Sentences with phrase «enough of butternut squash»

I can't get enough of butternut squash these days and loved that you made them into chunkier wedges!

Enough of butternut squash soup...

I seriously can not get enough of butternut squash this fall and this salad looks like a must - try.

Plus, I seriously can't get enough of butternut squash and sweet potatoes... I've been eating carrots like crazy too, so I'm pretty excited that this recipe combines all of my favorite things!

Not exact matches

Hi Holly, I found using 2 butternut squashes wasn't enough when you diced them up because you have to take out all of the seeds — so 4 seemed to do the job very well!

-LSB-...] can't get enough of these parmesan butternut squash fries.

The comforting flavors of butternut squash and sweet potato come together with just enough coconut milk to give it a rich and creamy texture.

I can't get enough of these parmesan butternut squash fries.

I recently wrote about roasted delicata and I can't get enough either of that easy friendly squash... so much nicer than a butternut to whack into:)

If you are lucky enough to find pre-diced butternut squash at your local grocery store, I'm super jealous of you!

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

Mix the sweet potatoes and butternut squash in a large bowl with 2 - 3 tablespoons of olive oil or enough to lightly coat each piece.

Unlike the banana and pumpkin breads, this butternut squash bread has an almost cake - like consistency that I can't get enough of.

The main ingredients alongside the avocado are old friends like stellar buckwheat flour (although you can use any flour you wish), butternut squash (can anyone get enough of this buttery and versatile veg?)

For the sauce: 1 small organic butternut squash olive oil 1 organic yellow onion, diced 1 organic jalapeño, seeded and diced 2 tsp organic ground cumin 1/3 c organic cashews or sunflower seeds, soaked for a few hours 2 cloves organic garlic, peeled 2 tbsp nutritional yeast 2 tsp organic yellow mustard 3 tsp organic tamari combination of enough organic lime juice and vinegar to get the blender going

A one to six ratio of bananas to butternut squash guarantees that you'll still get enough of the nutty vegetable flavor — and a drizzle of maple coconut guarantees you'll satisfy your sweet tooth.

1 butternut squash 3 carrots 1 small onion 3 cloves of garlic 1 - 2 tablespoons of coconut oil 1 can coconut milk fresh ginger to taste cayenne to taste cumin to taste enough broth to thin as desired 1 - 2 tablespoons of fresh chives

So my idea is to have enough butternut squash puree before Thanksgiving this year so I can just pull it out of my freezer... [Read more...] about Butternut Squash Chia Spelbutternut squash puree before Thanksgiving this year so I can just pull it out of my freezer... [Read more...] about Butternut Squash Chia Spelt Wsquash puree before Thanksgiving this year so I can just pull it out of my freezer... [Read more...] about Butternut Squash Chia SpelButternut Squash Chia Spelt WSquash Chia Spelt Waffles

This Kale and Butternut Squash Frittata is one of those dishes that requires minimal ingredients (only 5 not counting salt / pepper / oil) and it's super easy to make which makes it perfect for a quick weekday meal (breakfast, lunch or dinner); it's fancy enough for a brunch or the Holidays...

Butternut squash (or butternut pumpkin) is one of those in - between foods similar to sweet corn, green peas, and snow peas the portion size needs to be limited as it is a source of fructan / GOS (not a HUGE source) but enough to keep the portion small — about 1/2 cupButternut squash (or butternut pumpkin) is one of those in - between foods similar to sweet corn, green peas, and snow peas the portion size needs to be limited as it is a source of fructan / GOS (not a HUGE source) but enough to keep the portion small — about 1/2 cupbutternut pumpkin) is one of those in - between foods similar to sweet corn, green peas, and snow peas the portion size needs to be limited as it is a source of fructan / GOS (not a HUGE source) but enough to keep the portion small — about 1/2 cup serving.

I can't get enough butternut squash this time of year and this recipe is a total must!

So although there will likely be enough pumpkin for the immediate future — unless a mad dash of pumpkin hoarding should occur... and stranger things have happened — why not be ahead of the curve and use butternut squash instead?