Learn how to make Butternut Squash with Sliced Apples, a tasty (and easy) holiday side dish.
This butternut squash soup recipe is a delicious treat to serve on a cold day. This video recipe will show you everything you need, from peeling the butternut squash to seasoning the soup - and you'll have a delicious meal in no time! Enjoy!
This recipe for Butternut Squash and Carrot Soup takes 40 minutes to prepare and has only 70 calories per serving. Video sponsored by LibertyMedical****.
Chef Bibby Gignilliat of Parties That Cook, the nation's premier corporate team building events and cooking class party company, demonstrates how to peel and cut butternut squash. For more recipes and information, please visit: www.PartiesThatCook****
For the recipe and more information go to *******www.thatsvegetarian**** Butternut squash is sweet and creamy especially in a ravioli. The hazelnuts (also known as filberts) add additional nuttiness to the nutty flavor we get from creating the brown butter. The sage brings in a wonderful earthy flavor with a bit of crispiness from the pieces we put in at the beginning of the browning process. This dish is a good source of Vitamin E, Vitamin C, Copper and Manganese.
Getting the packaged ravioli makes it easier to prepare this recipe. Fresh sage is a must. Dried sage will not have the same impact but in a pinch you gotta do what you gotta do. Other nuts are an option but I really enjoy the combination of the butternut squash and the hazelnuts.
Prepare the Butternut Squash Ravioli in a Toasted Hazelnut Brown Butter Sage Sauce and you'll find yourself saying "That's Vegetarian?!"
Hosted by Karen Bukolt
Produced by Karen Bukolt and Mike Quick
Production facilitated by Quick ONE Media, *******www.quickonemedia****
Website design *******www.Oscorp-ink****
There is something rich and wonderful about the simplicity of squash. Roasting brings out all the natural sugars and deep, rich colors that makes it one of our favorite dishes for Thanksgiving. This rendition adds a bit of sweet and savory taste to the meal with the unexpected addition of pistachios and Medjool dates. Don't be surprised if it becomes a requested "favorite" for the family holidays.
This is the link to the recipe: *******www.oliveoilsource****/article/butternut-squash-gratin-dates-and-pistachios-0
This is the olive oil we used for this recipe: *******boutique.oliveoilsource****/content/olive-oil-source-italian-blend-extra-virgin-olive-oil-0
You will find a whole line of organic and domestic extra virgin olive oils, balsamic vinegars and everything but the olive at The Olive Oil Source Boutique: *******boutique.oliveoilsource**** and The Olive Oil Source Wholesale Store: *******wholesale.oliveoilsource****.
Butternut Squash Guide - You Suck at Cooking (episode 49)
NO-BAKE CHOCOLATE BUTTERNUT CAKE RECIPE l EGGLESS & WITHOUT OVEN
INGREDIENTS & PROCESS:
1 CUP MILK
1 CUP SUGAR
½ CUP OIL
1 TSP VANILLA
½ CUP COCOA
1.5 CUP ALL PURPOSE FLOUR
1 TSP BAKING POWDER
½ TSP BAKING SODA
POUR INTO A MOLD
2 CUP BOILING WATER IN A CURRY PAN
PLACE THE MOLD
PUT A CLOTH & COVER
STEAM IT IN LOW MEDIUM HEAT FOR 25-30 MIN.
REMOVE THE TOP PORTION
1/3 CUP POWDER SUGAR
2 TBSP MILK
POUR THE GLAZE OVER THE CAKE
1 CUP DESICCATED COCONUT
¼ CUP POWDER SUGAR
1 TBSP MELTED BUTTER
1 TSP ORANGE FOOD COLOR
COVER THE CAKE
BUTTER NUT CAKE IS READY
California Cooking with Chef Debbie Duggan. For more: *******www.centralcoasttoday****
*******www.therenegadehealthshow**** - We're back in the kitchen with a fun and super easy raw food recipe...
Annmarie and I love soup and this one is a great one for all those fall and winter vegetables.
We also get a little closer to revealing our plans for 2009... take a look...
Warming and healthy, this veggie risotto dish is packed with the delicious flavours of squash, sage and white wine. Follow this cookalong with Woman's Weekly magazine's Sue McMahon to create your own delicious vegetarian dish.
For the full recipe and to find more ideas for vegetarian or rice based meals, visit *******www.goodtoknow******/food/recipes
Sweeeeeet,healthy and quick!!! Give this one a try!!!
Check out Peter and get hints and tips on different cuts of lamb, how to carve and wine matching at *******www.loveourlamb******.
February sees the beginning of the New Zealand Lamb season here in the UK, when taste buds everywhere can enjoy the delicious, succulent taste of fresh New Zealand Lamb.
Since the first delivery of lamb back in 1882, New Zealand Lamb has maintained its position as a firm family favourite and throughout the generations has earned a reputation for consistency and quality.
Also 99 % of New Zealand Lamb is transported to the UK by ship, which is widely considered to be the most environmentally -- sound method of transport.
As well as being a versatile and delicious meat, New Zealand Lamb is also one of the healthier red meats that you can eat. It's high in B vitamins, zinc and iron and full of protein, whilst remaining relatively low in cholesterol and calories, so can be enjoyed as part of a balanced diet.
When it comes to cooking, New Zealand Lamb is extremely versatile working beautifully with a variety of ingredients to create some mouth-watering dishes.
You are now able to watch top chef Peter Gordon create some brand new recipes for every occasion;
"Being a New Zealander, lamb has always been one of my firm favourites to eat. As our lamb is reared on open pastures, it makes it the most tender, nutritious and succulent meat. With its versatile flavours, lamb can be married with a variety of ingredients to create delicious dishes for any occasion."
Check out Peter and get hints and tips on different cuts of lamb, how to carve and wine matching at www.loveourlamb******.
Butternut Squash Salad by Chef Josh Green
Shrimp CrabCakes Butternut Squash White Asparagus Salad Apple Dressing By Chef Luciano Pellegrini
A Christmas side dish recipe. Maple glazed butternut squash is great during the holiday season and the dark rum in this recipe makes it a worthy addition to any party table.
Visit www.HolidayKitchen.TV for step by step instructions and to order the DVD!