If you're like me and love to make pizza at home, with tomatoes and bell peppers out of season right now, one sometimes has to get a little more clever when it comes to Winter pizzas. If you have already tried all of those, experiment with butternut squash as an unexpected pizza topping.Of course, you will have to preroast the squash; I find it easiest to just roast it the night before but you could also pick up a bag of frozen butternut squash and precook it in a saute pan. Once the squash is roasted, assembling the pizza is cinch. Drizzle the finished pizza with a touch of walnut oil, which adds even more flavor and richness. Serve it with arugula salad for an easy dinner, or slice it into smaller pizzas for an simple vegetarian appetizer. Skip delivery and make your own pizza pie by reading more for the recipe.
Change things up this holiday with a Thanksgiving dish from the queen of easy, delicious, and quick meals, Rachael Ray! On a recent episode of the Rachael Ray Show, Rachael unveiled her new favorite recipe, bacon and butternut squash risotto.
Risotto is an inexpensive and delicious meal for entertaining. It's sounds fancy and everyone loves it — including kids! — but it's just rice. This quick recipe only takes 20 to 25 minutes to prepare and works well as an entrée or main dish, so consider adding it to your Thanksgiving menu. Keep reading for the delicious, kid-friendly Thanksgiving recipe!
This soup offers up a lot of flexibility, ingredient-wise. Since buttercup squash might not be readily available at your local store or farmer’s market, it can be swapped out for butternut squash or even pumpkin.
If you haven’t jumped on the coconut oil train yet: 1. What are waiting for? and 2. Extra virgin olive oil or butter can be used in lieu of it. Finally, your broth can be either chicken or vegetable. Obviously, if you’re going for a vegetarian soup, choose the latter. I used both because of what I had on hand: remaining chicken broth from a previous recipe, and a mind-blowing vegetable broth fresh off the stove that was made from vegetable scraps (carrot and sweet potato peelings, garlic and onion ends, herb stems, celery stalks, asparagus pieces, and bell pepper ribs) that would have otherwise been composted. It was a fantastic idea I stumbled upon from the kitchn. And because this girl hates to waste, I roasted up the seeds Sweet ‘N Salty Pumpkin-style, and used them to garnish the soup. So green, it’s scary. Oh, and it’s gluten-free. Hi-Yooo!
See the recipe after the break!
Don't let the size of butternut squash intimidate you. This favorite Fall ingredient is easy to prep and can be used in a variety of dishes. From soups to risotto, see what healthy butternut squash recipes we'll be cooking up this season.
Source: Flickr User missmeng
To add a holiday touch to a healthy meal, read more.
I made risotto using quinoa, so is it called quinotto then? It sounds cool so I'll call it that! This is probably the tastiest dish I have ever made, especially for the first time making it and not having a recipe to follow, so I had to share it right away! It only took about 35 minutes to make . . . definitely something I will be making again, and for you who live in America — maybe you could use this recipe on Thanksgiving if you're worried about calories and fat!
See the recipe when you read more