Not exact matches
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)
For the taco — 250 - 300 g
butternut squash, peeled,
diced — 240 g (1 jar) black beans, drained and rinsed — 1 onion, chopped — 2 teaspoon smoked paprika — salt, pepper — corn tortillas —
cooked rice — guacamole — 150 ml sour cream (you can use soy yoghurt to make it vegan) + 2 teaspoon chili sauce, mixed — fresh coriander — lime — olive oil
1 tablespoon olive oil 1 medium onion,
diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or
diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces
cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted
butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
1 tablespoon canola oil 1 garlic clove, minced 1 onion, chopped 1 red bell pepper, chopped 2 tablespoons chili powder 2 teaspoons cumin, ground 3 cups
butternut squash, peeled, in 1 - inch
dice 2 cups water 1 cup
diced canned tomatoes with chilis, drained 2 cups black beans,
cooked 1 cup red kidney beans,
cooked 1 cup great northern beans,
cooked 1 cup black - eyed peas,
cooked 1 cup pinto beans,
cooked 1 teaspoon salt 1 teaspoon ground black pepper
Add the
cooked butternut squash,
diced sausage and
cooked couscous.
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
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
Add the
butternut squash dices and allow to
cook, stirring frequently, until all edges are golden (8 - 10 minutes).
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)
I roasted
butternut squash and brussels sprouts for dinner,
cooked up a pot of adzuki beans, mixed 2 cups of the beans with the
squash and brussels sprouts, and tossed everything with olive oil, nutritional yeast, salt & pepper, and
diced red peppers for color.
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
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.
Add the lite coconut milk,
diced tomatoes with juices, chickpeas and
cooked butternut squash.
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
filling ingredients: 1 tbsp olive oil 1
cooking onion,
diced 2 cloves of garlic, minced 1 sprig of rosemary, leaves minced 4 sprigs of thyme, leaves removed + divided pinch of chili flakes (optional) 2 tsp balsamic vinegar 5 cups - worth of small
diced, hardy vegetables (I used a mix of
butternut squash, carrots and beets) 1/3 cup black or french lentils, rinsed 2 1/2 cups vegetable stock 1 tsp tamari soy sauce salt + pepper 2 tsp arrowroot powder 1 tbsp cold filtered water
For this
butternut squash apple soup I used the first method of
cooking the
squash by peeling it before
dicing and roasting.
Once both the quinoa and
butternut squash are ready, combine
cooked quinoa, roasted
butternut squash, arugula and
diced avocado in a large mixing bowl.
Lamb and
Butternut Squash Curry made in the electric pressure cooker (Instant Pot) starts with tender grass - fed lamb, diced butternut... continue r
Butternut Squash Curry made in the electric pressure
cooker (Instant Pot) starts with tender grass - fed lamb,
diced butternut... continue r
butternut... continue reading...
Finely
diced raw
butternut squash is stirred into warm wild rice so that it
cooks slightly but still stays firm.