fall menu

The BEST Recipes for November

Butternut Bisque!   Ingredients 2 ripe pears, peeled, quartered and cored 2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks 2 medium tomatoes, cored and quartered 1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly 2 cloves garlic, crushed 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt, … Continue reading »