Layer in
the butternut squash slices and the rest of the Gruyere cheese.
Bake for approx. 1h — 1h 15 minutes (This depends on how big
the butternut squash slices are).
Top the onions with a single layer of
butternut squash slices, slightly overlapping.
Toss
the butternut squash slices with 2 tsp olive oil and season with salt and pepper, arrange slices in a single layer on the baking sheet and roast for 20 minutes until tender.
Loaded
butternut squash slices baked with Parmesan, shiitake mushrooms and panko breadcrumbs.
In a large bowl, toss
butternut squash slices with olive oil, herbs and sea salt until evenly coated.
Lay
the butternut squash slices over, and pour the cooked pearl barley over.
My current favorite fall comfort food is a gluten free pizza made with a nutty almond / flax crust, sage pesto, roasted
butternut squash slices and fire roasted red peppers.
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.
If you wanted to make this grain - free, you could easily swap the noodles for wide, flat thin slices of zucchini or
butternut squash sliced lengthwise with a vegetable peeler.
Not exact matches
Peel and roughly chop the
butternut squash and carrots, and de-seed and chop the pepper,
slice up the courgettes.
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepp
Butternut Spaghetti (serves 4 - 6) 1/4 medium
butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepp
butternut squash 1 apple — peeled, cored and
sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly
sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound
butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
This is great with
sliced grapes, and mango instead of pears and
butternut squash.
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.
I peeled the
butternut squash by cutting the round bottom off and peeling the top part.I
sliced the onion.
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small
butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly
sliced 1 small fennel bulb, thinly
sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
For individual salad plates, layer a few leaves of butter lettuce with some of the
butternut squash, a few strawberry
slices, some feta cheese, pepitas and cilantro and
sliced serranos if desired.
To use this puree as a delicious topping for crostini, simply skip the croutons, toast the bread
slices under the broiler, and top with a dollop of
butternut squash and a sprinkle of the crispy bacon and sage.
1/2 lb bite sized pasta cooked according to package directions 2 sweet Italian turkey sausage links 1 small
butternut squash or 1/2 large, peeled, seeded and cut into bite sized chunks 1 large onions,
sliced into half circles 2 medium zucchini, cut into bite sized chunks 8 oz portabello mushrooms,
sliced (feel free to use any mushrooms available) 1/2 c grated Parmesan cheese extra virgin olive oil
I used
butternut squash and since I didn't have any spinach I used a big handful of cavolo nero kale that I
sliced into ribbons.
It's got
butternut squash, raisins, garbanzo beans, carrots, radishes, avocado and
sliced almonds.
extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small fennel bulb, cored and
sliced 3 cloves garlic, chopped sea salt and pepper, as needed 1 small
butternut squash, peeled, seeded and cubed (3 cups) 2 sprigs of rosemary 2 sprigs of thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1 tsp.
Slice up some
butternut squash and make Butternut squa
butternut squash and make
Butternut squa
Butternut squash fries!
Also, I
slice the potatoes very thin, and often do half potatoes / half
butternut squash - or sometimes all
butternut squash.
Even better, a
slice of this
Butternut Squash Autumn Frittata is just 195 calories or 2 Weight Watchers SmartPoints!
put in skinny
sliced butternut squash as an extra vegetable and its the best thing in the world!
Only five more sleeps to Christmas and I already can't stop thinking about Christmas dinner or more importantly this
butternut squash risotto followed by a
slice of the gooey chocolate brownie cake I shared last week!
diced
butternut squash — about 1/2 inch dice 4 cups beef stock 1 can coconut milk 3 tablespoons fish sauce 4 - 5 button mushrooms,
sliced 2 - 3 cups baby spinach leaves 3/4 lb flat iron steak, thinly
sliced (* see note below) 1 large lime — juiced
1 small
butternut squash, (1 to 1 1/2 pounds) seeded, peeled, and cut into 1 - inch cubes1 medium onion, cut into 1 / 2 - inch wedges1 1/2 tablespoons olive oil1 / 2 teaspoon kosher salt, plus more for the pasta water4 ounces
sliced bacon1 pound store - bought bowtie pasta or 1 1/4 pounds homemade4 tablespoons (1/2 stick) unsalted butter, cut into chunks10 fresh sage leaves1 / 2 cup finely grated Parmesan cheeseFreshly ground pepper 1.
I've been combining pumpkin,
butternut squash, or sweet potatoes with
sliced banana, fresh berries, and a big scoop of nut butter.
«Kitchen Sink» Minestrone ----------------- 1 tbsp olive oil 1 cup chopped onion 1 cup diagonally
sliced carrot 1 green bell pepper, chopped 3 cups diced tomato 2 cups diced peeled
butternut squash (about 1 small) 1/2 cup
sliced mushrooms 1 zucchini,
sliced 2 cups water 1/2 teaspoon salt 1/4 teaspoon black pepper 2 (16 - ounce) cans fat - free, less - sodium chicken broth 1 (16 - ounce) can cannellini beans, rinsed and drained 2 garlic cloves, minced 2 cups small broccoli florets 2 cups thinly
sliced collard greens 1/2 cup uncooked small seashell pasta 2 teaspoons dried sage 3/4 teaspoon dried thyme
Sliced and incorporated the remaining
Butternut Squash neck into the mix.
Butternut squash is quite a pain to peel,
slice and dice - I always buy mine pre-cut and it's getting easier and easier to find.
1 cup of black rice 1 small
butternut, acorn (or any type of
squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1 small red onion,
sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil
Pre heat your oven to around 190 ° c.
Slice your
butternut squash in half (length ways), de-seed and then place flat onto a baking sheet; insides down.
Add
butternut squash pieces, carrots
slices.
Pin It Makes 10 - 12 Enchiladas Ingredients: 1/2 of a
butternut squash, roasted & cubed 1 poblano pepper — roasted, skin peeled,
sliced 8 oz.
The trick of making sheet pan dinner is to find the suitable veggies that take the same amount of time to roast, in my case these veggies were the right ones: in about 30 minutes zucchini, Brussels sprout, thinly
sliced carrots and
butternut squash are ready to be served.
Ingredients: Salad 1 small
butternut squash (2 lbs), peeled, seeded, and cut into 1 / 2 - inch cubes 1 ripe pear (I used bosc), cored and thinly
sliced into strips 1 tablespoon extra-virgin olive oil 1/4 teaspoon sea salt 1 lb green beans, chopped into 1 / 2 - inch pieces 5 oz / 142 g (6 to 8 cups) arugula 1 cup cubed sheep's or goat's milk feta cheese 1/4 cup hulled sunflower seeds
Slice the garlic bulb in half and use the cut ends to brush along the inner surface of the
butternut squash.
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
Veggies 8 cups of veggies, roughly chopped (I used broccoli, pepper, zucchini and leftover
butternut squash) 2 tbsp of sundried tomatoes,
sliced Combine the veggies with the prepared roasted garlic sauce and place in an 8 × 8 pan and bake at 350 for 30 minutes.
Place the red chard leaves at the bottom of the bowl, add 1/2 cup quinoa, 1/2 cup apples and
butternut squash, beet
slices, 1 or 2 eggs, and dress with 2 Tbsp.
salt 1/4 cup white wine 3/4 cup pumpkin or
butternut squash purée 1/4 cup prepared pesto 4 whole - wheat pita rounds 6 button mushrooms, thinly
sliced.
1
butternut squash 1 acorn
squash 1 (whatever choice of
squash you have on hand) Olive oil 1/2 yellow onion, diced 2 garlic cloves, minced 2 medium carrots, peeled and diced 8 cups of vegetable broth 1/2 cup of coconut milk 10 fresh sage leaves,
sliced Salt Pepper
1 cup of
butternut squash roasted 1 can of organic black beans rinsed and drained 1 cup of farro cooked 1/2 lime juiced 1 clove of garlic crushed 1 shallot finely chopped 2 teaspoons of chili powder 1 tablespoon of braggs amino acid whole grain burger bun
sliced avocado In a large bowl combine
squash and black beans.
Try this pomegranate salad with a
slice of meatloaf and a slab of maple - roasted
butternut squash.
Add the thinly
sliced butternut squash and sauté 5 to 10 minutes more or until the
squash is tender.
2 avocados 1 package romaine lettuce hearts 1 large orange 1 small knob fresh ginger 1 large bag of prepared broccoli slaw (you'll need 6 cups) 1 small bunch of scallions (green onions) 1 bunch cilantro 1 large head cauliflower 1 large tomato 4 oz fresh white mushrooms,
sliced 1 small onion 1 bunch of kale 1 small
butternut squash 1/2 pint raspberries (or 1 cup frozen)