Sentences with phrase «with the butternut squash into»

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It contains honey, apple juice, vegetable stock, heavy cream and it is spiced with curry and nutmeg mixed into pumpkin and butternut squash base.

Use a spoon to scoop the flesh of the butternut squash into the pot with the apples and onions.

But the recipe still worked out; the remaining unburnt jam had cooked down with the milk and sugar into a deliciously caramelized mixture of tender mashed butternut squash - with a smoky fall flavor all its own (hopefully not due to our burning the bottom of the milk!)

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.

Boulder Organic Butternut Squash Soup with Sage 1/4 C. Nutmeg Crème Fraîche 8 Gruyere Croutons Ladle the soup into four bowls.

Whilst the potatoes are cooking place the butternut squash into a casserole dish with 2 tbsp.

When the butternut squash is ready, remove it from the oven and empty the chickpea mixture into the casserole dish and combine with the butternut squash.

My favorite fall foods include any squashes, especially butternut and pumpkin, made into soups or just roasted and eaten with a salad like this kale one!

To celebrate my 10 years being in Canada (nearly), I chose a recipe from the January 2000 Gourmet: Pasta with Butternut Squash and Sage (In the recipe it states: «For a savory addition, toss a little sautéed pancetta or bacon into this pasta.»

1/2 pound peeled and seeded butternut squash rings, about 1/3 inch thick, grilled, and cut into 1/2 inch pieces (To grill: rub lightly with olive oil, sprinkle lightly with sea salt, and grill over medium high heat for about 4 minutes on each side or until nice grill marks appear and squash is tender.)

ingredients BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to SQUASH RAVIOLI WITH SAGE BROWN BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to taste)

If you are starting with the whole butternut squash, peel it and cut it into small even cubes, about 3/4 to 1 inch cubes.

Ladle into bowls, and top with chopped chives and / or Roasted Coconut Curry Butternut Squash Seeds.

The menu is a true inspiration for anyone trying to get more vegetables into their diet — Grilled and Smoked Broccoli with Kraut and Mustard Barbeque Sauce, Pickled and Jerked Carrrots with Peanut Mole Sauce on Carrot Waffles, and Butternut Squash Scallopini with Harissa and Green Chermoula and just a few of their offerings.

1 - 1.5 pounds of cooked butternut squash, cut into about 1 - inch cubes (You can boil it or roast it until it is tender when pierced with a fork.

Add some bacon to the mix and our creamy Butternut Squash Soup with Sage transforms into an even more flavorful dish that is sure to fill your... Continue reading →

Chop the butternut squash into 1 cm chunks with the skin on and add to pan.

-LSB-...] pumpkin soup with maple - candied bacon chips to warm you up when it's cold outside, or my butternut squash noodles with spinach and cashew sauce if you are into healthy food.

Though he continues to carry an impressive line of spicy products on www.davesgourmet.com, he's expanded into gourmet pasta sauce, with flavors like Butternut Squash (winner, Best Pasta Sauce at the 2009 New York Fancy Food Show).

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

Chunks of sweet roasted squash are stuffed into crusty sandwich bread, sprinkled with crispy panko breadcrumbs and slathered with creamy white bean balsamic spread to make these sweet and savory butternut squash sandwiches.

Chunks of sweet roasted squash are stuffed into crusty sandwich bread, sprinkled with crispy panko breadcrumbs and slathered with creamy white bean balsamic spread to make these sweet and savory butternut squash sandwiches.Know the difference...

Veggies, meanwhile, can tuck into Zucca con Verdure Arrostite: roasted butternut squash and vegetables with pine nuts and goat's cheese; Pasta e Fagioli: a traditional northern Italian soup of pasta, borlotti beans and tomatoes; and mushroom risotto with chilli and truffle oil.

Season with salt and pepper and serve over a freshly seared steak, stir it into cooked grains like farro, or swirl it into a bowl of butternut squash soup.

I made this recipe with butternut squash & Scharfenberger brand cocoa into 12 cupcakes and iced with the not - buttercream frosting.

The butternut squash softens and almost turns into a mash blending with the quinoa while the kale provides a sharper fresher taste and the tomatoes add a bit of acidity and comfort flavor.

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)

My favorite new idea from this recipe is the addition of butternut squash which I coat with a little olive oil and roast and just stir into the chili during the last few minutes of cooking.

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 lumped it into the category with all those other confused vegetables — sweet potatoes, butternut squash etc, you know, the ones who call themselves veggies (and therefore should be savory) but actually have that sweet taste.

Once butternut squash is done, toss it right into the bowl along with the pecans.

250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges

My go - to fall roast this year was butternut squash plus grapes, which I folded into a farro and arugula salad for lunch and added to yogurt with honey for breakfast the following morning.

I was after something more substantial, though, with chunks of butternut squash that I could actually sink my teeth into.

Once the butternut squash is cubed and roasted, toss it into a large pot with the rest of the plant - based ingredients: celery, seasonal apples, onion, potato, carrots, vegetable broth, spices and sage leaves.

Last night, I watched as Isaiah happily spooned my butternut squash soup with a hint of curry into his mouth and all over his face and high chair.

And with ingredients like celery and carrots, as well as butternut squash, this healthy dish is a great way to get some additional nutrients into your young» uns!

Roasted butternut squash salad with cilantro - avocado - lime dressing is a perfect seasonal dish to prepare on Sunday to supplement lunches and dinners... or add quinoa or beans and turn this salad into a meal!

There's not much better than a casserole, except for that one time when we turned it into a rice casserole with butternut squash and a topping of melting cheeses.

By far the best butternut squash soup ever, with the help of those crisp bacon bits blended right into the soup!

This is by far the best butternut squash soup ever, with the help of those crisp bacon bits blended right into the soup!

This ricotta pie is made by placing sheets of fillo into a bundt pan, then filling with ricotta cheese mixed with Italian seasoning, parmesan, mozzarella, and dried cranberries with a layer of roasted butternut squash and spinach.

There's not much better than a casserole, except for that one time when we turned it into a rice casserole with butternut squash and a...

Add the butternut squash wedges into a large mixing bowl, and cover with the olive oil, paprika, cinnamon, mixed spice, garlic, salt and some cayenne pepper.