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	<title>Day Recipe &#187; Squash</title>
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	<link>http://dayrecipe.com</link>
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		<item>
		<title>Butternut Squash Gratin with Rosemary Breadcrumbs Recipe</title>
		<link>http://dayrecipe.com/2009/06/22/butternut-squash-gratin-with-rosemary-breadcrumbs-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/22/butternut-squash-gratin-with-rosemary-breadcrumbs-Recipe/#comments</comments>
		<pubDate>Tue, 23 Jun 2009 03:10:48 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Breadcrumbs]]></category>
		<category><![CDATA[Butternut]]></category>
		<category><![CDATA[Gratin]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Rosemary]]></category>
		<category><![CDATA[Squash]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/butternut-squash-gratin-with-rosemary-breadcrumbs-Recipe</guid>
		<description><![CDATA[Makes 10 servings. INGREDIENTS 1/4cup (1/2 stick) unsalted butter 4cups thinly sliced onions (about1 pound) 2 1/2pounds butternut squash, peeled, seeded, cut into 1/2-inch cubes 1teaspoon sugar 1/2teaspoon salt 1/2teaspoon ground black pepper 3/4cup canned low-salt chicken broth2cups fresh breadcrumbs made from soft white bread 2cups (packed) grated sharp white cheddar cheese 1 1/2tablespoons chopped [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Seafood Stew with Winter Squash, Tomatoes and Saffron Recipe</title>
		<link>http://dayrecipe.com/2009/06/22/seafood-stew-with-winter-squash-tomatoes-and-saffron-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/22/seafood-stew-with-winter-squash-tomatoes-and-saffron-Recipe/#comments</comments>
		<pubDate>Mon, 22 Jun 2009 16:37:07 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Saffron]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Squash]]></category>
		<category><![CDATA[Stew]]></category>
		<category><![CDATA[Tomatoes]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/seafood-stew-with-winter-squash-tomatoes-and-saffron-Recipe</guid>
		<description><![CDATA[Try a glass of Rioja and some crusty bread with this lovely autumn dish. Makes 6 servings. INGREDIENTS 2cups 1/2-inch pieces peeled seeded butternut squash (from about1 1/4 pounds)2tablespoons extra-virgin oliveoil 3/4cup chopped onion 3/4cup chopped fennel bulb 2garlic cloves, minced 2tablespoons tomato paste 2teaspoons chopped freshthyme 1bay leaf 3cups bottled clam juice 114 1/2-ounce [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Orzo with Summer Squash and Toasted Hazelnuts Recipe</title>
		<link>http://dayrecipe.com/2009/06/14/orzo-with-summer-squash-and-toasted-hazelnuts-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/14/orzo-with-summer-squash-and-toasted-hazelnuts-Recipe/#comments</comments>
		<pubDate>Sun, 14 Jun 2009 06:29:00 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Hazelnuts]]></category>
		<category><![CDATA[Orzo]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Squash]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Toasted]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/orzo-with-summer-squash-and-toasted-hazelnuts-Recipe</guid>
		<description><![CDATA[People who turn their noses up at rice often find this tiny pasta irresistible. Active time: 40 min Start to finish: 40 min Makes 8 servings. INGREDIENTS 1 1/2cups orzo (10 oz) 3tablespoons unsalted butter 3tablespoons olive oil 1cup finely chopped shallot (6 1/2 oz) 2medium zucchini (1 1/2 lb total), cut into 1/3-inch dice [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Balsamic-Roasted Acorn Squash with Hot Chiles and Honey Recipe</title>
		<link>http://dayrecipe.com/2009/05/28/balsamic-roasted-acorn-squash-with-hot-chiles-and-honey-Recipe/</link>
		<comments>http://dayrecipe.com/2009/05/28/balsamic-roasted-acorn-squash-with-hot-chiles-and-honey-Recipe/#comments</comments>
		<pubDate>Thu, 28 May 2009 12:05:40 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Balsamic]]></category>
		<category><![CDATA[Chiles]]></category>
		<category><![CDATA[Honey]]></category>
		<category><![CDATA[Hot]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Roastedcorn]]></category>
		<category><![CDATA[Squash]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/balsamic-roasted-acorn-squash-with-hot-chiles-and-honey-Recipe</guid>
		<description><![CDATA[INGREDIENTS 3acorn squash, halved lengthwise, seeded 6tablespoons olive oil 1/4cup balsamic vinegar 3tablespoons honey 2tablespoons minced peperoncini 2teaspoons chopped fresh thyme 1teaspoon salt DIRECTIONS Preheat oven to 400&#176;F. Place acorn squash halves, cut side up, on rimmed baking sheet. Brush both sides with 2 tablespoons oil. Whisk 4 tablespoons oil with remaining ingredients in bowl; [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Butternut Squash and Ginger Relish Recipe</title>
		<link>http://dayrecipe.com/2009/05/27/butternut-squash-and-ginger-relish-Recipe/</link>
		<comments>http://dayrecipe.com/2009/05/27/butternut-squash-and-ginger-relish-Recipe/#comments</comments>
		<pubDate>Wed, 27 May 2009 11:30:22 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butternut]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Relish]]></category>
		<category><![CDATA[Squash]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/butternut-squash-and-ginger-relish-Recipe</guid>
		<description><![CDATA[Active time: 20 min Start to finish: 2 1/2 hr Makes about 4 cups. INGREDIENTS 1/2cup unseasoned rice vinegar 1/4cup sugar 1/2teaspoon salt 1teaspoon finely grated peeled fresh ginger 1/4teaspoon cayenne 2lb butternut squash, peeled, seeded, and coarsely shredded (5 cups) 1bunch scallions, finely chopped (2/3 cup) DIRECTIONS Stir together vinegar, sugar, and salt in [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Baked Butternut Squash with Tomatoes and Pine Nuts Recipe</title>
		<link>http://dayrecipe.com/2009/05/25/baked-butternut-squash-with-tomatoes-and-pine-nuts-Recipe/</link>
		<comments>http://dayrecipe.com/2009/05/25/baked-butternut-squash-with-tomatoes-and-pine-nuts-Recipe/#comments</comments>
		<pubDate>Mon, 25 May 2009 14:23:31 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Baked]]></category>
		<category><![CDATA[Butternut]]></category>
		<category><![CDATA[Nuts]]></category>
		<category><![CDATA[Pine]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Squash]]></category>
		<category><![CDATA[Tomatoes]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/baked-butternut-squash-with-tomatoes-and-pine-nuts-Recipe</guid>
		<description><![CDATA[Active time: 30 min Start to finish: 40 min Makes 4 servings. INGREDIENTS 1large butternut squash (3 1/2 lb) 1/4cup olive oil 1/4cup water 2medium onions, halved lengthwise, then thinly sliced crosswise 2garlic cloves, finely chopped 1(14 1/2- to 15-oz) can diced tomatoes, including juice 2teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano, crumbled [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Calvados-Laced Squash Soup with Cinnamon and Bay Leaves Recipe</title>
		<link>http://dayrecipe.com/2009/05/23/calvados-laced-squash-soup-with-cinnamon-and-bay-leaves-Recipe/</link>
		<comments>http://dayrecipe.com/2009/05/23/calvados-laced-squash-soup-with-cinnamon-and-bay-leaves-Recipe/#comments</comments>
		<pubDate>Sat, 23 May 2009 20:44:23 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bay]]></category>
		<category><![CDATA[Calvados]]></category>
		<category><![CDATA[Cinnamon]]></category>
		<category><![CDATA[Laced]]></category>
		<category><![CDATA[Leaves]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Squash]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/calvados-laced-squash-soup-with-cinnamon-and-bay-leaves-Recipe</guid>
		<description><![CDATA[Dollops of cinnamon-flavored sour cream top this luscious soup. Makes 12 servings. INGREDIENTS 6pounds butternut squash (about 2 very large), halved lengthwise 4tablespoons olive oil2tablespoons (1/4 stick) unsalted butter 2onions, chopped 2cinnamon sticks, broken in half 2bay leaves, broken in half 1teaspoon coarse salt 1/2teaspoon ground black pepper 1/2cup calvados (apple brandy) or brandy 414-ounce [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Green Beans and Roasted Squash with Sherry Soy Butter Recipe</title>
		<link>http://dayrecipe.com/2009/05/04/green-beans-and-roasted-squash-with-sherry-soy-butter-Recipe/</link>
		<comments>http://dayrecipe.com/2009/05/04/green-beans-and-roasted-squash-with-sherry-soy-butter-Recipe/#comments</comments>
		<pubDate>Mon, 04 May 2009 14:32:15 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beans]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Green]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Roasted]]></category>
		<category><![CDATA[Sherry]]></category>
		<category><![CDATA[Soy]]></category>
		<category><![CDATA[Squash]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/green-beans-and-roasted-squash-with-sherry-soy-butter-Recipe</guid>
		<description><![CDATA[Active time: 50 min Start to finish: 1 1/2 hr Makes 8 to 10 servings. INGREDIENTS 2lb green beans (preferably haricots verts), trimmed 4lb butternut squash, halved lengthwise, seeded, and diagonally cut crosswise into 1 1/2-inch-thick triangular pieces 3tablespoons olive oil 1/4teaspoon salt 1/4teaspoon black pepper 1stick (1/2 cup) plus 1 tablespoon unsalted butter, stick [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Butternut Squash Soup with Pancetta and Tomatoes Recipe</title>
		<link>http://dayrecipe.com/2009/04/10/butternut-squash-soup-with-pancetta-and-tomatoes-Recipe/</link>
		<comments>http://dayrecipe.com/2009/04/10/butternut-squash-soup-with-pancetta-and-tomatoes-Recipe/#comments</comments>
		<pubDate>Sat, 11 Apr 2009 01:48:20 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butternut]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Squash]]></category>
		<category><![CDATA[Tomatoes]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/butternut-squash-soup-with-pancetta-and-tomatoes-Recipe</guid>
		<description><![CDATA[Makes 8 to 10 servings. INGREDIENTS 5ounces pancetta, coarsely chopped 2medium onions, coarsely chopped 1/4teaspoon dried crushed red pepper 12-pound butternut squash, peeled, seeded, cut into 1/2-inch dice (about 4 cups) 2tablespoons chopped fresh oregano 7 1/2 cups canned low-salt chicken broth 2cups canned diced italian-style tomatoes with juices 3/4cup yellow cornmeal DIRECTIONS Cook first [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roasted Butternut Squash and Spinach Salad with Toasted Almond Dressing Recipe</title>
		<link>http://dayrecipe.com/2009/04/07/roasted-butternut-squash-and-spinach-salad-with-toasted-almond-dressing-Recipe/</link>
		<comments>http://dayrecipe.com/2009/04/07/roasted-butternut-squash-and-spinach-salad-with-toasted-almond-dressing-Recipe/#comments</comments>
		<pubDate>Tue, 07 Apr 2009 10:39:35 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butternut]]></category>
		<category><![CDATA[Dressing]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Roasted]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Spinach]]></category>
		<category><![CDATA[Squash]]></category>
		<category><![CDATA[Toastedlmond]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/roasted-butternut-squash-and-spinach-salad-with-toasted-almond-dressing-Recipe</guid>
		<description><![CDATA[Active time: 20 min Start to finish: 1 1/4 hr Makes 6 first-course servings. INGREDIENTS 1(2- to 2 1/4-lb) butternut squash, peeled, seeded, and cut into 1/2-inch cubes (4 cups) 5 1/2tablespoons extra-virgin olive oil 3/4cup whole almonds with skins (3 1/2 oz), very coarsely chopped 2teaspoons fresh lemon juice 1/2lb spinach, coarse stems discarded [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sauteed Baby Zucchini with Squash Blossoms and Lemon Basil Recipe</title>
		<link>http://dayrecipe.com/2009/03/27/sauteed-baby-zucchini-with-squash-blossoms-and-lemon-basil-Recipe/</link>
		<comments>http://dayrecipe.com/2009/03/27/sauteed-baby-zucchini-with-squash-blossoms-and-lemon-basil-Recipe/#comments</comments>
		<pubDate>Fri, 27 Mar 2009 12:04:35 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Baby]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Blossoms]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Sauteed]]></category>
		<category><![CDATA[Squash]]></category>
		<category><![CDATA[Zucchini]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/sauteed-baby-zucchini-with-squash-blossoms-and-lemon-basil-Recipe</guid>
		<description><![CDATA[Squash blossoms are extremely perishable; it&#8217;s best to use them the day you buy them. Makes 6 servings. INGREDIENTS 3tablespoons butter, divided 1pound baby zucchini, halved lengthwise, each half cut lengthwise into 3 wedges 1 1/2teaspoons chopped fresh lemon basil or regular basil fleur de sel (fine french sea salt) 18zucchini squash blossoms* DIRECTIONS Melt [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Winter Squash with Caramelized Onions Recipe</title>
		<link>http://dayrecipe.com/2009/02/21/winter-squash-with-caramelized-onions-Recipe/</link>
		<comments>http://dayrecipe.com/2009/02/21/winter-squash-with-caramelized-onions-Recipe/#comments</comments>
		<pubDate>Sun, 22 Feb 2009 04:13:28 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Caramelizedions]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Squash]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/winter-squash-with-caramelized-onions-Recipe</guid>
		<description><![CDATA[Cassolita Cinnamon-scented caramelized onions and fried almonds crown this dish of baked squash that traditionally complements the couscous of T&#233;touan, a city steeped in Andalusian culture and cuisine. In Kitty&#8217;s family, cassolita or cazuelita (little pot) always accompanies a platter of couscous. She serves it with her Thanksgiving turkey as well. Makes 4 servings. INGREDIENTS [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Butternut Squash Puree with Orange, Ginger, and Honey Recipe</title>
		<link>http://dayrecipe.com/2009/02/21/butternut-squash-puree-with-orange-ginger-and-honey-Recipe/</link>
		<comments>http://dayrecipe.com/2009/02/21/butternut-squash-puree-with-orange-ginger-and-honey-Recipe/#comments</comments>
		<pubDate>Sat, 21 Feb 2009 09:23:17 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butternut]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Honey]]></category>
		<category><![CDATA[Pureeange,]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Squash]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/butternut-squash-puree-with-orange-ginger-and-honey-Recipe</guid>
		<description><![CDATA[Garnish with orange slices, if desired. Makes 8 servings. INGREDIENTS nonstick vegetable oil spray 5pounds butternut squash, each cut in half lengthwise, seeded (about 2 very large)1/4cup (1/2 stick) butter 2tablespoons frozen orange juice concentrate, thawed 2tablespoons honey 2tablespoons minced peeled fresh ginger 1teaspoon grated orange peel 1teaspoon grated lemon peel 3/4teaspoon ground cinnamon 1/2teaspoon [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pork Stew with Fennel and Butternut Squash Recipe</title>
		<link>http://dayrecipe.com/2009/02/14/pork-stew-with-fennel-and-butternut-squash-Recipe/</link>
		<comments>http://dayrecipe.com/2009/02/14/pork-stew-with-fennel-and-butternut-squash-Recipe/#comments</comments>
		<pubDate>Sat, 14 Feb 2009 15:53:42 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butternut]]></category>
		<category><![CDATA[Fennel]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Squash]]></category>
		<category><![CDATA[Stew]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/pork-stew-with-fennel-and-butternut-squash-Recipe</guid>
		<description><![CDATA[Serve this hearty stew over noodles. Market Tip: It&#8217;s best to buy pork shoulder from the Boston butt: This less-tender but well-marbled cut produces succulent results when braised. Makes 6 servings. INGREDIENTS 3pounds 2-inch pieces trimmed pork shoulder (boston butt) 2teaspoons salt 1teaspoon ground black pepper 1teaspoon dried rubbed sage 1/2teaspoon cayenne pepper 1/4teaspoon ground [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gratin Of Butternut Squash Recipe</title>
		<link>http://dayrecipe.com/2009/01/28/gratin-of-butternut-squash-Recipe/</link>
		<comments>http://dayrecipe.com/2009/01/28/gratin-of-butternut-squash-Recipe/#comments</comments>
		<pubDate>Wed, 28 Jan 2009 13:05:47 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butternut]]></category>
		<category><![CDATA[Gratin]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Squash]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/gratin-of-butternut-squash-Recipe</guid>
		<description><![CDATA[Butternut is one of my favorite squashes. We often bake a small butternut squash (about 1 pound) at home; we split it lengthwise, seed it, score the flesh with a knife, sprinkle on a little salt, and bake, skin side down, for 1 hour in a 400-degree oven. Excellent in soup and pureed, butternut squash [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Party Squash Salad Recipe</title>
		<link>http://dayrecipe.com/2009/01/13/party-squash-salad-Recipe/</link>
		<comments>http://dayrecipe.com/2009/01/13/party-squash-salad-Recipe/#comments</comments>
		<pubDate>Tue, 13 Jan 2009 21:59:49 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Party]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Squash]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/party-squash-salad-Recipe</guid>
		<description><![CDATA[Use a sharp vegetable peeler to shave the Parmesan cheese into long strips. Makes 4 servings. INGREDIENTS 2 small zucchini, trimmed 2 small yellow squash, trimmed 1/4 cup fresh lemon juice 2 tablespoons extra-virgin olive oil salt and pepper, to taste 4 ounces shaved parmesan cheese 1 large bunch of arugula, trimmed, washed and patted [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Carrot and Squash Ribbons Recipe</title>
		<link>http://dayrecipe.com/2009/01/07/carrot-and-squash-ribbons-Recipe/</link>
		<comments>http://dayrecipe.com/2009/01/07/carrot-and-squash-ribbons-Recipe/#comments</comments>
		<pubDate>Wed, 07 Jan 2009 14:00:01 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Ribbons]]></category>
		<category><![CDATA[Squash]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/</guid>
		<description><![CDATA[Active time: 20 min Start to finish: 20 min Serves 6. INGREDIENTS 2medium carrots 2medium yellow squash 2medium zucchini 1tablespoon olive oil DIRECTIONS Trim vegetables and cut lengthwise into 116-inch-thick ribbons with a U-shaped vegetable peeler. Have ready a bowl of ice and cold water. Cook carrots in a large pot of boiling salted water [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Butternut Squash and Roasted-Garlic Bisque Recipe</title>
		<link>http://dayrecipe.com/2008/12/21/butternut-squash-and-roasted-garlic-bisque-Recipe/</link>
		<comments>http://dayrecipe.com/2008/12/21/butternut-squash-and-roasted-garlic-bisque-Recipe/#comments</comments>
		<pubDate>Sun, 21 Dec 2008 11:15:45 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bisque]]></category>
		<category><![CDATA[Butternut]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Roasted]]></category>
		<category><![CDATA[Squash]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/butternut-squash-and-roasted-garlic-bisque-Recipe</guid>
		<description><![CDATA[Makes 12 servings. INGREDIENTS 2heads of garlic, halved crosswise 1teaspoon olive oil1/4cup (1/2 stick) butter 3cups chopped onions 3/4cup chopped carrots 1/2cup chopped celery 4pounds butternut squash, peeled, seeded, cut into 1-inch pieces 6cups canned low-salt chicken broth 3tablespoons chopped fresh sage1/2cup plus 1 tablespoon whipping cream DIRECTIONS Preheat oven to 350°F. Rub cut surfaces [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spaghetti Squash with Moroccan Spices Recipe</title>
		<link>http://dayrecipe.com/2008/11/25/spaghetti-squash-with-moroccan-spices-Recipe/</link>
		<comments>http://dayrecipe.com/2008/11/25/spaghetti-squash-with-moroccan-spices-Recipe/#comments</comments>
		<pubDate>Wed, 26 Nov 2008 03:04:51 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Moroccan]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Spaghetti]]></category>
		<category><![CDATA[Spices]]></category>
		<category><![CDATA[Squash]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/spaghetti-squash-with-moroccan-spices-Recipe</guid>
		<description><![CDATA[This is one of the few recipes that works better in a microwave than a conventional oven. The mild-flavored squash gets its name from the fact that the interior, when cooked, separates into a glorious golden tangle of long spaghetti-like strands. That intriguing texture goes well with a Moroccan-inspired combination of supermarket spices. The larger [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Butternut Squash Soup with Parmesan and Fried Sage Leaves Recipe</title>
		<link>http://dayrecipe.com/2008/11/19/butternut-squash-soup-with-parmesan-and-fried-sage-leaves-Recipe/</link>
		<comments>http://dayrecipe.com/2008/11/19/butternut-squash-soup-with-parmesan-and-fried-sage-leaves-Recipe/#comments</comments>
		<pubDate>Wed, 19 Nov 2008 16:08:21 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butternut]]></category>
		<category><![CDATA[Fried]]></category>
		<category><![CDATA[Leaves]]></category>
		<category><![CDATA[Parmesan]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Sage]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Squash]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/butternut-squash-soup-with-parmesan-and-fried-sage-leaves-Recipe</guid>
		<description><![CDATA[Fried sage leaves make a crispy garnish. Try them also crumbled on mashed potatoes and saut&#233;ed vegetables. Makes 8 servings. INGREDIENTS 3tablespoons butter 1onion, coarsely chopped 1tablespoon chopped fresh sage 12 3/4-pound butternut squash, halved, peeled, seeded, chopped (about 5 cups) 5cups canned low-salt chicken broth 1/3cup freshly grated parmesan cheese24fresh sage leaves DIRECTIONS Melt [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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