Rather than adding the butternut squash at the end, we cooked it with the Arborio rice; the squash softens during cooking and makes the risotto dish sweeter.
Author: Martha Stewart
When your day is packed full, you'll appreciate the ease of this no-fuss dish.
Author: Martha Stewart
This recipe comes from the Elms restaurant and tavern in Ridgefield, Connecticut, and makes an excellent accompaniment to our Perfect Roast Turkey.
Author: Martha Stewart
With just salt, pepper, a bit of oil and garlic, and a hot oven, nearly every vegetable becomes sublime.
Author: Martha Stewart
Ricotta and pureed Butternut squash add extra creaminess to this new Macaroni and Cheese-a favorite comfort-food.
Author: Martha Stewart
Cooking your own chickpeas heightens the flavor of this dish. Cooking 3/4 cup of dried beans will yield enough for the stew. If you use canned, be sure to drain and rinse them.
Author: Martha Stewart
Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.
Author: Martha Stewart
Making homemade pasta may seem arduous, but this dish is worth the extra work. The sheets, which are layered between the sage and butternut squash filling, encompass the lasagna once it's assembled. Look...
Author: Martha Stewart
To serve, nestle the baked squash into a handful of mache or other tender salad greens.
Author: Martha Stewart
This warm and comforting dish is the epitome of fall flavors.
Author: Martha Stewart
The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly well.
Author: Martha Stewart
Squash filling and peppery greens are placedinthe center of sheets of pasta, which are rolled into thetubular cannelloni shape, sealing the vegetables inside. Servethe finished dish with red wine and rustic...
Author: Martha Stewart
When roasting the butternut squash and garlic, use a parchment-lined baking tray for easy cleanup.
Author: Martha Stewart
Use this recipe to make our Indian Pudding, Buttercup Squash Tea Bread, and Butternut Squash Ravioli with Fried Sage Leaves recipes.
Author: Martha Stewart
Both the chard stems and leaves are used in this fall pasta dish. A rich, tangy sauce made with sour cream and Gruyere cheese brings it all together.
Author: Martha Stewart
This is a simple way to enjoy and enhance the squash's inherent sweetness.
Author: Martha Stewart
Sweeten mashed potatoes with butternut squash and enrich with garlic, butter, and half-and-half. Make this simple side ahead, then reheat when ready to serve.
Author: Martha Stewart
Hearty and satisfying, these root veggies stand up to roasted meats and are a great side for big holiday meals (but are just as easy to whip up for a healthy weeknight dinner, too).
Author: Martha Stewart
You won't miss the meat in this vegetable-packed lasagna. The next day, use the extra roasted squash and tomatoes to make this Roasted Vegetable Salad with Mozzarella.
Author: Martha Stewart
The vegetable mash is rich in vitamin A and potassium, thanks to butternut squash.
Author: Martha Stewart
Enjoy sweet and savory flavors with this delicious side dish recipe, courtesy of chef Andrew Carmellini. Also try:Cider-Glazed Rack of Pork
Author: Martha Stewart
Make this butternut squash purée for a deliciously sweet autumnal side dish everyone will love.
Author: Martha Stewart
Roasted Brussels sprouts and butternut squash are the stars of this quinoa-based dinner. Tahini sauce comes in handy.
Author: Martha Stewart
Top this vegetable pizza with your favorite roasted winter squash.
Author: Martha Stewart
This delicious recipe for winter squash puree -- a wonderful side dish for holiday meals -- is adapted from "Martha Stewart's Cooking School."
Author: Martha Stewart
Sweet butternut squash, homemade turkey stock, and three types of fresh herbs -- sage, thyme, and rosemary -- give this stuffing deep flavor.
Author: Martha Stewart
This vegetarian main is packed with nutty farro and the earthy sweetness of seasonal golden beets and butternut squash. Top it off with creamy goat cheese and crunchy pepitas for a punch of acidity and...
Author: Greg Lofts
Author: Martha Stewart
Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner.
Author: Martha Stewart
This butternut squash and apple puree side dish pairs well with our Bay-Leaf-Crusted Pork Roast.
Author: Martha Stewart
Stuff wonton wrappers with mashed squash for a tasty dish kids can eat with their fingers; serve with sesame-soy sauce.
Author: Martha Stewart
Raisin-accented couscous is the perfect accompaniment for this saucy squash, spiced with cinnamon, ginger, and cumin.
Author: Martha Stewart
Try this savory homemade pizza from "Everyday Food: Fresh Flavor Fast" for a fun way to get kids to eat their vegetables. Also Try:Individual Pizza with Arugula and Tomatoes
Author: Martha Stewart
Author: Martha Stewart
A hearty whole grain with an unmistakably buttery flavor, golden-colored kamut berries are an excellent source of protein, vitamins, and minerals. Try them in this seasonal vegan recipe.
Author: Martha Stewart
Hearty and full of rich, umami flavor, this stew straddles the line between filling and heavy thanks to healthful ingredients like lima beans, butternut squash, and mushrooms.
Author: Martha Stewart
Constant stirring gives risotto its creamy texture in this butternut squash-laden meal.
Author: Martha Stewart
Baking these "fries" gives them a caramelized, crispy skin that the whole family will love.
Author: Martha Stewart
Ready in under 30 minutes, this delicious vegetarian meal is a veritable symphony of hearty flavors everyone in the family will love.
Author: Martha Stewart
Instead of plain-old mashed potatoes, look to vegetables like roasted butternut squash and carrots for your holiday-or even a weeknight chicken dinner-side dish.
Author: Martha Stewart
The subtlety of leeks and shallots complements the bold flavor of cremini mushrooms in this rich stuffing.
Author: Martha Stewart
Poach the squash with orange marmalade, ginger, and vanilla, and serve warm with toasted walnuts. Then, don't be surprised if you want the resulting treat again and again.
Author: Martha Stewart
If possible, try to buy frozen artichoke hearts. They'll taste fresher and won't have any added salt.
Author: Martha Stewart
When preparing the pasta, roast the pumpkin or squash to preserve the depth of flavor of the autumn vegetable.
Author: Martha Stewart
Butternut squash lends a lush texture and sly sweetness to everyday mashed potatoes. A whisper of nutmeg finishes it off.
Author: Martha Stewart
For a rice dish made for fall, add butternut squash to a combination of water, unsalted butter, and ginger and watch as it boils and bubbles. It's super versatile and absolutely delicious no matter how...
Author: Martha Stewart
Transform leftover curry into an easy potpie with puff pastry.
Author: Martha Stewart
If you can't find fresh edamame, frozen works just as well. Look for it in the freezer section of your grocery store.
Author: Martha Stewart
Chunks of tender butternut squash provide the beta-carotene in this hearty fall entree of whole-wheat pasta and beet greens.
Author: Martha Stewart