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Have some extra sage to use up? Apply the classic steakhouse butter-basting technique to slabs of butternut squash and turn it into a hearty vegetarian main dish. INGREDIENTS 1 large butternut squash (about 3 lb.), preferably one with a long thick neck 1 Tbsp. extra-virgin olive oil 2 Tbsp. unsalted butter, cut into pieces 6 sage leaves 2 garlic cloves, crushed...
This is the perfect Thanksgiving soup recipe that uses your AeroGarden herbs! YIELD Makes 6 servings INGREDIENTS Soup: 1 1/2 tablespoons butter 1 1/2 tablespoons olive oil 2 cups chopped onions 2 tablespoons chopped fresh Italian parsley 2 teaspoons chopped fresh sage 4 cups 1/2-inch cubes peeled seeded butternut squash 1 1/2 teaspoons coarse sea salt 1 garlic clove, minced...