|Tavern on the Green|
|by Jennifer Oz LeRoy|
A glorious celebration of the legendary eating spot in Manhattan's Central Park. Nestled in Central Park, one of the most fabulous settings imagin...
1 - 10 of 36 for green butternut squash
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Boil chicken in ... chestnuts, acorn and butternut squash, fennel bunch ... whether you use fennel, celery or parsnips as called for in the recipe. . Wright
Place squash in a pot; ... minutes. Serve hot. Serves 6. Per serving: 184 calories, 6 g protein, 6 g fat, 29 g carbohydrates, 0 cholesterol, 283 mg sodium.
Peel, seed and chunk squash and apple. Combine ... and parsley. Simmer 15 minutes longer. Top with serving with cheese and croutons. Makes about 3 quarts.
Peel squash; remove seeds ... scallions, bread crumbs and cheese and sprinkle on top. Bake at 350 degrees 20 to 25 minutes until golden brown on top. 6 servings.
1. Cook green beans in boiling water for 6 minutes. Add squash; cook 8 ... throughout. Remove from heat. Stir in lemon juice. Sprinkle with walnuts. 12 servings.
In a stew pot, heat the olive oil and saute the onions for 2-3 minutes. Add the garlic and spices, stirring continuously. Add the vegetables in the ...
Cut the butternut squash in half and ... boil. Just before serving, mix in the cream. Serve hot and garnish each serving with chopped parsley. Serves 8.
Pour oil into ... water, broccoli, and squash. Cover and ... beans, and peppers. Remove cover and increase heat. Toss vegetables and reduce pan juices to 1/2.
I always hollow out a big pumpkin to use as a tureen when serving this colorful soup. Melt the butter in a large heavy pot over medium heat. Add the ...
Bake squash at 350 degrees ... slow boil. Add the tomatoes, chopped peppers and chickpeas. Simmer for 10 minutes. Add soy sauce prior to serving. Serves 6.
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