Sentences with phrase «about butternut squash»

Such a good point about butternut squash!

I am all about the butternut squash this time of year too!

I'm all about any Butternut Squash Soup but this one is really something special!

How about butternut squash risotto in six minutes?

The kids here are not too happy about butternut squash, but I might have them eat it anyway, haha.

I am all about butternut squash soup in the winter

Butternut Squash is technically a fruit but it is... [Read more...] about Butternut Squash Barley Vegan Cookies

So my idea is to have enough butternut squash puree before Thanksgiving this year so I can just pull it out of my freezer... [Read more...] about Butternut Squash Chia Spelt Waffles

There's something about butternut squash that says Thanksgiving.

I know that a lot of us cook with pumpkin puree all the time, but we often forget about butternut squash puree!

I wasn't sure about the butternut squash, but it is fantastic!

And somehow I can't stop thinking about a butternut squash version (replacing the sausage in half or in full).

Everything about this butternut squash and apple soup says «fall harvest,» from its warm golden color to its slightly sweet, fresh flavor.

If you're sitting on the fence about butternut squash soup (like I was), give this easy Coconut Curry Butternut Squash Soup recipe a try.

I got a chance to bake a Butternut Squash Cranberry Bread and I don't know about you but I can't resist fresh baked bread straight from the... [Read more...] about Butternut Squash Cranberry Bread

But, the best thing about Butternut Squash and Apple Bake, is this: As the squash and juicy apple chunks bake in the cinnamon - spicy sauce, the house is filled with a delicious «Welcome Home» aroma that says, «Dinner is going to be GOOD!»

Just last night I was at a friend's and she reminded me about a butternut squash mac»n cheese I made a couple of years ago.

Not exact matches

There were many amazing dishes on our Thanksgiving table, but all I can think about now is simple, clean food like these butternut squash noodles.

My son «hates» chicken but loves the nuggets I make him haha When he asks me about it I just change the subject I'm only on day five and although I didn't eat much sugar before, I found everything with natural sugar in it (ex: sweet potatoes and butternut squash) way sweeter than I used too.

He will eat carrots with hummus and sometimes pureed sweet potatoes or butternut squash (but he always complains about it and will only take a few bites).

I couldn't find any butternut squash at my supermarket so I used sweet potatoes instead (and omitted the regular potatoes) and added about a half cup of dried apricots along with the tomatoes to give it a bit of a sweet pop!

To make the poached pears, peel, core, and slice about 3/4 of a large pear into cubes roughly the same size as the butternut squash.

Plus, my kids don't even normally like butternut squash, but there was just something about the way it blends with everything else that makes it truly addicting in this recipe!

Butternut Squash Cake 4 large eggs 1 2/3 cup (374 grams) granulated sugar 1 cup (237 ml) vegetable oil 2 cups (about 490 grams) butternut squash puree ** 1 teaspoon orange zest 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons ground cinnamon 1 teasButternut Squash Cake 4 large eggs 1 2/3 cup (374 grams) granulated sugar 1 cup (237 ml) vegetable oil 2 cups (about 490 grams) butternut squash puree ** 1 teaspoon orange zest 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons ground cinnamon 1 teaspooSquash Cake 4 large eggs 1 2/3 cup (374 grams) granulated sugar 1 cup (237 ml) vegetable oil 2 cups (about 490 grams) butternut squash puree ** 1 teaspoon orange zest 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons ground cinnamon 1 teasbutternut squash puree ** 1 teaspoon orange zest 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons ground cinnamon 1 teaspoosquash puree ** 1 teaspoon orange zest 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons ground cinnamon 1 teaspoon salt

It came about after I noticed that a long - neglected butternut squash was threatening to spoil.

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

I have felt super bad about not preparing and eating the butternut squash that has been sitting on my counter for days, wondering why it is getting passed over.

1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream

For salad: 1 medium butternut squash (about 2 to 2 1/2 lb.)

Erin from Dinners, Dishes, and Desserts made Pumpkin Pie Erin from Texanerin Baking made Dulce de Leche Apple Streusel Bars Caroline from Chocolate & Carrots made Sweet Potato Biscuits with Cranberry Jam Katrina from In Katrina's Kitchen made Pumpkin Chocolate Chip Mini Muffins Christina from Dessert for Two made Mini Pumpkin Pies Sally from Sally's Baking Addiction made Salted Caramel Chocolate Chip Mini Cheesecakes Tracey from Tracey's Culinary Adventures made Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping Georgia from The Comfort of Cooking made Spiced Caramel - Apple Crumb Bars Rachel from Rachel Cooks made Brussels Sprout Salad with Apples and Cranberries Gina from Running to the Kitchen made Green Beans with Cranberries, Bacon, & Goat Cheese Carla from Carla's Confections made Spinach Mashed Potatoes Carolyn from All Day I Dream About Food made Chocolate Pecan Pie Bars Liz from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust Liz from That Skinny Chick Can Bake made Spinach Salad with Pears, Cranberries and Candied Pecans Megan from Wan na Be A Country Cleaver made Roasted Potatoes with Bacon Parmesan Vinaigrette Kim from Cravings of a Lunatic made Mini Apple Pies

Roasted Butternut Squash: 1 small butternut squash, peeled, seeded, and diced (about 4 cups diced) 3 - 4 small dried red chiles, minced ORButternut Squash: 1 small butternut squash, peeled, seeded, and diced (about 4 cups diced) 3 - 4 small dried red chiles, minced OR 1/Squash: 1 small butternut squash, peeled, seeded, and diced (about 4 cups diced) 3 - 4 small dried red chiles, minced ORbutternut squash, peeled, seeded, and diced (about 4 cups diced) 3 - 4 small dried red chiles, minced OR 1/squash, peeled, seeded, and diced (about 4 cups diced) 3 - 4 small dried red chiles, minced OR 1/2 tsp.

I use a lot of locally grown produce, and that recipe came about while I was trying to think of another way to use my butternut squash besides soup.

Molly, I'm writing because I'm about to go to my 5th straight Thanksgiving at my best friend's house with the ingredients for your Butternut Squash (Kale) and cheddar Bread pudding.

Roasted butternut squash slices layered with a creamy sauce and topped with golden breadcrumbs makes a hassle - free side dish that just about everyone loves.

* 2 tablespoons butter * 2 tablespoons olive oil * 2 leeks, bottom parts only, cleaned well and coarsely chopped * 2 fat garlic cloves, peeled and minced * about 6 cups peeled and seeded butternut squash, cut into 1 - 2 inch cubes * 2 large parsnips, peeled and coarsely chopped (or use carrots) * 1 cup dry white wine (ex.

I have been making butternut squash soup for about 5 years now — only I eat it (don't mind to have it all to myself).

Cold - Buster Butternut Squash, Apple, and Ginger Soup adapted from Natural Health Magazine Makes about 4 servings

Ingredients: 2 tablespoons extra virgin olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut into 1 - inch chunks (about 5 cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4 cups low - sodium chicken broth or veggie stock 1 cup unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra for serving Coconut yogurt for topping, optional

Just wondering about how much butternut squash you'all used.

JL says to consider replacing the carrots with 1 cup (150 g) of vegetables that cook up in about four minutes: cubed butternut squash, cauliflower florets, or cubed fingerling potatoes.

Add the diced butternut squash and sweet potato to a large pot and fill with water, covering by about 2 inches.

1 Tbsp avocado oil 1 large carrot, finely chopped 1 medium onion, finely chopped 1 tsp grated fresh ginger 3 cloves garlic, minced 1 1/2 to 2 tsp red curry paste 1 (14.5 oz) can unsweetened coconut milk 4 1/2 cups vegetable broth 3 - 4 lb butternut squash (about 1 large or 2 medium) 1 Tbsp lime juice 1/2 tsp salt 1/2 tsp white pepper

What I enjoy most about veggie burgers is the endless possibility of combinations, like this spicy butternut squash & black bean burger recipe.

We took our favorite winter veggies (click on the links to learn about their health benefits), beets, butternut squash, Brussels sprouts, and kale, and mixed them up with chewy brown rice and a delicious and bright maple mustard dressing.

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.

I recently wrote about roasted delicata and I can't get enough either of that easy friendly squash... so much nicer than a butternut to whack into:)

What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages

I think you can use just about any orange - fleshed winter squash or pumpkin in this recipe — butternut squash would probably be the closest approximation to «calabaza».

Served with roasted butternut squash, you got the contrast in flavors Isa wrote about.

I added the butternut squash to the pan and cooked it for about seven minutes or until the cubes of squash became tender.