Sentences with phrase «uses roasted butternut»

I couldn't find delicata squash, so used roasted butternut.

I recently used roasted butternut squash as an enchilada filling for an upcoming piece in Clean Eating magazine — great minds thinking alike!

The second time I used a roasted butternut squash with some thai red curry paste.

Basically I just took the idea using roasted butternut squash as a salad topping and went with it.

Not exact matches

Press extra roasted butternut into the quiche if there is still space (any leftovers can easily be used in a delicious salad or inside a sandwich).

We're going to roast a whole squash and use the extra to make some butternut squash / mushroom risotto later in the week.

butternut squash & pearl barley risotto adapted from martha stewart living, april 2013 * note: i used already cooked squash which i had roasted when i made the autumn harvest soup.

I enjoyed the roasted butternut and sage, but the broccoli rabe was a little bitter (my first time using it).

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.

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!

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.

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 cranberries.

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.

Butternut squash is a highly nutritious and inexpensive vegetable and can also be used for stir frys, roasted vegetable medleys, and more.

I used fresh butternut squash and forgot to roast it first; but the soup still tasted great!

I used the pre-cut butternut squash and roasted it before adding it to the soup.

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.

4 forks with my additions / substitutions: I used quinoa instead of bulgar, roasted butternut squash, chicken stock instead of water, and added in two large cinnamon sticks, honey, and a generous glug of IPA beer.

This time I thought I would use something lighter and roast up some butternut.

** Alternately you could use leftover roasted / mashed squash or frozen pureed butternut squash.

So, why not use my favorite roasted butternut squash bites as the «meaty» part of the taco.

I have tried a number of riffs on this recipe over the years (replacing some of the cheese with roasted butternut squash puree, replacing some of the butter with sour cream or cream cheese, using more eggs, fewer eggs, using whole milk or even cream in place of evaporated milk).

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

One of my favorite ways to use hummus is on this Roasted Butternut Chickpea Hummus Wrap.

If you have other winter squash you like playing around with — butternut squash, kabocha, etc. — feel free to use them in this recipe just the same: roast, mash, and add.

Since you will be using half of a butternut squash in this Butternut Squash Soup recipe, you might consider roasting the remaining squash in the oven for a wonderful side dish or saladbutternut squash in this Butternut Squash Soup recipe, you might consider roasting the remaining squash in the oven for a wonderful side dish or saladButternut Squash Soup recipe, you might consider roasting the remaining squash in the oven for a wonderful side dish or salad topping.

I like using up leftovers with eggs... anything from roasted butternut squash to lentil soup.

Recipe Notes: Since you will be using half of a butternut squash in this Butternut Squash Soup recipe, you might consider roasting the remaining squash in the oven for a wonderful side dish or saladbutternut squash in this Butternut Squash Soup recipe, you might consider roasting the remaining squash in the oven for a wonderful side dish or saladButternut Squash Soup recipe, you might consider roasting the remaining squash in the oven for a wonderful side dish or salad topping.

Roasted butternut squash is a delicious side dish, and can be used in salads as well as dinner dishes.

This simple method for roasting pumpkin seeds can also be used to roast seeds from butternut and acorn squash.

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.

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.

This pre-cut butternut squash works great in this easy roasted butternut squash and apples recipe but can also be used to make soups, other side dishes, and salad toppers.

Veggies 8 cups of veggies, roughly chopped (I used broccoli, pepper, zucchini and leftover butternut squash) 2 tbsp of sundried tomatoes, sliced Combine the veggies with the prepared roasted garlic sauce and place in an 8 × 8 pan and bake at 350 for 30 minutes.

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

I ended up roasted my seeds for just over ten minutes before they were properly golden, but I think she used a butternut squash in the recipe and they have much smaller seeds.

Do you think I could use frozen butternut squash and roast that.

I still had two pounds of kale left over from the Cranberry Bean Mole with Roasted Butternut Squash, so I searched for more ways to use kale.

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 sroasted are any kind of squash, like acorn squash and butternut squash (my recipe for Roasted Butternut Squash Ginger Pear Soup makes special use of roastedbutternut squash (my recipe for Roasted Butternut Squash Ginger Pear Soup makes special use of roasted sRoasted Butternut Squash Ginger Pear Soup makes special use of roastedButternut Squash Ginger Pear Soup makes special use of roasted sroasted squash!)

Key points if you like your Chili thick (ie to put in tortillas etc): - Do nt add the beer - Do nt use brisket (lean stewing beef instead)- Roast the butternut squash ahead of time, before adding to dish - Cook ahead one day and then reheat for when you want to eat it.

Thyme Tip - you can also use dried thyme by adding it along with a little drizzle of olive oil to the top of the butternut squash before roasting.

I've taken to roasting a tray of sliced butternut squash, red peppers, red onions and fennel and using that to top the lentils and quinoa, with a liberal smattering of feta cheese and pomegranate seeds on top.

I had half of a butternut squash in the fridge, so we diced that and roasted it with the cauliflower, left out the rosemary and used sage in place of the mint (some slivered and cooked in the sauté pan, some flash - fried whole in olive oil for a bit of crunch), and tossed in toasted walnuts instead of pine nuts.

Check out this Roasted Butternut and Cauliflower Soup, it uses smoked banana peppers to add a smoky flavor without any heat.

I didn't have black beans, so I used cubes of roasted butternut squash, which added some sweetness and color contrast.

While the butternut is roasting grind the pecans into crumbs using a food processor, and set aside.

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.

For this Roasted Red Pepper and Butternut Squash Soup, I actually used a diced veggie soup mix that included butternut squash, carrots, onions aButternut Squash Soup, I actually used a diced veggie soup mix that included butternut squash, carrots, onions abutternut squash, carrots, onions and leeks.

I made a batch of quinoa and mixed in some salt, pepper, and coconut oil for one side, then I roasted some butternut squash and beet cubes for another side, and for the final side, I sautéed some shallot, mushrooms, and chard stems (leftover from using the leaves in my smoothies) in a bit of olive oil.