2 tablespoons oil (coconut oil / ghee) 1 large organic onion, diced 3
cups diced butternut squash (approx.
3 1/2 cups vegetable broth 2
cups diced butternut squash (1 - 1 1/2 inch cubes) olive oil spray 1 shallot, diced 2 cups mushrooms, diced 2 garlic cloves, minced 1 cup arborio rice 1/2 cup white wine Sea salt / ground pepper 2 cups baby spinach, washed 1/2 cup nutritional yeast flakes
1/2 cup sprouted rolled oats 1 teaspoon chia seeds 1 teaspoon ground flaxseed few dashes of ground cinnamon 1 teaspoon maple (plus extra for the squash) 1/2
cup diced butternut squash coconut oil instant cashew yogurt (recipe below)
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)
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
1 (3 - pound) pie pumpkin, or other orange - fleshed
squash such as
butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2
cup) unsalted butter 1/2
cup olive oil 1/2
cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4
cups low - sodium vegetable broth 2 (10 - ounce) cans
diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2
cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
Roasted
Butternut Squash: 1 small butternut squash, peeled, seeded, and diced (about 4 cups diced) 3 - 4 small dried red chiles, minced OR
Butternut Squash: 1 small butternut squash, peeled, seeded, and diced (about 4 cups diced) 3 - 4 small dried red chiles, minced OR 1/
Squash: 1 small
butternut squash, peeled, seeded, and diced (about 4 cups diced) 3 - 4 small dried red chiles, minced OR
butternut squash, peeled, seeded, and diced (about 4 cups diced) 3 - 4 small dried red chiles, minced OR 1/
squash, peeled, seeded, and
diced (about 4
cups diced) 3 - 4 small dried red chiles, minced OR 1/2 tsp.
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1
cup) 1 medium red bell pepper, chopped 1 medium jalapeno pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4
cups water 3
cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces)
diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne pepper 3
cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
I recommend
dicing like this for the
cup and a half you need, then chopping into one - inch cubes to freeze and / or save for another use, like
butternut squash soup.
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
diced butternut squash — about 1/2 inch
dice 4
cups beef stock 1 can coconut milk 3 tablespoons fish sauce 4 - 5 button mushrooms, sliced 2 - 3
cups baby spinach leaves 3/4 lb flat iron steak, thinly sliced (* see note below) 1 large lime — juiced
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
«Kitchen Sink» Minestrone ----------------- 1 tbsp olive oil 1
cup chopped onion 1
cup diagonally sliced carrot 1 green bell pepper, chopped 3
cups diced tomato 2
cups diced peeled
butternut squash (about 1 small) 1/2
cup sliced mushrooms 1 zucchini, sliced 2
cups water 1/2 teaspoon salt 1/4 teaspoon black pepper 2 (16 - ounce) cans fat - free, less - sodium chicken broth 1 (16 - ounce) can cannellini beans, rinsed and drained 2 garlic cloves, minced 2
cups small broccoli florets 2
cups thinly sliced collard greens 1/2
cup uncooked small seashell pasta 2 teaspoons dried sage 3/4 teaspoon dried thyme
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
Filling 1 or 1 1/2 package cream cheese (8 oz / 225 g per package), softened 3/4
cup coconut sugar 2 eggs 1 1/2
cups (8 oz / 225 g)
butternut squash,
diced 1 tsp pumpkin pie spice (or 1/2 tsp ground cinnamon + 1/4 tsp ground ginger + 1/8 tsp ground allspice + 1/8 tsp ground nutmeg)
1
cup of black rice 1 small
butternut, acorn (or any type of
squash), peeled, seeds removed, and
diced (about 2
cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4
cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil
4 Tablespoons olive oil, divided 4
cups chicken stock 1
cup arborio rice 4 strips thick - cut bacon 1/2
cup vodka 1/2
cup white onion,
diced small 1 clove garlic 1
butternut squash 1/3
cup parsley, chopped fine Salt & Ground pepper 3/4
cup freshly grated parmesan Olive oil for garnish
2 tablespoons coconut oil 1/2 large onion,
diced 1 large carrot,
diced 1 celery stalk,
diced 1 can coconut milk (not low - fat) 3
cups homemade fish stock 1 - 2 dried chipotle pepper or 2 tablespoons paprika (or to taste) 1 sweet potato, coarsely chopped (about 2
cups) 1 small
butternut squash, peeled, seeded, and coarsely chopped (about 4
cups) 1 1/2 pounds skinless salmon fillets, cut into 1 - inch cubes 2 tablespoons fresh dill, minced Sea salt and freshly ground black pepper to taste
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
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.)
4 lbs roasted
butternut squash 4 tablespoons olive oil 4 garlic cloves Coarse kosher salt 1
cup heavy whipping cream 4 - 5 sage leaves roughly chopped 1/4
cup (1/2 stick) butter 1
cup of
diced onion 7
cups low - salt organic chicken broth, or homemade chicken stock is the best!
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 olive oil 1 small onion, chopped 2
cups (180 g)
butternut squash,
diced 3
cups (220 g) cauliflower florets 800 -LSB-...]
1 Tbsp olive oil 1 small onion, chopped 2
cups (180 g)
butternut squash,
diced 3
cups (220 g) cauliflower florets 800 ml vegetable stock or water and vegetable soup base 1/2 tsp salt 1 Tbsp Parsley for garnish (optional)
1
butternut squash 1 acorn
squash 1 (whatever choice of
squash you have on hand) Olive oil 1/2 yellow onion,
diced 2 garlic cloves, minced 2 medium carrots, peeled and
diced 8
cups of vegetable broth 1/2
cup of coconut milk 10 fresh sage leaves, sliced Salt Pepper
1/2
cup diced toasted hazelnuts (or other favorite nuts) 1 pound beets, peeled 1 pound
butternut squash, peeled Tops (greens only) of 3 or 4 green onions 1/4
cup diced cilantro, plus more for garnish 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon honey maple syrup 2 teaspoons spicy brown mustard Dash of cinnamon Salt and pepper to taste
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
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
1 medium
butternut squash, peeled and chopped into 1 - inch cubes (2
cups) 3 tablespoons olive oil, divided 3 - 5 tablespoons fresh sage, chopped Dash of salt 2 shallots,
diced 1 stalk celery,
diced 1
cup arborio rice 3 1/2
cups vegetable broth Salt and pepper to taste More sage for garnishing (optional)
Ingredients: 1 full head of romaine lettuce tossed with roasted sweet potatoes (or pumpkin /
butternut squash), artichoke hearts,
diced celery, Italian herbs, black pepper, kimchi or sauerkraut, sometimes kale or arugula (not pictured here today), and about 1/4
cup of this dressing.
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)
1 tablespoon olive oil or 1/4
cup water 1 medium - size red onion, minced 3 garlic cloves, minced 3/4
cup dried brown or green lentils 4
cups vegetable broth 1 small
butternut squash, peeled, seeded, and
diced (about 3
cups) 3/4
cup uncooked quinoa, rinsed and drained 1/2 teaspoon dried thyme 1/2 teaspoon red pepper flakes (optional) Salt and freshly ground black pepper 8 ounces rapini (broccoli raab), thick stems removed, coarsely chopped 1/4
cup toasted walnut pieces
3 — 4
cups diced vegetables (onions,
butternut squash, mushrooms, broccoli, asparagus and brussel sprouts)
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
2 chicken breasts 4 sweet dumpling, carnival or acorn
squash 1 medium
butternut squash 11 red bell peppers 2 lemons 2 limes 1 sprig rosemary 1 bunch basil 1 bunch fresh parsley 1 bunch cilantro 1 large shallot,
diced 3 heads romaine lettuce 4 - 5 scallions 1/2
cup blue cheese crumbles 1 small jar tahini 1
cup sun - dried tomatoes 4 Cuties clementines or mandarins 1 large pomegranate
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 →
* 3 1/2 pounds (about 10
cups,
diced) mixed winter
squash / root vegetables (I used a combination of
butternut squash, carrots, turnips and parsnips), peeled and
diced * 3 tablespoons olive oil * course salt * 2 tablespoons unsalted butter, preferably organic * 3 tablespoons maple syrup generous pinch of red pepper flakes or cayenne pepper * 5 cardamom seeds / pods (the original recipe calls for 1/8 tsp.
1
cup (240 ml) raw millet (any color will work) 1
butternut squash 100 g raw hazelnuts 2 avocados,
diced 1 small romanesco broccoli, broke into bite - size florets 2 handfuls purple grapes, cut in half 2 handfuls green leaves, we used beetroot leaves 1 pomegranate, seeds
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
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
4 Tbsp unsalted butter, plus more for greasing 1 pound sweet Italian fennel sausage, casings removed, broken into small pieces 3 large leeks, white and light - green parts only, sliced 1/2 medium
butternut squash, peeled and
diced Kosher salt and freshly ground pepper 1 bunch kale, leaves trimmed and chopped 1 pound stale onion focaccia, cubed (I used homemade) 1 large egg 2
cups low - sodium chicken broth or turkey stock 1
cup diced parmesan cheese, plus 1/4
cup shredded
Servings: 6 Recipe by: Stewart Dietz for Food & Wine Magazine Ingredients: 1 pound peeled
butternut squash, cut into 1 / 2 - inch
dice (3
cups) 6 tablespoons extra-virgin olive oil Salt Freshly ground pepper 2
cups Whole Grain Einka (einkorn) 10 ounces Tuscan kale, stemmed, leaves sliced crosswise 1/4 inch thick (4
cups) 2 tablespoons sherry vinegar 1/2... Continued
1 lb (2
cups)
butternut squash, peeled and
diced 8 oz (1
cup) peas 1 tbsp olive oil 1 onion, sliced 1 clove garlic, crushed 1 tsp fresh ginger, peeled and grated 1 tsp turmeric 1/2 tsp ground cumin 3 fl oz (around 1/3
cup) water
1 tbsp unsalted butter 1 onion, chopped 8 oz (1
cup)
butternut squash, peeled and
diced 1/2 apple, peeled and
diced 1 oz (1/4
cup) flour pinch ground ginger pinch nutmeg 12 fl oz (1 1/2
cups) homemade chicken stock 6 fl oz (3/4
cup) milk (you can use breast milk or formula if you prefer) 3 tbsp fresh orange juice (optional — this is a small amount, but if your baby is sensitive to citrus then you can simply leave it out) pinch freshly ground black pepper
Ingredients: 1/2 medium sized
butternut squash, peeled and cubed 1 medium carrot, scrubbed & cut into 1 inch pieces 1 small onion,
diced 1 tbsp of coconut oil or ghee 1 clove of garlic, minced 1 inch piece of ginger, peeled & minced 1 - 2 tsp ground turmeric sea salt and pepper to taste 2 - 3
cups organic bone broth / vegetable broth 8 oz buckwheat noodles (or noodle of choice)
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 Fr
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
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 Fr
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
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 full head of romaine lettuce tossed with roasted sweet potatoes (or pumpkin /
butternut squash), artichoke hearts,
diced celery, Italian herbs, black pepper, kimchi or sauerkraut, sometimes kale or arugula (not pictured here today), and about 1/4
cup of this dressing.