Sentences with phrase «of butternut squash puree»

For any recipe that calls for a butternut squash that's between roughly 2 to 3 pounds, I'll use about 2 cups of butternut squash puree.

A delicious cheesy vegetarian lasagna made with layers of creamy of butternut squash puree and cottage cheese, spinach and onion.

The cake is made with a heavy share of butternut squash puree spiced with cinnamon and a little orange zest.

Not exact matches

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

When it has melted whisk in the pureed butternut squash and 1/2 cup of whipping cream (half and half or milk will be just fine if you prefer a lower fat option).

With roasted butternut squash puree, kale, bacon, lots of cheese, and a perfectly chewy whole - wheat crust, this is truly the perfect winter pizza!

This reminds me of my favorite quick / easy / delicious winter dinner: peel and cube a butternut squash, sweat it with a chopped onion and some garlic in a stockpot until soft, mix in 1/2 (or whole) can of coconut milk, add curry powder, salt, and a splash of sriracha to taste, puree the whole thing (I love my immersion blender!)

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

I wonder if I could use Butternut Squash puree instead of pumpkin?

I made it with what I had on hand: tomato paste (had an already opened can that needed to be used up), two cans of black beans, a roasted and pureed butternut squash and no «finishing» vinegar... The addition of the Sherry to the soup is phenomenal!

I pureed baked butternut squash in place of the pumpkin otherwise I followed the recipe as written.

Here pears are roasted to sweet perfection with butternut squash and pureed to create a creamy soup that gets a luxurious garnish of Stilton cheese.

The sauce is super creamy and rich, but surprisingly healthy made of wholesome ingredients including pureed butternut squash, carrots, coconut butter and coconut milk — there is no cheese or traditional milk, so this recipe remains dairy - free.

In this video pears are roasted to sweet perfection with butternut squash and pureed to create a creamy soup that gets a luxurious garnish of Stilton cheese.

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

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.

Well, you know I'm not a fan of pumpkin but I'm thinking some butternut squash puree would work too.

Snack: Mug of broth Dinner: Butternut Squash Puree (recipe in Healing Patiently) with lard -LSB-...]

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

What do you do with a freezer bag full of leftover bread heels in the freezer, overripe bananas, and even some butternut squash puree?

Also, one of my favorite soups is made with pureed butternut squash, coconut milk, and cayenne pepper.

Speed up this recipe up by replacing fresh squash with two 12 - ounce packages of frozen pureed butternut squash.

as i stood there in my almost counter-less kitchen running batch after batch of butternut squash mixture through the tiniest of machines, i began realizing that the consistency was a bit thick, as my mini processor didn't accomplish a polished puree.

Once butternut squash is fork tender, transfer to a food processor along with vanilla, almond or cashew milk and a pinch of salt and puree until creamy.

The second, more sneaky, swap - some of the cheese and cream that would usually be in a mac and cheese sauce is replaced by pureed butternut squash, which maintains the creaminess without all the fat.

I made a couple of substitutions though; I used pureed butternut squash in place of pumpkin and almond butter instead of tahini.

1 cup of pureed Butternut squash 1 1/4 cup milk 2 eggs beaten 1 3/4 cups flour 3 tsp baking powder 1 tsp cinnamon 1/3 cups vegetable oil

I have tried a number of riffs on this recipe over the years (replacing some of the cheese with roasted butternut squash puree, replacing some of the butter with sour cream or cream cheese, using more eggs, fewer eggs, using whole milk or even cream in place of evaporated milk).

If you really don't want to bake with oil, I'd recommend checking out my recipe for butternut squash bread (http://www.exsloth.com/maple-coconut-butternut-squash-bread/) and using pumpkin puree instead of squash.

This Butternut Squash Puree is especially one of our favourite soups we make every year for Thanksgiving.

Place some butternut squash puree on a plate and smear it with the back of a spoon.

Place the butternut squash into the bowl of a food processor and pulse until it's pureed.

Adding a couple of cups of pumpkin or butternut squash puree adds to the orange - y goodness of this hearty red lentil soup.

Adding a couple of cups of pumpkin or butternut squash puree adds to the orange - y goodness of this soup — and cauliflower and spinach contribute to its overall veggie - packed deliciousness.

Ingredients: Whole butternut squash, peeled and cut up into smaller cubes 1 Gala apple, peeled and cut up (if you don't have gala, any kind of cooking apple should work) Ginger powder or pureed ginger (I like the ginger that comes in the tube from the supermarket) 4 cups chicken broth or vegetable broth Olive oil to taste

I've since made the recipe a few more times (once with ~ 1 cup butternut squash puree and once with sweet potato puree in place of the banana) but none have really worked out as well as the banana.

I used pureed butternut squash instead of pumpkin because we had some leftover.

Ingredients Butternut Fritters 2 cups cooked navy beans 1 cup butternut squash puree 2 cloves of garlic minced 1 small onion about 1/2 cup chopped 1 tsp salt or to taste few dashes of pepper 1 tablespoon drButternut Fritters 2 cups cooked navy beans 1 cup butternut squash puree 2 cloves of garlic minced 1 small onion about 1/2 cup chopped 1 tsp salt or to taste few dashes of pepper 1 tablespoon drbutternut squash puree 2 cloves of garlic minced 1 small onion about 1/2 cup chopped 1 tsp salt or to taste few dashes of pepper 1 tablespoon dried thyme

Or maybe a thin layer of pureed butternut squash topped with onions and sage.

Pureed butternut squash in food processor and just added rest of wet ingredients plus a reduced amt of sugar and melted butter.

The pureed butternut squash and vanilla almond milk act as a thickener in place of the corn syrup.

With the addition of diced organic apples and butternut squash puree, this is a perfect chili to welcome autumn.

I know that a lot of us cook with pumpkin puree all the time, but we often forget about butternut squash puree!

Our second lunch option is a very lovely and very simple pureed fall soup, with flavors of butternut squash, green apple, and autumn herbs.

Almond - Crusted Tofu with Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue - Flavored Roast Tempeh Barbecued Tofu with Hoisin Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole

I used butternut squash puree because in a country that doesn't celebrate thanksgiving finding canned pumpkin puree is basically impossible (believe me I've tried)-- so needless to say I have been roasting a lot of gourds lately.

In Curried Lentil, Pumpkin, and Cauliflower Soup, adding a couple of cups of pumpkin or butternut squash puree adds to its orange - y goodness — and cauliflower and spinach contribute to its overall veggie - packed deliciousness.

One of my favorite ways to eat butternut squash is roasted then pureed in a soup.

Butternut squash simmered in coconut milk and pureed makes it rich and creamy, peanut butter also adds to the smooth, luxurious texture, and Thai red curry paste brings in the exotic flavor and a bit of warmth, but not overwhelming spice since fit is balanced by the natural sweetness of the squash.

* May use frozen butternut squash puree, reheated, or roast 2 lbs pre-cut butternut squash and then puree instead of buying a whole squash.