Sentences with phrase «kuri squash for»

Not exact matches

I can't wait to try the red kuri squash and pear soup - perfect for these cold rainy days.

1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream

In addition to requiring less sugar, another reason I like using kuri squash is that the purée does not need to drain the way homemade pumpkin purée does: it doesn't contain much moisture which makes it ideal for pie making.

For the smoothie depicted above I actually used one cup of red kuri squash.

Ingredients: Harissa, Squash & Chickpea Stew 2 Tbsp extra-virgin olive oil 3 Tbsp harissa paste 1 (2 — 3 pound) creamy - fleshed pumpkin such as kabocha or red kuri or buttercup (NOT butternut, which is too stringy for this recipe), seeded, peeled, and cut into 1⁄2 - inch cubes 1 onion, diced 2 cloves garlic, minced 2 cups cooked chickpeas (from 1 (19 oz.)

If you are inclined, it's super easy to whole roast a pie pumpkin or red kuri squash by cooking it for an hour or so in an oven at 350 degrees.

The color texture, and flavor of kuri squash is perfect for pureed soups.

I decided the two kuri squashes (one red and one blue) would have to stand in for pumpkin this year.

1 1/2 cups arborio rice 1 tablespoon olive oil for the rice, and a bit more to brush on the squash 1 teaspoon salt 1 teaspoon chopped garlic 5 cups vegetable broth 1 acorn or red kuri squash