Sentences with phrase «for squash season»

Such a great round up for squash season!

Not exact matches

Yes, squash season is here for real!

Add a splash of tequila to this grilled medley of zucchini, squash and corn or choose your favorite in - season vegetables for this summer grilling chicken breast classic recipe.

while our csa is dwindling down we've been stockpiling our stash of squash i tried delicata squash recently the abundance of them is a wonder now we'll tire of them soon enough as the season progresses but in the meantime, like all good things some coaxing and attention is required for this dish not only from the squash but from the pearl barley as well

What's great about this recipe is that it's easy, involves staple ingredients, affordable, the sauce can be used for countless other dishes, it can be made in bulk in advance (simply don't combine the squash with sauce), the sauce is smokey, spicy, and tangy, it's non vegan approved, and perf for any season!

thanks for the idea heidi - i just made this soup the other night but used kabocha squash and cut in half drizzled w / xvoo seasoned and put on sheet pan w / water and tented it w / foil and roasted til tender.

Luscious squash, slimming beans, and just the right seasonings are topped with a healthy cream sauce for this delicious, gluten - free and vegan dish.

Mexican Tater Tot Casserole — Dear Crissy Black Bean & Rice Open - Faced Tacos — Simply Stacie Easy Taco Casserole — Newlywed Survival Homemade Taco Seasoning — Our Small Hours Stuffed Poblano Peppers — Lori's Culinary Creations Baked Southwestern Spaghetti Squash — Second Chance to Dream Chihuahua - Style Stacked Red Enchiladas — My Turn For Us Grilled Corn Quesadillas — Baking Beauty

We're getting deep into squash blossom season, so why not swap the butternut squash out for some delicious blossoms and zucchini!

This is prime time butternut squash season and yet, for whatever reason, I've held out on sharing it with you... oops.

A hit - list of recipes for peak pumpkin (and winter squash) season...

While the season for Delicata squash is coming to an end, I've been enjoying the last days of its deliciousness!

It's March, not exactly peak season for pie makers, so you'd be forgiven for thinking that I'm stretching when our featured recipe is a quiche made with spaghetti squash.

I've found rubbing the inside of the squash w / a little olive oil and seasoning it w / a little salt and pepper then roasting it in the oven makes for an absolutely PERFECT squash every time.

, one is a post on 5 ways to use patty pan squash (in season at the farmers market right now) and one is a sneak preview of some of the things I've been cooking for my upcoming book on fresh fruit and vegetable allergies.

A hit - list of recipes to have in rotation for peak pumpkin (and winter squash) season.

If pumpkins are not in season, why not try substituting this for butternut squash.

When in season, butternut squash is extremely inexpensive (often 29 cents or 39 cents a pound at the farmers market) and keeps for months in a cool place like the pantry.

Pair incoming fall produce like spaghetti squash with end of summer tomatoes and basil for terrific in - between season meals.

Whether you have dozens of spaghetti squash in storage for winter or picked up one from your local, end - of - the - season farmers market, this is a recipe that you'll want to make again and again.

And while pumpkin — like all squash — makes for a very healthy high - fiber low - fat dish, when converted into dessert form (in particular, my mom's awesome pumpkin pie) it totally blows any attempts at practicing self - control, and I pay for it on the scale throughout the Thanksgiving and Christmas season.

Start making the soup by gently frying some onions, ginger and garlic for even more veggie goodness, add seasoning, carrots and butternut squash and cook until ready.

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

Toss the sliced squash with the 1 / 2T olive oil and season to taste, spread on a baking sheet and roast for approx 20 minutes, depending on size of pieces.

I know kale is difficult / impossible to find in Belgium outside of the winter season and had already planned to use spinach, but I thought for sure that I could find a summer squash.

I made the butternut squash dish for 3 different events this holiday season — one for my family and for two groups of inlaws — and everyone loved it.

Squashes and pumpkins are an important part of a local - centered diet, especially for those of us in places with a short growing season.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

meanwhile the salad looks beautiful and it is perfect for the season, i'll make it with kabocha squash i think.

Summer squashes are in season and we can now get plenty of fresh squash for a very reasonable price at farmer's markets.

I am more of a savory gal, so this recipe using this sweeter squash in a savory dish was perfect for me in this fall season!

I bought my first delicata squashes for the season the other day, and I'm thinking they will do just great for what I have in mind.

The flavours of this dish are very autumn - inspired, making this a great main for a vegetarian or vegan Thanksgiving or Christmas, but for whatever reason squash seems to be in season in Spain in the spring.

Summer squash and pepper season is about to come to an end so it is the perfect time to head to your farmer's market and grab some for this quick and easy salad.

Toss the squash in the oil, season well then spread out onto a baking tray and roast for 40 mins.

Toss the butternut squash in the ground ginger, olive oil and chilli flakes and season, then roast for 15 minutes until golden and crisp.

Pumpkins and All sorts of squashes are in the season and these make a great base for any kind of soup!

I cut up zucchini and squash, tossed them in olive oil, seasoned them with salt, pepper and oregano, and baked them for 30 minutes.

Toss the butternut squash slices with 2 tsp olive oil and season with salt and pepper, arrange slices in a single layer on the baking sheet and roast for 20 minutes until tender.

Stuffed squash + harvest» The First Mess / / healthy vegan recipes for every season.

If you're having trouble finding late summer squash during the winter season, sub a winter squash for even more sweetness and flavor.

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You most likely, have long forgotten about pumpkins and winter squashes, or had one too many this season, and are definitely not searching for fall recipes.

The original recipe calls for roasted aubergine, chickpeas and cherry tomatoes; for this version I roasted butternut squash (first one of the season), added in mushrooms and threw in a few tomatoes which I had sitting in the fridge.

As much as I say summer is my favorite season, based purely on produce, I do long for winter squash all year round.

I literally crave different foods in the different seasons and some of my favorites for fall are squash, brussels sprouts, apples...

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Can't wait for the next spaghetti squash season!

This is my submission to Deb for this week's Souper Sundays, to this week's Potluck party, to this month's Simple and In Season and to this month's Monthly Mingle for squash.

We look to pumpkins, butternut squash, apples, honey, carrots, and all the other fall vegetables for inspiration in every dish we make for this season.