Sentences with phrase «slices of butternut squash»

I include organic noodles for the kids and replace the noodles with thin slices of butternut squash for my husband and me.

Even better, a slice of this Butternut Squash Autumn Frittata is just 195 calories or 2 Weight Watchers SmartPoints!

I serve the patties on a grilled slice of butternut squash to keep these burgers completely SCD compliant, but you can alternatively use sweet potato slices prepared the same way if you are following a less restrictive grain free / Paleo diet.

I serve the patties on a grilled slice of butternut squash to keep these burgers completely SCD compliant, but you can alternatively use sweet potato slices prepared the same way if you are following a less restrictive grain free / Paleo diet.

Not exact matches

Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot peppButternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot peppbutternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes

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)

This is great with sliced grapes, and mango instead of pears and butternut squash.

If you wanted to make this grain - free, you could easily swap the noodles for wide, flat thin slices of zucchini or butternut squash sliced lengthwise with a vegetable peeler.

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.

Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream

For individual salad plates, layer a few leaves of butter lettuce with some of the butternut squash, a few strawberry slices, some feta cheese, pepitas and cilantro and sliced serranos if desired.

To use this puree as a delicious topping for crostini, simply skip the croutons, toast the bread slices under the broiler, and top with a dollop of butternut squash and a sprinkle of the crispy bacon and sage.

I used butternut squash and since I didn't have any spinach I used a big handful of cavolo nero kale that I sliced into ribbons.

extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small fennel bulb, cored and sliced 3 cloves garlic, chopped sea salt and pepper, as needed 1 small butternut squash, peeled, seeded and cubed (3 cups) 2 sprigs of rosemary 2 sprigs of thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1 tsp.

Only five more sleeps to Christmas and I already can't stop thinking about Christmas dinner or more importantly this butternut squash risotto followed by a slice of the gooey chocolate brownie cake I shared last week!

I've been combining pumpkin, butternut squash, or sweet potatoes with sliced banana, fresh berries, and a big scoop of nut butter.

1 cup of black rice 1 small butternut, acorn (or any type of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil

Pin It Makes 10 - 12 Enchiladas Ingredients: 1/2 of a butternut squash, roasted & cubed 1 poblano pepper — roasted, skin peeled, sliced 8 oz.

The trick of making sheet pan dinner is to find the suitable veggies that take the same amount of time to roast, in my case these veggies were the right ones: in about 30 minutes zucchini, Brussels sprout, thinly sliced carrots and butternut squash are ready to be served.

Slice the garlic bulb in half and use the cut ends to brush along the inner surface of the butternut squash.

1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste

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.

Place the red chard leaves at the bottom of the bowl, add 1/2 cup quinoa, 1/2 cup apples and butternut squash, beet slices, 1 or 2 eggs, and dress with 2 Tbsp.

1 butternut squash 1 acorn squash 1 (whatever choice of squash you have on hand) Olive oil 1/2 yellow onion, diced 2 garlic cloves, minced 2 medium carrots, peeled and diced 8 cups of vegetable broth 1/2 cup of coconut milk 10 fresh sage leaves, sliced Salt Pepper

Top the onions with a single layer of butternut squash slices, slightly overlapping.

1 cup of butternut squash roasted 1 can of organic black beans rinsed and drained 1 cup of farro cooked 1/2 lime juiced 1 clove of garlic crushed 1 shallot finely chopped 2 teaspoons of chili powder 1 tablespoon of braggs amino acid whole grain burger bun sliced avocado In a large bowl combine squash and black beans.

Try this pomegranate salad with a slice of meatloaf and a slab of maple - roasted butternut squash.

2 avocados 1 package romaine lettuce hearts 1 large orange 1 small knob fresh ginger 1 large bag of prepared broccoli slaw (you'll need 6 cups) 1 small bunch of scallions (green onions) 1 bunch cilantro 1 large head cauliflower 1 large tomato 4 oz fresh white mushrooms, sliced 1 small onion 1 bunch of kale 1 small butternut squash 1/2 pint raspberries (or 1 cup frozen)

Apfelstrudel Recipe (Apple Strudel from Scratch) from House of Nash Eats Apple and Onion Cornbread from A Day in the Life on the Farm Apple Butter Cheesecake from The Redhead Baker Apple Chicken Stew from Jolene's Recipe Journal Apple Cider Dark & Stormy from The Crumby Kitchen Apple Mincemeat Pie from Palatable Pastime Apple Pie Bread from Sew You Think You Can Cook Apple Pie Pancakes from 4 Sons «R» Us Apple Praline Bread from Family Around the Table Apple Stuffing Crusted Pork Chops from Caroline's Cooking Apple Walnut Bars from The Chef Next Door Battered Chocolate Caramel Apple Slices from The Freshman Cook Caramel Apple Pull Apart Bread from Hezzi - D's Books and Cooks Apple Crack Slaw Egg Rolls from Dad What's 4 Dinner Cinnamon Apple Donuts from Daily Dish Recipes Diminutive Caramel Apples from Culinary Adventures with Camilla Easy Caramel Apple Butter from Grumpy's Honeybunch Fast and Easy Peanut Butter Yogurt Fruit Dip from Cooking With Carlee Mom's Apple Cake from Books n» Cooks Oatmeal Applesauce Muffins from Amy's Cooking Adventures PB Apple Butter Muffins from A Kitchen Hoor's Adventures Roasted Butternut Squash and Apples from Simple and Savory Roasted Sweet Potatoes and Apples from Feeding Big Savory Apple Turkey Brie Galette from Bear & Bug Eats Swiss Vegetarian Autumn Lasagna With Apples & Squash from All That's Jas

I've taken to roasting a tray of sliced butternut squash, red peppers, red onions and fennel and using that to top the lentils and quinoa, with a liberal smattering of feta cheese and pomegranate seeds on top.

In a large bowl, toss the butternut squash with 3 tablespoons olive oil, the thinly sliced shallot, cinnamon, nutmeg, cayenne pepper, 1 tablespoon maple syrup, a pinch of salt, and pepper.

1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste

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

Layer in the butternut squash slices and the rest of the Gruyere cheese.

Slice off the ends of the butternut squash.

Then I sliced up the acorn squash, which I was glad to see in the ingredient list instead of impossible - to - cut butternut squash.

One butternut squash, sliced vertically, seeds removed (save to bake like pumpkin seeds) Two or three large carrots, peeled, ends removed Half an onion, diced or pureed, depending on preference One box vegetable broth plus an equal amount of water Four granny smith apples, peeled and cored Salt and pepper to taste Preheat oven -LSB-...]

Sauteed butternut squash, crispy bacon, and melted gouda come together between two buttery toasted slices of lard bread to create a sweet and savory grilled cheese sandwich that highlights the beautiful flavors of fall.

Make it: Purhttp: / / mommyscene.com/wp-admin/users.phpee together a peeled and sliced peach or nectarine, several slices of cooked butternut squash, and a healthy scoop of cooked quinoa.

You also may want to try a veggie toast platform, such as slices of sweet potato or butternut squash, both of which serve as terrific alternatives to conventional grain toast.

I peeled and sliced butternut squash, zucchini, broccoli, carrots, green beans, and eggplant, and tossed them with low - sodium soy sauce and a little bit of olive oil.

Thinly sliced butternut squash is enveloped in a sea of caramelized onions and garlicky cream sauce.

I realized it was quite difficult to slice the wide part of the butternut squash and wanted to create a recipe that would make better use of it.

I don't care much for dinner rolls or hearty pieces of bread (unless it's a slice of grain free french bread served on the side of butternut squash soup), but I had a weakness for those cheddar bay biscuits.

Pre-Crossfit — a small home - made «high energy» muffin and a coffee with whole milk Post-Crossfit — sweet potato fritter with a poached egg or a bowl of porridge with a sliced banana Lunch — home - made butternut squash soup and a wholemeal bagel with chicken, avocado and tomatoes Pre-run — a small banana with some good quality peanut butter Dinner — salmon fillet with cajun rice, green beans and brocolli Snacks — tea, coffee, small handful of nuts, cottage cheese on a wholemeal rice cake