Sentences with phrase «version of a butternut squash»

Today I've got an updated version of my Butternut Squash and Apple Soup.

This cheat's version of a butternut squash risotto is completely scrumptious, a good source of vitamin C, counts as one of your five - a-day and is ready in under 20 minutes.

My version of butternut squash soup is not only tasty & low cal, it's plenty hearty (and without dairy) for an authentic comfort food experience.

Not exact matches

Make an autumn version of a traditional Italian salad with this butternut squash panzanella salad tossed with apples and kale, dressed with an apple vinaigrette.

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.

Butternut squash gets spiralized into long, tender «noodles» for a lower - carb version of this creamy, cheesy pasta dish.

For the Paleo version, I would sub apple sauce or butternut squash puree for 1/2 -3 / 4 of the -LSB-...]

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

They were small, white cellini runner beans, a more assertive version of Italian cannellini, which he stirs into a lush clam chowder with butternut squash.

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.

A healthy plant - based version of Mac and Cheese, with butternut squash and cashews creating a super velvety sauce.

Tasty Butternut Squash Soup: This Butternut Squash Soup recipe is a modified version of another recipe by my friend Miss Dot.

Of course you can adapt this all kinds of ways, replace the heavy cream for chicken stock to make a lighter version of this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild ricOf course you can adapt this all kinds of ways, replace the heavy cream for chicken stock to make a lighter version of this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild ricof ways, replace the heavy cream for chicken stock to make a lighter version of this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild ricof this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild ricof the rustic bread featured in the recipe here, add in some wild rice.

I made the same version with butternut squash instead of sweet potato.

A healthier version of everyone's favorite mac «n cheese dish, this veggie mac is made with chopped brussels sprouts, butternut squash, onion and red bell pepper and a light, creamy cheese sauce.

The original recipe calls for roasted aubergine, chickpeas and cherry tomatoes; for this version I roasted butternut squash (first one of the season), added in mushrooms and threw in a few tomatoes which I had sitting in the fridge.

This Butternut Squash, Kale, and Walnut Stuffing combines all of fall into a delicious vegan version.

I personally could eat butternut squash in any from or variation (soup is actually one of my faves), but this filled version makes a lovely side dish.

Yummy Plants has created a special vegan Thanksgiving Recipes section to share vegan versions of old favorites like Pumpkin Pie, Herb Stuffing, and Whipped Potatoes with Gravy, as well some exciting new dishes like Kamut Berries with Porcini Mushrooms and Butternut Squash.

But the health - nut in me is always on the look - out for healthier - yet - still - delicious versions of the classic, so when a friend mentioned that she had tried «butternut squash mac and cheese» I was inpired to create my own squash mac and cheese recipe.

Enter this tasty make - in - advance version of Easy Butternut Squash Risotto, which slashes the active cook time nearly in half.

If you're hosting Thanksgiving this year, also check out my healthy versions of green bean casserole, sweet potato casserole, butternut squash soup, and root vegetable stuffing.

Butternut squash gets spiralized into long, tender noodles for a lower - carb version of this creamy, cheesy pasta dish.

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

This version is a combo of all my favorite sweet and savory ingredients (corn bread + multigrain bread + butternut squash + kale + cranberries + turkey sausage or mushrooms), and it might just be my favorite yet.

I love a good butternut squash soup, and I love trying different versions of it.

It's time for another version of crock pot butternut squash deeee - liciousness!