Rich, creamy, delicious comfort food. Can be made vegetarian/vegan if you use vegetable stock and omit the fish sauce.
If you like the butternut, sage, and cheese combo, this egg dish is the perfect brunch option for you. Our family devoured it on Christmas morning.
My go-to choice when I’m in the mood for “butternut” bisque. The melded flavors of sweet potatoes, carrots, and squash are balanced out by the salty bacon and leeks.
Ingredients For the pastry: 1 1/4 cups all-purpose flour 1/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter, cut into […]
Thanks to Ed Wallace for sharing his recipe, which has become tradition for him to bring to our Thanksgiving festivities every year!
Ingredients 3 1/4 cups peeled, cubed butternut squash (or pumpkin) 1 tablespoon olive oil 4 cups stock 1-2 cloves fresh […]