If you don't have a vanilla bean on hand could you add vanilla extract? This is for the recipe Buttternut squash beef stew.
Here's a link to a substitute:
I personally feel the two have a different "flavoring" mechanism. I much prefer vanilla bean ice cream to vanilla. I used nutmeg as a substitute for vanilla beans in a recipe in a sweet recipe. I think in a savory recipe such as this, nutmeg might be a really nice substitution, particularly if you grind it slightly smaller. I don't know the quantity you are dealing with, but I suspect if you check out another squash type of soup recipe...a similar amount would be fine. Most seem to call for between 1/4 tsp and 1/2 going for an essence rather than a nutmeg presence. Let us know what you end up doing. Sounds like a yummy recipe.
Thanks for the advice I will use that in the furure. What I ended up doing was putting two recipes into one. I baked the butternutsquash peeled and seeded and added salt, cayenne pepper and sugar mixed and put on baking sheet in a 500 degree oven for 15 min when that was done added to my beef stew with the other veggies added a couple of glugs of red wine and beef broth and it came out really good. I got the butternut squash recipe from this site. wonderful.
Please enter a valid email address.
Well played. You deserve a cookie.
The things we maybe secretly dislike about Thanksgiving
More leftovers, please!
To the rescue!
A genius place for leftovers.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.