This is a fantastic recipe for those who keep their spice racks close to their hearts. It’s got cinnamon, red chile, cardamom, cloves and nutmeg, and you can use either butternut or kabocha squash. A great side dish for those who like the combo of sweet and savory!
I am a big fan of risotto and acorn squash, so when I saw this recipe I couldn’t resist. The barley risotto, baby bella mushrooms and parmigiano-reggiano cheese seasoned with fresh parsley and sage give it true authentic Italian flavor… and the white wine doesn’t hurt either.
I had to do a double take when I saw this one! Squash cookies? Why didn’t I ever think of this? I mean, zucchini bread is one of my favorite things ever. I don’t know why this wouldn’t have occurred to me. Apparently you can use whichever squash tickles your fancy, so if you happen to have one of your fridge, go for it!
Gotta say, this definitely piqued my interest. The smooth, buttery texture of the squash with the sharp taste of ginger is likely to be a dynamite combo. Not sure how it would go with my hotdogs, but I’m always open to trying new things!
This recipe has all the hallmarks of a great Thanksgiving hit, with yummy stuffing ingredients like dried cranberries, golden raisins and pecans. And the great thing about it is you can make it with baby pumpkins, if you don’t want to use acorn or butternut squash.
There’s no way I wasn’t going to throw a pumpkin recipe… and oh my goodness, this one looks divine! I imagine this is what it would be like if I bought a pumpkin cheesecake and started dipping my fruit into it. I guess I could do that if I wanted to. Or I could just make this, which is probably a lot cheaper.