Rather than adding the butternut squash at the end, we cooked it with the Arborio rice; the squash softens during cooking and makes the risotto dish sweeter.
Author: Martha Stewart
Make this delicious, healthy, and easy Roasted Spaghetti Squash recipe for a meal that will become an instant classic.
Author: Martha Stewart
Making homemade pasta may seem arduous, but this dish is worth the extra work. The sheets, which are layered between the sage and butternut squash filling, encompass the lasagna once it's assembled. Look...
Author: Martha Stewart
This lightened-up version of the Italian classic substitutes spaghetti squash for pasta but still packs all the flavor and texture of the traditional.
Author: Martha Stewart
Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.
Author: Martha Stewart
A favorite spring vegetable, asparagus is often boiled or steamed but roasting asparagus is easy, as this three-ingredient recipe shows. All you need is olive oil, salt and pepper, and a preheated oven....
Author: Martha Stewart
Tart rhubarb and sweet raspberries are the seasonal jam pairing you never knew you needed. Make a batch while the produce is ripe and store it in your fridge (or freezer) for later use as a spread on toast,...
Author: Sarah Carey
Chevy Chase helps Martha make a healthy school lunch for kids using seasonal fruit: apple butter.
Author: Martha Stewart
Ricotta and pureed Butternut squash add extra creaminess to this new Macaroni and Cheese-a favorite comfort-food.
Author: Martha Stewart
With just salt, pepper, a bit of oil and garlic, and a hot oven, nearly every vegetable becomes sublime.
Author: Martha Stewart
This warm and comforting dish is the epitome of fall flavors.
Author: Martha Stewart
Cooking your own chickpeas heightens the flavor of this dish. Cooking 3/4 cup of dried beans will yield enough for the stew. If you use canned, be sure to drain and rinse them.
Author: Martha Stewart
Author: Martha Stewart
This one-pot vegetarian meal is a rich, satisfying supper that gives you the creaminess of risotto without the hovering.
Author: Martha Stewart
Sweet and savory sweet potatoes and squash make this warm salad a perfect side dish.
Author: Martha Stewart
When your day is packed full, you'll appreciate the ease of this no-fuss dish.
Author: Martha Stewart
Hearty and satisfying, these root veggies stand up to roasted meats and are a great side for big holiday meals (but are just as easy to whip up for a healthy weeknight dinner, too).
Author: Martha Stewart
The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly well.
Author: Martha Stewart
You won't miss the meat in this vegetable-packed lasagna. The next day, use the extra roasted squash and tomatoes to make this Roasted Vegetable Salad with Mozzarella.
Author: Martha Stewart
Sweeten mashed potatoes with butternut squash and enrich with garlic, butter, and half-and-half. Make this simple side ahead, then reheat when ready to serve.
Author: Martha Stewart
When roasting the butternut squash and garlic, use a parchment-lined baking tray for easy cleanup.
Author: Martha Stewart
Marag dal is a popular Arabian Gulf stew that's typically made with red lentils, potatoes, and spices. Martha's version is even heartier, thanks to the addition of butternut squash, sweet onion, chickpeas,...
Author: Martha Stewart
Easy-to-make and easy to use, use this super-versatile condiment on cheese plates or mix it with savory ingredients like chopped parsley, olive oil, and red-pepper flakes to make a relish for grilled steak...
Author: Sarah Carey
Squash filling and peppery greens are placedinthe center of sheets of pasta, which are rolled into thetubular cannelloni shape, sealing the vegetables inside. Servethe finished dish with red wine and rustic...
Author: Martha Stewart
To serve, nestle the baked squash into a handful of mache or other tender salad greens.
Author: Martha Stewart
This is a simple way to enjoy and enhance the squash's inherent sweetness.
Author: Martha Stewart
This intensely sweet-tart condiment is as versatile as it is vivacious. Sour cherries pack a punch, and keep their color when roasted with rhubarb and a splash of orange juice. Use it as a topper on a...
Author: Martha Stewart
We like to use a combination of McIntosh apples and deep-red varieties, such as Empire or Cortland. The former bring classic flavor and the latter a beautiful color.
Author: Martha Stewart
Author: Martha Stewart
Serve this squash in place of pasta or with our Chicken Meatballs in Tomato Sauce.
Author: Martha Stewart
This vegetarian main is packed with nutty farro and the earthy sweetness of seasonal golden beets and butternut squash. Top it off with creamy goat cheese and crunchy pepitas for a punch of acidity and...
Author: Greg Lofts
Ravioli filled with butternut squash are served with fried sage leaves, Parmesan, and browned butter.
Author: Martha Stewart
Try this recipe from chef Jim Lahey's "My Bread" cookbook for a fun fall treat.
Author: Martha Stewart
Both the chard stems and leaves are used in this fall pasta dish. A rich, tangy sauce made with sour cream and Gruyere cheese brings it all together.
Author: Martha Stewart
Pumpkin seeds must be completely dried out in the oven before combining with spices. Whether for cooking or carving, choose an unblemished pumpkin that feels heavy for its size; it will store well, uncarved,...
Author: Martha Stewart
Spaghetti squash is tossed with the makings of pesto.
Author: Martha Stewart
Roasted Brussels sprouts and butternut squash are the stars of this quinoa-based dinner. Tahini sauce comes in handy.
Author: Martha Stewart
The vegetable mash is rich in vitamin A and potassium, thanks to butternut squash.
Author: Martha Stewart
Make this butternut squash purée for a deliciously sweet autumnal side dish everyone will love.
Author: Martha Stewart
Author: Martha Stewart
Use this recipe to make our Indian Pudding, Buttercup Squash Tea Bread, and Butternut Squash Ravioli with Fried Sage Leaves recipes.
Author: Martha Stewart
Author: Martha Stewart
This recipe was passed down to chef Biba Caggiano from her mother.
Author: Martha Stewart
This recipe is from Entertaining with Emeril, episode 1.
Author: Martha Stewart
We like the black-bean and chickpea combination, but feel free to use your favorite beans.
Author: Martha Stewart
Use these roasted vegetables to top a delicious Root-Vegetable Pizza from our "Everyday Food: Fresh Flavor Fast" cookbook.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart