Babies are often fond of
the taste of butternut squash, and it is also not a common allergen, which makes it a good, safe choice for little ones at this stage of the weaning process.
I absolutely love
the taste of butternut squash and I like re-fried beans that have been tweaked!
I did realize I don't like
the taste of butternut squash very much.
Not exact matches
Ditching the paper - thin pastry for whole - wheat flour and eggs, they still
taste a lot like the traditional Greek version but have the added benefit
of bringing some
butternut squash into the picture.
It is the melange
of sweet and tender vegetables combined with the earthy twang and texture
of the za'atar spice blend that make this
Butternut Squash and Carmelized Onion Galette
taste special....
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!)
Well to be perfectly honest, I think this would
taste just as good with
butternut or another type
of squash.
Butternut squash fries
taste sort
of like sweet potato fries.
3 cups
butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to
taste pinch
of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
I just started the Peleo food program and then I found this recipe I love
butternut squash I love sweet potatoes I love carrots and I love the
taste of coconut since I just found it and I was so anxious to make it I did not have time to go shopping so I used what I had in hand.
Soups, curries and casseroles are all great vehicles for
Butternut Squash but I am hoping to get my fussy eater into the habit
of eating and used to the
taste of this vegetable on its own.
1 large
butternut squash 2 - 3 medium apples, peeled and cored 2 l
of vegetable stock (purchased or make your own) bunch
of leeks 2 - 4 tbsp olive oil for cooking salt and pepper to
taste
What's in it: 1/2
butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs
of fresh thyme (or 1 tspn dried thyme) Salt and pepper to
taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages
It will be a favorite in your house too if you love the
taste of roasted beets, caramelized
butternut squash, and crisp and almost charred Brussels sprouts, especially when they're tossed in our zippy dressing made with garlic, Dijon mustard, maple syrup, and ground thyme.
Between the prosciutto and bit
of salt on the
butternut squash it was plenty salty for my
taste.
Ingredients - 2 tablespoons coconut oil - 1 red bell pepper chopped - 4 cloves
of garlic, minced - 4 cups
butternut squash peeled + cubed - 1 teaspoon spicy curry powder - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon cinnamon - 1/2 teaspoon cayenne pepper - 1 (14 ounce) can coconut milk - 2 cups veggie broth - salt and pepper to
taste - 4 ounces goat cheese softened + more for topping - roughly chopped cilantro for topping - pomegranate seeds for topping
You might want to try some
of these wintery combinations, too: Garlic Mashed Cauliflower from Closet Cooking Mashed Cauliflower with a
Butternut Squash Swirl from Dashing Dish Caramelized Onion and Roasted Mashed Cauliflower from Peas & Crayons Mashed Cauliflower and Cheese Gratin from The Cooking Bride Creamy Cauliflower Purée from Skinny
Taste
1 large
butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons
of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick
of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to
taste
1/2 cup diced toasted hazelnuts (or other favorite nuts) 1 pound beets, peeled 1 pound
butternut squash, peeled Tops (greens only)
of 3 or 4 green onions 1/4 cup diced cilantro, plus more for garnish 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon honey maple syrup 2 teaspoons spicy brown mustard Dash
of cinnamon Salt and pepper to
taste
The
taste of apples and brussel sprouts is good but I won't make this again.I made the Roasted
Butternut Squash Ribbons with Arugula, Pancetta and Hazelnuts and its a much better result following reviews suggestions for a fall salad than this one.
This creamy Italian dish made with
butternut squash is rich
tasting with a fraction
of the usual fat and twice the nutrients.
The
tastes and textures are incredible when you pair the savory sorghum and sour cherry stuffing with the simplicity
of the roasted
butternut squash.
1 medium
butternut squash, peeled and chopped into 1 - inch cubes (2 cups) 3 tablespoons olive oil, divided 3 - 5 tablespoons fresh sage, chopped Dash
of salt 2 shallots, diced 1 stalk celery, diced 1 cup arborio rice 3 1/2 cups vegetable broth Salt and pepper to
taste More sage for garnishing (optional)
Other vegetables that
taste great roasted are any kind
of squash, like acorn squash and butternut squash (my recipe for Roasted Butternut Squash Ginger Pear Soup makes special use of roasted sq
squash, like acorn
squash and butternut squash (my recipe for Roasted Butternut Squash Ginger Pear Soup makes special use of roasted sq
squash and
butternut squash (my recipe for Roasted Butternut Squash Ginger Pear Soup makes special use of roasted
butternut squash (my recipe for Roasted Butternut Squash Ginger Pear Soup makes special use of roasted sq
squash (my recipe for Roasted
Butternut Squash Ginger Pear Soup makes special use of roasted
Butternut Squash Ginger Pear Soup makes special use of roasted sq
Squash Ginger Pear Soup makes special use
of roasted
squashsquash!)
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
My official
taste tester, otherwise known as BeeBop, and I both agreed that it was one
of the best ways we've found to enjoy
butternut squash.
The
butternut squash softens and almost turns into a mash blending with the quinoa while the kale provides a sharper fresher
taste and the tomatoes add a bit
of acidity and comfort flavor.
Thanksgiving in New Orleans is full
of familiar
tastes like turkey and
butternut squash, paired with NOLA favorites like shrimp, oysters, pralines, and pepper jelly.
1 large
butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons
of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick
of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to
taste
At this time
of year maple roasted
butternut squash would work really well, and it also
tastes amazing with the goat's cheese.
Butternut Squash Mashed Potatoes 1 butternut squash1 russet potato1 tablespoon brown sugar Garlic Mashed Potatoes 1 pound of russet potatoes3 tablespoons butter4 cloves garlic, minced1 / 2 cup whole milkSalt and pepper to taste Curried Mashed Potatoes 1 pound of russet potatoes2 tablespoons butter1 small yellow onion, finely chopped1 clove garlic, minced2 tablespoons curry powder1 / 4 cup sour cream1 / 4 cup plain low - fat yogurtSalt and pepper to
Butternut Squash Mashed Potatoes 1
butternut squash1 russet potato1 tablespoon brown sugar Garlic Mashed Potatoes 1 pound of russet potatoes3 tablespoons butter4 cloves garlic, minced1 / 2 cup whole milkSalt and pepper to taste Curried Mashed Potatoes 1 pound of russet potatoes2 tablespoons butter1 small yellow onion, finely chopped1 clove garlic, minced2 tablespoons curry powder1 / 4 cup sour cream1 / 4 cup plain low - fat yogurtSalt and pepper to
butternut squash1 russet potato1 tablespoon brown sugar Garlic Mashed Potatoes 1 pound
of russet potatoes3 tablespoons butter4 cloves garlic, minced1 / 2 cup whole milkSalt and pepper to
taste Curried Mashed Potatoes 1 pound
of russet potatoes2 tablespoons butter1 small yellow onion, finely chopped1 clove garlic, minced2 tablespoons curry powder1 / 4 cup sour cream1 / 4 cup plain low - fat yogurtSalt and pepper to
taste 1.
Ingredients
Butternut Fritters 2 cups cooked navy beans 1 cup butternut squash puree 2 cloves of garlic minced 1 small onion about 1/2 cup chopped 1 tsp salt or to taste few dashes of pepper 1 tablespoon dr
Butternut Fritters 2 cups cooked navy beans 1 cup
butternut squash puree 2 cloves of garlic minced 1 small onion about 1/2 cup chopped 1 tsp salt or to taste few dashes of pepper 1 tablespoon dr
butternut squash puree 2 cloves
of garlic minced 1 small onion about 1/2 cup chopped 1 tsp salt or to
taste few dashes
of pepper 1 tablespoon dried thyme
Butternut Squash & Spinach Filling 3 large eggs 1 1/4 cups heavy cream 2 ounces Parmesan cheese, grated Pinch of ground nutmeg Salt and pepper, to taste 1 1/2 to 2 lb butternut squash, peeled and roasted (bake at 350 degrees (180 degrees C) for 20 - 30 minutes, or until fork tender) 8 ounces Gruyere cheese, grated 1 lb frozen spinac
Butternut Squash & Spinach Filling 3 large eggs 1 1/4 cups heavy cream 2 ounces Parmesan cheese, grated Pinch of ground nutmeg Salt and pepper, to taste 1 1/2 to 2 lb butternut squash, peeled and roasted (bake at 350 degrees (180 degrees C) for 20 - 30 minutes, or until fork tender) 8 ounces Gruyere cheese, grated 1 lb frozen spinach,
Squash & Spinach Filling 3 large eggs 1 1/4 cups heavy cream 2 ounces Parmesan cheese, grated Pinch
of ground nutmeg Salt and pepper, to
taste 1 1/2 to 2 lb
butternut squash, peeled and roasted (bake at 350 degrees (180 degrees C) for 20 - 30 minutes, or until fork tender) 8 ounces Gruyere cheese, grated 1 lb frozen spinac
butternut squash, peeled and roasted (bake at 350 degrees (180 degrees C) for 20 - 30 minutes, or until fork tender) 8 ounces Gruyere cheese, grated 1 lb frozen spinach,
squash, peeled and roasted (bake at 350 degrees (180 degrees C) for 20 - 30 minutes, or until fork tender) 8 ounces Gruyere cheese, grated 1 lb frozen spinach, thawed
How can understanding the senses help us to make better
tasting meals?Wake up to creamy avocado with fragrant orange pepper seasoning and green Tabasco dressing, snack on sweet and citrusy carrot and lime leaf kebabs and curl up with a warming bowl
of butternut squash and spinach curry.
1
butternut squash 3 carrots 1 small onion 3 cloves
of garlic 1 - 2 tablespoons
of coconut oil 1 can coconut milk fresh ginger to
taste cayenne to
taste cumin to
taste enough broth to thin as desired 1 - 2 tablespoons
of fresh chives
One
butternut squash, sliced vertically, seeds removed (save to bake like pumpkin seeds) Two or three large carrots, peeled, ends removed Half an onion, diced or pureed, depending on preference One box vegetable broth plus an equal amount
of water Four granny smith apples, peeled and cored Salt and pepper to
taste Preheat oven -LSB-...]
She has had «
tastes»
of butternut squash, sweet potatoes, and cucumbers.
High in vitamin C and beta carotene, it has a
taste almost like a mixture
of acorn
squash and
butternut squash.
Cushaw has a
taste similar to acorn
squash,
butternut, and pumpkin mixed together and it can easily substitute for any
of those in recipes.
Ingredients: 1/2 medium sized
butternut squash, peeled and cubed 1 medium carrot, scrubbed & cut into 1 inch pieces 1 small onion, diced 1 tbsp
of coconut oil or ghee 1 clove
of garlic, minced 1 inch piece
of ginger, peeled & minced 1 - 2 tsp ground turmeric sea salt and pepper to
taste 2 - 3 cups organic bone broth / vegetable broth 8 oz buckwheat noodles (or noodle
of choice)
The fact that the
butternut squash is grated instead
of pureed allows you to
taste its deliciousness in a much more intense way.
Butternut and acorn
squash are two types
of squash that are available year round,
taste great, and provide you with potassium, Vitamin A and Vitamin C.
My favorite way to cook
butternut squash is roasting it, which allows some
of the natural sugars to caramelize, giving this crisp a naturally sweet
taste.
What's in it: 1/2
butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs
of fresh thyme (or 1 tspn dried thyme) Salt and pepper to
taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages
Orange Glazed Brussels Sprouts &
Butternut Squash — Heartbeet Kitchen French Green Beans with Toasted Almonds — Cherished Bliss
Butternut Squash Risotto — Autoimmune Paleo Bacon Thyme Mashed Cauliflower —
Taste of Lizzy T's Coconut Creamed Spinach — Love and Lemons Sweet Potato Bacon Biscuits — Running to the Kitchen
Squash Flatbread — Fresh Tart
(
Taste of Home also has another variation on this soup called Creamy
Butternut Squash Soup, which uses potatoes and milk.)
The July 29 event, which raised $ 1.3 million, began with a walk - around
tasting of dozens
of collectible Napa wines and a feast
of cruelty - free plant - based foods from the Wine Spectator Grand Award — winning Restaurant at Meadowood (chickpea flatbread with crescenza cheese), Ring
of Fire (
butternut squash pizza) and Nuri (Japanese eggplant curry).
According to the chef, translating art onto a plate works well with enhancing complex or even simple flavors - adding a strong, contrasting brush
of color with
butternut squash puree or avocado paste to a plate adds both
taste and visual impact.
FIAMMA RESTAURANT: Sample a
taste of the Mediterrean with dishes such as grills, pastas, pizzas or this delicious
Butternut Squash and Mushroom Risotto.