Sentences with phrase «of butternut squash which»

My favorite new idea from this recipe is the addition of butternut squash which I coat with a little olive oil and roast and just stir into the chili during the last few minutes of cooking.

Not exact matches

They can't have all been there the same year, but my memory puts together on the table sweet potatoes and yams, butternut squash and the white potatoes mashed with milk and butter that — in one of those family traditions by which chores get divvied up — we were told only Uncle Hugo could make well.

I used one small butternut squash, half a can of coconut milk, one onion and one lemongrass stalk which made a lovely thick sauce — 2 portions.

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.

The yellow - orange color of butternut squash is a sign that it's high in beta carotene, which is converted to Vitamin A in the body.

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.

3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.

This latest one is based on a dish called Ginataang Sitaw at Kalabasa, which translates to Green Beans and Butternut Squash in Coconut Milk, and it is one of her specialties.

Here is a small sampling of our meal which included Beef Carpaccio with Roasted Oyster Mushrooms, Beef Short Rib Zucchini «Cannelloni» filled with Butternut Squash, Goat Cheese and Charred Tomato Sauce, Grilled Marinated Vegetables and Seasonal Salad.

so I just chopped and steamed a butternut squash which gave me three half cups of «pumpkin mush».

They were small, white cellini runner beans, a more assertive version of Italian cannellini, which he stirs into a lush clam chowder with butternut squash.

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 Butternubutternut squash, I did weigh it for the benefit of this blog post but usually I just use a medium Butternut Ssquash, I did weigh it for the benefit of this blog post but usually I just use a medium ButternutButternut SquashSquash.

To roast the squash, I preheated the pans to set a sear on the underside of the butternut, which is a tip from Stuart O'Keeffe (as published in Optimum Wellness Summer 2017 edition).

When I make my own, I use butternut squash which is sweeter than the canned version, plus I sweeten it additionally with 1 - 2 Tbs of sugar.

Top this off with a dash of coconut oil and you have a flavorful curried butternut squash soup which takes veggies to a new level.

You can garnish this simple butternut squash bisque with chopped cilantro (which is really tasty), but it seems like I garnish a lot of recipes with cilantro, so I didn't go there this time.

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.

Butternut squash is a rich source of vitamin A a powerful anti oxidant which plays an integral role in maintaining healthy skin and mucous membranes.

I'd never thought of eating raw butternut squash until I stumbled across a recipe for a shaved butternut squash salad in Justin Smillie's cookbook Slow Fires, in which it's marinated in lemon juice almost like a ceviche.

Still, your grocer is likely to have bags of baby spinach which pairs perfectly with small cubes of roasted butternut squash.

There are also a range of Squash varieties, which come with similar health benefits, and can be substituted in pretty much any pumpkin recipe, including Butternut, Acorn, Delicata, Hubbard, Kabocha, Spaghetti, Sweet Dumpling, and Turban.

Centered around a generous amount of rustic bread, it's complimented by the sweetness of roasted butternut squash, which is the perfect offset to the rest of the savory ensemble.

Butternut squash is a great source of vitamin A, which helps to improve your eyesight, as well as being high in fibre and a good source of potassium.

I LOVE almost all your recipes... Hard to pick just one, so, here's my favorite day of your favorite recipes: Breakfast: oatmeal and Phoebe's classic chocolate chip cookies, Lunch: butternut squash mac and cheese and classic chocolate chip cookies, Dinner: Heirloom tomato bruschetta (and I'm growing my own heirloom tomatoes in my container garden) and Rosemary and garlic grilled lamb chops which are divine (and SO different from anything my mother — who really hated to cook — would have made for dinner when I was a kid) and classic chocolate chip cookies.

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.

Most of these culinary triumphs were of the soup / stew variety, and my personal favorite was this magical Thai Curried Butternut Squash Soup, which I've continued to make almost weekly even though 24/7 water usage has been restored.

We've lightened up Welsh rarebit, a hearty fork - and - knife hot sandwich, by making it with prepared butternut squash soup and adding leeks, which are the emblem of Wales.

It's packed with protein, fiber, folate, beta - carotene (which fights cancer), and tons of antioxidants thanks to anti-inflammatory butternut squash and superfood kale.

It's also perfect for those of us who need to watch our carbohydrate intake and blood sugar because the cauliflower is used to bulk up the soup, which reduces the amount of butternut squash needed in the recipe.

The original recipe calls for roasted aubergine, chickpeas and cherry tomatoes; for this version I roasted butternut squash (first one of the season), added in mushrooms and threw in a few tomatoes which I had sitting in the fridge.

The orange hue of butternut squash is because of its carotenoids — it is particularly high in beta - carotene, which is converted by your body to vitamin A.

How would I know which of these contain lectins and whether they are high or low in lectins... I can go with the almost no lectin regime, but... giving up the hot stuff???? Also Dr. Gundry says pumpkin is high in lectin and should be avoided... what about peeled, de-seeded kabocha squash or butternut squash?

I didn't have black beans, so I used cubes of roasted butternut squash, which added some sweetness and color contrast.

Our recipe uses a combination of butternut squash, fingerling potatoes, red onions, and cauliflower (which didn't happen to be at the market, but seemed tasty!)

As it is I just get those bisque - style soups from Pacific or any other brand in flavors like butternut squash or lentil, which are 2 favorite flavors of mine.

Butternut squash is a great source of fiber which means it's a heartier ingredient than it looks and will keep you full.

Butternut squash soup of the shop bought variety usually has sugar or something sweet added to it which is a shame as it's a warming winter staple.

Then I sliced up the acorn squash, which I was glad to see in the ingredient list instead of impossible - to - cut butternut squash.

Sugar pumpkins and butternut squash are also good options; you'll want to steer clear of delicata, which has a higher moisture content, and is a pain to peel.

Next to them you will find the beginnings of the fall harvest, which includes two of my favorite vegetables: butternut squash and sweet potatoes.

I found some pre-cut cubes of butternut squash, which is what I used this time.

-LSB-...] family's second vegan holiday feast, the highlights of which included Baked Almond Feta, Wild Rice Pilaf with Butternut Squash, Cranberries, and Pecans, Rosemary Sweet Potato Cornbread, and Raw Mini Apricot Swirl Cheesecakes.

For example, in his dish Butternut squash carpaccio, uni, yuzu, Chef Bennet points out that while Uni is a natural source of sodium, the urchin also contains a large amount of potassium which helps offset the negative effects of the sodium in the seafood.

My favorites are butternut, delicata, and acorn squash, but I also like to buy those fun, colorful «carnival» squash, which sort of look like small acorn squash but a whole lot brighter and «stripy» for lack of a better term.

They've combined cauliflower and butternut squash which only adds to the creaminess of the meal.

He doesn't like butternut or banana but eats a tonne of gem squash which he only likes me to feed him, thereby negating the BLW.

Butternut squash is a great source of fiber which means it's a heartier ingredient than it looks and will keep you full.

Your Baby: Is as big as (depending on which measurements from which pregnancy book you use and of course, Your Produce May Vary) a butternut squash, or as long as a banana, or possibly a carrot.

Nutrition Data showed that one cup of butternut squash has seven percent iron, which can most definitely help keep up your milk production.

Babies are often fond of the taste of butternut squash, and it is also not a common allergen, which makes it a good, safe choice for little ones at this stage of the weaning process.