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Vitamin C-rich kale and beta carotene-packed butternut squash star in this seasonal salad, while bits of bacon add smoky flavor without driving up fat and calories. Get the recipe: Warm Kale Salad ...
The brown-butter breadcrumbs add additional crunch and a nutty, toasted flavor. Serve with grilled chicken for an added boost of protein. ... This roasted butternut squash salad, with its ...
This recipe highlights the classic flavor combination of butternut squash, sage and brown butter. The joy of this recipe is that the various elements can be made ahead, making assembly a breeze.
1. Preheat the oven to 425°. On a baking sheet, toss the squash with 2 tablespoons of the olive oil; season with salt and pepper. Roast for 20 minutes, until tender. Spread the hazelnuts in a pie plate and toast for 6 minutes, until golden. Let cool, then chop. 2. In a large bowl, toss the arugula, frisée, prosciutto, chives, hazelnuts and ...
Preheat the oven to 350°. Brush the cut sides of the squash with 1 teaspoon of the olive oil and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender. Meanwhile, in a saucepan, bring 2 cups of lightly salted water to a boil.
In a small saucepan, combine the vinegar, salt, sugar and currants and warm over moderate heat just until the sugar dissolves. Remove the saucepan from the heat and let cool slightly.
Flip the squash cut sides up and let cool until warm. 3. In a small bowl, combine the white wine vinegar with the lemon zest and lemon juice, thyme and crushed red pepper. Whisk in the 2/3 cup of olive oil; season with salt and pepper. 4. Working over a large bowl, using a fork, scrape out the spaghetti squash, separating the strands.
Cut the butter into 1-tablespoon pieces and put 1 piece in the cavity of each squash half. Distribute the apple pieces in the squash cavities. Sprinkle the cinnamon over the squash cavities.