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Pumpkin (or Butternut Squash) Mac N Cheese with Amaretti Crust

Pumpkin Mac n Cheese with Amaretti Crust

Oven bakes zucchini fries

Baked Zucchini Fries | Fun and Food Cafe

Elizabeth Terry's Light Cream of Butternut Squash Soup with Curry Cream: 5 cups chicken stock 4 cups peeled, seeded, and chopped butternut squash 1 potato, peeled and chopped (~1 cup) 1 cup chopped Vidalia or Spanish onion 1/2 cup peeled, seeded, and chopped fresh pear 1 tbs chopped garlic 1 tsp chopped, peeled fresh ginger Finishing: 1/2 cup light cream 1/4 cup fresh orange juice 1 tbs fresh lemon juice 1 tsp salt 1 tsp hot chili sauce 1/2 cup chilled curry cream (recipe follows) Instructions: Heat chicken broth in large pot on medium. Add squash, potato, onion, pear, garlic, and ginger as each is chopped. Bring to a boil, turn down to simmer and cover; let simmer 40 mins or so, till vegetables are soft. Puree. Whisk in the cream, orange and lemon juice, salt, and chili sauce. Reheat (do not boil!) Drizzle with the chilled curry cream before serving. Chilled Curry Cream: 2 tbs butter 1 tbs curry powder 1 cup sour cream Melt butter in small skillet; whisk in curry powder and simmer for 1 min to flavor the butter. Turn off the heat and whisk in the sour cream. Chill; allow to sit at room temp 10 minutes before using.


dustjacket attic: image of the day (stephane rolland spring11)

Pasta with Butternut Parmesan Sauce

  • Doni Gibson

    Since low carbing it will probably try this over spaghetti squash or spiralled zucchini

roasted butternut and sweet potato whole wheat lasagna