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Butternut Squash

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Top Butternut Squash Articles

Displaying items 12-21
  • Thanksgiving takeout and dining options

    Thanksgiving takeout and dining options
    There are at least a couple of ways to deal with the fact that you have yet to plan Thanksgiving dinner: reservations at any of the dozens of restaurants that will be celebrating the holiday, or takeout. In addition to the listings below, check your...
  • Recipe: Free-form butternut squash lasagna

    Recipe: Free-form butternut squash lasagna
    Total time: 1 hour, 15 minutes plus resting time for the pasta dough Servings: 4 3/4 cup flour, plus more for dusting 4 teaspoons olive oil 1 egg 1/2 cup plus 3 tablespoons butter 1 (2-pound) butternut squash, peeled and cut into 1/2 -inch cubes...
  • Recipe: The Foundry on Melrose chopped salad

    Recipe: The Foundry on Melrose chopped salad
    Total time: 1 hour, plus 2 1/2 to 3 hours roasting time for the oven-dried tomatoes Servings: 8 as an appetizer or 4 as a main dish Note: Adapted from a recipe by Eric Greenspan, chef-owner of the Foundry on Melrose. Idiazabal cheese is a Spanish sheep'...
  • Changing the chopped salad game

    CHOPPED salad is the quintessential Los Angeles salad. After all, it's akin to the Cobb salad, which rose to stardom during the heyday of Hollywood's Brown Derby. And who hasn't been tempted to order one in any of a dozen Italian restaurants that have...
  • Recipe: Creamy butternut squash soup with ginger

    Recipe: Creamy butternut squash soup with ginger
      Total time: 1 hour and 10 minutes Servings: 6 VIDEO: Click here to watch a video of Times Food editor Russ Parsons making this recipe. 1 (2 1/2 -pound) butternut squash 2 tablespoons butter 1 onion, chopped (about 1 cup) 3 cloves garlic,...
  • The Del: A beachy do-over with charm to spare

    WHEN it comes to neighborhood restaurants in L.A., it's all about the micro-climates -- the prevailing winds can be so different in different parts of town, you can't just plant a bistro any old where and have it flourish. The Del, an 8-month-old spot...
  • Alfresco in the canyon, it all comes together

    Alfresco in the canyon, it all comes together
    HALFWAY through a bright, breeze-driven November morning, in the open kitchen of a high-ceilinged wooden house in Topanga, about five miles inland and up the Santa Monica Mountains from the Pacific Ocean, chef Christian Shaffer stands at the stove...
  • Transcript of September 27 chat with California Cook columnist Russ Parsons

    2007-09-27 13:00:17.0 Administrator2: Welcome to the Food chat! We'll get started shortly-- submit your questions for Russ now! 2007-09-27 13:01:53.0 Russ Parsons: Yesterday's cover story on lasagna was inspired when I started making fresh pasta again...
  • Recipe: Butternut squash 'mulligatawny'

    Total time: 2 hours Servings: 10 to 12 Note: From executive chef Terry Sheehan at the Ahwahnee hotel. 1 large (4-pound) or 2 medium (2-pound) butternut squash 2 tablespoons, plus 2 teaspoons olive oil, divided Kosher salt Freshly ground black pepper...
  • Recipe: Butternut squash and corn soup

    Recipe: Butternut squash and corn soup
    Total time: 1 hour Servings: 12 (kid-size) Note: From Jean François Meteigner at La Cachette 2 pounds butternut squash 2 tablespoons olive oil 1 large onion, cut into 1/2-inch dice 1 medium leek, sliced and washed twice 4 ears corn, shucked and...