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from Naturally Ella

Savory Rye Crepes with Peaches and Blue Cheese

Peach and Blue Cheese Rye Crepes | Naturally Ella

from How Sweet It Is

Butternut Squash, Sage Pesto and Prosciutto Pizza

Butternut Squash, Sage Pesto and Prosciutto Pizza 1 batch of your favorite pizza dough 2/3 cup fresh sage leaves, torn 2 tablespoons toasted pine nuts 2-3 tablespoons olive oil 2 teaspoons finely grated parmesan cheese 1 1/2 cups tiny-cubed butternut squash 1 1/2 tablespoons unsalted butter 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon nutmeg 1/2 red onion, thinly sliced 6 thin slices prosciutto, torn 4 ounces parmesan cheese, freshly grated 8 ounces goat cheese

1 tablespoon extra-virgin olive oil 2 thinly sliced green onions 8 cups finely diced peeled butternut squash, divided (about 4 pounds) 1/2 teaspoon kosher salt, divided 2 center-cut bacon slices 4 ounces sliced chanterelle mushrooms 4 ounces sliced shiitake mushroom caps 1 1/2 tablespoons chopped fresh sage 1/4 cup unsalted beef stock (such as Swanson) 2 ounces Parmigiano-Reggiano cheese, grated and divided (about 1/2 cup) 2 tablespoons part-skim ricotta cheese pepper 6 ounces oyster…

from Taste and Tell

Butternut Squash and Sage Pizza

2 cups cubed (1/4-1/2") butternut squash olive oil salt 1 lb pizza dough 3-4 oz ricotta 1 1/2 cups mozzarella fresh sage

from Chocolate Moosey

Butternut Squash Crumble

Butternut Squash Crumble 2 tablespoons olive oil 1/2 cup onion, chopped 2 cloves garlic, minced 2 strips bacon or pancetta, chopped 1 cup mushrooms, chopped 3 cups butternut squash, peeled and cut into 1-inch cubes 2 tablespoons fresh parsley (I used 1 teaspoon dried parsley) 1/2 cup chicken stock Salt and pepper Crumble 3/4 cup all purpose flour 1/4 cup walnuts, finely chopped 1 tablespoon brown sugar 1 tablespoon fresh thyme (I used…

from A Cedar Spoon

Butternut Squash Apple Bake

1½ pounds peeled, seeded, and cubed butternut squash (many grocery stores have 12-ounce packages of fresh, ready-to-cook butternut squash in the produce aisles) 2 gala apples, peeled, cored and diced ¼ cup raisins ¼ cup walnuts ¼ cup dried cranberries 1 Tbsp cinnamon ¼ tsp vanilla ¼ cup brown sugar 2 Tbsp butter

1 loaf of sourdough bread, sliced into 1/4 inch slices 1 butternut squash, peeled and cubed small brie cheese, sliced baby kale, or tuscan kale with the ribs cut out, sliced thin Butter Salt and pepper

from Food & Wine

Winter Squash and Gruyère Gratin

Squash and Gruyere Gratin 2 medium butternut squash (1 1/2 pounds each) salt pepper 1 medium leek 1 teaspoon olive oil 1/2 cup dry white wine 1/2 cup chicken broth One 12-ounce can evaporated skim milk or 1 cup whole milk 1/2 teaspoon sugar 4 ounces Gruyère cheese, grated (about 1 cup) 2 ounces of a baguette (thinly cut into 8 small slices) or 2 slices peasant bread (cut into 4 equal pieces), toasted 1 tablespoon plus 1 teaspoon grated Parmesan cheese 8 basil leaves, shredded

Butternut Squash and Caramelized Onion Galette For the pastry: 1 1/4 cups all-purpose flour 1/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter, cut into pieces 1/4 cup sour cream 2 teaspoons fresh lemon juice 1/4 cup ice water For the filling: 1 small butternut squash (about one pound) 2 tablespoons olive oil 1 to 2 tablespoons butter 1 large onion salt Pinch of sugar cayenne 3/4 cup fontina 1 1/2 t fresh sage leaves