Related Searches: Yellow Squash
... maple syrup and sage and let it cook for another 1 minute and set aside. Tip the cooked sausage and butternut squash in a lightly greased baking dish and mix it through. Top it with Gruyere and cook it under the broiler ...
... , 100 g Greek yoghurt, 0.5 bunch coriander fresh, chopped. Method: Pre-heat the oven to 200°C. Toss the butternut squash with a tablespoon of oil, sprinkle over the ras el hanout and 1 minced garlic clove and mix well to ...
... dried, 1 pinch nutmeg, 0.5 bunch sage about 6 leaves. Method: Pre-heat the oven to 180°C. Place the butternut squash on a large baking tray, drizzle with oil and bake for 15 minutes to soften. Heat the rest of the oil in ...
... grated, 100 g goats cheese crumbled. Method: Pre-heat the oven to 180°C/160°C fan-forced. Toss the butternut squash and oil in a roasting tin and sprinkle with sage. Roast for 20 minutes until tender. Grease a 12 hole ...
... soup works perfectly with a hummus and veggie pita sandwich for dipping. Ingredients: 3 tbs coconut oil, 1000 g butternut squash peeled, seeded and cut into cubes, 1 tsp salt, 1 onion, 2 tbs ginger grated, 1 tbs curry ...
... 5-6 minutes. Add the beef back into the pan with its juices. Add the rosemary, beef stock, bay leaves, butternut squash and potatoes and bring to the boil. Reduce the heat, cover and simmer for 1 hour. Remove the lid and ...
... vegan parmesan grated. Method: Heat up a large pot to a medium heat with the canola oil and fry the butternut squash for 5 minutes while tossing. Add the onions and garlic and fry for a further 2 minutes. Add the risotto ...
... proof casserole dish and cook the onions and carrots gently on a low heat for 10 minutes until soft. Peel butternut squash, slice both in half, scoop out the seeds. Cut each in half where the bulb meets the neck, and cut ...
... fork. Add the mushroom and kale mix and stir to combine. Scoop some of the roasted flesh out of the butternut squash halves to make room for the filling. Add this to the quinoa mix along with the chopped pecans and dried ...
... rice, stirring as you go, for about 20 to 25 minutes, until the rice is creamy and tender. Remove the butternut squash from the oven and use a potato masher to crush half into a chunky paste. Stir this and the remaining ...
... carrots make for a filling and subtly spiced soup. Ingredients: 500 g carrots peeled and chopped, 500 g butternut squash peeled, deseeded and chopped, 2 tbs olive oil, 3 tbs harissa paste, 2 tsp cumin, 4 cloves garlic ...
... 1.6 cup coconut milk reduced fat. Method: Pre-heat the oven to 180°C/160°C fan-forced. Place the butternut squash in a roasting tray, drizzle with half the oil, sprinkle over the chilli flakes and ras el hanout, toss to ...
... kale & pearl barley salad is perfect for batch cooking lunches for the week. Ingredients: 1 large butternut squash deseeded, diced, 250 g pearl barley, 200 g kale chopped, 1 medium red onion peeled, diced, 100 g sundried ...
Ingredients: 1 tbs sunflower oil, 1 tbs Thai red curry paste, 500 g butternut squash peeled, deseeded and cubed, 1.8 cup vegetable stock, 400 g can coconut milk, 6 Kaffir lime leaves bruised, 200 g frozen peas, 300 g ...
... one side. Heat up a pan to a medium heat with the butter and fry the kale for 30 seconds. Take the butternut squash from the oven and place onto the pan with the kale.Pour the egg mix over the veg and allow to cook out ...
... large white onion peeled and chopped, 3 cloves garlic. Method: Pre-heat the oven to 180°C. Add the diced butternut squash to a baking tray and roast for 20 minutes. Fry the onion and garlic in a large pot with the canola ...
... chopped, 60 g kale stems removed, 1 tbs olive oil. Method: Pre-heat the oven to 180°C.Place the chopped butternut squash on a baking tray and roast in the oven for 20 minutes. Fry the kale in a pan with the olive oil ...
... , 0.2 cup balsamic vinegar. Method: Pre-heat the oven to 200°C/180°C fan-forced.Place the chopped butternut squash in a baking dish and toss with the maple syrup, oil, salt and pepper and cover fully and toss halfway ...
... oat milk, 1 cube vegetable stock, 80 g vegan cheese grated, divided, 300 g macaroni pasta fresh, chopped. Method: Place butternut squash and half the stock cube to a large pan of water and bring to the boil, cook for 8 ...
... 20 minutes, then remove the foil and roast for 10 more minutes until lightly caramelised. Place the butternut squash, peeled garlic cloves, remaining oil, lemon juice and a pinch of zest, paprika, tahini, a teaspoon of ...
... 0.5 bunch sage about 6 leaves, 2 finely chopped. Method: Pre-heat the oven to 200°C. Toss the butternut squash in oil and toss with the finely chopped sage leaves in a roasting tin. Roast for 20 minutesBring a large pan ...
... 1 tbs balsamic vinegar, 2 chicory bulbs leaves separated, 1 pinch salt, 1 pinch pepper. Method: Place the butternut squash and onions in a roasting tin, sprinkle in the pumpkin seeds and toss with the olive oil and some ...
... Heat 3 tablespoons of the oil in a large, heavy-based frying pan or wok and cook the butternut squash, stirring occasionally, over a moderately high heat for 15-20 minutes until softened and cooked through. Meanwhile, in ...
... , 3 tbs coriander fresh, chopped. Method: Pre-heat the oven to 180°C/160°C fan-forced.Place the onion, butternut squash, capsicums in a large roasting tin with the garlic. Mix the spices in a small bowl with the oil to ...
... , shredded, 4 heads bok choi sliced in half lengthways. Method: Pre-heat the oven to 220°C. Place the butternut squash on a baking tray, drizzle with half of the sesame oil and toss to coat. Roast for 15-20 minutes ...
... onions begin to turn translucent. Stir in the garlic and ginger paste cooking for 30 seconds. Add the butternut squash, capsicum and carrots to the pot, cook for 5 minutes until the vegetables begin to soften. Whisk in ...
Ingredients: 2 tbs olive oil, 1 onion finely chopped, 500 g butternut squash peeled, deseeded and roughly chopped, 250 g risotto rice, 3.6 cup chicken stock, 90 g Parmesan cheese freshly grated, 4 tbs pine nuts toasted, ...
... mustard, 2 tbs paprika, 1 pinch salt, 1 tsp cracked black pepper, 2 cup white wine. Method: Fry the cubed butternut squash and plant based meat strips on a non stick pan with the garlic and butter for 3 minutes each side ...
... work perfectly with cod and sage in this hearty traybake. Ingredients: 2 large carrots peeled and cubed, 1 medium butternut squash peeled, deseeded and cubed, 2 large potatoes cut into wedges, 0.5 bunch sage fresh, 4 tbs ...
... , 1 tbs jerk seasoning, 0.8 cup coconut milk reduced fat. Method: Pre-heat the oven to 180°C. Toss the butternut squash in half of the oil and spread out in a roasting tin. Roast for 20 minutes. Heat the rest of the oil ...
... flat parsley chopped. Method: Heat the butter and oil in a medium saucepan, add the onion, garlic, red chillies and butternut squash and cook over a medium heat for 3-4 minutes until softened. Add the rice and stir for 1 ...
... freshly ground black pepper, 1 pinch five-spice powder, 1 pinch cayenne pepper, 8 lamb cutlets, 1 butternut squash peeled, deseeded and roughly grated, 10 cherry tomatoes, 125 g fine green beans trimmed, 1 handful fresh ...
Ingredients: 75 g butter, 2 red onions sliced, 750 g butternut squash peeled, deseeded and thinly sliced, 2 tbs parsley chopped, 3 tomatoes thinly sliced, 0.6 cup vegetable stock, 25 g plain flour, 1.2 cup milk, 0.5 tsp ...
Ingredients: 2 tbs olive oil, 4 slices crusty bread, 2 red capsicum halved, cored and deseeded, 175 g butternut squash peeled, deseeded and cut into small chunks, 1 red onion roughly chopped, 2 tbs black olive tapenade, ...
... . For a richer, earthy flavour, try wholemeal lasagne sheets and a mild blue cheese. Ingredients: 600 g butternut squash peeled and cut into 1.5cm cubes, 400 g chestnut mushrooms halved or quartered, 2 red onions roughly ...
... heat and cook the onions and mushrooms for 5 minutes. Stir in the garlic and cook for 2 minutes. Place the butternut squash in a large bowl with a dash of water, cover with clingfilm and microwave on high for 5-6 minutes ...
... 8 chicken thighs, 2 medium onions, 3 cloves garlic, 5 cm ginger, 1 tbs garam masala, 1 tsp cinnamon, 400 g butternut squash, 100 g green olives, 2 cups chicken stock. Method: Pre-heat the oven to 160°C. Heat half of the ...
... vinegar, 100 g goats cheese soft. Method: Pre-heat the oven to 180°C/160°C fan-forced. Toss the butternut squash, onion and garlic in a roasting tin with a tablespoon of oil and roast for 10 minutes. Add the gnocchi and ...
... . Mix in the lemon juice and remaining oil and season with salt and pepper. Finally, stir in the roasted butternut squash. Place the marinated swordfish in a very hot griddle pan and cook for 3-4 minutes on each side ...
... stew couldn't be easier to make and is vegan friendly too. Ingredients: 2 tbs olive oil, 1 large onion, 400 g butternut squash, 400 g red lentils, 200 g carrots, 4 cloves garlic, 1 tsp ground ginger, 1 tsp cumin, 0.5 tsp ...
... g puff pastry ready rolled. Method: Pre-heat the oven to 180°C/160°C fan-forced. Toss the carrot and butternut squash in a roasting tin with 2 tablespoons of oil and roast for 30 minutes. Heat a tablespoon of oil in a ...
... the oven to 180°C/160°C fan-forced. Heat up a pan to a medium heat and add the canola oil and butternut squash and fry for 8 minutes while tossing. Lay out the pizza base and evenly spread the tomato paste on top. Evenly ...
... pepper. Method: Open out each of the chicken thighs and season well with salt and pepper. Put the butternut squash and beetroot in a large roasting tin and drizzle with the oil. Toss together with the garlic cloves and ...
... paste, 3 tbs olive oil, 1 tsp butternut squash, 4 chicken breasts skinless, boneless, slashed. Method ... the harissa and olive oil together in a bowl. Place the squash in a roasting tin, pour over half of the the oil ...
... return to the oven for a further 10 minutes until the filling is golden and bubbling. Cook 1 small butternut squash, peeled and diced, and 400g spaghetti in a large saucepan of lightly salted boiling water for 9 minutes ...
... finely chopped, 0.5 tsp fennel seeds, 1 pinch chilli powder, 0.5 tbs grated fresh root ginger, 225 g butternut squash peeled,seeded, and cut into small cubes, 1 tsp salt, 1 tsp freshly ground black pepper, 1 tbs butter ...
... 1 tbs white bread flour for dusting, 500 g butternut squash, 1 onion, 2 tbs extra virgin olive oil, ... for 1 hour until doubled in size. Meanwhile, cut the squash in half and scoop out and discard the seeds and fibres. ...
... , 1 pinch salt, 1 pinch freshly ground black pepper, 2 cloves garlic grated or finely chopped, 1 kg butternut squash peeled, deseeded, and chopped into small cubes, 2 sprigs fresh thyme leaves picked, 125 g soft goat's ...
... : 2 tbs olive oil, 1 large onion cut into large chunks, 3 cloves garlic finely chopped, 875 g butternut squash peeled, deseeded and cubed, 2 small carrots peeled and cut into thick batons, 1 piece cinnamon stick x 2 ...
... paste, 100 g feta crumbled, 150 g filo pastry. Method: Pre-heat the oven to 170°C. Place the butternut squash, carrot and sweet potato in a roasting tin with the onions. Drizzle with a tablespoon of oil and the harissa ...
... salt, 1 pinch black pepper. Method: In the pot on a medium heat, fry the carrots, onions, shallots and butternut squash in the olive oil for 10 minutes while mixing. Add the passata to the pot, lower the heat, cover and ...
... lentils sorted and rinsed, 1 yellow onion peeled and diced, 4 cloves garlic peeled and minced, 410 g butternut squash peeled and diced, 3 carrots peeled and diced, 1.2 L vegetable stock, 10 g fresh herbs rosemary, thyme ...
... tbs vegetable oil, 150 g cauliflower florets, 300 g butternut squash peeled and deseeded, cut into 1.5 cm (¾ ... 10 minutes, then add the green beans, cauliflower and squash and cook for a further 7 minutes. Add the cashew ...
... , 2 zucchinis sliced, 2 cloves garlic, 100 g butternut squash peeled and cut into chunks, 2 tbs olive oil, ... Method: Place the capsicums, onion, zucchinis, garlic and squash in a roasting tin and toss with the oil. Roast ...
Ingredients: 2 tbs harissa paste, 2 tbs olive oil, 500 g butternut squash and sweet potato diced, 2 red capsicums deseeded and cut into bite-sized pieces, 125 g bulgar wheat, 2.4 cup hot vegetable stock, 2 cloves garlic ...
... . Ingredients: 360 g tofu drained and cubed, 100 g cabbage shredded, 50 g edamame, 50 g snow peas, 50 g butternut squash diced, 1 large red onion peeled and sliced, 1 tbs sesame oil, 3.2 cups coconut milk, 1 tsp lime ...
... mash is aromatic and creamy. Ingredients: 400 g sweet potato peeled and cut into small chunks, 0.5 medium butternut squash peeled and cut into small chunks, 2 tbs canola oil, 3 cloves garlic peeled and mashed, 2 cups ...
Sweet pumpkin mash is the perfect match for veal chops and sage, but you can also use butternut squash. Ingredients: 2 tbs butter, 2 tbs olive oil, 700 g veal chops, 0.25 bunch sage 6-8 leaves, 2 cloves garlic peeled, ...
... couscous, 1.6 cup vegetable stock, 1 small red onion peeled and diced, 1 large capsicum diced, 80 g butternut squash diced, 80 g zucchini diced, 80 g broccoli chopped, 50 g carrot peeled and chopped, 2 tbs olive oil ...
Cooking the green vegetables quickly retains their colour and texture. Butternut squash or pumpkin can be substituted for sweet potato, and tofu for cashew nuts. Ingredients: 2 tbs sunflower oil, 2 zucchini cut into ...
... plenty of the juices and sprinkle with extra coriander leaves and desiccated coconut, if using. Serve immediately with steamed jasmine rice or butternut squash. Categories: Thai; Mussels; Lunch; Dinner. Complexity: 2.
... a hot griddle, ridged cast-iron grill pan, or barbecue. Serve hot. These are delicious with some roasted butternut squash and wild rocket leaves. Categories: Gluten free; Wheat free; Soy free; Egg free; High protein; Low ...
Ingredients: 875 g pumpkin butternut or winter squash, peeled, deseeded and cut into 1.5 cm (¾ in) cubes, 4 tbs olive oil, 500 g fresh tagliatelle, 50 g rocket leaves, 8 sage leaves chopped, 1 pinch salt, 1 pinch pepper, ...
... . Ingredients: 400 g pork loin lean, cut into cubes. 480 g butter bean canned, drained and rinsed, 500 g squash peeled and cut into cubes, 2 carrot peeled and cut into cubes, 2 tbs tomato puree, 400 g canned tomatoes ...
... lined with baking paper. Drizzle with half the oil and season with salt and pepper. Roast for 10 minutes. Coat squash and kale with remaining oil. Add to tray with parsnip, drizzle with honey and continue to roast for a ...
... 0.25 cup dill chopped, 1 pinch pink salt ground. Method: Using a mandolin, finely shave the fennel and squash and place in a bowl. Toss together with remaining ingredients and dress with olive oil and lemon juice. Season ...
... and cut thickly on the diagonal. Heat olive oil in a frying pan and add thinly sliced garlic cloves. Add squash and zucchini and toss over medium high heat for about 3 minutes until just tender. Remove from heat and add ...
... and dice the flesh very small. Drop into boiling water and cook for 5 minutes. Drain the squash. Tip into a large saucepan, sprinkle over the sugar and pour in the lemon juice. Cook over a low heat for 15 minutes, gently ...
... grated, 0.25 cup olive oil, 0.33 cup panko breadcrumbs. Method: Preheat oven to 180°C. Trim ends of squash and zucchinis. Cut into 5mm-thick slices. Toss with olive oil and place in a baking dish on their sides. Combine ...
This warming and spiced lamb tagine is the perfect slow cooked stew for a chilly day. Ingredients: 1 kg lamb shoulder trimmed and chopped into chunks, 2 medium onions peeled and chopped, 2 tbs olive oil, 2 tsp cumin, 1 ...
... a small bowl and set aside to pickle slightly. Steam potatoes following packet instructions. Transfer to a bowl, squash roughly, add half the butter mixture and toss to coat. Set aside. Preheat oven grill to high. Place ...
... . Return pasta to pan. Meanwhile, heat oil in a large frying pan over medium-high heat. Cook zucchini and squash for 4 minutes or until almost tender. Add garlic, rosemary and chilli, then cook, stirring, for 1 minute or ...
... oiled cling film, and chill for 1 hour. Roll the dough out into a rectangle that measures 30 - 15cm. Squash the chilled butter with a rolling pin, keeping the pat shape, until 1cm thick. Place the butter in the centre ...
... border. Do not roll too tightly. Cut into 10-12 equal pieces with a serrated knife, taking care not to squash the rolls. Grease and line a 30cm springform cake tin. Pack in the rolls, cut-sides up. Cover and prove ...
... to warm pan with butter. Toss to coat. Transfer potatoes to roasting pan and, using a potato masher, slightly squash each potato to break it up. Add garlic and oregano, drizzle with oil and season. Roast for 1 hour or ...
... oven to 175ºC and line a baking tray with non-stick baking paper. Take pinches of mud cake and squash together to create firm balls. Set aside. Combine butter, sugars, vanilla, egg, flour, baking soda, chocolate chips ...
... . Remove turkey from oven and allow 10 minutes to rest before carving. Serve with roasted seasonal vegetables - carrots, beetroot, squash. Categories: Lunch; Australian; Dinner; Roast turkey; Christmas. Complexity: 3.
... toss with salt and pepper. Melt the butter and oil in a 20-22cm frying pan. Put the potato in the pan and squash it down with a spatula to make a large, flat pancake. Cook over a medium heat for 5-7 minutes, until crispy ...
... 400 g linguini pasta, 1 bunch asparagus, 2 tbs flat-leaf parsley chopped, 100 g snow peas, 2 radishes, 1 yellow squash, 1 tbs baby capers, 200 g frozen broad beans. Method: Place broad beans in a bowl and cover with hot ...
... , 0.5 small cauliflower cut into florets, 0.25 cup parsley chopped, 4 spring onions thinly sliced, 2 yellow squash finely diced, 100 g button mushrooms finely chopped, 5 ml virgin olive oil spray, 1 tbs barbecue sauce, 1 ...
... , 2 red capsicum, 2 bunch dutch carrots, 2 medium red onions, 2 bunch baby beets, 2 sweet potatoes, 4 yellow squash, 1 tbs paprika, 2 lemons rind finely grated, 0.5 cup olive oil, 0.33 cup walnuts chopped, 250 g halloumi ...
... hole 1/3-cup capacity muffin pan with oil. Layer each muffin hole with a slice each of beetroot, sweet potato, squash and zucchini. Place eggs in a small jug and whisk. Pour 1 tbs egg into each muffin hole, then top with ...
... chutney in a small bowl, then add to the pumpkin wedges and toss well to coat. Cook the pumpkin or squash wedges under a preheated hot grill, or over a preheated hot gas barbecue or the hot coals of a charcoal barbecue ...
... taste, before turning off the heat. As the pasta is nearing cooking time, use a potato masher to roughly squash some of the broccolini in the pan, so that it forms a chunky sauce. The desired consistency is entirely open ...
... oil and season with salt. Bake for 25 minutes. After 25 minutes, remove them from the oven. Use a fork to squash them down a bit. Combine garlic and some olive oil. Use a pastry brush to brush them on top of the potatoes ...
White fish fillets baked in a parcel of squash, spinach and olives, finished with basil sauce. Ingredients: 9 marinated artichoke heart quarters halved, 2 tsp lemon rind finely grated, 60 g spinach leaves, 18 semi-dried ...
... side or until golden and lightly charred. Spread roll bases with hummus, top with tomato and cucumber. Squash falafel and add to sandwich. Drizzle over yoghurt and remaining oil. Garnish with parsley and serve topped ...
... tray with bread and cook chickpeas for a further 10 minutes or until golden. Cool chickpeas for 5 minutes, then squash with a masher. Cook asparagus in boiling water for 2 minutes or until just tender. Drain and rinse in ...
... for a further 3 minutes for medium-rare or until cooked to your liking. Using the palm of your hand gently squash potatoes. Spray with olive oil and place onto hot BBQ plate. Cook for 4 minutes or until golden and crisp ...
... for 10 minutes or until just tender. Drain and cool. Place on tray. Using the palm of your hand, squash potatoes. Spray with oil and sprinkle with salt. Bake for 45 minutes or until crunchy. Meanwhile, combine sour cream ...
... with a small, sharp knife. Drain potatoes and place on tray. With the back of a spoon, gently squash potatoes. Drizzle with oil and season well with salt. Bake for 25 minutes or until golden and crispy, sprinkling ...
Ingredients: 1 carrot, 125 g yellow squash, 1 cup white rice, 0.25 cup formula milk, 2 small chicken breast fillets, 0.25 cup frozen peas. Method: Place three cups of water in a deep non-stick frying pan over medium heat ...
... to cool in the oven. For the cream, whip the cream and sugar together until firm peaks form. Roughly squash half of the raspberries with a fork and fold into the cream. For assembly, place one meringue disc onto a ...
... tray, then bake for a further 5 minutes or until haloumi and potato are crispy. Using back of a fork, squash garlic cloves and discard skins. Combine garlic in a bowl with lemon juice. Season with pepper. Add to potato ...
... with onion, rice mixture, chopped mint and pine nuts. Season and mix well. Pour tomatoes in pan and roughly squash with a fork. Return zucchini to roasting pan. Fill with rice mixture and scatter over feta. Bake for 15 ...
... 1 bunch basil, 4 medium long eggplants thinly sliced (see tip), 10 roma tomatoes thinly sliced, 1 kg yellow squash thinly sliced, 6 medium zucchini thinly sliced (see tip). Method: Preheat oven to 200°C/180°C fan-forced ...
... base and sides of one large glass serving bowl or 6-8 individual glass dishes. If using fresh raspberries, squash them lightly so they release some of their juices, then spoon half over the sponge cake. If using frozen ...
... heat. Place potatoes on barbecue plate. Using the back of a metal spatula or large metal spoon, gently squash potatoes. Cook for 5 minutes each side or until golden and tender. To make mustard dressing, place mustard ...
... , before adding the leftover chicken. Season well with salt and black pepper. Tip in the tomatoes and any juices, and squash with the back of a fork. Fill the tin with hot water, and add this to the pan as well. Bring ...
Ingredients: 2 Aeroplane Strawberry Flavoured Jelly, 85 g Aeroplane Strawberry Flavoured Jelly, 1.5 tbs baking powder, 4.5 cup plain flour, 0.5 cup crushed nuts, 1.5 cup milk, 3 tbs milk, 375 g unsalted butter, 125 g ...
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