Sentences with phrase «like roasted squash»

There's nothing quite like roasted squash in Autumn.

I like to top mine with more crunchy pumpkin seeds and sweet pomegranate seeds, but you can really personalize this with whatever you'd like and add other fall vegetables like roasted squash.

Even squash haters like roast squash, especially of the delicata and acorn varieties.

Not exact matches

Botanica — a soon to be, vegetable forward restaurant in LA + a lovely online journal with some amazing recipes like Spiced Spaghetti Squash Pancakes, Whole Roasted Cauliflower, Banana Buckwheat Poppyseed Bread

For packed lunches I normally make big batches of quinoa and brown rice with apple cider vinegar / lime and salt and then do a big thing of roasted veg — things like sweet potato and squash cubes, so I throw a mix of that into a tupperwear with some raw veg — things like avocado, grated carrot, tomatoes and then some hummus / lentils / chickpeas / seeds for protein.

It's a lot easier than using roasted spaghetti squash and I liked the flavor better too.

After the squash has roasted and is cool enough to touch, turn squash over and with a fork, scrape the inside so that strands start to appear that look like spaghetti and fluff up.

-LSB-...] and are the perfect accompaniment to a bowl of healthy soup, like Butternut Squash and Jalapeno or Roasted Red Pepper and Sweet Potato, two of my creamy winter -LSB-...]

This recipe can be easily customized with vegetables you have on hand like spinach, green peas, steamed or roasted cauliflower and broccoli, carrots, and sautéed zucchini and yellow squash.

After squash has roasted and cool enough to handle, turn squash over and with a fork, scrape the inside so that strands start to appear that look like spaghetti and fluff up.

After roasting the squash in the oven I tasted it for the first time, I felt they are more like shredded potatoes but with a hint of sweetness, I like that.

-LSB-...] with creamy squash sauce, constructed like Roasted Butternut Alfredo by The PPK (but with a plethora of -LSB-...]

Try pairing it with other roasted veggies, like butternut squash, sweet potatoes or carrots.

That's why this Acorn Squash, Roasted Garlic & Kale Pasta is a keeper in our house... even Hubs admittedly really, really liked it.

And they can be just as vibrant and colorful as summer — like this salad of roasted butternut squash, purple kale, pomegranate seeds, and spiced walnuts.

Warm up with soups like Parsnip and Leek Detox, Roasted Kabocha Squash and Quinoa, and Clean Green Barley Walnut.

Another good lower calorie soup I like to make is Easy Roasted Butternut Squash Soup with Rosemary and Ginger.

I've used it to make a seasonal Winter Squash, White Bean, and Spinach Sauté dish; for a perfect - for - Thanksgiving dish like, Roasted Brussels Sprouts with Chipotle - Bacon Jam; and to make Skillet Sweet Potato and Black Bean Migas for breakfast.

The secret to a perfect squash recipe is how you cook squash (like roasting versus boiling) that makes the difference in flavorful dishes.

Bake for 15 - 20 minutes until edges are lightly browned (I like to bake the bread at the same time I roast the squash)

To make a sheet pan meal, I just marinate the veggies and protein I want to include (and typically I include a starch like sweet potatoes, white potatoes, or squash) and roast on a sheet pan at 400 degrees Fahrenheit for about 25 minutes.

I posted a kabocha — apple squash soup with coconut milk, and I had photos of the kabocha roasted and then just the peels, although I like your photos MUCH better.

Once you do, you'll scoop out the stringy stuff and the seeds just like you would any pumpkin or winter squash (the seeds are great roasted and seasoned).

My carrots yielded about 1.5 cups once roasted and roughly chopped, in case you'd like to convert the recipe to baby carrots, sweet potato, or winter squash.

During the colder seasons, you could try replacing the tomatoes with a variety of roasted root vegetables, like sweet potatoes or parsnips, or roasted squash.

Roast the halves face - down on a baking pan or sheet for 30 - 40 minutes, until the flesh of the squash is fork - tender and has separated into spaghetti - like strands.

You can bake, roast, mash, or puree these eating pumpkins just like other winter squash.

If you'd like a larger portion of something sweet potato flavored, consider roasting up some delicious kabocha squash, a notably low - FODMAP winter squash with a similar flavor profile to sweet potatoes.

Roasted squash blended with pantry staples bring together a spicy, savory dip that tastes like fall.

My favorite fall foods include any squashes, especially butternut and pumpkin, made into soups or just roasted and eaten with a salad like this kale one!

Some varieties, however, can be roasted or turned into soups just like other scrumptious winter squash.

Roasted winter squash is wonderful, and for me tastes like candied vegetables, but brushing it with just a little maple syrup brings it up to an entire new level.

I wanted to make a gratin style dish but without the cheese, and so a combination of chicken sausage, roasted squash, onions, garlic, rosemary and apples sounded like the perfect combination.

The sauce is super easy — just roasted butternut squash, some coconut milk, and a few spices — and makes a creamy sauce that tastes like it should be bad for you, but it's not.

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

I like to use Hokkaido squash as has a lower carb content than say butternut but yet just as rich and sweet and delicious when roasted.

I roasted the squash as many suggested, also added the suggested cumin, and like many did, replaced the bulgar with quinoa.

Add seasonal roasted vegetables like butternut squash or zucchini.

I would imagine you may end up with something more like roasted butternut squash than crisp chips.

I plan to clean the fridge and make it look more like my friend Lisa's fridge, little tubs of roasted squash and cut carrots beautifully waiting for the week.

If you like this Fusilli with Mushroom and Roasted Butternut Squash recipe, please share with your friends and family.

Because if you don't have Brussels sprouts or if you don't like this green veggie, you can roast another vegetable like sweet potato, carrot, butternut squash, beets and so on.

I like roasting (or baked) spaghetti squash best - just seems so simple and quick while I make a salad and sauce to go with it.

The full nutty flavor of barley makes it a great choice in grain bowls with roasted vegetables, like this one with delicata squash and mushrooms.

I like to roast a whole butternut squash to have on hand, for different meals throughout the week (like this squash soup).

If you have other winter squash you like playing around with — butternut squash, kabocha, etc. — feel free to use them in this recipe just the same: roast, mash, and add.

Anyway... just like my blueberry and raspberry galette, my roasted zucchini and yellow squash galette takes only a few ingredients and a short time in the oven.

I like using up leftovers with eggs... anything from roasted butternut squash to lentil soup.

From The Author: «If you like shrimp scampi then you will love this quick and easy lemon and herb spaghetti squash with roasted shrimp that is healthy and full of flavor»

Your turkey chili with butternut squash sounds great and I really feel like eating some roasted brussel sprouts right now, I think I have never have them like that.