Ina Garten’s Roasted Butternut Squash Salad proves salads can feel right in winter. Maple-roasted squash, jammy cranberries, peppery arugula, toasted walnuts, and Parmesan get tossed with a warm cider vinaigrette that’s tangy, sweet, and glossy. It’s cozy, bright, and the perfect balance of comforting and fresh for cooler months.
This Autumn Panzanella is packed with roasted butternut squash, macerated red onions, toasted hazelnuts, and crispy fried sage. A brown-butter vinaigrette ties everything together, soaking into golden croutons. It’s make-ahead friendly, vibrant, and the perfect salad to brighten a Thanksgiving spread.
Ina’s Baked Farro and Butternut Squash was one of the very first Ina recipes I made (#22 to be exact) and a dish that’s made it to many “Best of Ina” lists. It’s such a simple recipe that’s hearty enough to be the dinner main but also works well as a side.
In anticipation of Lidey’s upcoming cookbook, “Cooking in Real Life,” I’m revisiting a favorite recipe of her’s, Red Curry Lentils With Sweet Potatoes and Spinach. The vegetarian-friendly dish is packed with veggies, rich and creamy, and provides a spicy kick with Thai red curry paste and Freson peppers. This go-to recipe is finished with lime juice, cilantro, and toasted coconut flakes.
Episode: Be My Guest: Misty CopelandRating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: low-sodium soy sauce Pricey Ingredients: —Hard-to-find: — Recipe on Foodnetwork.com
Book: Keepers, page 77Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: vegetable broth Pricey Ingredients: —Hard-to-find: — Recipe on WPR.org
Book: Go-To Dinners, page 106Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: burrata Pricey Ingredients: —Hard-to-find: — Recipe not on Foodnetwork.com
Book: Go-To Dinners, page 98Episode: —Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: goat cheese Pricey Ingredients: —Hard-to-find: — Recipe not online.