Sentences with phrase «of the butternut squash into»

Use a spoon to scoop the flesh of the butternut squash into the pot with the apples and onions.

Not exact matches

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 peppButternut 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 peppbutternut 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

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.

This Baby Spinach and Butternut Squash Salad is full of the flavors of Fall, and you can easily turn it into a a whole meal.

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.

5 cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4 cups of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top

They had no idea that there was any butternut squash mixed into the sauce and one of them chose to simply pick around the Swiss chard.

Puff pastry is the workhorse of prepared doughs, and it transforms butternut squash, mushrooms, and sage into a delicious, hearty snack or main course!

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

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

I baked the butternut squash and sweet potato in the oven, scraped the innards into the Vitamix and added the rest of the ingredients and voila, instant soup!

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.

But the recipe still worked out; the remaining unburnt jam had cooked down with the milk and sugar into a deliciously caramelized mixture of tender mashed butternut squash - with a smoky fall flavor all its own (hopefully not due to our burning the bottom of the milk!)

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.

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.

I recently wrote about roasted delicata and I can't get enough either of that easy friendly squash... so much nicer than a butternut to whack into:)

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

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.

half a tsp butter — I use unsalted 1 medium onion, finely chopped 1 garlic clove, crushed about an inch of root Ginger 600g Butternut Squash, peeled, deseeded and chopped into small cubes 1 litre of homemade vegetable stock black pepper, optional

i threw in the leaves off of a few springs of fresh oregano and a 1/2 cup of cooked butternut squash into the food pros.

1 1/2 qt of chicken stock 2 lb butternut squash cut in small cubes 2 tart apples (peeled) cut into small cubes 2 shallots chopped 1 tsp fresh rosemary or 1/2 tsp dried 1 tsp fresh thyme or 1 tsp dried 1/2 cup half and half 1/2 tsp salt 1/2 tsp ground pepper

The rich, sweet butternut squash, the salty prosciutto and Parmesan cheese, the fresh spinach and flavorful sage and thyme turn this easy egg dish into an explosion of seasonal flavors.

And the technique for peeling butternut squash is a winner - I discovered it myself this fall (after years of only roasting butternut squash whole so there was no need to cut into one or peel one) and it really is that easy.

While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 1 1/2 tablespoons of cold water, mustard powder, smoked paprika, 1/2 teaspoon salt, cayenne pepper and turmeric into a blender and process until the consistency of a thick, smooth sauce.

The menu is a true inspiration for anyone trying to get more vegetables into their diet — Grilled and Smoked Broccoli with Kraut and Mustard Barbeque Sauce, Pickled and Jerked Carrrots with Peanut Mole Sauce on Carrot Waffles, and Butternut Squash Scallopini with Harissa and Green Chermoula and just a few of their offerings.

1 - 1.5 pounds of cooked butternut squash, cut into about 1 - inch cubes (You can boil it or roast it until it is tender when pierced with a fork.

(NOTE: If you add the butternut squash at the beginning it will be very soft - in fact a portion of it seems to disintegrate into the sauce - by the time the meat is done cooking.

In addition to being one of my favorite butternut squash recipes, this dish packs some of the most popular seasonal fall foods all into one simple, but colorful and creative dish.

Scoop the flesh out of the skins of the butternut squash and place the flesh into a blender.

1 cinnamon stick 1 whole nutmeg, halved 1 stalk lemongrass, chopped 2 cardamom pods 1 one - inch piece of fresh ginger, peeled and chopped 2 dried chipotle chilis 1/4 cup extra-virgin olive oil 1 large leek, white and pale green parts, rinsed and finely chopped 3 pounds butternut squash, peeled and cut into 1 - inch cubes 1 cup drained canned or jarred chestnuts, chopped 2 tablespoons chopped fresh sage 8 cups water

Though he continues to carry an impressive line of spicy products on www.davesgourmet.com, he's expanded into gourmet pasta sauce, with flavors like Butternut Squash (winner, Best Pasta Sauce at the 2009 New York Fancy Food Show).

1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste

However, when smaller butternut squash seeds are roasted and crushed into a fine powder, they take on the flavor and aroma of finely chopped nuts.

Chunks of sweet roasted squash are stuffed into crusty sandwich bread, sprinkled with crispy panko breadcrumbs and slathered with creamy white bean balsamic spread to make these sweet and savory butternut squash sandwiches.

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

Cut the beets and butternut squash into very thin julienne strips, about the size of matchsticks.

Chunks of sweet roasted squash are stuffed into crusty sandwich bread, sprinkled with crispy panko breadcrumbs and slathered with creamy white bean balsamic spread to make these sweet and savory butternut squash sandwiches.Know the difference...

1 medium butternut squash, peeled and chopped into 1 - inch cubes (2 cups) 3 tablespoons olive oil, divided 3 - 5 tablespoons fresh sage, chopped Dash of salt 2 shallots, diced 1 stalk celery, diced 1 cup arborio rice 3 1/2 cups vegetable broth Salt and pepper to taste More sage for garnishing (optional)

Veggies, meanwhile, can tuck into Zucca con Verdure Arrostite: roasted butternut squash and vegetables with pine nuts and goat's cheese; Pasta e Fagioli: a traditional northern Italian soup of pasta, borlotti beans and tomatoes; and mushroom risotto with chilli and truffle oil.

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

Season with salt and pepper and serve over a freshly seared steak, stir it into cooked grains like farro, or swirl it into a bowl of butternut squash soup.

The butternut squash softens and almost turns into a mash blending with the quinoa while the kale provides a sharper fresher taste and the tomatoes add a bit of acidity and comfort flavor.

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.

This Butternut Squash, Kale, and Walnut Stuffing combines all of fall into a delicious vegan version.

1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste

of filling into each butternut squash piece.

I was pretty positive they had set up shop in my butternut squash as well, but to my joy and amazement the squash vines seemed as green and vibrant as ever (not to mention creeping their way into every square inch of the garden).

Pin It Ingredients: 1 tablespoon olive oil 1 cup butternut squash, cut into 1/2 inch cubes 1 medium yellow onion, diced 2 cloves of garlic, minced 2 carrots, diced 1 teaspoon fresh thyme leaves 3/4 teaspoon kosher salt 1/4 teaspoon... Continue Reading →

zest of one large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2 cups butternut squash, peeled and sliced into quarter sized pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2 cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea salt 2/3 cup sliced almonds, toasted 1/4 cup Kalamata olives, pitted and torn into pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh mint, chopped

The sweet butternut squash provides a great foil for the heat of the jalapeno and the coconut milk and tomato sauce soaks into the quinoa.