Sentences with phrase «cube butternut squash»

For whatever reason, I nearly always cube my butternut squash before cooking (whether it be roasting, steaming, or pan frying).

Peel and cube a butternut squash (see how I did it, although very clumsily, in the video).

Peel and cube the butternut squash.

To cube butternut squash it is best to cut in half between the neck and bulb.

First you're going to peel, seed and cube a butternut squash, then toss the pieces with some olive oil.

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!)

You can add cubed butternut squash in salted boiled water (4 cups water + 1/2 tbsp.

When melted, add the cubed butternut squash.

Stir in the cubed butternut squash (if using), potato and garlic then cook for another 2 minutes.

Top with cubed butternut squash, cucumbers, radishes, beet, carrot, and mint.

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.

I used frozen, pre cubed butternut squash because the whole cubing the fresh one intimidated me.

A little cottage cheese or ricotta stirred in gives it extra creaminess, and instead of wrestling with a whole butternut squash on a weeknight I just dump in a bag of frozen, cubed butternut squash.

Then I added four cups of vegetable broth, four cups of peeled and cubed butternut squash, and one tablespoon of fish sauce for some extra umami.

In a large bowl, toss cubed butternut squash with olive oil, sea salt and pepper.

Add the minced garlic, cubed butternut squash, spicy curry powder, smoked paprika, cumin, cinnamon, and cayenne.

What's in it: — 1 can chickpeas, rinsed, drained and dried well (* you can also soak 1 cup of dried chickpeas in water overnight)-- 2 cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2 cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4 cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper flakes or cayenne (adjusted to you preference)

After the onions soften a bit, the cubed butternut squash is added in along with chicken broth, curry powder and a touch of salt.

Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, salt and pepper and bake in a 425 degree F oven for 25 minutes or until the squash begins to brown and is soft to the touch.

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

Line 2 baking sheets with aluminum foil and divide cubed butternut squash onto them.

Toss cubed butternut squash in coconut oil to coat evenly.

3 cups cubed butternut squash (go for 1/2 - inch cubes) 1/2 bunch lacinato kale, center ribs removed, chopped (about 2 cups) 1 pound boneless, skinless chicken thighs 4 cups low - sodium chicken stock Salt

8 C peeled and cubed butternut squash 1/2 T ground cinnamon 1 t each nutmeg and salt 1/2 C olive oil 3 cloves garlic, minced 1/2 t cayenne pepper (optional) 1/2 C diced yellow onion 8 C vegetable stock 1 C (8 oz.)

While the farro is cooking, place the cubed butternut squash on a rimmed baking sheet.

Smoky Chipotle Butternut Squash & Chickpea Soup — Frozen cubed butternut squash and rinsed canned chickpeas keep this pleasingly peppery soup convenient for a quick fix on weeknights.

Soup 1/2 onion, chopped 2 cups peeled and cubed butternut squash 2 cups vegetable stock 2 tablespoons soy margarine 2 tablespoons soy flour 2 cups plain soymilk 1 teaspoon curry powder (or more to taste) 1/2 teaspoon cayenne (optional) Salt and pepper to taste 1/2 cup plain soy yogurt

Here's a convenience food to add to your shopping list: cubed butternut squash, which is now sold fresh or frozen at supermarkets and natural grocers.

30 minutes or fewer Cubed butternut squash is a recent addition to most frozen food sections — and a welcome one since it eliminates all the peeling, scraping and slicing that go with fresh squash.

I just made with some changes... spinach for kale, because that's the green I had on hand, shaved parmesan for pecorino, one piece of bread, and a few marcona almonds finely chopped, roasted chickpeas and roasted cubed butternut squash (because I had some left over from the pumpkin feta muffins although the dynamic of the salad was a little different, it was delicious.

Thankfully, frozen food has gotten a lot better than it was when I was in college, and today you can find everything from prepped and cubed butternut squash to galangal and fresh turmeric in the freezer aisle.

I have a few dopey questions tho: 1) Can I use pre-cut and cubed butternut squash (like Trader Joe's)?

-- 1 and 1/4 cups brown lentils — 3 cups (about 430 g) peeled and cubed butternut squash — 1 avocado, peeled, deseeded and cubed — 1/2 red onion, chopped — 4 tablespoons olive oil — 1/4 teaspoon cinnamon — 1/4 teaspoon chili powder — 1/2 teaspoon salt

Toss the cubed butternut squash with a drizzle of coconut oil and maple syrup (optional: few dashes of cinnamon too).

In a bowl mix together cubed butternut squash with 3 tablespoons olive oil, cinnamon, salt and chili powder.

«I cooked quinoa in vegetable broth for extra flavor and served it with cooked, cubed butternut squash.

Separately steam: one cubed butternut squash, one cubed acorn squash, one chopped purple cabbage.

Add in the garlic cloves and cubed butternut squash.

In a blender, add half a steamed and cubed butternut squash, 1 heaping tablespoon white miso, 2 caramelized shallots, 1/2 cup of water, cracked black pepper, and blend.

Place the cubed butternut squash on the prepared baking sheet.

Roast the cubed butternut squash and 1 inch carrots (sprinkled with turmeric and cumin, sea salt and coconut butter)

Add cubed butternut squash and whole, peeled carrots to baking tray.

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: — 1 can chickpeas, rinsed, drained and dried well (* you can also soak 1 cup of dried chickpeas in water overnight)-- 2 cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2 cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4 cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper flakes or cayenne (adjusted to you preference)

If you just can't with peeling and cubing butternut squash (this was me before I invested in a quality chef's knife), save yourself the headache and buy pre-prepped squash.

Place peeled and cubed butternut squash on a baking sheet, and drizzle with two tablespoons of the coconut oil.

Add 2 tablespoons of butter, minced garlic, the cubed butternut squash, and a pinch of salt.

Add the cubed butternut squash, spicy curry powder, smoked paprika, cumin, cinnamon, cayenne and thyme.

Ingredients 5 tablespoons unsalted butter 6 cups peeled, seeded, and cubed butternut squash (from 2 - to 2-1/2 - pound squash; cut into 1 / 2 - inch cubes) 2 cups chopped leeks, white and light green parts only (about 3 medium leeks) 1/2 cup coarsely chopped carrots 1/2 cup coarsely chopped celery 2 small Granny Smith apples, peeled, cored, and chopped, plus an extra apple for garnish 1 1/2 teaspoons dried thyme 1/2 teaspoon crumbled dried sage 5 cups chicken stock 1 1/2 cups apple cider, divided Kosher salt 2/3 cup sour cream 5 bacon slices, sautéed until crisp, drained, and crumbled Melt the butter in a large, heavy pan set over medium - high heat.

Not exact matches

On a large rimmed baking tray, toss the butternut squash cubes with the olive oil, salt, smoked paprika and cinnamon to coat.