I sauteed the butternut
squash cubes in some butter, garlic, and salt for a few minutes on the stove top, then popped the pan in to my oven at 400 degrees F to finish them to a soft texture ready for mashing.
Place
squash cubes in a large bowl, add olive oil and 1T balsamic vinegar and toss until well coated.
In a rimmed baking pan, toss
the squash cubes in the oil and syrup.
1 Toss the butternut
squash cubes in olive oil and sprinkle generously with salt.
To roast the squash, preheat the oven to 400ºF and toss the butternut
squash cubes in the olive oil.
Not exact matches
Slice the
squash in half and peel of the skin, before chopping it into little
cubes.
It can adapt through the seasons - swap
in asparagus / favas
in spring, roasted
cubes of winter
squash or sweet potatoes later
in the year.
You can add
cubed butternut
squash in salted boiled water (4 cups water + 1/2 tbsp.
This reminds me of my favorite quick / easy / delicious winter dinner: peel and
cube a butternut
squash, sweat it with a chopped onion and some garlic
in a stockpot until soft, mix
in 1/2 (or whole) can of coconut milk, add curry powder, salt, and a splash of sriracha to taste, puree the whole thing (I love my immersion blender!)
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
Mix
in the roasted
squash cubes, pomegranate seeds, and spiced walnuts and serve.
Stir
in the
cubed butternut
squash (if using), potato and garlic then cook for another 2 minutes.
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.
Give the
cubes of butternut
squash a head start for 10 minutes to soften
in the oven before adding
in the other veggies.
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch
cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow
squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes
in water
Place the
cubes of butternut
squash on a greased baking sheet with the sprig of thyme
in the center.
-LSB-...] PaleOMG — Paleo Recipes — Buffalo Chicken Pasta — 1 large spaghetti
squash, cut
in half lengthwise; 2 tablespoons fat (I used duck fat) 1 pound boneless, skinless chicken breasts,
cubed; 2 garlic cloves, minced... -LSB-...]
JL says to consider replacing the carrots with 1 cup (150 g) of vegetables that cook up
in about four minutes:
cubed butternut
squash, cauliflower florets, or
cubed fingerling potatoes.
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.
A little cottage cheese or ricotta stirred
in gives it extra creaminess, and instead of wrestling with a whole butternut
squash on a weeknight I just dump
in a bag of frozen,
cubed butternut
squash.
What's
in it: 2 tablespoons coconut oil 1 onion (yellow or vidalia), chopped 1 - 2 teaspoons (depending on preference) grated fresh ginger 4 garlic cloves, minced 3 cups low sodium vegetable broth 1 butternut
squash, peeled and
cubed (about 5 cups) 1 14 - oz can light coconut milk 1/4 cup red curry paste 1/4 tsp.
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
For my pot of soup, some of which can be frozen too, popped
in ice
cube trays for easy access to soup for kiddie meals, I used around 600g of butternut
squash, I did weigh it for the benefit of this blog post but usually I just use a medium Butternut S
squash, I did weigh it for the benefit of this blog post but usually I just use a medium Butternut
SquashSquash.
1 1/2 qt of chicken stock 2 lb butternut
squash cut
in small
cubes 2 tart apples (peeled) cut into small
cubes 2 shallots chopped 1 tsp fresh rosemary or 1/2 tsp dried 1 tsp fresh thyme or 1 tsp dried 1/2 cup half and half 1/2 tsp salt 1/2 tsp ground pepper
To
cube butternut
squash it is best to cut
in half between the neck and bulb.
2 ripe avocados, peeled, deseeded, and cut into large
cubes 2 ripe tomatoes, coarsely chopped 2 or 3 fresh serrano chiles, seeds and stems removed, minced 1/2 bunch chives, minced 1/2 red onion
in rings or a leek for a stronger flavor Diced carrots, celery, and raw
squash to taste (optional)
So I simply made some quick - cooking barley and folded
in cubed and sauteed butternut
squash and baby bellas whose flavor I deepened with a sprinkle of nutritional yeast.
In a large bowl, toss
cubed butternut
squash with olive oil, sea salt and pepper.
Peeled yukon golds,
cubed yellow
squash and dried thyme steamed
in the Beaba and pureed with shredded fresh parm.
I didn't have the butternut
squash so instead I peeled and
cubed sweet potatoes and tossed them
in oil with about a tbsp of cumin seed.
In a large bowl combine
cubed squash, 1 tablespoon olive oil, garlic, rosemary, red pepper flakes, salt and pepper.
Embrace the versatility of this dish by playing around with the vegetable make - up by adding
cubed winter
squash, swapping chicories for the cabbage, using stock
in place of the water, or stirring
in blanched hearty greens or spinach at the end, for example.
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).
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)
After the onions soften a bit, the
cubed butternut
squash is added
in along with chicken broth, curry powder and a touch of salt.
Toss
squash cubes with 1 tablespoon of oil and arrange
in a single layer on parchment - lined baking sheet or
in roasting pan.
Spread the
cubed butternut
squash on a baking sheet, drizzle with olive oil, salt and pepper and bake
in a 425 degree F oven for 25 minutes or until the
squash begins to brown and is soft to the touch.
Depending upon how fast you are peeling and cutting a butternut
squash, you can have this dish on the table
in 45 minutes — even faster if you buy already peeled and
cubed squash from the grocery store.
virgin coconut oil or extra virgin olive oil 1 yellow onion, diced 1 inch piece ginger, grated 2 garlic cloves, minced 2 cups
cubed butternut
squash 1/2 head cauliflower, cut
in florets 6 cups chicken broth 1 lb chicken breast, diced 1/2 bunch kale, torn into small pieces salt and pepper
Toss
cubed butternut
squash in coconut oil to coat evenly.
Ingredients: Whole butternut
squash, peeled and cut up into smaller
cubes 1 Gala apple, peeled and cut up (if you don't have gala, any kind of cooking apple should work) Ginger powder or pureed ginger (I like the ginger that comes
in the tube from the supermarket) 4 cups chicken broth or vegetable broth Olive oil to taste
Peel and
cube a butternut
squash (see how I did it, although very clumsily,
in the video).
Embrace the versatility of this dish by playing around with the vegetable make - up: add
cubed winter
squash, swap chicories for the cabbage, use stock
in place of water, or stirring
in blanched hearty greens or spinach at the end.
Step 1: Sauté
Cubes of Tofu in Olive Oil, adding spices as you desire Step 2: In a small saucepan cook fresh or frozen peas (or carrots, green beans, cubes of squash) as directed or until soft and tender Step 3: Combine Tofu and Veggies, sprinkle with grated cheese and a dab of butter; serve
Cubes of Tofu
in Olive Oil, adding spices as you desire Step 2: In a small saucepan cook fresh or frozen peas (or carrots, green beans, cubes of squash) as directed or until soft and tender Step 3: Combine Tofu and Veggies, sprinkle with grated cheese and a dab of butter; serve war
in Olive Oil, adding spices as you desire Step 2:
In a small saucepan cook fresh or frozen peas (or carrots, green beans, cubes of squash) as directed or until soft and tender Step 3: Combine Tofu and Veggies, sprinkle with grated cheese and a dab of butter; serve war
In a small saucepan cook fresh or frozen peas (or carrots, green beans,
cubes of squash) as directed or until soft and tender Step 3: Combine Tofu and Veggies, sprinkle with grated cheese and a dab of butter; serve
cubes of
squash) as directed or until soft and tender Step 3: Combine Tofu and Veggies, sprinkle with grated cheese and a dab of butter; serve warm.
Step 1: Heat the oil
in a medium saucepot then add the onion and
squash cubes.
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.
Thankfully, frozen food has gotten a lot better than it was when I was
in college, and today you can find everything from prepped and
cubed butternut
squash to galangal and fresh turmeric
in the freezer aisle.
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
Definitely save some time by
cubing squash, seeding pomegranate and toasting pumpkin seeds
in advance.
In a saucepan, combine split peas with potato and butternut
squash cubes, covering with water.