Be warned though, depending on
the size of your butternut squash, it may take less or more time to cook thoroughly (could be up to 1.5 hours!)
Not exact matches
To make the poached pears, peel, core, and slice about 3/4
of a large pear into cubes roughly the same
size as the
butternut squash.
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
When I went to the store, the
sizes of the
squash really varied, so «1/2
butternut squash» could mean a big difference.
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 c
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 c
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...
Cut the beets and
butternut squash into very thin julienne strips, about the
size of matchsticks.
zest
of one large lemon 8 ounces dried whole wheat pasta (penne or something comparable in
size) 1 1/2 cups
butternut squash, peeled and sliced into quarter
sized pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2 cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea salt 2/3 cup sliced almonds, toasted 1/4 cup Kalamata olives, pitted and torn into pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh mint, chopped
2 Tablespoons olive oil 1 small onion, diced 3 cloves
of garlic, minced 1 medium
sized butternut squash (I peeled the
squash then cut it in 1/2 lengthwise, scooped out the seeds and cut each 1/2 in 1/2 again lengthwise.
Serves 4 1 medium -
size butternut squash, peeled and trimmed 1 litre fresh chicken stock 4 eggs 150g spicy chorizo Olive oil Salt and black pepper A splash
of white wine vinegar A few sprigs
of oregano (optional)
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
Ingredients: 1/2 medium
sized butternut squash, peeled and cubed 1 medium carrot, scrubbed & cut into 1 inch pieces 1 small onion, diced 1 tbsp
of coconut oil or ghee 1 clove
of garlic, minced 1 inch piece
of ginger, peeled & minced 1 - 2 tsp ground turmeric sea salt and pepper to taste 2 - 3 cups organic bone broth / vegetable broth 8 oz buckwheat noodles (or noodle
of choice)
Butternut squash (or butternut pumpkin) is one of those in - between foods similar to sweet corn, green peas, and snow peas the portion size needs to be limited as it is a source of fructan / GOS (not a HUGE source) but enough to keep the portion small — about 1/2 cup
Butternut squash (or
butternut pumpkin) is one of those in - between foods similar to sweet corn, green peas, and snow peas the portion size needs to be limited as it is a source of fructan / GOS (not a HUGE source) but enough to keep the portion small — about 1/2 cup
butternut pumpkin) is one
of those in - between foods similar to sweet corn, green peas, and snow peas the portion
size needs to be limited as it is a source
of fructan / GOS (not a HUGE source) but enough to keep the portion small — about 1/2 cup serving.
* Note: you want to have approximately equal amounts
of potato, beets, and
butternut squash so you can adjust the amount you use
of each based on the
size of your veggies