Not being as expert as most on here, I may have overlooked something, but I doubt it - Mine looked exactly as pictured, but there sure as heck isn't two
pounds of squash in that picture, lol.
One
pound each of squash and sweet potato could be used to prepare soup for four people.
I exchanged the corn for
another pound of squash, the water for chicken stock, and the lemon grass for the zest from an entire lemon.
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 Cream
Microwave on high 5 minutes per
pound of squash, until squash is soft.
Each of the Central Valley schools that participated in Taste of Washington went through 20 pounds of tomatoes and 20
pounds of squash.
Not exact matches
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)
2 large acorn
squash, halved and seeded 2 tablespoons butter, melted 2 cloves
of garlic, chopped 1/2 teaspoon ground sage, divided 1
pound pork sausage 1/2 cup onion, finely chopped 1 celery stalk, chopped 1 cup mushrooms, chopped 1 apple, cored and chopped 1/2 cup plain bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup pumpkin seeds handful
of dried cranberries salt and pepper 1 egg, beaten
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.
3 bundles callaloo or 3 bunches fresh spinach, washed, tough ribs removed, coarsely chopped 4 cups coconut milk (made by soaking 4 cups grated coconut in 4 cups
of hot water for 1/2 hour, then straining it) 2 cups milk 2 cloves garlic, minced 2 medium onions, chopped 1 bunch scallions, chopped 1/4
pound pumpkin or Hubbard
squash, peeled and coarsely chopped 1/4
pound butter Salt and pepper to taste Habanero hot sauce to taste
1 medium butternut
squash (about 2
pounds) 1 tablespoon refined coconut oil 3 cloves
of garlic, coarsely chopped 1 3/4 cups nut milk * 1/2 cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1
pound elbow pasta (I used a GF quinoa variety) 2 cups cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)
Healthy Recipes: 10 Days
of Healthier Thanksgiving Recipes Sage and Butternut
Squash Soup Serves: 12 Total Time: 1 hr 20 min / Prep Time: 20 min Ingredients 2 2 1/2 pound size seeded butternut squash cut lengthwise 4 tablespoon good olive oil 2 diced medium celery stalks 2 large, thinly cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or dried bay leaf 1 tablespoon cut - up fresh sage leaves 24 whole sage leaves for embellishing Salt and pepper 1 32 ounce carton chic
Squash Soup Serves: 12 Total Time: 1 hr 20 min / Prep Time: 20 min Ingredients 2 2 1/2
pound size seeded butternut
squash cut lengthwise 4 tablespoon good olive oil 2 diced medium celery stalks 2 large, thinly cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or dried bay leaf 1 tablespoon cut - up fresh sage leaves 24 whole sage leaves for embellishing Salt and pepper 1 32 ounce carton chic
squash cut lengthwise 4 tablespoon good olive oil 2 diced medium celery stalks 2 large, thinly cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or dried bay leaf 1 tablespoon cut - up fresh sage leaves 24 whole sage leaves for embellishing Salt and pepper 1 32 ounce carton chicken...
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata
squash (about 1
pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest
of 1/2 lemon or orange, plus 1 or 2 squeezes
of the juice ⅛ teaspoon ground chili pepper
of choice
1 butternut
squash, cubed 1 tomato, diced 1/4 onion, diced 1 can
of pinto beans, drained 1
pound of shredded cheddar 1 bag
of tortilla chips Cilantro for garnish
1
pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package
of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons
of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut
squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
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.
I threw the whole
pound of asparagus in and I think next time will add a bunch
of zucchini or
squash too.
What's in it: 1 medium - sized spaghetti
squash (about 3 - 4
pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup
of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer
squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch
of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2
pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
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).
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
1/2
of a 4 -
pound spaghetti
squash, with the seeds scraped out Water for the baking pan 2 tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4 teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2 tablespoons extra virgin olive oil
1/2 cup diced toasted hazelnuts (or other favorite nuts) 1
pound beets, peeled 1
pound butternut
squash, peeled Tops (greens only)
of 3 or 4 green onions 1/4 cup diced cilantro, plus more for garnish 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon honey maple syrup 2 teaspoons spicy brown mustard Dash
of cinnamon Salt and pepper to taste
Ingredients: 1 cup water 3 carrots, chopped 3 stalks celery, chopped 1 large onion, chopped 2 cloves
of garlic, chopped 3 cups
of shredded cabbage 2 teaspoons Garam Masala 2 teaspoons
of Madras Curry 2 teaspoons
of garlic powder 2 teaspoons
of turmeric 2 teaspoons
of paprika 1 teaspoon
of smoky paprika 1/2 teaspoon
of medium hot smoky chipotle powder (more if you like it hot, less if not) 2 cups baked butternut
squash 12 dried apricots (stewed or cooked) 1 cup coconut milk 2 cups water or vegetable stock (more for thinner sauce) 1
pound marinated tempeh *, cubed 1 large potato, cubed 1 package (12 ounces) frozen peas or 12 ounces fresh peas.
, 7 tomatoes, 14 bananas (2 bunches), 1 spaghetti
squash (not pictured), 6 zucchini, 2
pounds rolled or quick oats, 2 medium - large yellow onions, 1 bell pepper (not pictured), 4
pounds carrots (about 12 total), 2
pounds rice (half white & brown), 5
pounds Russet potatoes, carton
of almond milk, water, oil & seasonings on hand.
I still had two
pounds of kale left over from the Cranberry Bean Mole with Roasted Butternut
Squash, so I searched for more ways to use kale.
Half
of a one
pound squash is not enough
squash.
Butternut
Squash Mashed Potatoes 1 butternut
squash1 russet potato1 tablespoon brown sugar Garlic Mashed Potatoes 1
pound of russet potatoes3 tablespoons butter4 cloves garlic, minced1 / 2 cup whole milkSalt and pepper to taste Curried Mashed Potatoes 1
pound of russet potatoes2 tablespoons butter1 small yellow onion, finely chopped1 clove garlic, minced2 tablespoons curry powder1 / 4 cup sour cream1 / 4 cup plain low - fat yogurtSalt and pepper to taste 1.
Spinach, roasted butternut
squash, and half a
pound of Gruyere cheese come together to create a hearty, colorful meal.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece
of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups
of water) 1 tablespoon soy sauce 2
pounds pattypan
squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow
squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest
of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs
of basil or cilantro
* 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.
1 6 — 7 -
pound bone - in pork shoulder (Boston butt), preferably skinless 2 medium butternut
squash (about 7
pounds total; pick ones that are about the same size) 2 cups apple cider or juice 3/4 cup low - sodium soy sauce or tamari 3/4 cup distilled white vinegar 2 heads
of garlic 6 scallions 3 cups short grain white rice 1 16 - ounce jar kimchi 1 8 - ounce brick cream cheese 1 8 - ounce tub sour cream 6 Persian cucumbers, or 1 English cucumber 1 medium head
of Napa cabbage (about 2 1/2
pounds) 1 bunch cilantro 1 bunch dill 2 limes
For any recipe that calls for a butternut
squash that's between roughly 2 to 3
pounds, I'll use about 2 cups
of butternut
squash puree.
Ingredients 1 1/2
pound acorn
squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch
of asafetida (hing) 1/2 teaspoon cumin seeds pinch
of cinnamon powder 1 sprig
of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice
of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
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 onion, chopped 2 tablespoons olive oil 3 cloves garlic, finely chopped 1 cup Bluebird Farms farro 2 medium potatoes, peeled and diced 2 quarts water or poultry stock 1
pound of clean, chopped tender
squash vines 1/4 cup chopped cilantro Juice
of 1 lemon, or more Greek yogurt (for garnishing)
There were questions and concerns about draft analysts about the 6 - foot - 6, 220 -
pound center, but Rasmussen
squashed negative perceptions
of his skating and speed, and didn't look out
of place among NHL players (Rasmussen scored a team - high four goals).
of zucchini and yellow
squash, a large bowl
of strawberries, a couple
pounds of plums and several
pounds of apples.
Ingredients: • 1
pound pasta (
of your choice, gluten free works well with this recipe) • 2 small acorn
squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup
of heavy cream if cow dairy is not a concern for your family Instructions: • Cut
squash in half and onions is quarters, drizzle with olive oil • Place
squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the
squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the
squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the
squash / cheese mixture with the pasta and serve this delicious healthy kids meal
She weighed 8
pounds 12 ounces and arrived healthy and full
of beans, little arms and legs moving about like mad after being
squashed up inside my belly.
By now your little one has reached a full
pound in weight and is the size
of a spaghetti
squash, about eight inches long.
So while an elephant noggin, at 10.5
pounds (4,780 grams), could
squash a human think box in a purely physical battle
of brains, you and I take the cake in a war
of wits.
After cutting them up, I was left with 12 +
pounds of ready to use
squash, making the total per
pound $ 0.50 or less.
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).
Our local pumpkin patch sells these
squash for only $ 4.00, and since an average size is 15 - 20
pounds, they are one
of the least expensive vegetables I've found.
I was noticing that I would get more white on my tongue than normal and gain a few
pounds if I had more than a little fruit or more than one bowl
of squash soup.
2 ears [non-GMO] corn 1 tablespoon extra virgin olive oil 1/2 cup red onion, diced 1 small - medium yellow
squash, diced 1 small - medium zucchini, diced 1/2 cup shelled and peeled fava [1
pound fava bean pods] or Lima beans 18 sun gold tomatoes or other variety
of cherry tomatoes, halved 1 jalapeno, minced large handful
of baby arugula (about 1 1/2 ounces) 1/3 cup thinly sliced basil leaves Sea salt and fresh ground black pepper to taste
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?
10
pounds of chicken pieces with bones and skin, such as thighs or breasts 6 tablespoons arrowroot starch 5 eggs, beaten or 1 1/2 cup
of carrot or
squash purée 6 cups bread crumbs or corn bread crumbs 2 teaspoons salt