Sentences with phrase «squash puree in»

I used some butternut squash puree in a spice cake once and it was so good.

While I made these with sweet potato puree, you could just as easily swap out pumpkin or butternut squash puree in its place.

I've found that many children actually prefer a little butternut squash puree in their cheese sauce on pasta because it adds sweetness.»

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.

I have some butternut squash puree in the freezer now & I'd love to win the tigernut flour so that I can make these.

Not exact matches

Place the squash in a blender or food processor and puree until smooth, adding some of the broth if needed.

And I like the idea of carrot puree in mac and cheese — I have a recipe that uses pureed winter squash (readily available in the freezer section) to replace some of the cheese, but now I'm wondering if it could replace all of it.

I did not find any squash in my local store at the time of year I wanted to make the dish, and so I substituted pumpkin puree (it was the closest thing available).

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.

When it has melted whisk in the pureed butternut squash and 1/2 cup of whipping cream (half and half or milk will be just fine if you prefer a lower fat option).

In a large mixing bowl, beat together the eggs, sugar, oil, butternut squash puree, orange zest, and vanilla until well mixed.

** 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.

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!)

I pureed baked butternut squash in place of the pumpkin otherwise I followed the recipe as written.

Squash is a different story though, and in my home, I add it to frittatas and salads, serve it as soup, puree it into mac and cheese and even use it in quesadillas.

Puree the squash and cauliflower (along with the liquid) in batches in a blender.

In this video pears are roasted to sweet perfection with butternut squash and pureed to create a creamy soup that gets a luxurious garnish of Stilton cheese.

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.

I actually use pureed squash a lot of the time in place of pumpkin in all of my pumpkin recipes: I think it tastes better than pumpkin and I like the consistency better, it isn't as thick.

Snack: Mug of broth Dinner: Butternut Squash Puree (recipe in Healing Patiently) with lard -LSB-...]

In a large mixing bowl, beat together oil, eggs and pureed squash until combined.

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!

Once the garlic becomes fragrant (less than a minute), stir in the rest of the onion, the squash, the carrots, and the tomatillo puree.

What do you do with a freezer bag full of leftover bread heels in the freezer, overripe bananas, and even some butternut squash puree?

I would definitely think you could sub out some pureed fresh roasted pumpkin or butternut squash in this recipe.

as i stood there in my almost counter-less kitchen running batch after batch of butternut squash mixture through the tiniest of machines, i began realizing that the consistency was a bit thick, as my mini processor didn't accomplish a polished puree.

I wrapped it all up in the crêpe, and - keeping with my crazy Autumn obsession - topped it with a puree of acorn squash, miso, and a few tablespoons of almond milk.

Leave the roasted mashed butternut squash in a colander to drain as much liquid as possible, then quickly give it a spin in the food processor to make a smooth puree.

The second, more sneaky, swap - some of the cheese and cream that would usually be in a mac and cheese sauce is replaced by pureed butternut squash, which maintains the creaminess without all the fat.

Peeled yukon golds, cubed yellow squash and dried thyme steamed in the Beaba and pureed with shredded fresh parm.

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

Mix brown sugar, squash puree, oil, eggs, vanilla and 1/2 cup of the soy milk in a separate large bowl.

I made a couple of substitutions though; I used pureed butternut squash in place of pumpkin and almond butter instead of tahini.

In the sauce I added paprika and cayenne, and had some butternut squash so cooked and pureed that into the sauce too.

I have tried a number of riffs on this recipe over the years (replacing some of the cheese with roasted butternut squash puree, replacing some of the butter with sour cream or cream cheese, using more eggs, fewer eggs, using whole milk or even cream in place of evaporated milk).

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).

Using a potato masher or a large fork, mash the squash until smooth, or, alternatively, you can puree the soup in a food processor, blender or hand blender.

To make the butternut squash puree, cut a medium butternut squash in half, scoop out the seeds and pulp, and bake it at 400ºF until it's tender, 30 - 40 minutes.

When the squash is cool enough to handle, scoop out the flesh and puree it in a blender or food processor until completely smooth.

Squash purees, whether made from scratch or from a can, can vary in moisture content, which could also affect the bake time.

no pumpkin puree - cook a butternut squash in the microwave (sweet potato was my next choice, but I found the butternut in my Fall display) and puree it in a blender with warm water.

Once the acorn squash is finished roasting, you add it to the stockpot, then puree with an immersion stick blender or in an actual blender.

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

Mind you, I have another bag of pureed pumpkin in the freezer and a few squash in the kitchen basket.

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

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.

Puree the baked butternut squash in a food processor until smooth.

Butternut squash can be a thick puree so scrape down sides as need until you have the cyclone effect happening in the blender.

Puree roasted squash, flour, yolk, salt, herbs, and the insides of the roasted garlic (if using) in food processor til smooth and dough comes together in a ball.

I've since made the recipe a few more times (once with ~ 1 cup butternut squash puree and once with sweet potato puree in place of the banana) but none have really worked out as well as the banana.