Once, when our daughter had started solid foods, I obtained a 20 -
pound winter squash at a farmer's market.
3
pounds winter squash (such as acorn, kabocha, delicata, or butternut), halved, seeded, cut into 1 - inch wedges
Not exact matches
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).
3 Cups Roasted
Winter Squash (about 2 - 3 pounds of squash before roasting) 3/4 Pound Pitted Dates 1 Teaspoon Ground Ginger 1 Teaspoon Ground Cinnamon 1 Teaspoon Vanilla 1/2 Teaspoon Ground Nutmeg 1 Pinch Sea Salt 4 Eggs 1/2 Cup
Squash (about 2 - 3
pounds of
squash before roasting) 3/4 Pound Pitted Dates 1 Teaspoon Ground Ginger 1 Teaspoon Ground Cinnamon 1 Teaspoon Vanilla 1/2 Teaspoon Ground Nutmeg 1 Pinch Sea Salt 4 Eggs 1/2 Cup
squash before roasting) 3/4
Pound Pitted Dates 1 Teaspoon Ground Ginger 1 Teaspoon Ground Cinnamon 1 Teaspoon Vanilla 1/2 Teaspoon Ground Nutmeg 1 Pinch Sea Salt 4 Eggs 1/2 Cup Cream
* 3 1/2
pounds (about 10 cups, diced) mixed
winter squash / root vegetables (I used a combination of butternut
squash, carrots, turnips and parsnips), peeled and diced * 3 tablespoons olive oil * course salt * 2 tablespoons unsalted butter, preferably organic * 3 tablespoons maple syrup generous pinch of red pepper flakes or cayenne pepper * 5 cardamom seeds / pods (the original recipe calls for 1/8 tsp.
6 ounces Cabot Sharp Cheddar or Cabot Garlic & Herb Cheddar, grated (about 1 1/2 cups) 1 1/2 cups fresh bread crumbs (about 3 slices firm white bread) 2 tablespoons Cabot Salted Butter 2 cups chopped onions 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon dried thyme leaves, crumbled 1/4 teaspoon ground black pepper 2
pounds dry - fleshed
winter squash, such as Buttercup, Hubbard or Kabocha, peeled and seeded 3/4 - 1 cup chicken broth
Pumpkins - Fall is harvest time for pumpkins, that spherical - shaped orange
winter squash belonging to the gourd family that can range from the size of an apple up to hundreds of
pounds.
1 large
winter squash (about 2 1/2
pounds), such as butternut or kabocha, peeled, seeded, and cut into 2 - inch pieces
I bought several really large (20 +
pound) of these cushaw
winter squashes at a local no - spray farm for $ 6 each and later found them at another farm for only $ 5.
Cushaw
squash are my personal favorite
winter squash because of their large size (about 20
pounds) and inexpensive price (I get them locally for about $ 4.00 at a local farm).
• 1 pumpkin (about 2
pounds), or other similar
winter squash, peeled and cut into 1/2 - inch cubes • 4 cups cooked cannellini or other white beans, or two 15 - ounce cans, drained and rinsed • 1 medium red onion, peeled and diced small • Salt and freshly ground black pepper to taste • 1 batch Spicy Cilantro Pesto
1
pound pumpkin or
winter squash 2 tablespoons extra-virgin olive oil 2 large heads Trevisano or red radicchio Salt and freshly ground black pepper 2/3 cup whole - wheat fettuccine pasta Leaves from 1 sprig flat - leaf parsley
So my question is, I'm currently 10 days late to get my period and yes it's possible I could be pregnant but I wanted to know if the addition of eating about a
pound of safe starches (from white potatoes, plantains and
winter squash) and intermittent fasting could affect my period?
There are also safe half - starchy - half - sugary plants like sweet potatoes,
winter squashes, or plantains; you could, for example, eat 2
pounds of sweet potatoes to replace 1
pound of potatoes plus 1
pound of bananas.
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.