Roasted Butternut
Squash Cubes Coconut oil solidifies below 76F.
Not exact matches
3/4 cup fat - free low - sodium chicken broth 1 1/2 teaspoons brown sugar 1 teaspoon salt 2 teaspoons tomato paste 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon fresh ground black pepper 1 (14 ounce) cans light
coconut milk 2 cups butternut
squash, 3 / 4 - inch
cubes 1 cup red bell peppers, julienned 1 lb large shrimp, peeled, deveined and halved lengthwise 2 cups hot cooked basmati rice 1/4 cup fresh lime juice 3 tablespoons minced fresh cilantro
This reminds me of my favorite quick / easy / delicious winter dinner: peel and
cube a butternut
squash, sweat it with a chopped onion and some garlic in a stockpot until soft, mix in 1/2 (or whole) can of
coconut milk, add curry powder, salt, and a splash of sriracha to taste, puree the whole thing (I love my immersion blender!)
3 cups butternut
squash,
cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch
cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can)
coconut milk salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
What's in it: 2 tablespoons
coconut oil 1 onion (yellow or vidalia), chopped 1 - 2 teaspoons (depending on preference) grated fresh ginger 4 garlic cloves, minced 3 cups low sodium vegetable broth 1 butternut
squash, peeled and
cubed (about 5 cups) 1 14 - oz can light
coconut milk 1/4 cup red curry paste 1/4 tsp.
1 butternut
squash, peeled, seeds removed, cut into
cubes 3/4 cup light
coconut milk 2 tbsp olive oil 2 cloves garlic, minced 2 tsp dried rosemary 1 tsp crushed red pepper flakes 10 - 12 shiitake mushrooms, stems removed, cut into thin strips 4 zucchini, spiralized into fettuccine
Butternut
squash sauce 1 butternut
squash, peeled, seeds removed, cut into
cubes 1 tbsp olive oil salt and pepper 3/4 cup light
coconut milk 1 tsp crushed red pepper flakes
Ingredients - 2 tablespoons
coconut oil - 1 red bell pepper chopped - 4 cloves of garlic, minced - 4 cups butternut
squash peeled +
cubed - 1 teaspoon spicy curry powder - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon cinnamon - 1/2 teaspoon cayenne pepper - 1 (14 ounce) can
coconut milk - 2 cups veggie broth - salt and pepper to taste - 4 ounces goat cheese softened + more for topping - roughly chopped cilantro for topping - pomegranate seeds for topping
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
1 pound butternut
squash, cut into one - inch
cubes 2 cups low sodium vegetable stock or broth 3 tablespoons
coconut milk (unsweetened) 1 tablespoon almond butter 1 teaspoon kosher salt 1 teaspoon white pepper 3 tablespoons curry powder 1 tablespoon olive oil
Ingredients: 1 cup water 3 carrots, chopped 3 stalks celery, chopped 1 large onion, chopped 2 cloves of garlic, chopped 3 cups of shredded cabbage 2 teaspoons Garam Masala 2 teaspoons of Madras Curry 2 teaspoons of garlic powder 2 teaspoons of turmeric 2 teaspoons of paprika 1 teaspoon of smoky paprika 1/2 teaspoon of medium hot smoky chipotle powder (more if you like it hot, less if not) 2 cups baked butternut
squash 12 dried apricots (stewed or cooked) 1 cup
coconut milk 2 cups water or vegetable stock (more for thinner sauce) 1 pound marinated tempeh *,
cubed 1 large potato,
cubed 1 package (12 ounces) frozen peas or 12 ounces fresh peas.
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
Toss
cubed butternut
squash in
coconut oil to coat evenly.
1 medium butternut
squash (about 2 1/2 -2 3/4 pounds), cut into roughly 1/2 - inch
cubes (about 6 cups
cubed squash) 1 13.5 - ounce can light
coconut milk (I like Native Forest brand.)
3 cups (615 g) butternut
squash, skinned and cut into 1/2 inch
cubes 3 cups (710 ml)
coconut milk 1 teaspoon sea salt 1/2 teaspoon caraway seeds 1/4 teaspoon ground cinnamon 1/2 teaspoon coriander seeds
Pin It Ingredients: 1 head garlic, for roasting (or you may sub 2 cloves garlic, not roasted) 2 tablespoons
coconut oil 1 red bell pepper, chopped 4 cups butternut
squash, peeled +
cubed 1 teaspoon spicy curry powder 1 teaspoon... Continue Reading →
1 1b Brussels sprouts, trimmed and halved 1 medium kabocha
squash, cut into 1/2 inch
cubes (600g) 1 cup fresh cranberries 1 apple, chopped (optional, but good, I used a Granny Smith) 1 medium yellow onion, chopped 1 tbsp extra virgin
coconut oil 1.5 tbsp balsamic vinegar 1/2 teaspoon curry powder (I used Penzey's sweet blend) sugar, to taste (I didn't add anything) salt and fresh cracked pepper, to taste 1 cup cooked kamut (from 1/3 cup dry kamut)
I made a batch of quinoa and mixed in some salt, pepper, and
coconut oil for one side, then I roasted some butternut
squash and beet
cubes for another side, and for the final side, I sautéed some shallot, mushrooms, and chard stems (leftover from using the leaves in my smoothies) in a bit of olive oil.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can
coconut milk or lite
coconut milk 2 cups water 2 regular or 1 large vegetable bouillon
cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan
squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow
squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
Toss the
cubed butternut
squash with a drizzle of
coconut oil and maple syrup (optional: few dashes of cinnamon too).
5 — 6 large leaves of rainbow Swiss chard 1/4 kabocha
squash or 2 medium sweet potatoes (see note below), peeled and
cubed Sea salt 3 tablespoons
coconut oil 1/4 cup pine nuts or sunflower seeds 2 large garlic cloves, crushed 2 teaspoons curry powder 2 teaspoons cumin seeds 1 cup cooked chickpeas 1 1/2 cups cooked black rice 2 tablespoons minced flat parsley leaves (optional) Freshly ground black pepper (optional)
3 tablespoons vegetable oil 3/4 cup sugar (white or brown) 1 chicken, cut up (about 2 1/2 to 3 pounds), or substitute goat meat or beef 1 onion, chopped 1 clove garlic, minced 1 1/2 cup pigeon peas, soaked overnight, or substitute black - eyed peas 2 cups rice (not instant) 3 cups water 1 cup
coconut milk (not sweetened
coconut cream) 2 cups
cubed fresh hubbard
squash 2 carrots, chopped 1/4 cup chopped parsley 1 teaspoon dried thyme 1 bunch scallions or green onion, chopped including the greens 1 Congo pepper (habanero), seeds and stems removed, minced 1/4 cup ketchup 3 tablespoons butter
6 shallots, unpeeled 1 can (13.5 oz) light
coconut milk 2 c reduced - sodium chicken broth 1 1/2 lbs butternut
squash, peeled and cut into 1/2»
cubes 1/2 c packed fresh cilantro + 1 Tbsp chopped, for garnish 1/2 tsp salt 2 Tbsp fish sauce 1/4 c minced scallions, green parts only Ground black pepper
Get yourself some
cubes of roasted butternut
squash, cooked quinoa, a ripe avocado, some dandelion greens and
coconut oil.
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)
Roast the
cubed butternut
squash and 1 inch carrots (sprinkled with turmeric and cumin, sea salt and
coconut butter)
Toss the
cubed butternut
squash with 3 tablespoons of melted
coconut oil and spread in a single layer on a baking tray.
What's in it: 2 tablespoons
coconut oil 1 onion (yellow or vidalia), chopped 1 - 2 teaspoons (depending on preference) grated fresh ginger 4 garlic cloves, minced 3 cups low sodium vegetable broth 1 butternut
squash, peeled and
cubed (about 5 cups) 1 14 - oz can light
coconut milk 1/4 cup red curry paste 1/4 tsp.
Place peeled and
cubed butternut
squash on a baking sheet, and drizzle with two tablespoons of the
coconut oil.
Slice the peel away, cut your
squash into
cubes, coat lightly with
coconut oil, and roast at 375 for 45 minutes or until well done.
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)
You can also take
cubed cooked
squash and blend with
coconut milk to make a delicious anti-viral soup recipe!