Sentences with phrase «cups pureed butternut»

Not exact matches

When it has melted whisk in the pureed butternut squash and 1/2 cup of whipping cream (half and half or milk will be just fine if you prefer a lower fat option).

Butternut Squash Cake 4 large eggs 1 2/3 cup (374 grams) granulated sugar 1 cup (237 ml) vegetable oil 2 cups (about 490 grams) butternut squash puree ** 1 teaspoon orange zest 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons ground cinnamon 1 teasButternut Squash Cake 4 large eggs 1 2/3 cup (374 grams) granulated sugar 1 cup (237 ml) vegetable oil 2 cups (about 490 grams) butternut squash puree ** 1 teaspoon orange zest 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons ground cinnamon 1 teasbutternut squash puree ** 1 teaspoon orange zest 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons ground cinnamon 1 teaspoon salt

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

1 cup of pureed Butternut squash 1 1/4 cup milk 2 eggs beaten 1 3/4 cups flour 3 tsp baking powder 1 tsp cinnamon 1/3 cups vegetable oil

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

Adding a couple of cups of pumpkin or butternut squash puree adds to the orange - y goodness of this hearty red lentil soup.

Adding a couple of cups of pumpkin or butternut squash puree adds to the orange - y goodness of this soup — and cauliflower and spinach contribute to its overall veggie - packed deliciousness.

Ingredients: Whole butternut squash, peeled and cut up into smaller cubes 1 Gala apple, peeled and cut up (if you don't have gala, any kind of cooking apple should work) Ginger powder or pureed ginger (I like the ginger that comes in the tube from the supermarket) 4 cups chicken broth or vegetable broth Olive oil 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.

I used coconut oil (softened) in stead of vegetable oil and I only had 3/4 cup of homemade butternut puree.

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 drButternut 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 drbutternut 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

Vanilla Powdered Peanut Butter but there are many other brands you can use) * 1 tablespoon baking powder * 1/4 teaspoon salt * 244 g / 1 cup pumpkin puree (I've used both Libby's and Farmer's Market brand organic) or butternut squash puree or peeled mashed sweet potato (these all have slightly different tastes but I tried them all and liked them all in this recipe) * 4 tablespoons all - natural, unsweetened applesauce * 2 teaspoons ground cinnamon * 1 teaspoon vanilla extract * 240 ml / 8 oz.

Butternut [vegan]-- Combine 1/4 cup butternut puree, 2 tbsp nutritional yeast, 1 tbsp tahini, 1 tsp tamari and stir into risotto until uniform thButternut [vegan]-- Combine 1/4 cup butternut puree, 2 tbsp nutritional yeast, 1 tbsp tahini, 1 tsp tamari and stir into risotto until uniform thbutternut puree, 2 tbsp nutritional yeast, 1 tbsp tahini, 1 tsp tamari and stir into risotto until uniform throughout.

For any recipe that calls for a butternut squash that's between roughly 2 to 3 pounds, I'll use about 2 cups of butternut squash puree.

In Curried Lentil, Pumpkin, and Cauliflower Soup, adding a couple of cups of pumpkin or butternut squash puree adds to its orange - y goodness — and cauliflower and spinach contribute to its overall veggie - packed deliciousness.

3/4 cup raw cashews 1 cup packed pitted dates (about 20) 1 (15 - ounce) can pureed organic butternut squash 3/4 cup unsweetened coconut milk beverage, more if needed 1/4 cup unsweetened cocoa powder 1 teaspoon vanilla extract Fresh raspberries (optional) Grated coconut (optional)

In Curried Lentil, Pumpkin, and Cauliflower Soup, adding a couple of cups of pumpkin or butternut squash puree adds to its orange - y goodness — and cauliflower and spinach contribute to its overall veggie - packed deliciousness.

For 1 cup canned pumpkin or pumpkin puree, substitute 1 cup cooked, mashed sweet potato or butternut squash.