Jess's Recipes

from Barefoot Contessa Ingredients 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced Good olive oil 1 tablespoon pure maple syrup Kosher salt and freshly ground black pepper 3 tablespoons dried cranberries 3/4 cup apple cider or apple juice 2 tablespoons cider vinegar 2 tablespoons minced shallots 2 teaspoons Dijon mustard 4 ounces baby arugula, washed and spun dry 1/2 cup walnuts halves, toasted 3/4 cup freshly grated Parmesan Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive ...

Roasting squash concentrates the flavor and brings out its sweetness, while chestnuts add a silky texture and richness. Ingredients: 2 small butternut squash, about 1 1/2 lbs, each halved and seeded salt and freshly ground pepper to taste 2 TBS olive oil 10 TBS unsalted butter, divided 2 onions, thinly sliced (large sweet ones) 1/2 tsp salt 1/2 cup dry Marsala wine (4 fl. oz./125 ml) 14 roasted chestnuts, peeled and chopped (jarred chestnuts are easier than roasting and peeling your own) 8 cups water 4 TBS heavy cream Fresh sage leaves as garnish (optional but attractive, especially resting on the rim of a wide rimmed soup bowl) Preheat oven to 400F. Sprinkle the cut sides of squash with salt and pepper, and drizzle and rub with olive oil. Place cut side down in a baking dish or rimmed cookie sheet and bake until tender, about 50 minutes. Let cool and scoop the squash out of the skin. In a large, heavy saucepan, melt 4 TBS of the butter over medium-low heat and saute onion with the ...

Courtesy hungrygirl.com Face it, french fries are one of the greatest tasting foods known to man. But they're no-nos when it comes to dieting. Of course, if you're feeling ambitious, you can whip up a batch of HG's Bake-tastic Butternut Squash fries. Yep, you can make crispy, wonderful, sweet fries out of our new best friend, the butternut squash. And, what's even better is that this is our easiest recipe ever. So pay close attention. VERY close attention. Because what we're about to share with you may very well change your life...forever! Ingredients: 1/2 butternut squash kosher salt Directions: Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you're unfamiliar with handling them, you may have a little trouble at first. They're fairly easy to peel, but you'll need a sharp knife to cut them. Once your orange friend is peeled and seed-free, slice it in half. Then cut it up into french fry shapes. We like to use a crinkl...

Time: 30 minutes 1 lb. peeled and seeded butternut squash (start with a whole squash weighing about 1 1/2 lbs.) Salt to taste 2 TBS butter or olive oil 1 lb. cut pasta, like ziti freshly ground black pepper to taste 1/8 teaspoon freshly grated nutmeg, or to taste 1 tsp. sugar, optional 1/2 cup freshly grated Parmesan 1. cut squash into chunks, and place in food processor. Pulse machine on and off until squash looks grated. (Alternatively, grate or chop squash by hand.) Set a large pot of salted water to boil for the pasta. 2. Place a large skillet over medium heat, and add the butter or oil. A minute later, add the squash, salt, pepper and about 1/2 cup of water. Cook over medium heat, stirring occasionally. Add water, about 1/4 cup at a time, as the mixture dries out, being careful not to make it soupy. When the squash begins to disintegrate, after about 10 or 15 minutes, begin cooking the pasta. While it cooks, season the squash with the nutmeg, sugar if necessary, and addit...