1 small spaghetti squash about 3-4 pounds2 tablespoons butter2 cloves garlic finely minced1/4 cup finely minced parsley or other fresh herb1/2 teaspoon salt or to taste1/4 cup shredded parmesan cheese 1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through […]
Read more →• 1 butternut squash, about 3 lb.- or 3 acorn squash • 2-3 T. butter • 2-1/2 Tbsp. maple syrup • 1-1/2 Tbsp. cider vinegar • 2 tsp. soy sauce 1. Preheat your oven to 400F. ?2. Microwave the squash on high for one to two minutes, […]
Read more →• 2 lbs boneless, skinless, chicken breast (about 3-4 chicken breasts) • 1/2 tsp garlic powder • 8 oz cream cheese, softened • 1/2 pound jalapeño peppers (about 5-6 peppers) • 4 oz sharp cheddar cheese, grated • 1/2 cup crumbled crispy bacon 1. Preheat the oven […]
Read more →1/2 kabocha squash (1.5-2 pounds flesh after seeds removed) 1/2 pound baby portobello mushrooms or button mushrooms, etc. 1/2 onion? 2 cups chicken stock? 1 cup whole milk? salt and pepper to taste? 1 T butter 1. Prep by removing all the seeds from the inside of […]
Read more →2 lbs potatoes Yukon Gold or Golden Russets Olive oil spray 3 tablespoons melted butter? 4 cloves garlic , crushed 1 tablespoon fresh chopped parsley Kosher Salt and Black Pepper to taste 2 tablespoons Parmesan Cheese 1. Pre-heat your oven to broil (or grill) settings to medium-high […]
Read more →1/4 of one kabocha squash, seeds removed, cut to wedges 1/4 cup brown sugar drizzle of olive oil For easier squash cutting, cut the squash using a cleaver or a chef’s knife and cut down by hacking in and moving the top and bottom part of the knife […]
Read more →3 pounds kabocha squash—peeled, seeded and cut into 1-inch-thick wedges 3 tablespoons pure maple syrup 3 tablespoons extra-virgin olive oil 1 tablespoon finely grated peeled fresh ginger 6 thyme sprigs, plus thyme leaves for garnish Kosher salt Preheat the oven to 450°. On a rimmed baking sheet, […]
Read more →By Jennifer Segal Servings: 8 (Makes about 7 cups) Prep Time: 30 Minutes Cook Time: 45 Minutes 1 eggplant, cut into 1/3-inch cubes Salt 6 tablespoons extra virgin olive oil, plus more for serving 2 medium zucchini and/or summer squash cut into 1/3-inch cubes 1 medium yellow […]
Read more →1 pound tomatillos, husked 1/2 cup finely chopped onion 1 teaspoon minced garlic 1 serrano or jalapeno chile pepper, minced 2 tablespoons chopped cilantro 1 tablespoon chopped fresh oregano 1/2 teaspoon ground cumin 1 1/2 teaspoons salt, or to taste 2 cups water Place tomatillos, onion, garlic, […]
Read more →10 tomatillos 1 jalapeño, stemmed, seeded and ribs removed (keep ribs and seeds if you want it hotter) 2 garlic cloves, minced 1 bunch cilantro salt and pepper to taste Remove the husks from the tomatillos and rinse. Place the tomatillos and the jalapeño in a pan […]
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