Basically I just took the idea
using roasted butternut squash as a salad topping and went with it.
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.
Not exact matches
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.
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 cranbe
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 cranbe
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.
I couldn't find delicata
squash, so
used roasted butternut.
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.
** 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).
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 salad
butternut squash in this Butternut Squash Soup recipe, you might consider roasting the remaining squash in the oven for a wonderful side dish or salad to
squash in this
Butternut Squash Soup recipe, you might consider roasting the remaining squash in the oven for a wonderful side dish or salad
Butternut Squash Soup recipe, you might consider roasting the remaining squash in the oven for a wonderful side dish or salad to
Squash Soup recipe, you might consider
roasting the remaining
squash in the oven for a wonderful side dish or salad to
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 salad
butternut squash in this Butternut Squash Soup recipe, you might consider roasting the remaining squash in the oven for a wonderful side dish or salad to
squash in this
Butternut Squash Soup recipe, you might consider roasting the remaining squash in the oven for a wonderful side dish or salad
Butternut Squash Soup recipe, you might consider roasting the remaining squash in the oven for a wonderful side dish or salad to
Squash Soup recipe, you might consider
roasting the remaining
squash in the oven for a wonderful side dish or salad to
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 s
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 s
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 s
roasted squashsquash!)
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.
I didn't have black beans, so I
used cubes of
roasted butternut squash, which added some sweetness and color contrast.
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 a
Butternut Squash Soup, I actually used a diced veggie soup mix that included butternut squash, carrots, onions and
Squash Soup, I actually
used a diced veggie soup mix that included
butternut squash, carrots, onions a
butternut squash, carrots, onions and
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.
A nifty trick I
used is
roasting the entire
butternut squash whole.
In this meal plan, we
use Butternut and Delicata
Squashes in the Turmeric Millet Porridge with
Roasted Squash, Apple and
Squash Muffins, Lentil and
Squash Hummus, Simple
Butternut Squash and Green Apple Soup, Veggie Burgers, and Grain Bowl.
I
used butternut squash puree because in a country that doesn't celebrate thanksgiving finding canned pumpkin puree is basically impossible (believe me I've tried)-- so needless to say I have been
roasting a lot of gourds lately.
NOTE: If you prefer, you can
use canned pumpkin purée instead of
roasting your own
butternut squash.
For this
butternut squash apple soup I
used the first method of cooking the
squash by peeling it before dicing and
roasting.
* May
use frozen
butternut squash puree, reheated, or
roast 2 lbs pre-cut
butternut squash and then puree instead of buying a whole
squash.
For this step, you can either
use a whole
butternut squash (like we did) OR you can make things easier (see request # 2 above) by
roasting pre-cubed fresh or frozen
squash.