Posts Tagged ‘winter squash recipe’

Tuesday Recipes: Thanksgiving Vegetables, Sprouts and Squash

Tuesday, November 12th, 2013
With the Thanksgiving holiday right around the corner, it is time to start planning! Whether you are hosting for a group of 12 or a party of two, there are easy ways to ensure that your entire meal goes off without a hitch: plan ahead. Here we share our best tips and recipes for Thanksgiving vegetable side dishes that everyone will love. Browse through more recipes on our blog by clicking: here.

Best Roasted Brussels Sprouts

Do you think that you are not a fan of Brussels sprouts? Think again. When these petite cabbages are roasted, they develop a nutty, sweet flavor that will leave even the pickiest eaters asking for more!

Prep time: 10 minutes • Total time: 1 hour • Servings: 4 (for larger groups, simply scale the recipe up)


  • 2 small red onions, sliced into wedges
  • 3 tablespoons olive oil
  • Salt and pepper
  • 2 pints Brussels sprouts, trimmed and halved
Stoneware Baking Sheet
Roasted Brussels Sprouts Directions

  1. Preheat oven to 425 degrees. In a medium bowl, toss onions with 1 tablespoon olive oil; season with salt and pepper. Spread onions on a rimmed baking sheet, and roast until translucent, 15 to 20 minutes.
  2. In same bowl, toss Brussels sprouts with remaining 2 tablespoons olive oil; season with salt and pepper. Add to baking sheet with onions, and toss to combine. Roast, tossing occasionally, until vegetables are tender and caramelized, 25 to 30 minutes.

Butternut Squash With Sage

Creamy, nutty, and good for you, too.  Butternut squash may look daunting, but it is really quite easy to make. This recipe is a sure winner with little prep time.

Prep Time: 10 minutes • Total Time: 20 minutes • Servings: 4 (for larger crowds, scale the recipe up)

Sage and Thyme Herb Markers Ingredients

  • 2 tablespoons butter
  • 2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch chunks
  • Salt and pepper
  • 1 tablespoon chopped fresh sage (or 1/2 teaspoon dried)

  1. Melt butter in a 12-inch skillet over medium heat. Add butternut squash. Season with salt and pepper. Cook, tossing frequently, until squash is lightly browned, 5 to 6 minutes.
  2. Add 1/4 cup water, and reduce heat to a simmer. Cover, and cook until squash is fork-tender, 8 to 10 minutes.
  3. Toss with sage, and enjoy!
Harvest Basket Shelf Rack

What are your favorite harvest vegetable recipes for Thanksgiving? Let us know in the comments!

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Tuesday Recipe: Slow Cooker Acorn Squash

Tuesday, November 5th, 2013

With Thanksgiving just around the corner, this week’s featured recipe offers a refreshing update to a traditional side dish. Buttery Acorn Squash recipe is courtesy of our Super Fast Slow Cooker Recipes Cookbook. This cookbook is ideal for quick and easy meals that can be cooked together in your slow cooker or crock pot; perfect for busy families.


  • 2 acorn squash, halved and seeded
  • 3/4 c. brown sugar, packed
  • 2 t. pumpkin pie spice
  • 3/4 c. raisins
  • 1/4 c. butter
  • 1/2 c. water
Acorn Squash

1. In a small bowl, combine brown sugar and pumpkin pie spice.
2. Next, spoon the mixture into squash halves.
3. Sprinkle with raisins and dot with butter.
4. Wrap each squash half individually in heavy-duty aluminum foil; seal tightly.
5. Pour water into a slow cooker.
6. Place squash, cut-side up, in slow cooker (packets of foil may be stacked).
7. Cover and cook on high setting for 4 hours; until squash is tender.
8. Open foil packets carefully, to allow steam to escape.
9. Cut up into portions, for approximately 4 servings.

USA Made Pumpkin Wagon Framed Print

Do you have a favorite slow cooker recipe? Share it in the comments below and we may feature it on our blog!

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Tuesday Recipe: Baked Stuffed Winter Squash

Tuesday, December 11th, 2012

December is National Winter Squash and Root Vegetable Month. These hearty vegetables are perfect for this time of year and today, we celebrate with our featured Tuesday Recipe: a Baked Stuffed Winter Squash. Let’s take a look at how to make this delicious side or main dish below.

What You’ll Need:

3 acorn squash, halved and seeded

1 lb sweet Italian sausage

1 medium onion, chopped

1 stalk celery, chopped

1/2 cup dry bread crumbs

1/2 cup raisins

1/2 cup chopped pecans

1 egg, beaten

1 tablespoon olive oil

1 teaspoon dried thyme


1. Preheat oven to 350°F.

2. Place squash halves cut side down in baking pan(s). Fill pan with about 1/2 inch water. Bake squash 40 minutes in the preheated oven, or until tender.

3. While squash bakes, heat the oil in a skillet over medium heat. Place onions and celery in the skillet, and cook until tender.

4. Next, add in the sausage and thyme to the skillet mixture. Cook and stir until evenly brown.

5. Remove squash from the oven, and carefully scrape the pulp from the rinds. Set rinds aside. Place the pulp in a bowl, and mash with a potato masher; try our Stainless Steel Food Mill with Screens (seen here to the right).

6. Add the cooked sausage mixture to the mashed pulp, mix in the egg, bread crumbs, raisins, and pecans.

7. Scoop completed filling into the reserved rinds. Set stuffed squash back in the baking pan(s).

8. Bake 25 minutes in the 350°F oven, until heated through. Makes approximately 6 servings.

~ Browse more Cooks Tools & Kitchen Accents at Sturbridge Yankee Workshop today.

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