut is a delicious addition to any chili recipe, soaking up and complementing the flavors in a way few other vegetables can do. This recipe started out in Bon Appetit. Use whatever dried whole peppers you have on hand. And if you don’t have any, then chili powder will do. Lots of great chili recipes start with this toasting/soaking/grinding step for dried chiles and so I keep a few small bags on hand in the freezer. If I were more of a connoisseur, I suppose I would be more stringent about which peppers I use, but I find they all turn out pretty delicious.
This recipe will work with all kinds of greens. Just chop the greens finely. It’s adapted from a recipe in “Tacolicious” by Sara Deseran and Joe Hargrave.
This recipe is adapted from one prepared by Asha Gomez of Spice to Table at the Peachtree Road Farmers Market. No lemongrass? It will be fine without it.