Butternut Squash Recipes

We are not vegetarian, but I have made this several times and we loved it. There is a similar recipe in the Dec 1997 issue of Food & Wine for a vegetable tagine.

This fabulous recipe is well worth the trouble. It is great even when you can't get every single ingredient. The servings are generous, since is is intended to be a vegetarian meal or to be served with fish or chicken. I hope you enjoy this as much as I. The cookbook I got this recipe from is wonderful. You should buy it if you like this recipe. It has a great smoked salmon recipe you can do on top of the stove. It is by Sally Schneider. Bon Appetit!

Lovely fall supper with fresh crusty bread and fruit of the season.

Nice with cranberry relish or Pickled beet Salad.

MAKE AHEAD: The gratin can be refrigerated overnight. Rewarm, covered, in a 300 oven for 45 minutes. Uncover and bake until the top is crisp.

Fall and winter squash have a long season and are easily stored for months on end. Because our customers love it so much, we have this soup on the menu at Spago six months out of the year. The soup can be served warm or cold. For the vegetarian, the soup can be made with a vegetable stock.

Holiday Casserole: Substitute 3/4 sweet kosher wine for the orange juice.Perfect for Passover or Rosh Hashanah .

Great reviews.

This is a rich, filling soup ideal for cold winter days.