The blend of warming spices and hint of smoky flavor pairs perfectly with the tender nutty
pieces of butternut squash.
Not exact matches
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
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.
For toppings, I added roasted
butternut squash pieces, but you can also use a spoonful
of this cinnamon pecan pumpkin butter instead, or just sprinkle some caramelized nuts.
1 cup
of black rice 1 small
butternut, acorn (or any type
of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls
of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons
of sesames seeds 1/4 cup
of pumpkin seeds for the sesame ginger dressing: 1/2 inch
piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon
of honey 1 tablespoon
of lime juice 2 tablespoons
of toasted sesame oil 1 teaspoon
of tamari (OR 1/2 teaspoon
of salt) 3 - 4 tablespoons
of grapeseed or sunflower oil
Mix the sweet potatoes and
butternut squash in a large bowl with 2 - 3 tablespoons
of olive oil or enough to lightly coat each
piece.
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
I just made with some changes... spinach for kale, because that's the green I had on hand, shaved parmesan for pecorino, one
piece of bread, and a few marcona almonds finely chopped, roasted chickpeas and roasted cubed
butternut squash (because I had some left over from the pumpkin feta muffins although the dynamic
of the salad was a little different, it was delicious.
of filling into each
butternut squash piece.
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
250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g
butternut squash, cooked and chopped into small
pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice
of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle
of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges
-- 1,5 kg
butternut squash, cut in half lengthways and scoop out the seeds and soft fibres — 1 small handful dried porcini mushroom — 1 red onion, finely chopped — 2 cloves garlic, finely chopped — 5
pieces sun - dried tomatoes, chopped — 100 g couscous — 2 sprigs
of fresh rosemary, leaves picked and finely chopped — 1/4 teaspoon chili powder — 1/4 teaspoon ground coriander seeds — 1/2 handful walnuts, very coarsely chopped — olive oil — salt, black pepper
Some other foods you can try include: scrambled eggs, cooked and chopped
pieces of broccoli, carrots, peas, beets and
butternut squash, cooked, cut up pasta and noodles, rice, couscous, any grain,
pieces of toast and chopped up
pieces of fruit.
Ingredients: 1/2 medium sized
butternut squash, peeled and cubed 1 medium carrot, scrubbed & cut into 1 inch
pieces 1 small onion, diced 1 tbsp
of coconut oil or ghee 1 clove
of garlic, minced 1 inch
piece of ginger, peeled & minced 1 - 2 tsp ground turmeric sea salt and pepper to taste 2 - 3 cups organic bone broth / vegetable broth 8 oz buckwheat noodles (or noodle
of choice)
I don't care much for dinner rolls or hearty
pieces of bread (unless it's a slice
of grain free french bread served on the side
of butternut squash soup), but I had a weakness for those cheddar bay biscuits.
Just cut the
butternut squash into a bunch
of little 2 - inch
piece chunks.
4 pounds winter vegetables, peeled and / or trimmed as necessary and cut into 1 - inch
pieces (about 8 cups); I like a combination
of butternut squash, white and sweet potatoes, Brussels sprouts and parsnips, but use whatever you have on hand.