Dice the squash into small cubes.
Dice squash into small cubes (1/4 -1 / 2 inch) and slice the mushrooms.
Not exact matches
1 / 2T Oil 1 Medium onion,
diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed
squash (I prefer large chunks) 1 Large carrot, chopped
into large chunks 2 Medium courgettes, chopped
into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve
5 cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4 cups of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn
into large pieces (about 6 cups) half a good sized butternut
squash, already roasted and cubed half an onion,
diced 2 cloves garlic minced grated fresh Parmesan cheese, to top
For the
squash, I peeled it cut it
into 3/4 ″
dice, tossed with olive oil, salt and pepper, and roasted at 400.
I recommend
dicing like this for the cup and a half you need, then chopping
into one - inch cubes to freeze and / or save for another use, like butternut
squash soup.
2 ripe avocados, peeled, deseeded, and cut
into large cubes 2 ripe tomatoes, coarsely chopped 2 or 3 fresh serrano chiles, seeds and stems removed, minced 1/2 bunch chives, minced 1/2 red onion in rings or a leek for a stronger flavor
Diced carrots, celery, and raw
squash to taste (optional)
To start, peel butternut
squash, remove the seeds, and
dice into small pieces (about 1/2 inch cubes).
Peel butternut
squash, remove the seeds, and
dice into 1/2 inch cubes.
What's in it: 1 medium - sized spaghetti
squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and
diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut
into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut
into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer
squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved
into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions,
diced for garnish
2 tablespoons coconut oil 1/2 large onion,
diced 1 large carrot,
diced 1 celery stalk,
diced 1 can coconut milk (not low - fat) 3 cups homemade fish stock 1 - 2 dried chipotle pepper or 2 tablespoons paprika (or to taste) 1 sweet potato, coarsely chopped (about 2 cups) 1 small butternut
squash, peeled, seeded, and coarsely chopped (about 4 cups) 1 1/2 pounds skinless salmon fillets, cut
into 1 - inch cubes 2 tablespoons fresh dill, minced Sea salt and freshly ground black pepper to taste
2 cups farro, rinsed and drained 2 teaspoons fine - grain sea salt 5 cups water (or stock) 3 cups butternut
squash, cut
into 1 / 2 - inch
dice 1 large red onion cut
into 1 / 8ths 1 tablespoon fresh thyme, minced 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 cup walnuts, deeply toasted 3 tablespoons toasted walnut oil (or more olive oil) 1/4 cup goat cheese, crumbled
Ingredients: Harissa,
Squash & Chickpea Stew 2 Tbsp extra-virgin olive oil 3 Tbsp harissa paste 1 (2 — 3 pound) creamy - fleshed pumpkin such as kabocha or red kuri or buttercup (NOT butternut, which is too stringy for this recipe), seeded, peeled, and cut
into 1⁄2 - inch cubes 1 onion,
diced 2 cloves garlic, minced 2 cups cooked chickpeas (from 1 (19 oz.)
1 large butternut
squash, peeled, seeded and cut
into 3 / 4 - inch
dice 2 large sweet potatoes, peeled and cut
into 3 / 4 - inch
dice 4 carrots, peels and sliced crosswise
into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut
into 1 - inch long slices 2 serrano peppers, seeded and cut
into 1 / 4 - inch
dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Use 3 or 4 of the following: broccoli florets, cherry tomatoes, whole smallish mushrooms, eggplant (cut
into large
dice), zucchini or summer
squash cut
into large
dice.
To start, peel butternut
squash, remove the seeds, and then
dice into 2 inch cubes.
virgin coconut oil or extra virgin olive oil 1 yellow onion,
diced 1 inch piece ginger, grated 2 garlic cloves, minced 2 cups cubed butternut
squash 1/2 head cauliflower, cut in florets 6 cups chicken broth 1 lb chicken breast,
diced 1/2 bunch kale, torn
into small pieces salt and pepper
Ingredients: 1 tbsp virgin coconut oil 2 cloves garlic, minced 1 onion, cut
into crescents 1/2 tbsp turmeric 1/2 tbsp cumin 1 tbsp coriander 1/2 tsp onion powder 1 small butternut
squash, peeled and
diced small 2 stalks celery, chopped 4 green onions, chopped 2 cups kale, torn and roughly chopped 1 cup water 1 tsp salt 2 chicken breasts, cooked and cut
into pieces 1 can full fat coconut milk
1 medium butternut
squash, peeled and chopped
into 1 - inch cubes (2 cups) 3 tablespoons olive oil, divided 3 - 5 tablespoons fresh sage, chopped Dash of salt 2 shallots,
diced 1 stalk celery,
diced 1 cup arborio rice 3 1/2 cups vegetable broth Salt and pepper to taste More sage for garnishing (optional)
Dice the yellow
squash into 1/2 inch pieces.
Ingredients: 1 tablespoon olive oil 2 cups butternut
squash, peeled and cut
into small
dices 1 young leek, thinly sliced (white and light green parts only)(or sub with a scallion) 1 clove garlic, minced 1/2 cup water 1/2 teaspoon toasted sesame oil 2 teaspoons fish sauce 2/3 cup coconut milk salt and freshly ground black pepper 1/4 cup pancetta,
diced and cooked until crispy (optional, for garnish) grated Parmesano - Reggiano (optional, for garnish)
Ingredients asdf 1 small eggplant (8 oz), cut
into 1 - inch chunks 8 oz tempeh cut
into 1 / 2 - inch cubes 1 winter
squash, peeled and
diced Grated zest of 1 small lemon 1 tsp fine - grain sea salt 3 medium cloves garlic, smashed 1/2 tsp red pepper flakes 1/3 cup pomegranate molasses 1/3 cup extra-virgin olive oil 1/3 cup chopped fresh cilantro 1/4 cup crumbled ricotta salata (or feta)
1 large butternut
squash, peeled, seeded and cut
into 3 / 4 - inch
dice 2 large sweet potatoes, peeled and cut
into 3 / 4 - inch
dice 4 carrots, peels and sliced crosswise
into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut
into 1 - inch long slices 2 serrano peppers, seeded and cut
into 1 / 4 - inch
dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Peel, seed, and cut the
squash into 1 / 2 - inch
dice.
Pin It Ingredients: 1 tablespoon olive oil 1 cup butternut
squash, cut
into 1/2 inch cubes 1 medium yellow onion,
diced 2 cloves of garlic, minced 2 carrots,
diced 1 teaspoon fresh thyme leaves 3/4 teaspoon kosher salt 1/4 teaspoon... Continue Reading →
1 cup (240 ml) raw millet (any color will work) 1 butternut
squash 100 g raw hazelnuts 2 avocados,
diced 1 small romanesco broccoli, broke
into bite - size florets 2 handfuls purple grapes, cut in half 2 handfuls green leaves, we used beetroot leaves 1 pomegranate, seeds
3 tablespoons roasted peanut oil 1 medium red onion, finely
diced 3 cloves garlic, minced 1 small serrano pepper, seeded and finely chopped 1 - 2 tablespoons minced fresh ginger 1 1/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 can (14.5 ounces) crushed fire roasted tomatoes 1 small can (6 ounces) tomato paste, optional 1 cup creamy peanut butter 4 cups vegetable stock 1 butternut
squash, peeled and cut
into 1/2 ″ chunks (my chunks weighed in at 1 pound 4 ounces) 2 cups cooked chickpeas 1/2 cup spicy peanuts, finely chopped (recipe follows) Fine sea salt, to taste
8 tbsp Ancient Organics Ghee 1 small yellow onion, cut
into 1 inch
dice 2 shallots, cut
into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch
dice 1 red bell pepper, 1 inch
dice 1 green bell pepper, 1 inch
dice 1 kabocha
squash, peeled 1 inch
dice 1 small parsnip, peeled 1/2 inch
dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch
dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
3 cups vegetable broth 1/2 yellow onion,
diced 2 - 3 garlic cloves, minced 2 tsp cumin seed 1 tsp coriander 1 tsp chili powder 1 cup semi-pearled farro 1/4 cup light coconut milk 1 cup butternut
squash, cut
into 1» pieces, baked 3/4 cup frozen green peas 1/3 cup golden raisins 1/2 -3 / 4 cup raw cashews, coarsely chopped Sea salt / ground black pepper to taste
2 ripe avocados, peeled, de-seeded, and cut
into large cubes 2 ripe tomatoes, coarsely chopped 2 or 3 fresh serrano chiles, seeds and stems removed, minced 1/2 bunch chives, minced 1/2 red onion in rings or a leek for a stronger flavor
Diced carrots, celery, and raw
squash to taste (optional)
Scalloped
Squash and Potatoes Ingredients: 2 cups Organic Klamath Pearl Potatoes,
diced 3 cups Winter
Squash (such as Acorn, Hubbard, Kabocha, or Turban), peeled and cut
into chunks 1/3 cup onion, chopped 1/2 cup cooked ham or Canadian bacon, chopped 1/4... Continue reading →
4 Tbsp unsalted butter, plus more for greasing 1 pound sweet Italian fennel sausage, casings removed, broken
into small pieces 3 large leeks, white and light - green parts only, sliced 1/2 medium butternut
squash, peeled and
diced Kosher salt and freshly ground pepper 1 bunch kale, leaves trimmed and chopped 1 pound stale onion focaccia, cubed (I used homemade) 1 large egg 2 cups low - sodium chicken broth or turkey stock 1 cup
diced parmesan cheese, plus 1/4 cup shredded
Servings: 6 Recipe by: Stewart Dietz for Food & Wine Magazine Ingredients: 1 pound peeled butternut
squash, cut
into 1 / 2 - inch
dice (3 cups) 6 tablespoons extra-virgin olive oil Salt Freshly ground pepper 2 cups Whole Grain Einka (einkorn) 10 ounces Tuscan kale, stemmed, leaves sliced crosswise 1/4 inch thick (4 cups) 2 tablespoons sherry vinegar 1/2... Continued
Ingredients: 1/2 medium sized butternut
squash, peeled and cubed 1 medium carrot, scrubbed & cut
into 1 inch pieces 1 small onion,
diced 1 tbsp of coconut oil or ghee 1 clove of garlic, minced 1 inch piece of ginger, peeled & minced 1 - 2 tsp ground turmeric sea salt and pepper to taste 2 - 3 cups organic bone broth / vegetable broth 8 oz buckwheat noodles (or noodle of choice)
• 1 pumpkin (about 2 pounds), or other similar winter
squash, peeled and cut
into 1/2 - inch cubes • 4 cups cooked cannellini or other white beans, or two 15 - ounce cans, drained and rinsed • 1 medium red onion, peeled and
diced small • Salt and freshly ground black pepper to taste • 1 batch Spicy Cilantro Pesto
Dice onion, bell pepper, and summer squashes into a medium d
Dice onion, bell pepper, and summer
squashes into a medium
dicedice.
1 TBSP coconut oil 1 yellow onion,
diced 4 cloves garlic, minced 1 TBSP grated ginger 1 1/2 TBSP curry powder 1 tsp salt 1/2 c carrots, cut
into coins (~ 1 - 2 carrots) 1 yellow pepper, cut
into medium chunks 1 broccoli crown, cut 1 zucchini, cut
into half moons 1/2 small acorn
squash, cubed 4 c veggie stock 1 can full - fat coconut milk 4 leaves lacinato kale, chopped Parsley (optional garnish)
Finely
diced raw butternut
squash is stirred
into warm wild rice so that it cooks slightly but still stays firm.
Ingredients: 1 butternut
squash, about 1 1/2 lb halved, seeded, peeled and cut
into bite - size cubes 1/2 c
diced white or yellow...
Peel the
squash with a vegetable peeler, halve and scoop out the seeds, then
dice into 1/2 cubes.
You can peel and
dice, then add to mashed potatoes for extra depth of flavor; roast with olive oil and salt to eat plain or mix with other roasted root vegetables for a salad; make
into a soup with
diced apples, potatoes,
squash, or lentils.