Autumn Bounty Salad
This salad boasts fall's most nutritious colours: orange squash, red cranberries, green rapini and brown rice. Put all these colours together for a salad packed with vitamin C, antioxidants and calcium.
This salad boasts fall's most nutritious colours: orange squash, red cranberries, green rapini and brown rice. Put all these colours together for a salad packed with vitamin C, antioxidants and calcium.
Cup-shaped with a scalloped edge, baby pattypan squash is yellow, green or white. It is most tender when small, so look for ones no more than 3 inches (8 cm) wide.
Crisp, herb-scented vegetables herald spring. You can replace the baby zucchini and squash with two each sweet yellow peppers and zucchini, thickly sliced, and still keep the colours of the dish.
Serve these chops with a medley of grilled vegetables, such as mini sweet peppers, sliced fennel bulbs, corn on the cob, whole small onions, wedges of squash and flat green beans.
Hosting friends while needing to accommodate for dietary restrictions can be tricky. Impress guests with a wholesome pasta dish that combines braised local duck with all the tastes of fall: sage, hazelnuts and butternut squash.
Chicken, squash and all the exotic flavours of a restaurant-style Thai curry mingle in this scrumptious slow cooker main. Serve over steamed jasmine rice and garnish with lemon or lime wedges to squeeze over top.
Pumpkin is a common ingredient in Thai cooking. Pie pumpkins are not always available in grocery stores throughout the year, but butternut squash makes a great alternative. Add another chili pepper if you like heat. For colour and added texture, sprinkle with sliced red chili pepper just before serving.
Inspired by Italian squash ravioli, this nontraditional filling has a sweet, velvety flavour that is especially good when tossed with fresh sage leaves that have been fried in butter just until the butter turns brown.
Squash makes a beautiful orange topping for this version of shepherd's pie. Hubbard is recommended because it makes a thick puree you need a 3-lb (1.5 kg) chunk to make 5 cups (1.25 L) puree
