Sentences with phrase «bite of roasted butternut squash»

The grain forms the base of this cozy take on roast chicken, with the sweet pop of pomegranate seeds and creamy bite of roasted butternut squash.

I sautéed the shallot and kale a little bit and also added a bit of roasted butternut squash.

Not exact matches

This butternut squash chicken sausage bake recipe requires a bit of prep work, in that you have to roast the squash first, before mixing it with the other ingredients.

I topped this soup with chives and roasted butternut squash seeds that I roasted in coconut oil and a bit of curry powder.

So, why not use my favorite roasted butternut squash bites as the «meaty» part of the taco.

A typical full day of eating for me looks like: Breakfast: Spinach, Mushroom, Onion and Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut milk Lunch (this is usually my largest meal of the day): 4 - 5 ounces of protein (turkey burger, pulled pork, chicken thighs, ground buffalo), roasted veggies and sometimes a sweet potato or butternut squash Snack: apple with almond butter or a handful of macadamia nuts Dinner: A large salad with all kinds of raw veggies (cucumber, celery, carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this about 4 - 5 days a week, other days I may omit the snack or keep the snack and omit a meal, if i do that though I would add a bit of protein with it.

I roast the butternut squash and chickpeas with a bit of olive oil and a lot of greek seasoning so that the squash gets softened and the chickpeas get a bit crunchy!

I had half of a butternut squash in the fridge, so we diced that and roasted it with the cauliflower, left out the rosemary and used sage in place of the mint (some slivered and cooked in the sauté pan, some flash - fried whole in olive oil for a bit of crunch), and tossed in toasted walnuts instead of pine nuts.

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.

It might be a bit early to start thinking about Thanksgiving since we're just in the first week of October, but I couldn't help but think that this Roasted Butternut Squash Soup with Bacon and Sage would make a perfect addition to any Thanksgiving menu.