Sentences with phrase «of squash puree»

You can also substitute homemade acorn squash puree with any type of squash puree, homemade or from a can.

Not exact matches

I made this with carrots instead of squash and instead of coconut milk used a bit of stock and half a block of creamed coconut so it was more of a spicy carrot puree on the sweet potato (and substituted the chick peas for green peas plus added some spinach) and it was delicious.

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

Place the squash in a blender or food processor and puree until smooth, adding some of the broth if needed.

Even without eggs, these have a nice pillowy texture, thanks to the softness of pureed squash.

And I like the idea of carrot puree in mac and cheese — I have a recipe that uses pureed winter squash (readily available in the freezer section) to replace some of the cheese, but now I'm wondering if it could replace all of it.

I did not find any squash in my local store at the time of year I wanted to make the dish, and so I substituted pumpkin puree (it was the closest thing available).

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).

Changes I made (because of what I had on hand)-- used buttermilk instead of milk and vinegar, used pureed squash from my freezer, and used 1 1/4 cups white whole wheat and 3/4 cup ap flour.

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

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

Here, black sea bass is served on top of polenta that's enriched with a buttery summer squash puree.

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 find most disturbingly sweet, reminiscent of pureed squash baby food, and not at all appealing, but this one sounds fantastic.

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.

I actually use pureed squash a lot of the time in place of pumpkin in all of my pumpkin recipes: I think it tastes better than pumpkin and I like the consistency better, it isn't as thick.

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

I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!

1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped

Once the garlic becomes fragrant (less than a minute), stir in the rest of the onion, the squash, the carrots, and the tomatillo puree.

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?

(Or for a finer texture, run the squash through a food processor with some of the chicken stock to 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.

1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving

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.

I wrapped it all up in the crêpe, and - keeping with my crazy Autumn obsession - topped it with a puree of acorn squash, miso, and a few tablespoons of almond milk.

I didn't have the eggplant, squash, pureed tomatoes, a mandolin slicer, or a dish that would work for this type of recipe.

I would've never thought of pureed squash, so I will definitely be trying that one soon.

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.

1 1/2 Cups Raw Pumpkin Seeds 1 1/2 Cup Pumpkin or Squash Puree 1 Can, Organic Chickpeas, Drained & Rinsed 1/4 Cup Tahini Dash of Tabasco Sauce Salt & Pepper Juice of 1 Lemon Olive Oil

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.

Mix brown sugar, squash puree, oil, eggs, vanilla and 1/2 cup of the soy milk in a separate large bowl.

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

I used 8 oz of cream cheese and I used Cushaw Squash puree 1 cup because I had some to use up and my bananas were too green.

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).

So if you have some left over squash this recipes only takes 1 cup of pureed squash and you can have something that is very unique and surprisingly delicious.

I do not can pumpkin puree as currently the USDA does not recommend it anymore due to the low acid of the product, the variations of thickness of pureed squashes, etc..

If you're in a pinch, you can substitute one 15 - oz can of pureed pumpkin for the one pound of winter squash (simply heat the pureed pumpkin gently on the stove - top in a glass bowl over boiling water before adding to the food processor with the rest of the ingredients).