Off the heat, add
the roasted squash cubes and Parmesan cheese.
Add 1/4 cup of the dressing at the bottom, followed by 1 cup of shredded cabbage, a scant 1/4 cup of diced red onion, 1/2 cup cooked quinoa, a scant cup of
roasted squash cubes, 1/2 cup of white beans, and then fill the rest of the jar with mixed greens.
I substituted 1 - inch pieces of blanched asparagus for
the roasted squash cubes, threw some fresh mint in with the cilantro, and added a squeeze of lemon juice and a drizzle of olive oil on top.
Mix in
the roasted squash cubes, pomegranate seeds, and spiced walnuts and serve.
Not exact matches
The beauty of this salad is that the
roasting process really heightens the
squash's original flavour, but it also allows the
cubes to absorbs all the deliciousness of the dried rosemary that is sprinkled on it.
For packed lunches I normally make big batches of quinoa and brown rice with apple cider vinegar / lime and salt and then do a big thing of
roasted veg — things like sweet potato and
squash cubes, so I throw a mix of that into a tupperwear with some raw veg — things like avocado, grated carrot, tomatoes and then some hummus / lentils / chickpeas / seeds for protein.
It can adapt through the seasons - swap in asparagus / favas in spring,
roasted cubes of winter
squash or sweet potatoes later in the year.
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 Cubes Coconut oil solidifies below 76F.
I had some butternut
squash sitting around so I cut it into little
cubes,
roasted it and threw it in on top... the sweetness was a nice complement to the bitter greens, tangy - rich sauce and smoky beans.
Luxurious baked risotto with
cubes of
roasted butternut
squash and Parmesan cheese.
Peel,
cube and
roast the butternut
squash before adding it to the pot for an even thicker and more luscious soup.
My small
squash provided me with 8 cups of
cubed roasted squash.
Still, your grocer is likely to have bags of baby spinach which pairs perfectly with small
cubes of
roasted butternut
squash.
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.
Mix the stuffing: In a large mixing bowl add the toasted bread
cubes,
roasted squash, veggie mixture, and cranberries (layer the ingredients so it's easier to mix).
3 bean chili — vegan, gluten free african chicken stew — gluten free asparagus & scrambled egg salad — vegetarian autumn harvest soup — dairy free bánh canh cua — Vietnamese Udon Noodle Soup — gluten free bouillon
cubes — how to bread & butter pickles — vegan, gluten free, condiment butternut
squash & pearl barley risotto — dairy free crunchy celery salad — vegan & gluten free curried broccoli & cheese soup — lactose free, gluten free, vegetarian feijoada — dairy free, gluten free garlic panna cotta + curried root vegetable soup — vegan, gluten free ginger + tumeric latte — vegan, gluten free green tomato & mint chutney — vegan homemade ricotta cheese — lactose free lamb larb lemongrass chicken & rice soup — gluten free mango pomegranate guacamole — vegan miso hummus topped with seaweed furikake — gluten free, vegan pickled beets — vegan pickled jalapeno — vegan, condiment pickled mustard seeds — vegan, condiment
roasted bone marrow sausage corn chowder — gluten free, dairy free soup dumplings — gluten free spinach salad + baked falafel balls — lactose free, certain components gluten free & vegan summer greens vichyssois + spicy mint sauce — vegan, gluten free spicy cantaloupe salad summer salsa — vegan, gluten free, dip za'atar socca + middle eastern smashed avocado — gluten free, vegan
Pin It Makes 10 - 12 Enchiladas Ingredients: 1/2 of a butternut
squash,
roasted &
cubed 1 poblano pepper —
roasted, skin peeled, sliced 8 oz.
(I included the fennel and added
cubed and
roasted acorn
squash.)
We love to
cube the delicata
squash and toss with herbs, olive oil, and S&P before
roasting till the outside is really crisp.
Toss
squash cubes with 1 tablespoon of oil and arrange in a single layer on parchment - lined baking sheet or in
roasting pan.
Followed directions except
roasted cubes of butternut
squash.
To
roast the
squash, preheat the oven to 400ºF and toss the butternut
squash cubes in the olive oil.
I like chopping the butternut
squash into tiny
cubes, so that when it
roasts, the pieces get nice and crispy!
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.
I didn't have black beans, so I used
cubes of
roasted butternut
squash, which added some sweetness and color contrast.
For the Salad: 1 Cup
Roasted Kabocha
Squash,
Cubed 1 Cup
Roasted Eggplant,
Cubed 1/4 Cup Dried Unsweetened Cherries 1/4 Cup Toasted Walnuts, Chopped 1 Small Bunch of Kale, Washed, Stemmed, and Chopped to Bite - size Pieces (with a knife or using a food processor) 1/2 — 1 TB Hemp Seeds (optional, but gives a wonderful nutty, creamy feel) Lemon Juice and Salt for Massaging the Kale
1 cup cooked,
cubed and cooled sweet potato, winter
squash or
roasted carrots (any orange root veggie)
Pin It Ingredients: 1 head garlic, for
roasting (or you may sub 2 cloves garlic, not
roasted) 2 tablespoons coconut oil 1 red bell pepper, chopped 4 cups butternut
squash, peeled +
cubed 1 teaspoon spicy curry powder 1 teaspoon... Continue Reading →
It's a base of farro topped with
cubed roasted squash,
roasted golden and red beets, red onion and kale.
To fill the enchiladas, I
roasted some vegetables I
cubed and froze from my CSA — butternut
squash, beets and parsnips — but any veggies will work here.
I made a batch of quinoa and mixed in some salt, pepper, and coconut oil for one side, then I
roasted some butternut
squash and beet
cubes for another side, and for the final side, I sautéed some shallot, mushrooms, and chard stems (leftover from using the leaves in my smoothies) in a bit of olive oil.
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
Focaccia Topping: Rosemary
Roasted Pumpkin + Feta / Olives 1/2 small kabocha
squash, pumpkin, or butternut
squash, peeled and cut into
cubes about 1 - 2 cm x 1 - 2 cm (about 3.5 cups).
For whatever reason, I nearly always
cube my butternut
squash before cooking (whether it be
roasting, steaming, or pan frying).
Add some Pumpkin Spice Blend, then toss in cooked protein —
roast chicken or turkey, beef or pork
roast, ground beef — and
cubes of
roasted winter
squash or sweet potatoes.
The
Roasted Beet & Butternut Squash Salad stars a colorful combination of cubed roasted red beets and butternut squash, tumbled with feta cheese crumbles, sprinkled with toasted pumpkin seeds, and tossed with a tangy garlic, lime and rosemary herb salad dr
Roasted Beet & Butternut
Squash Salad stars a colorful combination of cubed roasted red beets and butternut squash, tumbled with feta cheese crumbles, sprinkled with toasted pumpkin seeds, and tossed with a tangy garlic, lime and rosemary herb salad dre
Squash Salad stars a colorful combination of
cubed roasted red beets and butternut squash, tumbled with feta cheese crumbles, sprinkled with toasted pumpkin seeds, and tossed with a tangy garlic, lime and rosemary herb salad dr
roasted red beets and butternut
squash, tumbled with feta cheese crumbles, sprinkled with toasted pumpkin seeds, and tossed with a tangy garlic, lime and rosemary herb salad dre
squash, tumbled with feta cheese crumbles, sprinkled with toasted pumpkin seeds, and tossed with a tangy garlic, lime and rosemary herb salad dressing.
Butternut
squash is often
roasted, then
cubed, puréed or mashed.
Add the butternut
squash cubes to a sheet pan to
roast or toss into stews and soups.
Cut the peel off the
roasted squash and roughly
cube it.
Once the butternut
squash is
cubed and
roasted, toss it into a large pot with the rest of the plant - based ingredients: celery, seasonal apples, onion, potato, carrots, vegetable broth, spices and sage leaves.
Peas and carrots are a classic, colorful combo, but feel free to substitute other soft cooked veggies: finely chopped mushrooms or green beans, shredded zucchini or summer
squash, or little
cubes of
roasted winter
squash.
Get yourself some
cubes of
roasted butternut
squash, cooked quinoa, a ripe avocado, some dandelion greens and coconut oil.
When we got home, I did some meal prep by steaming a bag of fresh broccoli / cauliflower / carrots,
roasted mushrooms and
cubed spaghetti
squash seasoned with garlic herb blend, and cooked a large pot of Jasmine rice with vegetable broth.
Roast the
cubed butternut
squash and 1 inch carrots (sprinkled with turmeric and cumin, sea salt and coconut butter)
1 cup cooked,
cubed and cooled sweet potato, winter
squash or
roasted carrots (any orange root veggie)
● 1 medium butternut
squash or pumpkin, pitted, peeled and chopped into 1»
cubes ● 1 tbsp unrefined avocado oil ● Himalayan salt, to taste ● 4 cups fresh arugula ● 1/2 cup feta cheese ● 1/2 cup pomegranate seeds ● 1/2 cup
roasted pumpkin seeds ● 1 cup cooked quinoa ● 1 lemon ● 1/4 cup olive oil ● Black pepper, to taste
Slice the peel away, cut your
squash into
cubes, coat lightly with coconut oil, and
roast at 375 for 45 minutes or until well done.
This looks delicious but don't eat pasta, so I am going to use your mushroom / kale sauce and add
roasted butternut
squash cubes and sprinkle with the cheeses and pine nuts.