Paneer stuffed butternut squash with spiced yogurt and fresh coriander - a great vegetarian option for an alternative Thanksgiving!
This crispy butternut squash cake is flavored with ginger and cinnamon, and is served with a creamy garlic-lime yogurt sauce, spicy watercress leaves and chopped pecans.
This roasted butternut squash is made low calorie by adding zero calorie syrup, cinnamon, and zero calorie sugar.
Since vegetarian food is often cheaper, more environmentally friendly, and (to some) even more delicious than meat, a lot of companies are starting to feed their employees meatless meals - even if it’s just once a
Barry noticed a recipe for a quick butternut squash soup in yesterday’s Salina Journal.
This side dish or appetizer is autumn in a bowl and will definitely be part of my Thanksgiving spread this year! Recipe by Grace Vallo.
Corn cakes made with a light beer batter, bacon, squash and jalapeno and are crisped up on a griddle.
Thai Butternut Squash and Beer Soup, only thirty mintues to a delicious soup! There is a very strong likelihood that I will just eat soup until the end of time, or until the end of 2020, whichever comes first.