Some quick facts about squash: Eating squash is a super nutritious way to up your vitamins and get a ton of fiber and carbohydrates on your plate to keep you full. But how do you use each squash variety and what do they even taste like? We turned to the experts to help you navigate the squash bin this season. Available in a multitude of sizes, colors, and textures, these winter squash varieties are some of the winter and fall’s best vegetables and are a delicious option for cooking up during the chilly seasons. Garnish with more fresh thyme leaves and black pepper before serving.Head to your local supermarket or farmers’ market this winter and you’ll likely see piles of colorful, hard-shelled winter squash intertwined with the popular pumpkin and sweet potatoes. Bake for 12 to 15 minutes or until the cheese is melted and everything is warm throughout. Sprinkle with the remaining 1/2 cup fontina. Step 5 Flip the squash cut-side up and divide the filling among each squash half.Let simmer for a couple of minutes then remove from the heat. Stir in 1/2 cup fontina cheese until well combined. Step 4 Stir in the cooked rice and heavy cream.Cook, stirring frequently, until the mushrooms release their liquid and the onions are softened, about 7 minutes. Add the mushrooms, onion, garlic, thyme, salt, and pepper.
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