Related Searches: Butternut Squash Recipe
Ingredients: 0.25 cup mint leaves, 4 yellow squash, 1 fresh fennel bulb, 1 orange peeled and segmented, 1 lemon juiced, 1 pinch freshly ground pepper, 0.25 cup hazelnuts, 3 tbs olive oil, 0.25 cup dill chopped, 1 pinch ...
... : 1 clove garlic thinly sliced, 2 tbs parsley chopped, 300 g yellow squash, 300 g green zucchini, 1 tbs olive oil. Method: Trim yellow squash and cut into quarters. Trim zucchini, halve lengthways and cut thickly on ...
... vegetable pasta recipe - it's made with wholemeal penne and abundant summer vegies like zucchini and yellow squash. Ingredients: 375 g Macro Organic wholemeal penne, 2 tbs extra virgin olive oil, 3 zucchini thinly sliced ...
... : 250 g small green zucchinis, 200 g yellow squash, 0.5 cup parmesan 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 ...
... crushed, 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 ...
... 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 ...
... cloves garlic crushed, 1 red capsicum finely diced, 1 yellow capsicum finely diced, 2 tsp dried Italian herbs, ... tip), 10 roma tomatoes thinly sliced, 1 kg yellow squash thinly sliced, 6 medium zucchini thinly sliced (see ...
Ingredients: 1 cup microwave long grain white rice, 1 carrot, 125 g yellow squash, 0.25 cup formula milk, 2 small chicken breast fillets, 0.25 cup frozen peas. Method: Heat rice following packet directions. Meanwhile, ...
... for a real kick. Ingredients: 1 tbs coconut oil, 1 medium yellow onion peeled and diced medium, 1 tbs garlic and ginger paste, 350 g butternut squash peeled, seeds removed, diced medium, 1 large capsicum seeds and veins ...
... minced, 3 tbs olive oil, 3 large capsicums red, yellow and green, chopped into chunks, 2 tbs garam masala canned ... 180°C/160°C fan-forced.Place the onion, butternut squash, capsicums in a large roasting tin with the garlic. ...
... red capsicum deseeded and cut into chunks, 1 yellow capsicum deseeded and cut into chunks, 1 red onion cut into wedges, 2 zucchinis sliced, 2 cloves garlic, 100 g butternut squash peeled and cut into chunks, 2 tbs olive ...
... cold weather months. Ingredients: 315 g 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 ...
... 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 ...
... in the onions and cook until translucent. Stir in the ginger and curry powder. Mix until heat through. Add back the squash and mix it through. Tip in the stock and let it cook over low simmer for 40 minutes. Turn off the ...
... and cook for 2 minutes. Stir in the garam masala and cinnamon and cook for 1 minute. Tip the butternut squash and olives into the dish and stir well to coat with the spices. Place the chicken thighs back into the dish ...
... 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 coat ...
... , 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. Heat ...
... 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 ...
... , 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 muffin ...
... -heat the oven to 180°C/160°C fan-forced. Whisk the harissa and olive oil together in a bowl. Place the squash in a roasting tin, pour over half of the the oil and harissa mix and toss well to coat. Roast for 10 minutes ...
... a large, deep saucepan on medium low heat and gently cook the onion for 10 minutes. Tip in the carrots and squash, squeeze the garlic out of the skin and pour in the stock. Bring to the boil, reduce the heat and simmer ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... , 1 tbs cornflour, 200 g stilton rind removed, 1 handful thyme leaves, 1 pinch salt, 1 pinch pepper. Method: Cut the squash in half and trim a thin slice off the rounded back of each half so they will stand securely, cut ...
... 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 melted ...