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Well, it’s the fall — I love butternut squash and apple soup. Dream dinner party guest list? Jeffrey, Julia Child, Eric Ripert; there’s so many to choose from.
Slice the squash into pieces so that none is more than 2 inches in any direction (otherwise it will take a long time to cook). Brush with olive oil and heavily salt and pepper. Roast at 425 for ...
Ina Rosenberg Garten (/ ˈ aɪ n ə / EYE-nə; born February 2, 1948) [1] is an American television cook and author. She is host of the Food Network program Barefoot Contessa and was a former staff member of the Office of Management and Budget . [ 2 ]
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
Squash are large and the rinds are hard to cut, so I recommend using your sharpest knife. A dull blade is much more dangerous than a sharp one because it can slip out of the way instead of cutting through something. Slice the squash into pieces so that none is more than 2 inches in any direction (otherwise it will take a long time to cook).
Add the Red Lentils: Once the soup has simmered, add red lentils and cook. Finish with coconut milk, fresh spinach, and lemon juice. Finish with coconut milk, fresh spinach, and lemon juice.
In Step 8, three cups of the soup is removed from the pot and processed in a blender until smooth, then is added back to the remaining unblended soup in the pot.
After a summer full of grilled zucchini and yellow squash, now is the perfect time to switch things up and cook some winter squash. So what exactly sets summer and winter squash varieties apart?