Sentences with phrase «squash season with»

When we got home, I did some meal prep by steaming a bag of fresh broccoli / cauliflower / carrots, roasted mushrooms and cubed spaghetti squash seasoned with garlic herb blend, and cooked a large pot of Jasmine rice with vegetable broth.

Not exact matches

When the rice is cooked, stir it into the pan with the kale and beans, season to taste, and then fill your squashes with the mixture.

by Nancy Gerlach, FieryFoodsCentral.com Food Editor Emeritus Recipes: Mole Poblano de la Noche Buena Tamales y Mas Tamales Southwestern Roasted Turkey with Green Chile Piñon Dressing Posole Winter Squash and Apple Chowder with Red Chile — Dusted Croutons Mistletoe and holly are endangered species around here — everywhere we look in the Southwest, the traditional red and green decorations of the holiday season are...

One of the plus - sides to planting acorn squash seeds a season early is that you end up with quite a few squashes just as summer is coming to a close!

here in northern cal, we (i) are just getting starting with our winter squashes, so at the beginning of squash season this fits in so nicely!

Roasted butternut squash with asparagus is a quick, easy and healthy side dish to accompany any buffet you have this holiday season.

Next, spray a casserole dish with cooking spray, season the cut side of the squash, then lay it cut side down in the casserole dish.

i add cumin or taco seasoning mix to the veggies, and i've played with adding in squash, black beans, omitting the corn if i'm out, it's super customizable.

What's great about this recipe is that it's easy, involves staple ingredients, affordable, the sauce can be used for countless other dishes, it can be made in bulk in advance (simply don't combine the squash with sauce), the sauce is smokey, spicy, and tangy, it's non vegan approved, and perf for any season!

Toss squash with 1/4 cup oil and place spread out on a baking sheet; season with salt and pepper.

Luscious squash, slimming beans, and just the right seasonings are topped with a healthy cream sauce for this delicious, gluten - free and vegan dish.

Winter squash season is back and I couldn't be happier to cook again with one of my favorite ingredients, turning it into delicious mashes, side dishes and soups.

Brush olive oil on both cut sides of the squash and season with salt and pepper.

If your zucchini or summer squash are tiny, early - season ones like mine, be a little careful — I broke a couple of squash halves getting a bit too aggressive with the spoon!

I absolutely love cooking with pumpkin and all winter squash once they are in season.

This is prime time butternut squash season and yet, for whatever reason, I've held out on sharing it with you... oops.

Place butternut squash on a foil lined baking sheet and drizzle with olive oil, toss to coat and season with kosher salt and fresh ground pepper.

Toss the squash and the onions with remaining harissa, mixed with 2 tbsp oil (sunflower, vegetable or olive is fine), and some seasoning in a large roasting tin.

With the changing of season, we are also seeing fall vegetables like squash.

It's March, not exactly peak season for pie makers, so you'd be forgiven for thinking that I'm stretching when our featured recipe is a quiche made with spaghetti squash.

Spiced cauliflower + butternut squash soup with curry seasonings.

It's actually just grilled chicken (seasoned with salt, pepper and a few pantry spices), roasted butternut squash and broccoli with brown rice.

It's actually just grilled chicken (seasoned with salt, pepper and a few pantry spices) and roasted butternut squash!

Toss radishes, scallions, shallot, black rice, vinaigrette, reserved squash, and remaining 1/2 cup cilantro in a large bowl; season with salt and pepper.

I love tempeh and what better to pair it with this season than butternut squash?

Drizzle olive oil throughout the squash and garlic cloves, and season with salt and pepper.

Filed Under: Dairy - Free, Egg - Free, Entree, Gluten Free, Grain - Free, Paleo, Soy - Free, Vegan, Vegetarian Tagged With: almond, almond ricotta, butternut squash, celery, collard, collard greens, cranberry, garlic, Italian Seasoning, leek, lemon, onion, pecan, ricotta, Thanksgiving, tomato paste, tomato sauce

:) I've been embracing squash season fully and I'm having so much fun trying new recipes with these beauties.

During the colder seasons, you could try replacing the tomatoes with a variety of roasted root vegetables, like sweet potatoes or parsnips, or roasted squash.

Pair incoming fall produce like spaghetti squash with end of summer tomatoes and basil for terrific in - between season meals.

To try out my new blender, I decided to make a basic butternut squash soup and change it up with some lemongrass, Indian seasonings, and coconut cream instead of heavy cream.

Filed Under: Fitness, Health and Wellness, Locavore, Recipes Tagged With: eating in season, Fresh Basil, local, locavore, meatless Monday, North Carolina Produce, spaghetti squash, sustainable eatimg, The Produce Box, tomatoes, Transitioning summer to fall

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

Toss the sliced squash with the 1 / 2T olive oil and season to taste, spread on a baking sheet and roast for approx 20 minutes, depending on size of pieces.

Combine the squash, onions, and chilies in a roasting pan and season with chili powder, cayenne, salt and pepper.

This time of year the perfect dinner is a pan of roasted beets and butternut squash drizzled with a little avacado oil and seasoned with lavender pepper and a glass of red wine.

Squashes and pumpkins are an important part of a local - centered diet, especially for those of us in places with a short growing season.

Season inside of squash with salt and pepper.

Toss the squash and olive oil together, and season with salt.

With this spaghetti squash and meatballs recipe, you can reduce the carbohydrates and increase the vegetable servings by skipping pasta and serving the Italian - seasoned turkey meatballs and quick, homemade marinara sauce over thin strands of cooked spaghetti squash instead.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Roasted & Stuffed Acorn Squash with Brown Rice, Seasoned, Lean Ground Beef and Black Beans, with a touch of Sharp White Cheddar Print this recipe

meanwhile the salad looks beautiful and it is perfect for the season, i'll make it with kabocha squash i think.

Brush both sides of each squash with the olive oil, and season the inside to taste with salt and pepper.

Whether simply roasted with butter and sage or tossed with ricotta as a ravioli filling, acorn squash is versatile and simple to prepare, but has a limited season from October to December.

When the oven is heated, place potatoes, squash, and onions in bottom of a roasting pan, drizzle with any remaining marinade, remaining 1/4 cup oil, remaining 1 tablespoon salt, and season well freshly ground black pepper.

We like them best straight up — good old butternut squash, onion, egg and some simple salt seasoning, but feel free to spruce them up with curry, paprika, cumin, or your favorites.

I totally agree that the internet gets completely overloaded with pumpkin, squash and apples this time of year but why not let the seasons influence our food?

New note, 5/31/12: Just wanted to let you know that I made this the other night with the season's first summer squash as a single torte in a 10 - inch cast iron skillet.

You mention making it with the season's first summer «square» — guessing that should read «squash».