Sentences with phrase «used sweet butternut»

Not exact matches

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

LOVE the porridge and squash and avocado salad!!!! My TOP TIP is when using butternut squash or sweet potato don't borher with peeling and chopping just put in a hot oven WHOLE for 30 - 40 and voila!!!! All soft and easy to chop!!!

My son «hates» chicken but loves the nuggets I make him haha When he asks me about it I just change the subject I'm only on day five and although I didn't eat much sugar before, I found everything with natural sugar in it (ex: sweet potatoes and butternut squash) way sweeter than I used too.

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 up all the ones I'd been hoarding through winter, but I finally tracked down sweet potato, butternut squash, and pumpkin and have been using them in baked goods and oatmeal (because he doesn't like potatoes or squash on their own).

These fruits mentioned here work well in baked goods, and even baby food prunes, veggies like carrots and sweet potatoes, and butternut squash can all be used in a pinch when you don't have time (or just don't want to) use the adult version!

Last night for dinner I cooked up leftover butternut squash curry and turned it plus the delicious eggs into a quiche using shredded sweet potatoes as a crust.

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 use my Magic Bullet to quickly mix up a sweet honey balsamic dressing and toss it together with some spinach, pecans and pumpkin seeds, while my chopped butternut squash is roasting in the oven.

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

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.

Or use butternut squash in place of sweet potatoes.

1/2 lb bite sized pasta cooked according to package directions 2 sweet Italian turkey sausage links 1 small butternut squash or 1/2 large, peeled, seeded and cut into bite sized chunks 1 large onions, sliced into half circles 2 medium zucchini, cut into bite sized chunks 8 oz portabello mushrooms, sliced (feel free to use any mushrooms available) 1/2 c grated Parmesan cheese extra virgin olive oil

~ using half veggie noodles and half pasta for a spaghetti and meatball dish ~ substituting plain Greek yogurt for mayonnaise in tuna or chicken salad sandwiches ~ baking rather than frying crab wontons ~ puréeing white beans as a base for creamy sauces ~ adding puréed butternut squash or sweet potato to a cheese sauce ~ making your own breakfast (and other) sandwiches ~ boosting a breakfast sandwich with a vegetable or bean patty

I didn't have butternut squash so I used a 1/2 and 1/2 mix of acorn squash and sweet potato.

I used carrots, parsnips, butternut squash, sweet potato and Brussels sprouts.

You could use another similar veggie rather than pumpkin, such as butternut squash or probably even a sweet potato?

When I make my own, I use butternut squash which is sweeter than the canned version, plus I sweeten it additionally with 1 - 2 Tbs of sugar.

powdered stevia or 5 drops liquid (use more if it's not sweet enough) 1/2 cup butternut squash purée 1 cup of water 1/4 cup tahini

I like to use Hokkaido squash as has a lower carb content than say butternut but yet just as rich and sweet and delicious when roasted.

I've used, zucchini, carrots, beets, potatoes, sweet potatoes, butternut squash, cucumbers, rutabagas, green papaya, apples, pears, uff!

The second time, I used butternut squash instead of sweet potato.

The only change I made was to use Jersey white sweet potatoes I found at the farmer's market instead of the butternut.

I adjusted the recipe to use butternut squash in place of sweet potato, leek in place of onion and seeds in place of kidney beans.

1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3 large carrots, peeled and chopped into bite sized chunks Thumb size piece of fresh ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of roasted almonds, roughly chopped

Though I chose to use their sweet potato flour, I do not see why Anti-Grain's apple and (or) butternut squash flour would not work just as well.

i have both butternut squash and sweet potatoes at the moment, and i was looking for another way to use them.

I use dried chipotle peppers for the smoky flavor usually supplied by bacon, and sweet potatoes and butternut squash for a more nutritious and flavorful replacement for white potatoes.

I found that 1 tablespoon is enough when I use my butternut squash puree, as it's naturally sweeter.

You can easily use any dressing you prefer and switch out the pumpkin for sweet potato or butternut.

Use leftover mashed sweet potatoes, pumpkin, or butternut squash if you already have on hand.

It can be used in many dishes including: roasted butternut squash salad, apple roasted beet salad, sweet quinoa bowl, or as a dipping sauce for kale chips, or broccoli bread.

For this recipe I have used leftover butternut squash but you can also use leftover roasted peppers, sweet potatoes or beetroot.

I chose to use a butternut squash for this recipe, as it has a slightly sweeter flavour than the other pumpkins that were available, and when pureed it gives a nice smooth texture.

Butternut Squash Mac and Cheese uses sweet, creamy butternut squash in tButternut Squash Mac and Cheese uses sweet, creamy butternut squash in tbutternut squash in the sauce.

Basically when you use a spiralizer, you can replace your regular pasta with more healthy, low - fat and low - calorie options like zucchini, beets, sweet potatoes, butternut squash and carrots.

I love that you also used butternut squash and sweet potatoes.

You can make these pancakes with potatoes for a traditional latke, or use shredded turnips, rutabaga, celery root, parsnips, sweet potato, yam, or even butternut squash for a more nutritious, GAPS - legal and Paleo - friendly variation.

1 medium organic Butternut Squash ($ 1.79) 1 head organic Broccoli (roughly 16 oz)($ 2.29) 1 16oz bag of frozen organic mango (can also use 3 fresh mangos)($ 2.49) 1 16oz fresh or frozen organic green beans ($ 2.99) 6 medium organic apples, I used Fuji ($ 2.99) 5 small or 3 medium organic sweet potatoes ($ 1.99) 6 medium organic ripe pears ($ 1.49) Fresh Thyme and Chives ($ 3.58)

I serve the patties on a grilled slice of butternut squash to keep these burgers completely SCD compliant, but you can alternatively use sweet potato slices prepared the same way if you are following a less restrictive grain free / Paleo diet.

Vanilla Powdered Peanut Butter but there are many other brands you can use) * 1 tablespoon baking powder * 1/4 teaspoon salt * 244 g / 1 cup pumpkin puree (I've used both Libby's and Farmer's Market brand organic) or butternut squash puree or peeled mashed sweet potato (these all have slightly different tastes but I tried them all and liked them all in this recipe) * 4 tablespoons all - natural, unsweetened applesauce * 2 teaspoons ground cinnamon * 1 teaspoon vanilla extract * 240 ml / 8 oz.

I used butternut squash because of my CSA, but I think any squash - like substance would be a fine substitute; sweet potato purée, canned pumpkin, acorn squash...

Begin by roasting the butternut squash and sweet potato (use 1 large sweet potato) in a 400 ° oven for 45 - 70 minutes or until the squash is tender and you can poke a fork through the flesh.

This one, which uses sweet, creamy butternut squash in the sauce, is mine.

Like the pumpkin pie brownies from last week, I used butternut squash for this recipe as it has a lovely light, sweet flavour and is much easier to cut than some of the larger varieties of pumpkin.

I use Elana's butternut squash latkes, sweet potato latkes from Reluctant Veggie website, zucchini latkes with chickpea flour and cumin in them from go dairy free website, sometimes I do Elana's carrot and scallion latkes, potato and apple latkes from the GOOP website, another zucchini one with dill and oregano from cook it allergy free website and an ordinary zucchini one with no special seasonings that I got from a friend.

I used butternut squash, instead of sweet potatoes...........

I especially love the use of sweet potatoes and butternut squash: combined with the sage and chorizo, what an incredible flavor profile!

And get busy roasting veggies to be used in pastas, sandwiches, salads, and bowls, such as these Winter Veggie Meal Prep Bowls, a roasted vegetable tray bake, roasted butternut squash soup, or roasted sweet potato burrito bowls.

I also made it recently with diced butternut squash instead of sweet potato because I had some that needed to be used.