I sliced the Trader Joe's butternut
squash cubes into slices for quicker and more even cooking time.
Not exact matches
Start by cutting the skin off the
squash, then chop it
into bite sized
cubes.
Then slice your
squash into thick rounds, cut off the skin and then cut
into cubes.
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.
Slice the
squash in half and peel of the skin, before chopping it
into little
cubes.
1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C
Cubed squash (I prefer large chunks) 1 Large carrot, chopped
into large chunks 2 Medium courgettes, chopped
into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve
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
I cut the
squash into 1 «
cubes.
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
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
3 cups butternut
squash,
cubed 2 cups green beans, trimmed and cut
into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut
into 1 - 2 inch
cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
* 2 tablespoons butter * 2 tablespoons olive oil * 2 leeks, bottom parts only, cleaned well and coarsely chopped * 2 fat garlic cloves, peeled and minced * about 6 cups peeled and seeded butternut
squash, cut
into 1 - 2 inch
cubes * 2 large parsnips, peeled and coarsely chopped (or use carrots) * 1 cup dry white wine (ex.
I recommend dicing like this for the cup and a half you need, then chopping
into one - inch
cubes to freeze and / or save for another use, like butternut
squash soup.
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.
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
half a tsp butter — I use unsalted 1 medium onion, finely chopped 1 garlic clove, crushed about an inch of root Ginger 600g Butternut
Squash, peeled, deseeded and chopped
into small
cubes 1 litre of homemade vegetable stock black pepper, optional
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
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)
Cut the butternut
squash and the beets
into ~ 1.5 inch
cubes.
To start, peel butternut
squash, remove the seeds, and dice
into small pieces (about 1/2 inch
cubes).
Peel butternut
squash, remove the seeds, and dice
into 1/2 inch
cubes.
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow
squash, cut
into 1 / 4 - inch
cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
1 butternut
squash, peeled, seeds removed, cut
into cubes 3/4 cup light coconut milk 2 tbsp olive oil 2 cloves garlic, minced 2 tsp dried rosemary 1 tsp crushed red pepper flakes 10 - 12 shiitake mushrooms, stems removed, cut
into thin strips 4 zucchini, spiralized
into fettuccine
If you are starting with the whole butternut
squash, peel it and cut it
into small even
cubes, about 3/4 to 1 inch
cubes.
Butternut
squash sauce 1 butternut
squash, peeled, seeds removed, cut
into cubes 1 tbsp olive oil salt and pepper 3/4 cup light coconut milk 1 tsp crushed red pepper flakes
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.
Chop the
squash into cubes of approximately 1 cm, dress with the olive oil and the thyme.
Ingredients: Salad 1 small butternut
squash (2 lbs), peeled, seeded, and cut
into 1 / 2 - inch
cubes 1 ripe pear (I used bosc), cored and thinly sliced
into strips 1 tablespoon extra-virgin olive oil 1/4 teaspoon sea salt 1 lb green beans, chopped
into 1 / 2 - inch pieces 5 oz / 142 g (6 to 8 cups) arugula 1 cup
cubed sheep's or goat's milk feta cheese 1/4 cup hulled sunflower seeds
2 tablespoons coconut oil 1/2 large onion, diced 1 large carrot, diced 1 celery stalk, diced 1 can coconut milk (not low - fat) 3 cups homemade fish stock 1 - 2 dried chipotle pepper or 2 tablespoons paprika (or to taste) 1 sweet potato, coarsely chopped (about 2 cups) 1 small butternut
squash, peeled, seeded, and coarsely chopped (about 4 cups) 1 1/2 pounds skinless salmon fillets, cut
into 1 - inch
cubes 2 tablespoons fresh dill, minced Sea salt and freshly ground black pepper to taste
1 cinnamon stick 1 whole nutmeg, halved 1 stalk lemongrass, chopped 2 cardamom pods 1 one - inch piece of fresh ginger, peeled and chopped 2 dried chipotle chilis 1/4 cup extra-virgin olive oil 1 large leek, white and pale green parts, rinsed and finely chopped 3 pounds butternut
squash, peeled and cut
into 1 - inch
cubes 1 cup drained canned or jarred chestnuts, chopped 2 tablespoons chopped fresh sage 8 cups water
1 pound butternut
squash, cut
into one - inch
cubes 2 cups low sodium vegetable stock or broth 3 tablespoons coconut milk (unsweetened) 1 tablespoon almond butter 1 teaspoon kosher salt 1 teaspoon white pepper 3 tablespoons curry powder 1 tablespoon olive oil
Ingredients: Harissa,
Squash & Chickpea Stew 2 Tbsp extra-virgin olive oil 3 Tbsp harissa paste 1 (2 — 3 pound) creamy - fleshed pumpkin such as kabocha or red kuri or buttercup (NOT butternut, which is too stringy for this recipe), seeded, peeled, and cut
into 1⁄2 - inch
cubes 1 onion, diced 2 cloves garlic, minced 2 cups cooked chickpeas (from 1 (19 oz.)
Peel and cut the
squash into cubes.
To start, peel butternut
squash, remove the seeds, and then dice
into 2 inch
cubes.
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
1 medium butternut
squash (about 2 1/2 -2 3/4 pounds), cut
into roughly 1/2 - inch
cubes (about 6 cups
cubed squash) 1 13.5 - ounce can light coconut milk (I like Native Forest brand.)
1 medium butternut
squash, peeled and chopped
into 1 - inch
cubes (2 cups) 3 tablespoons olive oil, divided 3 - 5 tablespoons fresh sage, chopped Dash of salt 2 shallots, diced 1 stalk celery, diced 1 cup arborio rice 3 1/2 cups vegetable broth Salt and pepper to taste More sage for garnishing (optional)
1 cup dried cannellini beans 3 cups vegetable broth (see note above) 4 cups water 2 tablespoons extra-virgin olive oil Pinch salt 1 bay leaf 1/4 to 1/2 teaspoon Aleppo pepper 1/4 cup dry or medium - dry sherry 4 large thinly sliced shallots (about 1 1/2 cups) 1 medium butternut
squash, cut
into 1/2 inch
cubes (about 4 cups) 1 5 - ounce package baby spinach 2 teaspoons sherry vinegar
I like chopping the butternut
squash into tiny
cubes, so that when it roasts, the pieces get nice and crispy!
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
Cut the butternut
squash into small 1/2 inch
cubes.
Ingredients asdf 1 small eggplant (8 oz), cut
into 1 - inch chunks 8 oz tempeh cut
into 1 / 2 - inch
cubes 1 winter
squash, peeled and diced Grated zest of 1 small lemon 1 tsp fine - grain sea salt 3 medium cloves garlic, smashed 1/2 tsp red pepper flakes 1/3 cup pomegranate molasses 1/3 cup extra-virgin olive oil 1/3 cup chopped fresh cilantro 1/4 cup crumbled ricotta salata (or feta)
Peel your butternut
squash and
cube into small, bite - sized pieces.
3 cups (615 g) butternut
squash, skinned and cut
into 1/2 inch
cubes 3 cups (710 ml) coconut milk 1 teaspoon sea salt 1/2 teaspoon caraway seeds 1/4 teaspoon ground cinnamon 1/2 teaspoon coriander seeds
Peel the
squash and cut
into 3/4 - inch
cubes.
Pin It Ingredients: 1 tablespoon olive oil 1 cup butternut
squash, cut
into 1/2 inch
cubes 1 medium yellow onion, diced 2 cloves of garlic, minced 2 carrots, diced 1 teaspoon fresh thyme leaves 3/4 teaspoon kosher salt 1/4 teaspoon... Continue Reading →
1 1b Brussels sprouts, trimmed and halved 1 medium kabocha
squash, cut
into 1/2 inch
cubes (600g) 1 cup fresh cranberries 1 apple, chopped (optional, but good, I used a Granny Smith) 1 medium yellow onion, chopped 1 tbsp extra virgin coconut oil 1.5 tbsp balsamic vinegar 1/2 teaspoon curry powder (I used Penzey's sweet blend) sugar, to taste (I didn't add anything) salt and fresh cracked pepper, to taste 1 cup cooked kamut (from 1/3 cup dry kamut)
Cut the eggplant and
squash into 1/2 - inch
cubes.
Remove the skin from the
squash, slice
into cubes, and add to the cabbage, stirring briefly to reheat the
squash.