butternut squash²

butternut squash, tuscan kale, yellow eye beans

These cold weather days call for comforting, effortless meals that make staying indoors more of a reward than a burden.  Fellow blogger M of Little Magazine recently asked me to prepare and photograph a duo of butternut squash recipes created by the super talented Sophie of The Super Taster.  Now that all of those lovely winter squash are abundant at your local grocers and farmers markets, how can you possibly resist them?

One large butternut squash was tossed with olive oil and spices, oven roasted till tender, and divided. The first half of the squash was pureed into a smooth, flavorful soup and garnished with sour cream and fresh sage (which, after it’s closeup, was fried in brown butter).

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Napa grown Rancho Gordo yellow eye beans and sauteed Tuscan kale were combined with the remaining half of the roasted squash and transformed into a hearty and incredibly satisfying dish, which would be an excellent candidate for a Thanksgiving side or equally perfect served as a main course accompanied with rice or farro as recommended by Sophie.

roasted butternut squash, sauteed kale, beans

Not only were both recipes outstanding and easy to prepare, they are extremely versatile (you can use whatever beans or greens you’ve got on hand) and vegan friendly. I will definitely make both dishes again and again. Check out the recipes at LittleMagazine.

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