Sentences with phrase «with diced butternut squash»

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

Not exact matches

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

I also sprinkled it with some roasted diced butternut squash which gave even better color.

It looks really healthy - with all the different colors, but I think dicing that butternut squash is just too much work!

1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream

Add the diced butternut squash and sweet potato to a large pot and fill with water, covering by about 2 inches.

Preheat the oven to 400 degrees F. Add the diced butternut squash and rinsed chickpeas to a baking sheet lined with foil.

1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin

1 tablespoon canola oil 1 garlic clove, minced 1 onion, chopped 1 red bell pepper, chopped 2 tablespoons chili powder 2 teaspoons cumin, ground 3 cups butternut squash, peeled, in 1 - inch dice 2 cups water 1 cup diced canned tomatoes with chilis, drained 2 cups black beans, cooked 1 cup red kidney beans, cooked 1 cup great northern beans, cooked 1 cup black - eyed peas, cooked 1 cup pinto beans, cooked 1 teaspoon salt 1 teaspoon ground black pepper

During the colder months, we have 2 dishes I make a lot, one is a farro risotto with butternut squash and sage and the other is a skillet dish with diced chicken breasts, artichoke hearts, sun - dried tomatoes (my own), lemon zest, capers and good olive oil, sprinkled with romano.

1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste

To create an easy layered dip, I started with a base layer of Butternut Squash Frijoles followed by a layer of brown rice with diced tomatoes, then chopped lettuce, fresh chopped tomatoes and avocados and to top it off, chopped cilantro.

Ingredients: 1 full head of romaine lettuce tossed with roasted sweet potatoes (or pumpkin / butternut squash), artichoke hearts, diced celery, Italian herbs, black pepper, kimchi or sauerkraut, sometimes kale or arugula (not pictured here today), and about 1/4 cup of this dressing.

Ingredients: 1 tablespoon olive oil 2 cups butternut squash, peeled and cut into small dices 1 young leek, thinly sliced (white and light green parts only)(or sub with a scallion) 1 clove garlic, minced 1/2 cup water 1/2 teaspoon toasted sesame oil 2 teaspoons fish sauce 2/3 cup coconut milk salt and freshly ground black pepper 1/4 cup pancetta, diced and cooked until crispy (optional, for garnish) grated Parmesano - Reggiano (optional, for garnish)

I roasted butternut squash and brussels sprouts for dinner, cooked up a pot of adzuki beans, mixed 2 cups of the beans with the squash and brussels sprouts, and tossed everything with olive oil, nutritional yeast, salt & pepper, and diced red peppers for color.

1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste

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.

Add the lite coconut milk, diced tomatoes with juices, chickpeas and cooked butternut squash.

With the addition of diced organic apples and butternut squash puree, this is a perfect chili to welcome autumn.

Broccoli would be just as good in this pasta with recipe, as would diced winter squash such as butternut or acorn.

Ingredients: 1 full head of romaine lettuce tossed with roasted sweet potatoes (or pumpkin / butternut squash), artichoke hearts, diced celery, Italian herbs, black pepper, kimchi or sauerkraut, sometimes kale or arugula (not pictured here today), and about 1/4 cup of this dressing.

Lamb and Butternut Squash Curry made in the electric pressure cooker (Instant Pot) starts with tender grass - fed lamb, diced butternut... continue rButternut Squash Curry made in the electric pressure cooker (Instant Pot) starts with tender grass - fed lamb, diced butternut... continue rbutternut... continue reading...

Toss diced butternut squash and red onion with coconut oil, cinnamon and sea salt.

Bake a few sweet potatoes at a time and keep on hand for side dishes, additions to soups (dice and add to butternut squash soup) or as snacks (one of my favorites: top with cottage cheese and cinnamon).