Sentences with phrase «medium butternut squash»

● 1 medium butternut squash or pumpkin, pitted, peeled and chopped into 1» cubes ● 1 tbsp unrefined avocado oil ● Himalayan salt, to taste ● 4 cups fresh arugula ● 1/2 cup feta cheese ● 1/2 cup pomegranate seeds ● 1/2 cup roasted pumpkin seeds ● 1 cup cooked quinoa ● 1 lemon ● 1/4 cup olive oil ● Black pepper, to taste

INGREDIENTS 8 slices bacon 1 medium butternut squash...

4 Tbsp unsalted butter, plus more for greasing 1 pound sweet Italian fennel sausage, casings removed, broken into small pieces 3 large leeks, white and light - green parts only, sliced 1/2 medium butternut squash, peeled and diced Kosher salt and freshly ground pepper 1 bunch kale, leaves trimmed and chopped 1 pound stale onion focaccia, cubed (I used homemade) 1 large egg 2 cups low - sodium chicken broth or turkey stock 1 cup diced parmesan cheese, plus 1/4 cup shredded

The remaining 1 medium butternut squash will be used for the Simple Squash and Apple Soup.

unsalted butter 1 medium butternut squash 1/2 lb.

Slice your 2 medium butternut squash (ideally totalling around 7 pounds and relatively the same size and shape) lengthwise, and scoop out the seeds and stringy bullshit with a spoon.

1 6 — 7 - pound bone - in pork shoulder (Boston butt), preferably skinless 2 medium butternut squash (about 7 pounds total; pick ones that are about the same size) 2 cups apple cider or juice 3/4 cup low - sodium soy sauce or tamari 3/4 cup distilled white vinegar 2 heads of garlic 6 scallions 3 cups short grain white rice 1 16 - ounce jar kimchi 1 8 - ounce brick cream cheese 1 8 - ounce tub sour cream 6 Persian cucumbers, or 1 English cucumber 1 medium head of Napa cabbage (about 2 1/2 pounds) 1 bunch cilantro 1 bunch dill 2 limes

Serves 8 1 medium butternut squash, peeled, seeded, and cut into small cubes Olive oil 3 tbsp raisins (preferably golden) 3 tbsp red wine vinegar 1 tbsp balsamic vinegar 1 onion, chopped 3 garlic cloves, crushed 1 fennel bulb, finely chopped 1 tbsp maple syrup 1 tin of chopped tomatoes 3 tbsp green olives, chopped 3 tbsp capers, rinsed Salt and black pepper

2 small - medium butternut squash (if yours are on the larger side, I would double the other ingredients)

Filling: 1 large baking apple, such as Rome Beauty or Cortland 1 small or 1/2 medium butternut squash (about 3/4 pounds), halved, seeded, and skin on 1 small yellow onion, peeled, root end trimmed but intact 3 tablespoons unsalted butter, melted 2 teaspoons chopped fresh rosemary leaves 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground black pepper 2 tablespoons whole - grain mustard 1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)

2 medium butternut squash, halved and seeded (or 8 cups, chopped) 3 tablespoons olive oil Kosher salt Freshly ground black pepper 5 - 6 cups of vegetable stock 3 teaspoons olive oil Generous pinch of saffron threads 1/4 cup hot water 1/2 teaspoon cumin 1/4 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/4 teaspoon ground or grated nutmeg 1/4 teaspoon ground cloves 1/2 cup plain soy yogurt or soy sour cream 2 teaspoons harissa Finely chopped chives

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

1 cup dried cannellini beans 3 cups vegetable broth (see note above) 4 cups water 2 tablespoons extra-virgin olive oil Pinch salt 1 bay leaf 1/4 to 1/2 teaspoon Aleppo pepper 1/4 cup dry or medium - dry sherry 4 large thinly sliced shallots (about 1 1/2 cups) 1 medium butternut squash, cut into 1/2 inch cubes (about 4 cups) 1 5 - ounce package baby spinach 2 teaspoons sherry vinegar

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)

1 medium butternut squash (about 2 1/2 -2 3/4 pounds), cut into roughly 1/2 - inch cubes (about 6 cups cubed squash) 1 13.5 - ounce can light coconut milk (I like Native Forest brand.)

To make the butternut squash puree, cut a medium butternut squash in half, scoop out the seeds and pulp, and bake it at 400ºF until it's tender, 30 - 40 minutes.

Peel and cube a medium butternut squash.

Kale and Roasted Squash Quinoa Salad Recipe 1 medium butternut squash (about 1 1/2 pounds) 1 tablespoon olive oil 1/2 teaspoon fine sea salt freshly ground black pepper 2 cups cooked, cooled quinoa 2 cups fresh baby kale, coarsely chopped 1 large apple, coarsely chopped (such as Honeycrisp, Braeburn, Gala or Fuji) 1/3 cup coarsely chopped toasted almonds or pecans

Ingredients 1 medium butternut squash (1 1/2 pounds) 2 medium shallots, finally chopped 1/3 cup shelled natural pistachios, coarsely chopped 3 large prunes, coarsely chopped 2 tbsp preferred cooking oil 2 tsp mint (finely shredded fresh or dried) 1 to 1 1/2 tbsp fresh lemon juice Kosher / coarse salt Cayenne pepper

1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut oil 3 cloves of garlic, coarsely chopped 1 3/4 cups nut milk * 1/2 cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2 cups cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)

* For a recipe like this I'll take a medium butternut squash, lob off the little stem end so it is flat, cut off the entire neck - so, now I am dealing with a cylinder shape.

For my pot of soup, some of which can be frozen too, popped in ice cube trays for easy access to soup for kiddie meals, I used around 600g of butternut squash, I did weigh it for the benefit of this blog post but usually I just use a medium Butternut Squash.

-1 T butter or Earth Balance -1 shallot -4 cups vegetable broth -1 cup water -1 medium butternut squash -2 apples (I used granny smith, but any kind will work)-1 T minced fresh ginger -1 T chopped fresh sage -1 / 4 t nutmeg - salt to taste -2 T honey - chopped walnuts (for garnish)

For salad: 1 medium butternut squash (about 2 to 2 1/2 lb.)

Kelsey Laird A FALL CLASSIC Serves: Ingredients FOR THE FILLING: 1 medium butternut squash 1 tbs.

Cut a small or medium butternut squash lengthwise down the centre.

Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes

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)

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

This soup, however, I actually wrote down when I made it a few months ago... and up until the last few days (when I started trying to avoid high FODMAP foods — of which butternut squash in medium and thus best eaten only in small quantities, and garlic and onion is high and therefore avoided) it has served me very well since butternut squash is cheap and readily available at the moment.

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

Adjust the heat to medium - low and add the butternut squash and onion to the bacon grease.

extra virgin olive oil, divided kosher salt and freshly ground black pepper 1 medium - large butternut (or acorn) squash, peeled, seeded, and diced 1 Tbsp.

1 Tbsp avocado oil 1 large carrot, finely chopped 1 medium onion, finely chopped 1 tsp grated fresh ginger 3 cloves garlic, minced 1 1/2 to 2 tsp red curry paste 1 (14.5 oz) can unsweetened coconut milk 4 1/2 cups vegetable broth 3 - 4 lb butternut squash (about 1 large or 2 medium) 1 Tbsp lime juice 1/2 tsp salt 1/2 tsp white pepper

What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon

1/2 lb bite sized pasta cooked according to package directions 2 sweet Italian turkey sausage links 1 small butternut squash or 1/2 large, peeled, seeded and cut into bite sized chunks 1 large onions, sliced into half circles 2 medium zucchini, cut into bite sized chunks 8 oz portabello mushrooms, sliced (feel free to use any mushrooms available) 1/2 c grated Parmesan cheese extra virgin olive oil

1 large butternut squash 2 - 3 medium apples, peeled and cored 2 l of vegetable stock (purchased or make your own) bunch of leeks 2 - 4 tbsp olive oil for cooking salt and pepper to taste

half a tsp butter — I use unsalted 1 medium onion, finely chopped 1 garlic clove, crushed about an inch of root Ginger 600g Butternut Squash, peeled, deseeded and chopped into small cubes 1 litre of homemade vegetable stock black pepper, optional

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

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 cButternut 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 chicSquash 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 cbutternut 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 chicsquash 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...

1/2 pound peeled and seeded butternut squash rings, about 1/3 inch thick, grilled, and cut into 1/2 inch pieces (To grill: rub lightly with olive oil, sprinkle lightly with sea salt, and grill over medium high heat for about 4 minutes on each side or until nice grill marks appear and squash is tender.)

1 small butternut squash, (1 to 1 1/2 pounds) seeded, peeled, and cut into 1 - inch cubes1 medium onion, cut into 1 / 2 - inch wedges1 1/2 tablespoons olive oil1 / 2 teaspoon kosher salt, plus more for the pasta water4 ounces sliced bacon1 pound store - bought bowtie pasta or 1 1/4 pounds homemade4 tablespoons (1/2 stick) unsalted butter, cut into chunks10 fresh sage leaves1 / 2 cup finely grated Parmesan cheeseFreshly ground pepper 1.

In a medium casserole dish, spread 3/4 of the butternut squash mixture, follow by a layer of chips.

MISO / CURRY ROASTED ACORN SQUASH - 1 medium squash seeded + diced, acorn, butternut, or kuri squash are our faves - 2 tablespoons coconut oil, melted - 1 tablespoon curry powder - 1/4 teaspoon cayenne pepper - 1 tablespoon miso paste - 1 tablespoon brown sugar - Pepper toSQUASH - 1 medium squash seeded + diced, acorn, butternut, or kuri squash are our faves - 2 tablespoons coconut oil, melted - 1 tablespoon curry powder - 1/4 teaspoon cayenne pepper - 1 tablespoon miso paste - 1 tablespoon brown sugar - Pepper tosquash seeded + diced, acorn, butternut, or kuri squash are our faves - 2 tablespoons coconut oil, melted - 1 tablespoon curry powder - 1/4 teaspoon cayenne pepper - 1 tablespoon miso paste - 1 tablespoon brown sugar - Pepper tosquash are our faves - 2 tablespoons coconut oil, melted - 1 tablespoon curry powder - 1/4 teaspoon cayenne pepper - 1 tablespoon miso paste - 1 tablespoon brown sugar - Pepper to taste

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

4 lbs butternut squash (about 2 medium), halved lengthwise and seeds removed 2 Tbsp.

In a medium bowl, toss the butternut squash with the cardamom, whole cloves, cinnamon sticks and bay leaves.

Pin It Ingredients: 1/2 medium - sized butternut squash chopped into 1/2 ″ pieces, about 1.5 cups 1 tablespoon olive oil 1/4 teaspoon sea salt 3 pieces thick - cut bacon 2 heads lacinato kale 6 cups loosely packed 2 tablespoons lemon juice 1/3 cup... Continue Reading →

2 cups dried black - eyed peas (or 4 cans black - eyed peas, drained) 3 tablespoons olive or canola oil 1/2 teaspoon whole cumin seeds 1/2 teaspoon whole fennel seeds 1 medium onion, chopped 1 cloves garlic, finely chopped 1/2 teaspoon fresh ginger, peeled and finely chopped 1 fresh hot green chili, chopped 4 tablespoons tomato purée 1 1/2 teaspoon salt 1/8 to 1/4 teaspoon cayenne pepper, or to taste 3/4 pound (2 1/2 cups) butternut squash, peeled, seeded, and cut into 1 - inch pieces

While the butternut squash and cauliflower are boiling, saute the second half of cauliflower at medium high heat until the edges are brown.