I had a package of
freshed diced butternut squash.
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
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
For the taco — 250 - 300 g
butternut squash, peeled,
diced — 240 g (1 jar) black beans, drained and rinsed — 1 onion, chopped — 2 teaspoon smoked paprika — salt, pepper — corn tortillas — cooked rice — guacamole — 150 ml sour cream (you can use soy yoghurt to make it vegan) + 2 teaspoon chili sauce, mixed —
fresh coriander — lime — olive oil
Healthy Recipes: 10 Days of Healthier Thanksgiving Recipes Sage and
Butternut Squash Soup Serves: 12 Total Time: 1 hr 20 min / Prep Time: 20 min Ingredients 2 2 1/2 pound size seeded butternut squash cut lengthwise 4 tablespoon good olive oil 2 diced medium celery stalks 2 large, thinly cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or dried bay leaf 1 tablespoon cut - up fresh sage leaves 24 whole sage leaves for embellishing Salt and pepper 1 32 ounce carton c
Butternut Squash Soup Serves: 12 Total Time: 1 hr 20 min / Prep Time: 20 min Ingredients 2 2 1/2 pound size seeded butternut squash cut lengthwise 4 tablespoon good olive oil 2 diced medium celery stalks 2 large, thinly cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or dried bay leaf 1 tablespoon cut - up fresh sage leaves 24 whole sage leaves for embellishing Salt and pepper 1 32 ounce carton chic
Squash Soup Serves: 12 Total Time: 1 hr 20 min / Prep Time: 20 min Ingredients 2 2 1/2 pound size seeded
butternut squash cut lengthwise 4 tablespoon good olive oil 2 diced medium celery stalks 2 large, thinly cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or dried bay leaf 1 tablespoon cut - up fresh sage leaves 24 whole sage leaves for embellishing Salt and pepper 1 32 ounce carton c
butternut squash cut lengthwise 4 tablespoon good olive oil 2 diced medium celery stalks 2 large, thinly cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or dried bay leaf 1 tablespoon cut - up fresh sage leaves 24 whole sage leaves for embellishing Salt and pepper 1 32 ounce carton chic
squash cut lengthwise 4 tablespoon good olive oil 2
diced medium celery stalks 2 large, thinly cut shallots 1 medium carrot,
diced 3 stems
fresh thyme 1
fresh or dried bay leaf 1 tablespoon cut - up
fresh sage leaves 24 whole sage leaves for embellishing Salt and pepper 1 32 ounce carton chicken...
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
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
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
To create an easy layered dip, I started with a base layer of
Butternut Squash Frijoles followed by a layer of brown rice with
diced tomatoes, then chopped lettuce,
fresh chopped tomatoes and avocados and to top it off, chopped cilantro.
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)
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 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
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
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
I like to use frozen
diced butternut squash (so much easier and in this kind of recipe it is just as good as
fresh!)