PLACE
the squash cubes on a microwaveable plate, and sprinkle them with water.
Once the oven is done pre-heating, place the sweet potato fries and butternut
squash cubes on parchment - lined baking trays.
Not exact matches
On a large rimmed baking tray, toss the butternut
squash cubes with the olive oil, salt, smoked paprika and cinnamon to coat.
The beauty of this salad is that the roasting process really heightens the
squash's original flavour, but it also allows the
cubes to absorbs all the deliciousness of the dried rosemary that is sprinkled
on it.
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.
Place the
cubes of butternut
squash on a greased baking sheet with the sprig of thyme in the center.
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.
Spread butternut
squash cubes (and portobello mushrooms if making the vegetarian version)
on a baking sheet.
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.
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.
While the farro is cooking, place the
cubed butternut
squash on a rimmed baking sheet.
Smoky Chipotle Butternut
Squash & Chickpea Soup — Frozen cubed butternut squash and rinsed canned chickpeas keep this pleasingly peppery soup convenient for a quick fix on weekn
Squash & Chickpea Soup — Frozen
cubed butternut
squash and rinsed canned chickpeas keep this pleasingly peppery soup convenient for a quick fix on weekn
squash and rinsed canned chickpeas keep this pleasingly peppery soup convenient for a quick fix
on weeknights.
Cube squash and place
on stainless steel cookie sheet.
I just made with some changes... spinach for kale, because that's the green I had
on hand, shaved parmesan for pecorino, one piece of bread, and a few marcona almonds finely chopped, roasted chickpeas and roasted
cubed butternut
squash (because I had some left over from the pumpkin feta muffins although the dynamic of the salad was a little different, it was delicious.
Place
cubed squash on a baking pan and cook for about 15 - 20 minutes or until fork tender.
Preheat the oven to 400 degrees F.
On a sheet pan add the butternut
squash cubes rinsed in a bit of water.
It can be served
on lettuce wraps (like we did), but if you do this, cut the
squash in smaller
cubes, it will be easier to eat that way.
We bake and puree
squash, potatoes, apples, yams, and other fruits and veggies
on the weekends and store them in baby food jars in the fridge or freeze them in ice -
cube trays.
Place the
cubed butternut
squash on the prepared baking sheet.
Ingredients For every three quarts of water add: 1 large onion, chopped 2 carrots, sliced 1 cup of daikon or white radish root and tops (ideal, but optional) 1 cup of winter
squash cut into large
cubes 1 cup of root vegetables: turnips, parsnips, and rutabagas for sweetness 2 cups of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch slices of fresh ginger 2 cloves of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place
on a low boil for approximately 60 minutes.
Toss the
cubed butternut
squash with 3 tablespoons of melted coconut oil and spread in a single layer
on a baking tray.
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.
Spread the
cubed squash out
on the tray, and drizzle with olive oil.
Place peeled and
cubed butternut
squash on a baking sheet, and drizzle with two tablespoons of the coconut oil.
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch
cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small
cubes 1 medium yellow
squash, sliced into small
cubes 1 medium red pepper, sliced into strips or 1/2 - inch
cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado,
cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending
on level of desired spiciness)
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.