Sentences with phrase «of butternut squash for»

I include organic noodles for the kids and replace the noodles with thin slices of butternut squash for my husband and me.

I've roasted diced butternut squash in duck fat or lard, frozen chunks of butternut squash for winter stews, and made soups from butternut squash.

This one still has plenty of butternut squash for its creaminess and ochre hues, but with the addition of leeks, pear and cranberries.

I'm coming to terms with the fact that this will likely be my last bite of butternut squash for awhile, which makes me a little sad.

Not exact matches

although with our 2 large butternut squash it made WAY more of the puree than needed for the rice.

Amongst my favourites (and budget friendly already) are your cauliflower, apricot and lentil stew (from the book) and your butternut squash and coconut soup — both of which I can make for under # 2.50 sterling.

It seems that the most popular kinds of used for Paleo main dishes are spaghetti squash and butternut.

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)

Weekday Supper Menu for the week of December 16 - 20 Monday Twice Baked Blue Cheese Butternut Squash from Mess Makes Food Sweet squash with a savory hit of blue cheese, plus walnuts and crispy breadcrumbs for teSquash from Mess Makes Food Sweet squash with a savory hit of blue cheese, plus walnuts and crispy breadcrumbs for tesquash with a savory hit of blue cheese, plus walnuts and crispy breadcrumbs for texture.

If you wanted to make this grain - free, you could easily swap the noodles for wide, flat thin slices of zucchini or butternut squash sliced lengthwise with a vegetable peeler.

I realized yesterday that if I did a WIAW it would be a pretty solid inventory of your recipes - starting with make - ahead steel cut oatmeal, butternut squash curry for lunch, pumpkin pie smoothie for a snack, uh... more butternut squash curry for dinner, and chocolate banana muffin (s) for dessert.

Homemade Panera Bread Company Butternut Squash Soup is one of the best restaurant soup recipes if you're looking for a cozy dish.

The best tip I've found to ease the pain of peeling and cutting a butternut squash, is to poke some holes with a fork in it and then microwave for 3 minutes, let it cool then peel and cut.

Oh my god Christina, every time I see one of these butternut squash mac»n' cheese recipes I die a little, and somehow I have yet to make it and try it for myself.

@ Sue Perez — if your son is allergic to nuts, then I suggest subbing an additional 1/2 cup butternut squash and a bit of extra nutritional yeast for the 1/2 cup cashews.

I made this last night and my husband, who is not exactly a fan of butternut squash and nutritional yeast, went back for seconds!

Ditching the paper - thin pastry for whole - wheat flour and eggs, they still taste a lot like the traditional Greek version but have the added benefit of bringing some butternut squash into the picture.

Roast for 30 - 40 minutes, or until a knife easily pierces through the flesh of the thickest part of the butternut squash.

This butternut squash lasagna was one of the exceptions where it worked for me (in case you need meal inspiration): http://www.ourfreshkitchen.com/meals/dinner/butternut-squash-lasagna/

how did you make a puree of the pumpkin... could i sub butternut squash for the pumpkin....

Time for some cozy meals and menus celebrating the flavors of fall... Apple, Pumpkin, Butternut Squash, Caramel, Maple, Cranberry and Pomegranate!

Richly flavored with Andouille sausage, ancho chile powder and oregano, and jam - packed with cubes of butternut squash and bell peppers, this chili is perfect for a nippy autumn evening, and I'll be serving it at our Halloween party.

Oh yay, another recipe for butternuts — one of my favorite squashes!

Butternut squash fries have been on my radar for a while but cheesy ones with that sprinkle of parsley?

Erin from Dinners, Dishes, and Desserts made Pumpkin Pie Erin from Texanerin Baking made Dulce de Leche Apple Streusel Bars Caroline from Chocolate & Carrots made Sweet Potato Biscuits with Cranberry Jam Katrina from In Katrina's Kitchen made Pumpkin Chocolate Chip Mini Muffins Christina from Dessert for Two made Mini Pumpkin Pies Sally from Sally's Baking Addiction made Salted Caramel Chocolate Chip Mini Cheesecakes Tracey from Tracey's Culinary Adventures made Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping Georgia from The Comfort of Cooking made Spiced Caramel - Apple Crumb Bars Rachel from Rachel Cooks made Brussels Sprout Salad with Apples and Cranberries Gina from Running to the Kitchen made Green Beans with Cranberries, Bacon, & Goat Cheese Carla from Carla's Confections made Spinach Mashed Potatoes Carolyn from All Day I Dream About Food made Chocolate Pecan Pie Bars Liz from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust Liz from That Skinny Chick Can Bake made Spinach Salad with Pears, Cranberries and Candied Pecans Megan from Wan na Be A Country Cleaver made Roasted Potatoes with Bacon Parmesan Vinaigrette Kim from Cravings of a Lunatic made Mini Apple Pies

With the calendar turned to October, are you ready for the flavors of fall... Apple, Pumpkin, Butternut Squash, Caramel, Maple Cranberry and Pomegranate?

For extra flavor, toss the steamed butternut squash with salt, pepper and a little bit of olive oil, butter or Parmesan cheese after cooking.

I love this recipe but as the 90 degree heat of a Tucson May approaches, I've switched out steamed sweet potatoes for the butternut squash (can't turn on the oven, its too hot!)

Butternut squash gets spiralized into long, tender «noodles» for a lower - carb version of this creamy, cheesy pasta dish.

For individual salad plates, layer a few leaves of butter lettuce with some of the butternut squash, a few strawberry slices, some feta cheese, pepitas and cilantro and sliced serranos if desired.

Give the cubes of butternut squash a head start for 10 minutes to soften in the oven before adding in the other veggies.

To speed up prep, look for precut butternut squash in the refrigerated area of the produce section at your grocery store.

Do you think I could use butternut squash for the puree instead of the pumpkin?

Then for lunch I tried their Butternut Squash Soup, Turkey and Avocado sandwich on their homemade Performance Bread before browsing the beautiful cafe and store of amazing products including organic tea, coffee, chocolate, health and beauty supplements and organic dried foods.

To use this puree as a delicious topping for crostini, simply skip the croutons, toast the bread slices under the broiler, and top with a dollop of butternut squash and a sprinkle of the crispy bacon and sage.

With the delicious Candied Butternut Squash and Ginger Chutney that is at the heart of this spectacular pork roulade, I say this one is a very serious contender for top spot on your Thanksgiving table!

Bold, creamy and packed full of flavor, this irresistible recipe calls for fresh butternut squash, pears, onion and grated ginger, all puréed to velvety - smooth perfection.

Rich in Vitamin and fibre, Butternut Squash is an excellent choice of vegetable providing slow release energy for managed blood sugar regulation.

Soups, curries and casseroles are all great vehicles for Butternut Squash but I am hoping to get my fussy eater into the habit of eating and used to the taste of this vegetable on its own.

Whilst butternut squash is the perfect base for a soup, but it's also a really great source of vitamin A and beta carotene.

For toppings, I added roasted butternut squash pieces, but you can also use a spoonful of this cinnamon pecan pumpkin butter instead, or just sprinkle some caramelized nuts.

Hi Heidi, as another commenter stated, your use of butternut squash is probably spot on - we call everything pumpkin down here, I usually use butternut for recipes calling for pumpkin anyway since it's easier to handle.

Today, she has a recipe for Butternut Squash «Mac»n Cheese» that you can make 100 % autoimmune paleo OR use it as a recipe to test the reintroduction of the seed - based spice cumin or the nightshade paprika.

To make the butternut squash mix: heat two tablespoons of olive oil in a pan, add chopped onion and saute for a 2 - 3 minutes.

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

Try butternut squash or sweet potato instead of pumpkin, tofu, seitan or chickpeas as protein instead of tempeh, switch up the pecans for walnuts or macadamias or try spinach instead of kale.

For the Paleo version, I would sub apple sauce or butternut squash puree for 1/2 -3 / 4 of the -LSB-.For the Paleo version, I would sub apple sauce or butternut squash puree for 1/2 -3 / 4 of the -LSB-.for 1/2 -3 / 4 of the -LSB-...]

I used butternut squash instead of pumpkin; I substituted coconut oil for butter, almond milk for milk, and flaxseed gel for eggs.

For those of you who think eating healthy can not be filling, I would like to introduce you to my delicious butternut squash lasagna rolls, filled with sauteed baby bellas and kale.

What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages