Sentences with phrase «flavor of the acorn»

Think subtlety — you want the notes of ginger, cinnamon, cardamom, and nutmeg to be subtle, allowing the mellow flavor of the acorn squash to come through.

I love the color and flavor of acorn squash, and I use pumpkin here and there, but taking down a pumpkin can put me in a foul mood.

Not exact matches

This quinoa stuffed acorn squash has an abundance of flavors and textures.

These roasted maple acorn squash and turmeric cauliflower buddha bowls are packed with some of my favorite fall flavors.

Delicata, like its name suggests, has a delicate peel that does not need to be removed and a light flavor that lacks the sometimes cloying and dominant sweetness of acorn or butternut winter squash varieties.

Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving

A little spicy, a little sweet and a lot of flavors are here to accompany this beautiful little acorn squash.

Winter Squash: The brightly - colored flesh of these vegetables contains several B vitamins, as well as high amounts of potassium and vitamins A and C. Roast varieties such as butternut, spaghetti, and acorn to maximize their sweet and nutty flavors.

Calabrians use the mountainous area covering most of the region to raise hill - loving pigs, goats and sheep and comb the woods for chestnuts, acorns and wild mushrooms to add rustic flavors to their cooking.

This sophisticated purée marries the citrusy flavor of Anjou pears with earthy, roasted acorn squash.