Sentences with phrase «squash puree for»

Besides dessert recipes, I have also used the butternut squash puree for my soups.

For the Paleo version, I would sub apple sauce or butternut squash puree for 1/2 -3 / 4 of the -LSB-...]

An Abra Pappa original that uses less, but higher quality cheese and a butternut squash puree for a kid - approved mac!

Not exact matches

I made this with carrots instead of squash and instead of coconut milk used a bit of stock and half a block of creamed coconut so it was more of a spicy carrot puree on the sweet potato (and substituted the chick peas for green peas plus added some spinach) and it was delicious.

although with our 2 large butternut squash it made WAY more of the puree than needed for the rice.

Our fave for savory dishes like cornbread is to use pureed squash or carrots.

You can also combine spinach with eggs in a blender before scrambling for a «green eggs» themed meal, or whisk together eggs and veggie purees (cooked and cooled) such as squash, carrot, or cauliflower.

Chop up baby spinach and mix into your cheese sauce for a green - flecked dish, or for something more incognito, stir pureed veggies into the sauce (butternut squash hides well).

The plan was to make Roasted Butternut Alfredo; the recipe had been tempting me for a week and I'd roasted and pureed my butternut squash on -LSB-...]

** To make butternut squash puree, roast a butternut squash in a 400 degree F (205 degrees C) oven for 25 minutes, or until fork tender.

how did you make a puree of the pumpkin... could i sub butternut squash for the pumpkin....

Here I would order the Curried Kabocha squash soup with pumpkinseed gnocchi and date puree for appetizer.

Do you think I could use butternut squash for the puree instead of the pumpkin?

Since I had bought a HUGE butternut squash at the farmers» market, I was inspired to transform it into puree form, even though I never managed to write up my recipe in time for the contest deadline.

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 make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!

Our garlicky butternut squash puree is a healthy sub for your spud cravings.

(Or for a finer texture, run the squash through a food processor with some of the chicken stock to puree)

1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin

1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving

I didn't have the eggplant, squash, pureed tomatoes, a mandolin slicer, or a dish that would work for this type of recipe.

And, for those without ready - made, frozen puree, at least most winter squashes will work in any pumpkin recipe!

I roasted the squash as others suggested and then sauteed onions, garlic and spices (I just eyeballed them and added lots more), then added black beans, some homemade tomato puree I had just made, the wheat berries and 1 cup water and simmered for about 15 minutes.

I recently bought some butternut squash to cook and puree for Baby rUnladylike from Trader Joe's.

If you're in a pinch, you can substitute one 15 - oz can of pureed pumpkin for the one pound of winter squash (simply heat the pureed pumpkin gently on the stove - top in a glass bowl over boiling water before adding to the food processor with the rest of the ingredients).

If you really don't want to bake with oil, I'd recommend checking out my recipe for butternut squash bread (http://www.exsloth.com/maple-coconut-butternut-squash-bread/) and using pumpkin puree instead of squash.

This Butternut Squash Puree is especially one of our favourite soups we make every year for Thanksgiving.

Awesome, followed the recipe exactly, save for homemade butternut squash puree, not pumpkin.

I chose to use a butternut squash for this recipe, as it has a slightly sweeter flavour than the other pumpkins that were available, and when pureed it gives a nice smooth texture.

Pumpkin could be swapped for butternut squash puree, I have used both in the past, and each brings good results.

I initially tried to use pumpkin puree in the recipe, but couldn't use as much as I wanted (for the taste) without making them too moist, so I thought of going for grated squash instead.

It takes a little bit of patience (you'll have to wait about a half - hour for the squash to roast) but once the squash is cooked, you just need to simmer with some liquid, season and puree.

I'm really excited to try this one Can one substitute other types of squash for pumpkin puree?

Butternut squash is slightly sweeter than pumpkin, so the puree is a great ingredient for baked goods.

For any recipe that calls for a butternut squash that's between roughly 2 to 3 pounds, I'll use about 2 cups of butternut squash purFor any recipe that calls for a butternut squash that's between roughly 2 to 3 pounds, I'll use about 2 cups of butternut squash purfor a butternut squash that's between roughly 2 to 3 pounds, I'll use about 2 cups of butternut squash puree.

The good news is, you already have all the important ingredients prepared for this hummus — you've cooked the lentils and roasted the squash, which you're going to puree with autumn herbs, garlic, tahini, lemon juice, and olive oil.

No need for eggs here; squash puree and nutritious buckwheat flour partner well together, allowing for just the right soft structure.

The squash puree makes for a extremely moist loaf, so wait until it has almost cooled completely before slicing, even though the smell will make that tough.

Almond - Crusted Tofu with Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue - Flavored Roast Tempeh Barbecued Tofu with Hoisin Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole

Featured Menu Additions for April Casarecce Pasta crispy duck confit, chanterelles, zucchini, fava beans, squash puree & frilly red mustard greens Roasted & Braised Spring Lamb braised chic pea, basmati rice, swiss chard, cilantro & greek yogurt Risotto English pea puree, snow peas, snap peas, maitakes, leeks & brown butter solids Asparagus Pizza maitakes, fontina, garlic oil & parmesan Spring Harvest Salad crudo of raw and blanched veggies, early peas, baby carrots, spring lettuce & parmesan Naturally Raised Beef Ribeye spring onion, spring garlic, multicolor potato & kale Side of Asparagus, Sugar Snaps & Snow Peas salsa verde Rhubarb Upside Down Cake vanilla ice cream, white chocolate crumble and rhubarb sauce

115 grams (8 tablespoons) unsalted butter (that's 1 stick to Americans) 170 grams gluten - free all - purpose flour 1 teaspoon psyllium husk 1 teaspoon baking soda 1/2 teaspoon Saigon cinnamon 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon kosher salt 140 grams (about 1 cup) brown sugar 150 grams soft goat cheese 240 grams (about 1 cup) roasted kabocha squash puree (see below) 1/2 cup milk (you can use any milk that works for your family) 1/3 cup maple - roasted pumpkin seeds (optional) 1/3 cup chopped apple (optional) 2 tablespoons raw sugar (optional)

I'd just experiment, but I've been hoarding the very last of my winter CSA's kabocha squash puree in the freezer for this cake.

Measure 1 cup (packed) squash puree (reserve remaining squash for another use).

The color texture, and flavor of kuri squash is perfect for pureed soups.

While many don't realize it, pureed roasted butternut squash makes for the prefect dairy free cheese sauce base with the color mirroring the classic cheddar cheese color!

-LSB-...] Brunch for this photo included a simple side salad with a balsamic vinaigrette dressing and a bowl of roasted butternut squash puree.

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Serving ideas: Roast a winter squash like butternut, scoop out the flesh, and puree it for an easy first food.

in my religion it says you should nurse a chld till 2 years of age but i weaned mine at such young ages started pureed food at 4 months and 5 months normal food squashed a little and are both very healthy my advice is to do what you think is best for your child as every childis diffrent and you know thee needs better than any one i would calmly talk to my husband and explain the matter and that every one should back off in a way that will not cause a problem with the relitionship

Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal