Sentences with phrase «cubed butternut squash on»

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

Place the cubed butternut squash on the prepared baking sheet.

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

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.

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.

Place the cubes of butternut squash on a greased baking sheet with the sprig of thyme in the center.

I had some butternut squash sitting around so I cut it into little cubes, roasted it and threw it in on top... the sweetness was a nice complement to the bitter greens, tangy - rich sauce and smoky beans.

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.

Spread butternut squash cubes (and portobello mushrooms if making the vegetarian version) on a baking sheet.

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.

Depending upon how fast you are peeling and cutting a butternut squash, you can have this dish on the table in 45 minutes — even faster if you buy already peeled and cubed squash from the grocery store.

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 weButternut Squash & Chickpea Soup — Frozen cubed butternut squash and rinsed canned chickpeas keep this pleasingly peppery soup convenient for a quick fix on weeknSquash & Chickpea Soup — Frozen cubed butternut squash and rinsed canned chickpeas keep this pleasingly peppery soup convenient for a quick fix on webutternut squash and rinsed canned chickpeas keep this pleasingly peppery soup convenient for a quick fix on weeknsquash and rinsed canned chickpeas keep this pleasingly peppery soup convenient for a quick fix on weeknights.

Once the oven is done pre-heating, place the sweet potato fries and butternut squash cubes on parchment - lined baking trays.

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.

Preheat the oven to 400 degrees F. On a sheet pan add the butternut squash cubes rinsed in a bit of water.

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: 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 sauteed the butternut squash cubes in some butter, garlic, and salt for a few minutes on the stove top, then popped the pan in to my oven at 400 degrees F to finish them to a soft texture ready for mashing.