Sentences with phrase «cup butternut squash»

Butternut Squash Lasagna Ingredients 4 cups butternut squash puree (i.e. Instructions Preheat oven to 400 °F.

powdered stevia or 5 drops liquid (use more if it's not sweet enough) 1/2 cup butternut squash purée 1 cup of water 1/4 cup tahini

To serve, plate 1/2 cup Butternut Squash Risotto and top with 1 serving of baked shrimp.

Ingredients Spiced Butternut Bread 1/2 cup butternut squash puree 2 tablespoons coconut oil melted 1/4 cup maple syrup 1/4 cup plain almond milk 1/2 teaspoon vanilla 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon allspice 1/4 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/2 cup spelt flour whole grain or light 1/4 cup + 2 tablespoons oat flour

Ingredients: 1 3/4 Cups Bobs Red Mill Gluten Free All Purpose Flour 1 1/4 Cup Coconut Sugar 1 Tbsp Baking Powder 1 Tbsp Cinnamon 1/2 Tsp Xanthan Gum 1/4 Tsp Sea Salt 1 Cup Butternut Squash Purée 1/2 Cup Coconut Milk 1/2 Cup Olive Oil 1 Cup Cranberries (fresh or frozen)

Ingredients: 3 cups butternut squash peeled and cut in one - inch cubes 1 TBSP avocado oil salt & pepper to taste 1/2 cup quinoa 2 cups arugula (or substitute baby spinach) 1 can black beans (1 1/2 cups cooked) rinsed and drained 1 apple such as Honeycrisp, chopped 1/3 cup pumpkin seeds (pepitas) Tahini Lime Dressing: 1/4 cup tahini 1/4 cup lime... Read More»

@ Sue Perez — if your son is allergic to nuts, then I suggest subbing an additional 1/2 cup butternut squash and a bit of extra nutritional yeast for the 1/2 cup cashews.

3/4 cup fat - free low - sodium chicken broth 1 1/2 teaspoons brown sugar 1 teaspoon salt 2 teaspoons tomato paste 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon fresh ground black pepper 1 (14 ounce) cans light coconut milk 2 cups butternut squash, 3 / 4 - inch cubes 1 cup red bell peppers, julienned 1 lb large shrimp, peeled, deveined and halved lengthwise 2 cups hot cooked basmati rice 1/4 cup fresh lime juice 3 tablespoons minced fresh cilantro

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.

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

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

2 cups farro, rinsed and drained 2 teaspoons fine - grain sea salt 5 cups water (or stock) 3 cups butternut squash, cut into 1 / 2 - inch dice 1 large red onion cut into 1 / 8ths 1 tablespoon fresh thyme, minced 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 cup walnuts, deeply toasted 3 tablespoons toasted walnut oil (or more olive oil) 1/4 cup goat cheese, crumbled

1 cup butternut squash, peeled and chopped 1 tbsp Ancient Organics Ghee 1 medium onion, chopped 1 medium bunch of arugula 1 1/2 cups dried pasta of your choice, cooked according to the package extra virgin olive oil Pecorino or Parmigiano, for shaving on top salt and pepper to taste

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)

ingredients WARM WILD RICE AND SQUASH SALAD 2 cups chicken stock (divided) 1 cup wild rice 1 bay leaf 6 tablespoons olive oil (divided) 1 large onion (peeled, finely diced) 3/4 pound Italian turkey sausage (removed from casing) 2 cups butternut squash (peeled, seeded, and diced) 2 Granny Smith apples (peeled, cored, and diced) 1 cup parsley leaves (chopped) 1/2 cup walnuts (chopped) 2 oranges (juiced) Kosher salt and freshly ground black pepper (to taste)

I've since made the recipe a few more times (once with ~ 1 cup butternut squash puree and once with sweet potato puree in place of the banana) but none have really worked out as well as the banana.

Ingredients Butternut Fritters 2 cups cooked navy beans 1 cup butternut squash puree 2 cloves of garlic minced 1 small onion about 1/2 cup chopped 1 tsp salt or to taste few dashes of pepper 1 tablespoon dried thyme

Pin It Ingredients: 1 tablespoon olive oil 1 cup butternut squash, cut into 1/2 inch cubes 1 medium yellow onion, diced 2 cloves of garlic, minced 2 carrots, diced 1 teaspoon fresh thyme leaves 3/4 teaspoon kosher salt 1/4 teaspoon... Continue Reading →

Pin It Ingredients: 1 head garlic, for roasting (or you may sub 2 cloves garlic, not roasted) 2 tablespoons coconut oil 1 red bell pepper, chopped 4 cups butternut squash, peeled + cubed 1 teaspoon spicy curry powder 1 teaspoon... Continue Reading →

zest of one large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2 cups butternut squash, peeled and sliced into quarter sized pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2 cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea salt 2/3 cup sliced almonds, toasted 1/4 cup Kalamata olives, pitted and torn into pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh mint, chopped

3 cups vegetable broth 1/2 yellow onion, diced 2 - 3 garlic cloves, minced 2 tsp cumin seed 1 tsp coriander 1 tsp chili powder 1 cup semi-pearled farro 1/4 cup light coconut milk 1 cup butternut squash, cut into 1» pieces, baked 3/4 cup frozen green peas 1/3 cup golden raisins 1/2 -3 / 4 cup raw cashews, coarsely chopped Sea salt / ground black pepper to taste

2 teaspoons olive oil 2 tablespoons balsamic vinegar 3 cloves garlic, minced 1 teaspoon low - sodium tamari or soy sauce freshly ground black pepper 1 red bell pepper, cut into 1 / 2 - inch pieces 1 Asian - style (skinny) eggplant, cut into 1 / 2 - inch pieces 1 yellow squash, cut into 1 / 2 - inch pieces 1-1/2 cups butternut squash, peeled and cut into 1 / 2 - inch pieces 4 (3 ounce) salmon filets garlic pepper

2 cups butternut squash, peeled and coarsely chopped (I cheat and used pre-cut squash.

Ingredients: 1 TBSP olive oil 1 clove garlic, minced 1 1/2 cups butternut squash, cubed 1 tsp cumin 1/2 cup water 2 cups kale, chopped 2 large eggs 1 TBSP cider vinegar Wright salt, to taste Instructions: Heat the oil in a medium sauté pan over medium - high heat.

Butternut Squash Soup 2 tablespoons coconut oil 1 - 2 shallots, peeled and sliced 4 cups butternut squash, diced 1/4 sea salt Fresh cracked pepper 2 small ripe pears, peeled and diced 4 cups chicken or vegetable stock 1/2 cup unsweetened coconut milk 1/2 cup pumpkin seeds, toasted Fresh thyme

Ingredients: 1 TBSP olive oil 1 clove garlic, minced 1 1/2 cups butternut squash, cubed 1 tsp cumin 1/2 cup water 2 cups kale, chopped 2 large eggs 1 TBSP...

Ingredients 4 cups butternut squash, peeled and diced (approx. 1 medium -LSB-...]