This hearty Creamy Butternut Squash Lentil Dhal [vegan] is the perfect warm bowl you can cook for your family.
This is a late summer risotto with summer squash and fresh mozzarella.
This vegan pasta sauce is made with simple, inexpensive ingredients.
Crispy and delectable fried squash blossoms stuffed with fresh ricotta cheese and some crunchy fried sage leaves to go with.
Love the flavors of fall in this butternut squash and lentil dal! The dal comes together so easily in the Instant Pot.
The best way to use up leftover lamb— paired with caramelised squash, homemade mint gremolata, and sprinkled with juicy pomegranate seeds.
How to make a Roasted Butternut Squash Whole is the easiest way to make butternut squash ever, and sharing a secret to serving it!
Israeli Couscous with Roasted Butternut Squash and Preserved Lemon Makes 6 generous servings 1 1/2-pounds (700 g) butternut squash.