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butternut squash

farro with california prunes, butternut squash & pecans

by Jackie Newgent  |  February 25, 2019  |  0 Comments
I’m a big fan of grain sides and salads … especially when farro is the grain of choice. Grain salads are usually heartier and more satisfying than leafy salads. And this recipe is definitively satisfying! Farro is an ancient grain, yet it’s ideal on your thoroughly modern table. If not familiar with it, it’s got a slight nutty taste and a delightfully chewy texture. You’ll adore it as a base for this dish. Here it’s ideal for fall through early spring as it features prunes and lightly caramelized butternut squash for a punch of produce and a touch of sweet. (Hint: The prunes provide gut and bone health benefits!) It’s perfectly paired with pecans, scallions, and a generous amount of...
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pomegranate-smashed butternut squash

by Jackie Newgent  |  November 25, 2018  |  0 Comments
If you haven’t tried it yet, pomegranate juice makes a clever culinary liquid, not just a beverage. In late fall and all winter long, I love using a combination of pomegranate juice and arils in cooking to add rich color, antioxidants, and naturally-derived sweetness with a hint of tartness. The juice is delightful when paired with butternut squash, like I do in this recipe. Serve this up just like you might mashed potatoes or sweet potatoes for a scrumptious change of taste—-and to punch up gorgeousness on your plate. It makes an ideal Meatless Monday or holiday dinner side, too!
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brussels sprouts & butternut squash pizza with goat cheese

by Jackie Newgent  |  October 13, 2017  |  1 Comment
I’m a New Yorker! Well, at least I’ve been one for the past 20 years! And I couldn’t be a “real” New Yorker if I didn’t appreciate pizza. So, appreciate pizza I do. This autumn-inspired, Meatless Monday-friendly version is no exception! Not only are these scrumptious slices loaded with seasonal farmers’ market goodies, they’re full of good-for-your gut benefits. (As luck would have it, “good gut health” is this month’s Recipe Redux theme, too!) This recipe is rich in prebiotics—which feed friendly bacteria in the gut. Since gut health is connected to immunity, enjoying this pizza wouldn’t be the worst way to try to fend off a cold or flu this season! Once you bake up this pizza, make it...
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black bean & butternut squash chili

by Jackie Newgent  |  November 29, 2012  |  3 Comments
(Click on photo for full-size image!) Makes 4 servings: 1 3/4 cups each I’m a big football buff! And what food goes best with gameday? Chili, of course. I’ve created one that’ll be sure to please every palate. It’s vegan … but you may not want to tell the guys beforehand! You can certainly serve it up with sour cream and Monterey Jack or Cheddar cheese. But do try it without. I think you’ll find this intriguing chili—with the surprise additions of butternut squash and pumpkin pie spice—doesn’t need to be over-accessorized. The creamy avocado on top is a perfect finish. I love this recipe. Hope you do, too. Please let me know what you think! Calories Saved: 110
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