- Warm right up with caramelized onion soup, topped with cheesy bread.
I realize it’s doesn’t get really cold in the desert (where I live), but I’m an east coast native, so I know how bone-chilling February can get. Only two things warm me up when I’m chilled to the core: a hot bath and hot soup. This week, I’m sharing three of my favorite hot soups for cold days. The onion soup is my all-time favorite (it has been, since I was like 7). When you make it, take the time to really caramelize the onions until they’re deep golden brown, like they’ve been dipped in caramel. And, use oven-proof soup bowls so you can melt the cheese under the broiler. For the butternut squash soup, the key is roasting the squash because it caramelizes the flesh and makes it tender and sweet. I also add cumin and ginger before roasting to bring out the warm smokiness of the spices. The Tuscan soup is a hearty blend of ham, beans, kale and sage. I used white beans, but any bean variety will work. Serve with a wedge of toasted Italian bread with olive oil and you’ll be transported to Italy in under 30 minutes.
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Typically winter squash isn’t ready until mid-October, but I get to enjoy it extra early since I grow this special variety in my garden.
While it’s too late now to plant it in your garden, put these seeds on your list for next year. Be on the lookout for it at the local farmers’ market too, its name is simple to remember, it’s actually called Early Butternut Squash. The sweet and tender squash will be ready to eat as early as August and the plant will keep producing through October. Make soup, add roasted chunks to pasta or make this crowd-pleasing foccacia recipe.
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- Shiitake-Squash Stuffing - Photo Courtesy Food Network Magazine
We’re counting down to Thanksgiving with a new side dish every day! Thanksgiving turkey would be lost without stuffing (or dressing, if you prefer it that way). But sticks of butter and pounds of sausage are not mandatory ingredients. Instead, combine rich sauteed shiitake mushrooms with in-season butternut squash and sourdough bread cubes for a fresh, lighter take on classic stuffing. Here’s to a new holiday tradition!
Get the recipe: Shiitake-Squash Stuffing
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Get more healthy Thanksgiving ideas, plus 100s more Thanksgiving ideas at FoodNetwork.com/Thanksgiving.
Brussels sprouts have a bad reputation, but everyone shared lots of praise — and some yummy serving suggestions — this week. Winter squash also had plenty of fans, and butternut squash seems to be the favorite variety from our informal Facebook poll. Check out our list of favorite comments for great ways to enjoy fall produce — plus, a Thanksgiving stuffing recipe!
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As crisper weather sets in, nothing beats warm, freshly roasted squash. There’s a bounty of winter squash available at your local market now. Don’t let that thick skin scare you away. Here are our favorite ways to cook ‘em up, including soup.
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Fall is my favorite food time of the year. I absolutely love the warm, comforting flavors of winter squash and root vegetables. Butternut squash is often on our dinner table because its mild sweetness and creamy texture work well with many dishes.
This cassoulet, based off a traditional sausage-and-bean stew from France, features my beloved butternut squash. The squash provides loads of nutrients: beta-carotene, vitamin A, vitamin C, potassium and fiber to name a few. Along with the beans, the chicken sausage packs a protein (and flavor) punch without going overboard on fat.
This one’s not for a speedy weeknight meal, but you can get it on the table in an hour or so.
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