Sentences with phrase «roughly chop the butternut squash»

Peel and roughly chop the butternut squash and carrots, and de-seed and chop the pepper, slice up the courgettes.

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)

Ingredients: 2 tablespoons extra virgin olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut into 1 - inch chunks (about 5 cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4 cups low - sodium chicken broth or veggie stock 1 cup unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra for serving Coconut yogurt for topping, optional

1 tbsp coconut oil 1 onion, chopped 900g butternut squash, peeled, deseeded and cut into small chunks 1/2 tsp dried chilli flakes 600 ml vegetable stock 100g organic watercress, roughly chopped Celtic or Himalayan salt and black pepper, to taste

What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages

Ingredients - 2 tablespoons coconut oil - 1 red bell pepper chopped - 4 cloves of garlic, minced - 4 cups butternut squash peeled + cubed - 1 teaspoon spicy curry powder - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon cinnamon - 1/2 teaspoon cayenne pepper - 1 (14 ounce) can coconut milk - 2 cups veggie broth - salt and pepper to taste - 4 ounces goat cheese softened + more for topping - roughly chopped cilantro for topping - pomegranate seeds for topping

What's in it: — 1 can chickpeas, rinsed, drained and dried well (* you can also soak 1 cup of dried chickpeas in water overnight)-- 2 cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2 cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4 cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper flakes or cayenne (adjusted to you preference)

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!

Veggies 8 cups of veggies, roughly chopped (I used broccoli, pepper, zucchini and leftover butternut squash) 2 tbsp of sundried tomatoes, sliced Combine the veggies with the prepared roasted garlic sauce and place in an 8 × 8 pan and bake at 350 for 30 minutes.

Ingredients: 1 tbsp virgin coconut oil 2 cloves garlic, minced 1 onion, cut into crescents 1/2 tbsp turmeric 1/2 tbsp cumin 1 tbsp coriander 1/2 tsp onion powder 1 small butternut squash, peeled and diced small 2 stalks celery, chopped 4 green onions, chopped 2 cups kale, torn and roughly chopped 1 cup water 1 tsp salt 2 chicken breasts, cooked and cut into pieces 1 can full fat coconut milk

What's in it: — 1 can chickpeas, rinsed, drained and dried well (* you can also soak 1 cup of dried chickpeas in water overnight)-- 2 cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2 cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4 cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper flakes or cayenne (adjusted to you preference)

What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages