Like its name suggests, the flesh has a buttery flavour that is enhanced by brown sugar or cinnamon. All squashes and pumpkins have a tough outer rind, an inner cavity filled with hard seeds and sweet, rich, well-coloured flesh with a dense, nutty and earthy flavour.īutternut squash – the most common and popular of autumn squashes, the butternut squash is a pale creamy beige and comes in an oblong shape with a rounded bottom. There is an amazing variety of sizes, shapes and colours, and although most are edible, some are used for decoration only. Roasted Butternut Squash with Candied Bacon and PecansĪnd finally, Roasted Butternut Squash with Candied Bacon and Pecans brings out the natural sweetness of winter squash.Squashes, pumpkins and gourds belong to the same family as cucumbers, melons, marrows and courgettes. Leftover Thanksgiving cornbread stuffing? Here’s a great use for it. Roasted apples and butternut squash with a melange of baby greens, topped with a maple dijon vinaigrette for a bright and interesting autumn salad. You Might Also Like: Butternut Squash SoupĬreamy butternut squash soup with apple and French herbs makes a wonderful autumn warmer.īaked winter acorn squash is stuffed with caramelized apples for a perfect autumnal side dish. Roasted Buttercup Squash with Maple and Tahini
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