Sentences with phrase «use of butternut squash»

Hi Heidi, as another commenter stated, your use of butternut squash is probably spot on - we call everything pumpkin down here, I usually use butternut for recipes calling for pumpkin anyway since it's easier to handle.

Not exact matches

One question: in the video it seemed like you only used the top half of the butternut squash, is that correct?

I make these all the time and have been pondering could you use butternut squash or swede instead of the sweet potato???

I used one small butternut squash, half a can of coconut milk, one onion and one lemongrass stalk which made a lovely thick sauce — 2 portions.

Once the butternut squash is completely soft, remove the lemongrass stalks, then give the whole thing a good blitz using a hand blender until smooth — adding a splash of water if you want a thinner sauce.

Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese,Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese,butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled

Hi Holly, I found using 2 butternut squashes wasn't enough when you diced them up because you have to take out all of the seeds — so 4 seemed to do the job very well!

It seems that the most popular kinds of used for Paleo main dishes are spaghetti squash and butternut.

We used the cauliflower and collard greens (instead of chard) from our CSA, and used homemade butternut squash gnocchi.

All of this aaaand I used an acorn squash instead of butternut.

I couldn't find any butternut squash at my supermarket so I used sweet potatoes instead (and omitted the regular potatoes) and added about a half cup of dried apricots along with the tomatoes to give it a bit of a sweet pop!

I used vermouth instead of the white wine because I had it on hand, I added some thyme, and I used a combo of butternut, delicata, and some random little squash I got at the farmer's market.

Having a grill was high on our list when we moved and we've made good use of it, with many old and new favorites from grilled chicken gyros and grilled butternut squash and steak with chimichurri to spinach feta salmon burger.

Use a spoon to scoop the flesh of the butternut squash into the pot with the apples and onions.

I wonder if I could use Butternut Squash puree instead of pumpkin?

1 bunch of purple kale 1/2 cup Cinnamon and Walnut Oil Dressing 1/2 cup pomegranate seeds Roasted Butternut Squash Spiced walnuts, or use plain toasted walnuts

I used butternut instead of pumkin, and unfortunately, my oven is broken so I wasn't able to roast the squash.

Peel the skin of the butternut squash using a y - peeler.

I also added a bit more than the 1.5 cup squash (I used butternut squash intead of pumpkin) and it is just this underlying sweetness that counters the beans, cumin & pepper wonderfully.

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!

We love to use our immersion blender to blend down some of the butternut squash (making the soup nice and thick), but we always leave some butternut squash cubes whole because they give the soup more texture and depth.

This untraditional spin on Thai red curry features spiralized butternut squash noodles in a cup - of - noodles - style mason jar soup, but you could also use spiralized sweet potatoes or fresh egg noodles.

I've got bounty of fit and fast butternut squash recipes, from snacks to salads to soups, that will help you use up all the butternut squash you've been blessed with!

I use a lot of locally grown produce, and that recipe came about while I was trying to think of another way to use my butternut squash besides soup.

I've got a butternut squash or two that I need to use up so I may substitute but I'm going to try and get this made in the next couple of weeks.

I made a chili cheese fry recipe a while ago and used butternut squash as the cheese sauce, but I LOVE the idea of using the butternut squash as the fries!!

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

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.

Also you think I can use butternut squash or sweet potato as a binder instead of carrots?

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.

We traditionally put together some sort of meal using butternut squash ravioli.

Or use butternut squash in place of sweet potatoes.

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.

Our Roasted Butternut Squash & Beet Quinoa Stuffing is sure to get the chef many compliments with its use of quinoa, squash, Love Beets Organic Cooked Beets, pecans, and dried cranbeSquash & Beet Quinoa Stuffing is sure to get the chef many compliments with its use of quinoa, squash, Love Beets Organic Cooked Beets, pecans, and dried cranbesquash, Love Beets Organic Cooked Beets, pecans, and dried cranberries.

I just made this using butternut squash and lasagna noodles (my store was out of pumpkin and I didn't see any non-bakery shells.

For toppings, I added roasted butternut squash pieces, but you can also use a spoonful of this cinnamon pecan pumpkin butter instead, or just sprinkle some caramelized nuts.

i'm a big fan of savory muffins, and i have a butternut squash in my kitchen that's waiting to be used!

Today, she has a recipe for Butternut Squash «Mac»n Cheese» that you can make 100 % autoimmune paleo OR use it as a recipe to test the reintroduction of the seed - based spice cumin or the nightshade paprika.

Used some goat cheese and cooked butternut squash i had on hand instead of my usual jack + carrots + greens.

I used butternut squash and since I didn't have any spinach I used a big handful of cavolo nero kale that I sliced into ribbons.

I used butternut squash instead of pumpkin; I substituted coconut oil for butter, almond milk for milk, and flaxseed gel for eggs.

While we are big fans of butternut squash soup around here, sometimes I like to find other ways to use it.

For my pot of soup, some of which can be frozen too, popped in ice cube trays for easy access to soup for kiddie meals, I used around 600g of butternut squash, I did weigh it for the benefit of this blog post but usually I just use a medium Butternubutternut squash, I did weigh it for the benefit of this blog post but usually I just use a medium Butternut Ssquash, I did weigh it for the benefit of this blog post but usually I just use a medium ButternutButternut SquashSquash.

Carrots can be used instead of the Butternut Squash or a mix of both is good too, soup has so many variations and each has their own place within each season.

Using a hammer makes short work of cutting butternut squash and many other gigantic vegetables.

half a tsp butter — I use unsalted 1 medium onion, finely chopped 1 garlic clove, crushed about an inch of root Ginger 600g Butternut Squash, peeled, deseeded and chopped into small cubes 1 litre of homemade vegetable stock black pepper, optional

Drain and mash the potatoes and evenly spoon over the top of the chickpea / butternut squash mixture use a fork to level.

I cook risottos to use up butternut squash and go for the super lazy method of cooking the whole thing in the oven.

Wow... I kind of feel silly posting this... I always use a regular vegetable peeler for my butternut squash.