Roasted Squash with Cranberries
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BEST CHICKEN SALAD RECIPE | easy & healthy
Chicken salad is a classic salad recipe with diced chicken, creamy mayonnaise, crisp celery, green onion, sweet grapes, and fresh herbs. But there's a little something extra in my version that makes it the ultimate chicken salad - tarragon!
This recipe is easy, healthy, bright, flavorful, and will make any summer meal a breeze. Give it a try!
Printable Chicken Salad Recipe:
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The Best Stuffing You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your roasts this Holiday season with his ultimate guide to making the best stuffing at home.
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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Roasted Butternut Squash Recipe (Step-by-Step) | HowToCook.Recipes
This super easy roasted butternut squash recipe is the perfect holiday classic side dish that always has the whole family coming back for seconds! This classic has fresh rosemary and sage with maple syrup that comes out perfectly caramelized.
View FULL Step-by-Step recipe here:
Ingredients:
1 large butternut squash (about 3 lbs) (diced into 1 inch cubes)
2 tsp kosher salt
1 tsp black pepper
1 1/2 tbsp fresh rosemary (chopped)
1/2 tbsp fresh sage (chopped)
1 tsp cinnamon
2 tbsp maple syrup
2 1/2 tbsp extra virgin olive oil
Instructions:
1. Preheat your oven to 375F and prepare 2 baking sheets with parchment paper.
2. In a large mixing bowl, toss the butternut squash cubes with the olive oil and remaining ingredients. Make sure everything is evenly coated. Spread the cubes in an even, single layer on your prepared baking sheets.
3. Place in the oven for about 25-30 minutes, tossing halfway to ensure even roasting. Continue baking until the squash is fork tender, this make take an additional 10 minutes depending on your oven. Remove from the oven, sprinkle with a little more rosemary, sage, and kosher salt to taste. Serve immediately.
#roastedbutternutsquashrecipe #easyroastedbutternutsquashrecipe #homemaderoastedbutternutsquashrecipe #howtocook.recipes
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5 Classic Soup Recipes To Warm You Up On A Cold Day
Hello Food Wishers! This is Chef John's Corporate Overlords back again with 5 classic soup recipes to warm you up on a cold day. When the weather gets chilly, don’t reach for a can! Chef John shows you how simple and rewarding it is to make your own homemade soup with classic recipes like French Onion, Creamy Tomato Bisque, and the best soup for a cold, Chicken Noodle. Whether you’re craving a comforting bowl of Minestrone or the autumnal staple Butternut Squash, Chef John has the right soup for you!
American French Onion Soup:
Minestrone Soup:
Chicken Noodle Soup:
Creamy Tomato Bisque Soup:
Roasted Butternut Squash Soup:
0:00 American French Onion Soup
6:06 Minestrone Soup
11:30 Chicken Noodle Soup
15:40 Creamy Tomato Bisque Soup
22:39 Roasted Butternut Squash Soup
You'll Eat Two Bowls! Chicken, Lentil and Butternut Squash Soup Recipe - Glen And Friends Cooking
You'll Eat Two Bowls! Chicken, Lentil and Butternut Squash Soup Recipe This easy flavourful chicken lentil soup or chicken lentil stew, features Butternut squash, but pumpkin would work in this soup recipe too.
Ingredients:
15 mL (1 Tbsp) olive oil
1 onion, chopped
750 mL (3 cups) butternut squash, cubed
30 mL (2 Tbsp) tomato paste
4 skinless, boneless chicken thighs, cut into bite-sized pieces
7 mL (1 ½ tsp) ras el hanout spice mix
Pinch red pepper flakes
Salt to taste
1 can lentils
1L (4 cups) stock (vegetable or chicken)
30 mL (2 Tbsp) flavourful vinegar to finish
Method:
In a Dutch oven over medium heat, add oil and then onion; cook until translucent.
Add chicken; browning on all sides.
Add ras el hanout, and tomato paste; cook until tomato paste starts to caramelise.
Add butternut squash, red pepper flakes and salt to pan; stirring constantly.
Stir in lentils and chicken stock.
Reduce heat, cover and simmer 15 - 20 minutes.
Just before serving stir in vinegar and adjust seasoning.
How To Make Ras el Hanout:
The vegan Squash Lentil and Chickpea Soup Recipe:
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