We always have pumpkin and sweet potatoes on the Thanksgiving table and at this time of year, but we never make squash. We may have to start, especially with these delicious looking recipes.
Maple butternut squash donuts from The Sweet Chick
photo used with permission of The Sweet Chick
Butternut squash pie from Reformation Acres
photo used with permission of Reformation Acres
Roasted acorn squash protein pancakes from Sensual Appeal
photo used with permission of Sensual Appeal
Roasted butternut squash sweet potato noodles with bacon, crushed pecans and spinach from Inspiralized
photo used with permission of Inspiralized
Winter squash gratin from Kitchen Riffs
Used by permission, © Kitchen Riffs/John Griffin
Cinnamon and Palm Sugar Roasted Delicata Squash from Everyday Maven
photo used with permission of Everyday Maven
Posted in Holiday
Tagged acorn squash, butternut squash, delicata squash, donuts, Everyday Maven, Inspiralized, Kitchen Riffs, pie, Reformation Acres, Sensual Appeal, Spoon Fork Bacon, squash, Thanksgiving, The Sweet Chick, winter squash
Blue Hill recently started selling vegetable yogurts in four flavors: carrot, tomato, beet and butternut squash.
They are available at various locations in the city. I got mine at Whole Foods in the Time Warner Center. They had only carrot, tomato and beet.
The carrot and tomato are subtle;
the beet reminds me of cold borscht.
I love them. My favorite is the tomato, followed by carrot, but they are all good. I want to try the butternut squash too.
Under your lid, you can see the name of the happy cow whose milk made your yogurt! Luna’s milk made my carrot yogurt. And all the milk in my yogurts came from different cows.
For those of you who don’t know Blue Hill, it began as a restaurant in the Village that served food grown/farmed at Blue Hill Farm in Massachusetts and Stone Barns Center for Food and Agriculture up the Hudson. I have never been, but I want to go.
Tune in tomorrow for the winners of the Muller yogurt coupon giveaway!
Posted in Farmers' Market, Healthy, Local, Organic
Tagged beet, Blue Hill, Blue Hill Farm, butternut squash, carrot, tomato, vegetable, yogurt
Union Square Cafe is an unpretentious gem with wonderful food. We came here on a Saturday night without a reservation and were seated without hesitation. We even got a celebrity sighting, as Alicia Silverstone was seated at a table nearby.
I was able to try bottarga, an Italian delicacy, dried caviar made from tuna or gray mullet. Here, it was served as a snack on toast with chili. The bottarga taste was light, cut by the chili.
For dinner, we split three pastas:
a favorite of mine, the ricotta gnocchi;
the butternut squash tortelli with cranberries, balsamic and sage brown butter;
and a calamari pasta (for Christmas Eve).
Did you notice the size of the butternut squash photo? Yes, it’s larger for a reason–to showcase its deliciousness. It was a surprise dish. I was suspect at first, cranberries and pasta? But this works so well together and is the pasta dish of the season!
For dessert, we got the USC banana tart with macadamia brittle, honey-vanilla ice cream
and spiced ginger cake with roasted pears and cardamom ice cream.
Both were yummy endings to a satisfying meal.