Sentences with phrase «squash puree makes»

1/4 cup of fruit or squash puree makes a good «egg» to bind — banana, applesauce, squash, and even sweet potato make for good binders.

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.

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.

The squash is roasted first, and then pureed with cashew cream to make a thick, autumnal sauce, that is lush, creamy and most importantly, savory.

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).

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-...]

Changes I made (because of what I had on hand)-- used buttermilk instead of milk and vinegar, used pureed squash from my freezer, and used 1 1/4 cups white whole wheat and 3/4 cup ap flour.

Next step: take the butternut squash goodness up a notch by making a puree that gets all up on every bite.

The cake is made with a heavy share of butternut squash puree spiced with cinnamon and a little orange zest.

** 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....

I made it with what I had on hand: tomato paste (had an already opened can that needed to be used up), two cans of black beans, a roasted and pureed butternut squash and no «finishing» vinegar... The addition of the Sherry to the soup is phenomenal!

Using a handy immersion blender (which can also be used to make mashed potatoes) is nice to have because you don't have to dirty up your blender to puree the squash.

The sauce is super creamy and rich, but surprisingly healthy made of wholesome ingredients including pureed butternut squash, carrots, coconut butter and coconut milk — there is no cheese or traditional milk, so this recipe remains dairy - free.

Fruit & Veggie Packed Mini Muffins makes 4 1/2 dozen mini muffins 2 eggs 1 C sugar 1/2 C vegetable oil 1 C applesauce (unsweetened / no sugar added kind) 1 C steamed and pureed winter squash (butternut or acorn work well) 3 C flour 1 Tbsp pumpkin pie spice 1 tsp baking soda 1/2 tsp salt 1 1/2 Tbsp ground flax seeds 1 C shredded carrots 1 large Granny Smith apple, peeled and shredded 2/3 C raisins

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!

1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped

This is a special recipe adapted from my husband's Butternut Squash Puree that he makes every Thanksgiving.

Also, one of my favorite soups is made with pureed butternut squash, coconut milk, and cayenne pepper.

My favorite fall foods are fresh apples and pureed soups with coconut milk — made with either squash like butternut or kabocha, or root vegetables like parsnips or sweet potatoes.

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.

I decided recently that I'd make a hummus using roasted pumpkin seeds along with chickpeas and some leftover squash puree.

btw, the pureed squash and nutritional yeast make such yummy flavor.

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

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

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 will make it again with bananas, pumpkin and butternut squash puree.

Try something a litte fancier but super easy and quick to make with this sauteed garlic crab over squash puree.

Then after puree - ing, I'm going to layer the sauce with lasagna noodles to make a butternut squash lasagna.

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

I've made it with both store - bought pumpkin puree, and homemade roasted butternut squash puree, and depending on which one you use, you can add more or less maple syrup.

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.

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

I've been happily cooking my way through the book, making crostinis, baking polenta, roasting squash, pureeing soups, and most recently, baking a cake.

You could always puree all the peas into the batter or squash the peas if this made you happier.

A delicious cheesy vegetarian lasagna made with layers of creamy of butternut squash puree and cottage cheese, spinach and onion.

Reduce liquid by about 1/3 and add applesauce, pureed banana, pumpkin, sweet potato, or squash to make up the difference.

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.

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.

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

Here's a simple method on how to make butternut squash puree at home.

Butternut squash is in season right now, and when roasted, the flesh softens and the flavor deepens, making it ready to be pureed into creamy fall soup.

* To make your own puree preheat the oven to 400 F. Slice whatever squash / pumpkin you have in half and scoop out the seeds.

Butternut squash simmered in coconut milk and pureed makes it rich and creamy, peanut butter also adds to the smooth, luxurious texture, and Thai red curry paste brings in the exotic flavor and a bit of warmth, but not overwhelming spice since fit is balanced by the natural sweetness of the squash.

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!

It's easy to make Butternut Squash puree and takes hardly any time.

As Fall sets in I load my refrigerator with Butternut squash and make its puree in big batches.

To get your vegetables, you can cook fresh or frozen vegetables until they are soft enough to mash (I love yellow squash with butter salt and pepper - I just dice it up and boil a few minutes then mash it) canned vegetables will work well and you can make a quick soup with them just puree with some chicken stock and you can add chicken too, if it's smooth you won't have trouble eating it.

Country Living 16 Recipes That Will Make You Fall in Love With Butternut Squash [10/19/2015] Modern Parent Messy Kids 30 Meals to Feed Your 1 Year Old [10/12/2015] Sassy Mama Ultimate Month - to - Month Baby Feeding Guide [07/07/2015] I Heart Organizing UHeart Organizing: Ice Ice Baby - Getting Organized with Ice Cube Trays [06/18/2015] Red Tricycle Ice, Ice, Baby: 7 Homemade Frozen Treats [06/25/2015] Red Tricycle Beyond Purees: 12 Recipes for Baby's First Finger Foods [03/19/2015] Kids Activities Blog 30 Baby Food Recipes - That are Tasty!