I've
roasted diced butternut squash in duck fat or lard, frozen chunks of butternut squash for winter stews, and made soups from butternut squash.
Thyme
roasted diced butternut squash, apple and onion make me think of Fall and stuffing, two of my favorites.
I also sprinkled it with
some roasted diced butternut squash which gave even better color.
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
Roasted Butternut Squash: 1 small butternut squash, peeled, seeded, and diced (about 4 cups diced) 3 - 4 small dried red chiles, minced OR
Butternut Squash: 1 small butternut squash, peeled, seeded, and diced (about 4 cups diced) 3 - 4 small dried red chiles, minced OR 1/
Squash: 1 small
butternut squash, peeled, seeded, and diced (about 4 cups diced) 3 - 4 small dried red chiles, minced OR
butternut squash, peeled, seeded, and diced (about 4 cups diced) 3 - 4 small dried red chiles, minced OR 1/
squash, peeled, seeded, and
diced (about 4 cups
diced) 3 - 4 small dried red chiles, minced OR 1/2 tsp.
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red bell pepper, chopped 1 medium jalapeno pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups
butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces)
diced fire
roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
1 tablespoon olive oil 1 medium onion,
diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or
diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups
roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and
roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
MISO / CURRY
ROASTED ACORN
SQUASH - 1 medium squash seeded + diced, acorn, butternut, or kuri squash are our faves - 2 tablespoons coconut oil, melted - 1 tablespoon curry powder - 1/4 teaspoon cayenne pepper - 1 tablespoon miso paste - 1 tablespoon brown sugar - Pepper to
SQUASH - 1 medium
squash seeded + diced, acorn, butternut, or kuri squash are our faves - 2 tablespoons coconut oil, melted - 1 tablespoon curry powder - 1/4 teaspoon cayenne pepper - 1 tablespoon miso paste - 1 tablespoon brown sugar - Pepper to
squash seeded +
diced, acorn,
butternut, or kuri
squash are our faves - 2 tablespoons coconut oil, melted - 1 tablespoon curry powder - 1/4 teaspoon cayenne pepper - 1 tablespoon miso paste - 1 tablespoon brown sugar - Pepper to
squash are our faves - 2 tablespoons coconut oil, melted - 1 tablespoon curry powder - 1/4 teaspoon cayenne pepper - 1 tablespoon miso paste - 1 tablespoon brown sugar - Pepper to taste
4 lbs
roasted butternut squash 4 tablespoons olive oil 4 garlic cloves Coarse kosher salt 1 cup heavy whipping cream 4 - 5 sage leaves roughly chopped 1/4 cup (1/2 stick) butter 1 cup of
diced onion 7 cups low - salt organic chicken broth, or homemade chicken stock is the best!
Feel free to add any extra veggies that sound good to the base recipe above — we also love
roasted sweet potatoes,
butternut squash, and asparagus during cooler months, and chopped cherry tomatoes,
diced red pepper, sweet corn, and grilled zucchini /
squash in the Summer.
Ingredients: 1 full head of romaine lettuce tossed with
roasted sweet potatoes (or pumpkin /
butternut squash), artichoke hearts,
diced celery, Italian herbs, black pepper, kimchi or sauerkraut, sometimes kale or arugula (not pictured here today), and about 1/4 cup of this dressing.
I
roasted butternut squash and brussels sprouts for dinner, cooked up a pot of adzuki beans, mixed 2 cups of the beans with the
squash and brussels sprouts, and tossed everything with olive oil, nutritional yeast, salt & pepper, and
diced red peppers for color.
I had half of a
butternut squash in the fridge, so we
diced that and
roasted it with the cauliflower, left out the rosemary and used sage in place of the mint (some slivered and cooked in the sauté pan, some flash - fried whole in olive oil for a bit of crunch), and tossed in toasted walnuts instead of pine nuts.
For this
Roasted Red Pepper and
Butternut Squash Soup, I actually used a diced veggie soup mix that included butternut squash, carrots, onions a
Butternut Squash Soup, I actually used a diced veggie soup mix that included butternut squash, carrots, onions and
Squash Soup, I actually used a
diced veggie soup mix that included
butternut squash, carrots, onions a
butternut squash, carrots, onions and
squash, carrots, onions and leeks.
3 tablespoons
roasted peanut oil 1 medium red onion, finely
diced 3 cloves garlic, minced 1 small serrano pepper, seeded and finely chopped 1 - 2 tablespoons minced fresh ginger 1 1/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 can (14.5 ounces) crushed fire
roasted tomatoes 1 small can (6 ounces) tomato paste, optional 1 cup creamy peanut butter 4 cups vegetable stock 1
butternut squash, peeled and cut into 1/2 ″ chunks (my chunks weighed in at 1 pound 4 ounces) 2 cups cooked chickpeas 1/2 cup spicy peanuts, finely chopped (recipe follows) Fine sea salt, to taste
For this
butternut squash apple soup I used the first method of cooking the
squash by peeling it before
dicing and
roasting.
Once both the quinoa and
butternut squash are ready, combine cooked quinoa,
roasted butternut squash, arugula and
diced avocado in a large mixing bowl.
Ingredients: 1 full head of romaine lettuce tossed with
roasted sweet potatoes (or pumpkin /
butternut squash), artichoke hearts,
diced celery, Italian herbs, black pepper, kimchi or sauerkraut, sometimes kale or arugula (not pictured here today), and about 1/4 cup of this dressing.
For this
Roasted Red Pepper and
Butternut Squash Soup, I actually used a diced veggie soup mix that included butternut squash, carrots, onions a
Butternut Squash Soup, I actually used a diced veggie soup mix that included butternut squash, carrots, onions and
Squash Soup, I actually used a
diced veggie soup mix that included
butternut squash, carrots, onions a
butternut squash, carrots, onions and
squash, carrots, onions and leeks.