76 butters nut recipes

It was so flavorful, instead of broth, we used canned tomato. Served the stew with homemade whole wheat bread, yum.

A simple mashed butternut squash and carrot side, brightened with butter and a whisper of ginger. A naturally sweet, gluten-free vegetable mash for the holiday or weeknight table.

This recipe reminds me a Japanese style soup because of kombu (kelp or seaweed). It's a nice change from my normal chicken broth and cream based squash soup. This one has a much cleaner taste, and really highlights the flavor of each ingredient.

Roasted winter squash and chicken thighs braise with prunes, garlic, cinnamon, and fresh orange into a North African-leaning one-pan dinner. Sweet, savory, and built for cold weather.

Vegan soy nog made with steamed butternut squash, vanilla soy milk, brown rice syrup, nutmeg, and a splash of mirin. A dairy-free, egg-free holiday drink.

Peaches and cream gelatin mold with fresh peaches, non-fat yogurt, and vanilla-orange extract. A light, sugar-free molded dessert with real fruit.

Root vegetable bake: butternut squash, celeriac, carrot, potato, and turnip simmered tender, mashed smooth, then topped with golden caramelized onions and baked until crusty. Holiday-table ready.

Rich Thai red curry with prawns and butternut squash in coconut milk sauce, ready in 60 minutes for weeknight Thai dinners with authentic restaurant flavor.

Light tortoni frozen dessert made with whipped nonfat dry milk, almond extract, and graham cracker crumbs. A low-fat Italian-style ice cream treat with no heavy cream needed.

A traditional Jewish tzimmes with sweet potatoes, butternut squash, Granny Smith apples, prunes, and sweet red wine, baked with warm spices. A holiday side dish with deep roots.

Roasted butternut squash and red lentil soup pureed with orange juice and spiced with cinnamon, cumin, coriander, and ginger. A vibrant, velvety vegan bowl.

Wheat berry veggie melt with steamed butternut squash, carrots, and yellow squash tossed with soy sauce and broiled under melted mozzarella. A hearty vegetarian casserole.

Rustic vegetable stew with eggplant, butternut squash, and potato, spiced with turmeric, cumin, and ginger, built on a base of deeply caramelized onions deglazed with red wine.

A North African-inspired vegetarian stew with chickpeas, butternut squash, turnips, and carrots simmered with harissa and served over fluffy couscous. Warm, spiced, and feeds 8.

Note: 15 bean mixtures are available packaged in supermarkets and health food stores. If you prefer, make your own by combining equal amounts of dried blackeyed peas, red kidney beans, white kidney beans (cannellini), green lentils, split peas, black beans, yellow split peas, navy beans, cranberry (Roman, shell, or shell out) beans, great Northern beans, pinto beans, small white limas, red lentils, cow peas (field peas), and pink beans. Avoid using beans such as garbanzos and large lima beans, as these take longer to cook than other varities.

Two versions of the classic drive-in nut burger: one topped with salted peanuts, American cheese, and Thousand Island, the other slathered with chunky peanut butter and Russian dressing. Retro burger bliss.