Top 10 Ways to Use Butternut Squash

‘Tis the season. NO—not to be jolly and sing Christmas carols. We still have a good month left of fall enjoyment. That means to leave the Christmas decorations in the basement, put down the Christmas songs CD, and bring on the fall foods and drinks. Butternut squash has become a food staple of the fall season. But there is only so much Butternut Squash Soup that you can eat. SO…for the next month, try some of these. You’re welcome.

10. Butternut Squash Chantrelle and Brie Pizza

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Pizza pizza! Girlfriend and I tried making this ourselves and it came out pretty well. Any variation would be delicious, but I saw this version and I think the brie would make the perfect pairing with the butternut squash. All it needs now is some short ribs…

Recipe: Heather Christo

9. Butternut Squash Muffins

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Pumpkin muffins are delicious, but what about butternut squash? I could see these muffins being eaten as snacks, dessert, or even with a savory breakfast. Maybe some butterscotch chips in these?

Recipe: WendyInKK

8. Butternut Squash Stuffed Shells

ButternutSquashStuffedShellsFifteenSpatulas

When I first saw this recipe, I thought the shells would be stuffed with some kind of butternut squash mixture. Instead, it is the traditional stuffed shells, but the sauce is a savory butternut mixture. Looking for a quick meal on a cold night? Try these out.

Recipe: Fifteen Spatulas

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Korean Empanada Night

Woo-hoo for wintry weather! As much as we all love pumpkin beers, food-wise fall really just seems like a tease until slow cooker season officially arrives. With the temps plummeting this week, I think it’s time to kick it off.

Empanadas

While pulled pork is usually my slow cooker weapon of choice, this week I decided to branch out and go for beef, inspired by Campbell’s Korean BBQ Slow Cooker Sauce. First off: wow, Korean food has really arrived in the mainstream, huh? You’ve come a long way, kimchi. Two: I know this is bordering on cheating, but what I appreciate about this sauce is that it’s actually made out of real food, rather than mostly additives. So you’ve got your peppers, garlic and all your savory spices in the bag, you just pour it over a rump roast and go to work. Seven hours later, you’ve got tender strands of Korean-style BBQ beef.

If you’re a normal person, you just throw that over some white rice and call it a night. Clearly, I had to do something more blog-worthy.

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A Different Benedict

eggs

When I heard that Brooklyn’s legendary Junior’s restaurant was releasing new a cookbook, you know I was all up on this. I mean, this is the place that invented the “something different” sandwich: two giant potato latkes holding up a bevy of beef brisket.

That monstrosity/amazingness isn’t included in Junior’s Home Cooking, but they do have another spin for how to combine breakfast beef and carbs. The Junior’s “different benedict” offers up eggs and hollandaise over corned beef hash. Yes.

A Different Benedict

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Serious Savory Pie: Zucchini Meatball Quiche

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I”ve always loved quiche. Something about the cheesy, creamy, gooey and savory pie-like meal just keeps me coming back for more. Well, apparently I did not know just how good quiche is until my Italian girlfriend cooked up my new favorite: zucchini and meatball quiche.

When the idea was first mentioned to me, I was skeptical. Zucchini is not my favorite. It”s never something I crave or think “hmm, that sounds good!” Well, turns out, “the Italian” was on to something. I”m hooked and it is one of my frequent requests.

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Endless Road Trip Iceland: An Unforgettable Burger

Vitabar Burgers

Here we are, back in Iceland. We’ve talked about cheap and easy hot dogs and we’ve talked about exotic whale meat, so now let’s meet somewhere in the middle: burgers.

Specifically the ones at Vitabar, which is said to have the best burgers in Reykjavik. It’s a pretty divey restaurant/bar and I mean that in a good way. I heard people call it “fast food” but it’s nothing like American fast food restaurants—there’s no drive thru, no neon logos, no franchises. But it is really cheap! Especially by Icelandic standards (as you may recall me lamenting in past posts, going out in Iceland costs a pretty penny).

Getting your grub on at Vitabar is simple. You go up to the register, order your beers, burgers, and whatever sides you want (basically french fries or onion rings) and then they’ll bring everything to your table in just a few minutes. It’s very no-frills but hey, it’s a greasy burger joint, what did you expect? Vitabar is especially known for its Forget-Me-Not Burger, which is absolutely slathered in melty blue cheese and stinky garlic. Your breath will definitely not be forgotten after one of these bad boys. Just check out that monstrosity below. Woof.

Vitabar Forget-me-not burger

The Forget-Me-Nots were really great though! The patties were a little thin but they were flavorful with a nice charred texture, firm enough to stand up to all the sloppy blue cheesy glory. Topped off with a classic sesame bun and paired with a pile of thin, crispy onion rings plus a slightly mysterious packaged “cocktail sauce,” this meal was a bar food lover’s dream.

Also on The Endless Road Trip: Iceland
1. The Best Hot Dogs in the World?
2. I Ate a Whale and I Liked It


For more Iceland travel tips (not to mention cocktails, healthy recipes, and restaurant reviews), check out ES Emily’s individual blog, A Time to Kale, or tweet her @emilyteachout with all your burning food travel questions.

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Timpano for Dummies

              Timpano-for-Dummies

EP-IC– extending beyond the usual or ordinary especially in size or scope.

THAT’S what I wanted to make this last weekend; an epic dinner. But it had been a grueling week and I was pretty sore after re-launching my workout program, so I was in search of a

SHORT-CUT — a method or means of doing something more directly and quickly, though not as thoroughly.

I’ve made epic meals in the past, usually for a holiday, and it’s always a two day event consisting of creating everything from scratch and working  morning ‘til night just to prepare all of the elements that go into the dish. But that wasn’t going to happen this weekend because I was

SPENT — used up; consumed, depleted of energy, force, or strength; exhausted.

To make matters worse I chose to make the Godzilla of epic meals, the legendary
Italian food-orgy-in-a-bowl; the TIMPANO! And I had already invited the gang over a week ago, who after learning what I was planning to make for dinner proceeded to refer to me as a

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