This butternut squash and cheese-stuffed shells recipe, written with developer Michelle McGlinn, highlights the creamy, nutty flavor of butternut squash by first combining it with Italian sausage and then making it into a creamy, cheesy sauce. Paired with three different types of melty cheeses, a pinch of cayenne, and fresh sage, this stuffed shell recipe is perfectly rich and balanced with the savory flavors of fall and winter.
Cozy vegetarian chili - You won't be missing the meat when you take a bite of this hearty vegan chili. Between the squash, chickpeas, and absolutely incredible sauce, you won't even notice it's made without beef, pork, or chicken. Stovetop or crockpot - Dealer's choice-butternut squash chili is a breeze to make on the stove or in a slow cooker. Topped with mac and cheese!
A salad can be both protein-rich and fiber-packed without even missing miss a beat in its flavor harmony. It stars butternut squash, which has roughly 7 grams of fiber per cup, and our recipe uses about 5 to 6 cups. Joining the fiber party are kale (or any leafy green of choice) and Brussels sprouts, both of which also pack a substantial amount on their own.
One of the most fun parts of the Jewish holiday of Hanukkah is that you have eight nights to enjoy a wide variety of different dishes. Among the many Hanukkah foods from around the world, one common thread is that they are traditionally prepared by frying. With oil being a universal theme of the winter holiday, this opens up plenty of possibilities for new twists on old customs.
Canned butternut squash purée makes this cozy cold-weather dish come together in a snap. Hearty like risotto and deeply autumnal in both flavor and hue, it's the kind of weeknight dinner you'll come back to all season long. Just try not to eat all the brown-butter-fried sage before the pasta is ready.
There are few things more comforting on a cold fall evening than pulling a warm dish out of the oven. This fall sheet pan gnocchi and squash bake, with its tender textures and sweet, savory, and roasty flavors, will fill your kitchen with tempting autumnal scents. With the brown-butter-fried sage and a rich, creamy white wine sauce, this sheet-pan dish might be the best way to eat pasta.
Lidia Bastianich notes that the traditional filling of pumpkin ravioli is simple. Instead of the traditional roasted Mantova squash, she uses butternut here and says it's a good substitute. She also uses crushed amaretti cookies, breadcrumbs, eggs, and grated Grana Padano or Parmigiano Reggiano, so the filling is not too sweet. In the northern Italian city of Mantova, they add mostarda di Mantova, a chutney of preserved local fruit in syrup.
Whole, unpeeled butternut squash typically last about three months, however, ensuring the longest shelf-life for your squash begins with knowing how to pick them. Always buy in season, from late summer through early winter (peak ripeness is from September through November). They should be hard all around - no mushy spots and free of any deep cuts or gashes (light scuffs are fine).
Most people have a favorite comfort food, a dish they turn to for relief after a long, tough week, or just to warm their belly on a cold winter day. Celebrity chefs are no exception. From tried-and-true comfort classics like grilled cheese with tomato soup, mashed potatoes with gravy, or butter noodles, to less common picks like cherrystone clams, celebrity chef comfort food has no rules as long as it's soothing.
It would not be an overstatement to say fall is the greatest time of year at Trader Joe's when everyone's favorite comforting and cheesy treats return for their short seasonal run. While fall products at most places mean pumpkin spice and apple, Trader Joe's seasonal fall items embrace every flavor the season has to offer. There is plenty of pumpkin, of course, but fall also sees new maple products, unique cheeses, and any vegetable you could reasonably slap the word "harvest" on to.
