Tag Archives: Winter Squash

WINTER SQUASH WITH MUSHROOM STUFFING AND CRANBERRY MOSTARDA

This is a dish for special occasions, especially when served with Apple-Walnut Salad with Honey Mustard vinaigrette. Some warm rolls and chilled dry Prosecco (or hard cider) will complete the meal. This is my go-to recipe when I want to make something a little fancier than usual for a holiday meal in winter. This recipe makes two generous servings and can be easily multiplied for more servings. It is even more celebratory with gingerbread cake for dessert. The cranberry mostarda can be made the day before as can the gingerbread cake. Also, the vegetables can be cut up ahead of time to make it a little easier.
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WINTER SQUASH SOUP

This thick and creamy soup is delicious. The chili powder gives the soup a scarlet glow and the heat of the chili contrasts with the sweet Pear, Walnut & Thyme Conserve that is added to the soup.  I grew Buttercup squash this past summer and used some of those squash in this recipe. You can also use Butternut or even Acorn squash. This recipe makes four very generous servings.

I adapted this recipe from Eugenia Bone’s wonderful cookbook, Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Food, Clarkson Potter/Publishers, New York 2009 to make it completely oil-free and plant-based.
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