Sentences with phrase «cubes of squash»

In a glass baking dish, toss the cubes of squash with 1 Tbsp of olive oil and bake at 400 degrees for about 30 minutes or until a fork slides in easily.

I did use chicken stock & also added enough water so that the cubes of squash had around an inch of liquid above the tops of the cubes.

However, neither the garlic nor the small cubes of squash were cooked through at that point.

Step 1: Sauté Cubes of Tofu in Olive Oil, adding spices as you desire Step 2: In a small saucepan cook fresh or frozen peas (or carrots, green beans, cubes of squash) as directed or until soft and tender Step 3: Combine Tofu and Veggies, sprinkle with grated cheese and a dab of butter; serve warm.

I added the butternut squash to the pan and cooked it for about seven minutes or until the cubes of squash became tender.

Baked up just like the photo, with flecks of green from the spinach and golden cubes of squash.

Cubes of squash and wilted chard give this version of risotto a lovely appearance.

Stir together this whole grain salad before going to bed, then chill overnight so each and every cube of squash (and grain of quinoa) will taste like sweet balsamic dressing.

Jackson's big orange - yellow tomatoes got lots of attention from students, and most of them grabbed a little cup with tomato slices and a cube of squash.

Not exact matches

The beauty of this salad is that the roasting process really heightens the squash's original flavour, but it also allows the cubes to absorbs all the deliciousness of the dried rosemary that is sprinkled on it.

For packed lunches I normally make big batches of quinoa and brown rice with apple cider vinegar / lime and salt and then do a big thing of roasted veg — things like sweet potato and squash cubes, so I throw a mix of that into a tupperwear with some raw veg — things like avocado, grated carrot, tomatoes and then some hummus / lentils / chickpeas / seeds for protein.

Slice the squash in half and peel of the skin, before chopping it into little cubes.

1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve

It can adapt through the seasons - swap in asparagus / favas in spring, roasted cubes of winter squash or sweet potatoes later in the year.

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.

A one - cup serving of butternut squash cubes contains well over 400 % of the daily recommended value of Vitamin A.

Recipe and photo by Emma Frisch Prep Time: 15 minutes Cook time: 25 minutes Yield: 4 - 6 servings Ingredients: Melted ghee or olive oil — 3 tablespoons Butternut squash — 4 cups of 1 / 2 - inch cubes of butternut squash Garlic — 2.5 tablespoons, minced Apple cider vinegar — 2 tablespoons Maple syrup — 1 tablespoon Garam masala -LSB-...]

5 cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4 cups of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top

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!)

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

We love to use our immersion blender to blend down some of the butternut squash (making the soup nice and thick), but we always leave some butternut squash cubes whole because they give the soup more texture and depth.

I substituted 1 - inch pieces of blanched asparagus for the roasted squash cubes, threw some fresh mint in with the cilantro, and added a squeeze of lemon juice and a drizzle of olive oil on top.

Richly flavored with Andouille sausage, ancho chile powder and oregano, and jam - packed with cubes of butternut squash and bell peppers, this chili is perfect for a nippy autumn evening, and I'll be serving it at our Halloween party.

Give the cubes of butternut squash a head start for 10 minutes to soften in the oven before adding in the other veggies.

3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.

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

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.

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.

Luxurious baked risotto with cubes of roasted butternut squash and Parmesan cheese.

Pumpkin, Spinach and Walnut Spaghetti --(Lazy Cat Kitchen) If I can't be bothered to carve and cube an actual pumpkin or squash for a recipe like this one, I grab for a bag of frozen sweet potatoes.

What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages

For my pot of soup, some of which can be frozen too, popped in ice cube trays for easy access to soup for kiddie meals, I used around 600g of butternut squash, I did weigh it for the benefit of this blog post but usually I just use a medium Butternut Ssquash, I did weigh it for the benefit of this blog post but usually I just use a medium Butternut SquashSquash.

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.

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.

half a tsp butter — I use unsalted 1 medium onion, finely chopped 1 garlic clove, crushed about an inch of root Ginger 600g Butternut Squash, peeled, deseeded and chopped into small cubes 1 litre of homemade vegetable stock black pepper, optional

1 1/2 qt of chicken stock 2 lb butternut squash cut in small cubes 2 tart apples (peeled) cut into small cubes 2 shallots chopped 1 tsp fresh rosemary or 1/2 tsp dried 1 tsp fresh thyme or 1 tsp dried 1/2 cup half and half 1/2 tsp salt 1/2 tsp ground pepper

My small squash provided me with 8 cups of cubed roasted squash.

So I simply made some quick - cooking barley and folded in cubed and sauteed butternut squash and baby bellas whose flavor I deepened with a sprinkle of nutritional yeast.

................................................ Grown - up Mac & Cheese with Butternut Squash, Kale, and Mushrooms Makes about 10 servings................................................ Ingredients 4 cups cubed peeled butternut squash (either from 1 large squash or save yourself a lot of time with the pre peeled and cut kinds that a lot of stores have these Squash, Kale, and Mushrooms Makes about 10 servings................................................ Ingredients 4 cups cubed peeled butternut squash (either from 1 large squash or save yourself a lot of time with the pre peeled and cut kinds that a lot of stores have these squash (either from 1 large squash or save yourself a lot of time with the pre peeled and cut kinds that a lot of stores have these squash or save yourself a lot of time with the pre peeled and cut kinds that a lot of stores have these days!)

1 butternut squash, cubed 1 tomato, diced 1/4 onion, diced 1 can of pinto beans, drained 1 pound of shredded cheddar 1 bag of tortilla chips Cilantro for garnish

1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro

Ingredients - 2 tablespoons coconut oil - 1 red bell pepper chopped - 4 cloves of garlic, minced - 4 cups butternut squash peeled + cubed - 1 teaspoon spicy curry powder - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon cinnamon - 1/2 teaspoon cayenne pepper - 1 (14 ounce) can coconut milk - 2 cups veggie broth - salt and pepper to taste - 4 ounces goat cheese softened + more for topping - roughly chopped cilantro for topping - pomegranate seeds for topping

Still, your grocer is likely to have bags of baby spinach which pairs perfectly with small cubes of roasted butternut squash.

1 - 1.5 pounds of cooked butternut squash, cut into about 1 - inch cubes (You can boil it or roast it until it is tender when pierced with a fork.

I didn't have the butternut squash so instead I peeled and cubed sweet potatoes and tossed them in oil with about a tbsp of cumin seed.

Chop the squash into cubes of approximately 1 cm, dress with the olive oil and the thyme.

Embrace the versatility of this dish by playing around with the vegetable make - up by adding cubed winter squash, swapping chicories for the cabbage, using stock in place of the water, or stirring in blanched hearty greens or spinach at the end, for example.

Pin It Makes 10 - 12 Enchiladas Ingredients: 1/2 of a butternut squash, roasted & cubed 1 poblano pepper — roasted, skin peeled, sliced 8 oz.

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)

1 small onion, chopped 1 tablespoon olive oil 2 inches fresh ginger, grated 2 cups butternut squash, cubed 2 cups vegetable stock 1 14 - ounce can of diced tomatoes 1/2 cup red lentils 1/2 teaspoon salt 1/2 teaspoon ground black pepper