Not exact matches
For relishes, snail - juice, and a condiment
of the broad - leaved water -
squash were used with pheasant soup, a condiment
of wheat with soups and dried
slices of fowl; broken glutinous rice with dog soup and hare soup; the rice - balls mixed with these soups had no smart - weed in them.
Spread on the sauce (you don't have to use all
of it), arrange the blossoms,
sliced squash (if using) and ricotta on top.
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
Slice the
squash in half and peel
of the skin, before chopping it into little cubes.
At the moment your roasted
squash, olive (though without the olives) avocado and rocket salad, (for anyone who wants to try it page 145
of Book 1)(which we have had again tonight) is our favourite, my husband has it with
slices of cooked chicken and I also add toasted sunflower and pumpkin seeds.
About 5 - 8 minutes before the
squash is finished add the mushrooms to the baking tray with a drizzle more olive oil and a spinkling
of rosemary and salt — before you cook them you'll need to peel them and
sliced them into pieces though.
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)
This is great with
sliced grapes, and mango instead
of pears and butternut
squash.
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.
To make the poached pears, peel, core, and
slice about 3/4
of a large pear into cubes roughly the same size as the butternut
squash.
Well, try this stunning grown - up twist that replaces the bread with baked
slices of acorn
squash.
Do you
slice the whole
squash in half or just cut off part
of the round bottom?
Before adding the coconut milk (we used 3 cans
of the light stuff) to the
squash, we warmed it up with 3 kaffir lime leaves, 2 stalks
of lemongrass, 2
slices of galanga and 2 cloves
of garlic along with the curry paste.
When I was a kid, my grandma would roast
slices of kabocha
squash sprinkled with brown sugar, and it was always one
of my favorite things at the dinner table — which explains why I can never deny myself from picking up one if I see it at the grocery store.
If you're on a low - carb diet, there's no doubt you're familiar with this technique
of slicing squash and zucchini into fine ribbons or «noodles.»
Wonderfully sweet and smoky, these grilled
slices of squash are the perfect side for any summer meal.
There's something epic about roasting a whole
squash and then
slicing giant wedges out
of it with a carving knife.
Whiskey lovers can start their day with Kentucky Bourbon Pancakes (which, when combined with Blueberry Kentucky Bourbon Syrup, call for a formidable 2 cups
of bourbon); lunch on a Wilted Spinach Salad with a sweet and sour orange dressing (generously spiked with a half cup
of bourbon); tuck into Chicken with Mustard Honey Kentucky Bourbon Sauce and Kentucky Bourbon Acorn
Squash for dinner; and end the day with a
slice of fruitcake - like Kentucky Bourbon Cake.
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut
squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz
of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly
sliced 1 small fennel bulb, thinly
sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
Slice squash in half, remove seeds, rub insides with a touch
of salt and / or minced garlic, place face down in a baking pan with about 1/4 cup water and allow to bake about 40 minutes, or until knife easily pokes through skin.
Instead
of using an excessive amount
of cheese or meat, Paul Kahan tops the focaccia with tangy marinated kale, soft and sweet
slices of winter
squash and a few shavings
of nutty, salty pecorino cheese.
After scooping the seeds out
of the
squash, cut a small
slice off the bottom side
of each half.
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.
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.
If salads aren't your thing use a potato masher to
squash the chickpeas down a little bit and just spread between two
slices of bread for a quick lunch
of avocado chickpea sandwiches.
I substituted
slices of summer
squash for the asparagus and it turned out really well.
Top warm bowls
of spaghetti
squash with meat sauce, grated Pecorino Romano, and fresh basil,
sliced or torn.
Here are some
of my favorite additions: toasted pine nuts, capers, olives, a handful
of cooked quinoa,
sliced baked tofu (from a package is fine),
sliced warm Chickpea Cutlets (or any chicken - y thing), garlicky sourdough croutons, vegan bacon, (deep breath... ok, proceed), tempeh (Chimichurri or Garlicky Thyme), grilled seitan, grilled asparagus, grilled portobello, roasted
squash.
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
Squash picked out
of the garden is hard... I normally
slice, batter, and fry....
I used butternut
squash and since I didn't have any spinach I used a big handful
of cavolo nero kale that I
sliced into ribbons.
Put the
slices in and sprinkle lightly with Accent, Sea salt, and Pepper and fry till done nice and crispy or Golden brown on both sides... then take 1/4 cup
of Mrs. Buttersworth syrup, I use sugar free... add 1/2 to 1 tsp
of cinnamon - sugar mix stir and then dip the fried
squash in it!
The roasted maple acorn
squash also makes for a great side on its own (top the
slices with a little bit
of hummus — so good!).
extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small fennel bulb, cored and
sliced 3 cloves garlic, chopped sea salt and pepper, as needed 1 small butternut
squash, peeled, seeded and cubed (3 cups) 2 sprigs
of rosemary 2 sprigs
of thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1 tsp.
Slice the ends off
of the
squash and peel it.
Although our peppers and eggplant dwarfed our skinny zucchini and
squash, we countered their large diameter by placing multiple
slices of squash and zucchini adjacent to one another.
Even better, a
slice of this Butternut
Squash Autumn Frittata is just 195 calories or 2 Weight Watchers SmartPoints!
First, roast thinly
sliced pieces
of delicata
squash for 20 - 25 minutes.
I could only find regular eggplants at my grocery store, so I was thinking
of slicing it length-wise, before putting it through the mandoline, so that the eggplant
slices aren't twice as big as the zucchini and
squash slices.
Toss the
sliced squash with the 1 / 2T olive oil and season to taste, spread on a baking sheet and roast for approx 20 minutes, depending on size
of pieces.
I used a fairly large eggplant, mixed thyme leaves in the tomato base (in addition to sprinkling them on top
of the
sliced vegetables, to up the thyme flavor) and layered the eggplant
slices on top
of the tomato base, without overlap, then peppers, then yellow
squash, then green zucchini and then another loose layer
of peppers.
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
Remove from heat, drain water from pan or transfer
squash to a separate dish, squeeze lots
of fresh lemon juice on the
slices, generously salt, and immediately serve.
Slice off the ends
of the
squash.
SLICE YOUR
SQUASH: First, since you are eating the skin of this delicata squash, it's a great idea to really cle
SQUASH: First, since you are eating the skin
of this delicata
squash, it's a great idea to really cle
squash, it's a great idea to really clean it.
For reference, I
sliced up 4 kinds
of small, assorted yellow and green
squash; eggplant; and tomatoes.
I sauteed the
squash slices in a little butter, stopping before they were really getting tender, then opened a can I thought was celery soup, but turned out to be cream
of broccoli cheese soup.
Chef Mel combines a cornucopia
of über - fresh ingredients into exquisitely delectable dishes such as Seared Rougié Foie Gras with rhubarb chutney, bacon and a
slice of peach pound cake; Buffalo Tenderloin with bacon, roasted carrots and ancho - tomatillo sauce; and Venison Loin with baby
squash, mole, foie gras and cotija cheese.
One unique non-pizza offering is Oregano's Minestrumbo Soup, featuring chopped meatballs, link sausage, zucchini and
squash in a tomato broth served with a
slice of provolone cheese floating on top.
Most
of us are familiar with the usual roasted
squash,
sliced in half and dressed with butter and maple syrup, and while there's nothing wrong with that traditional preparation, it can be a little bit, shall I say, BOR - ing.