Sweet and Spicy Beef, Butternut, and White Bean Stew

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Sweet and Spicy Beef, Butternut, and White Bean Stew

One of the things I miss most about living in Kuwait is the flea markets.

There was one market in particular that stole my heart…

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Butternut Butterscotch Latte

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I’m sure this happens to you too. Every once in a while I think of an idea that is so simple, so right in front of my eyes, it astounds me that I didn’t think of it sooner. Like my Stuffed Mushroom Casserole, which I could talk about for an hour nonstop. But I’ll stay focused. This Butternut Butterscotch Latte is also the perfect example. You could think of it as the cousin to the Pumpkin Spice Latte…but the cool cousin. The one who moved away to the big city and does raw juice diets three times a year and practices yoga every day....

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Butternut-Maple Butter and Spiced Maple Scones

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A couple weeks ago I was at a farmers’ market and I couldn’t help but stock up on winter squash. (Don’t blame me though…who could turn down a beautiful sugar pumpkin for $1?!) I also got a gorgeous, nearly four-pound butternut squash for under $2. And maybe the best part (even though it isn’t squash), was a huge (and I do mean huge…it was also almost four pounds!) rutabaga that I picked up for $1! When you buy more than you can use, you’re basically at the point where a bargain is no longer a bargain. Luckily, this was not the case since all the […]...

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How to Make Butternut Squash Purée

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When I was a kid, every Thanksgiving I tried to hide from my mom the fact that my plate was bereft of squash. (Not veggies, mind you, just squash…the nemesis to my 10-year-old self.) My mom didn’t miss a beat though. Before I knew what had happened, she’d have spooned a “no thank you” helping onto my plate that to me felt very much like a “thank you, I loved it so much I think I’ll take seconds”-sized helping. Now I do love squash and don’t mind a second helping....

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Roasted Butternut Squash with Apple, Onion, and Thyme

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I can’t imagine Thanksgiving dinner without some kind of squash dish.  Pureed is usually my mom’s favorite way to go (she’s very much a traditionalist when it comes to holiday meals, and that’s how her mom always prepared it), but roasted is my preference since I love how roasting brings out the vegetable’s natural sweetness.  For this dish I use one of my favorite kinds of squash – butternut! – and pair it with apple, onion, and thyme....

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