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 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 ...
... 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 ... °C/160°C fan-forced. Place the onion, butternut squash, capsicums in a large roasting tin with the garlic. ...
... 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 ...
... 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 ...
... 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 ...
... -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 ...
... , 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 ...
... 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 ...
... 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 coat ...
... 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 ...
... 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 ...
... in a wok or deep frying pan, add the curry paste and stir-fry over a low heat for 1 minute. Add the squash, stir-fry briefly and then add the stock, coconut milk and the bruised lime leaves. Bring to the boil, then cover ...
... the prepared bowl, cover and leave to rise in a warm place for 1 hour until doubled in size. Meanwhile, cut the squash in half and scoop out and discard the seeds and fibres. Cut into 2.5 cm dice. Put in a roasting tin ...
... , 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 ...
... . Add the onion and a pinch of salt, and sweat gently for about 5 minutes until soft and translucent. Add the garlic, squash, and half of the thyme leaves, and continue cooking over a low heat for 10-15 minutes until the ...
... , 250 g fresh spinach leaves. Method: Heat the oil in a large heavy-based frying pan and cook the onion and squash over a low to moderate heat for 10 minutes until softened. Add the rice and cook for 1 minute, then add ...
... . 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 ...
... 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 for ...
... , 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 ...
... the nutritional yeast, half the cheese and the remaining 1/2 stock cube, whisking until smooth. Add the butternut squash, cook for a further 2 minutes. Place the sauce in a blender and blitz until smooth, pour over the ...
... 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 ...
... and mix together well. Brush half over the lamb cutlets and place them in a roasting tin. Mix the remainder with the squash, and add to the tin. Place in the oven to cook for 20-30 minutes, or until the lamb is cooked to ...
... , 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 on a ...
... 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 olive ...
... . 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 ...
... 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 minute or ...
... , 3 cloves garlic finely chopped, 875 g butternut squash peeled, deseeded and cubed, 2 small carrots peeled ... minutes or until beginning to soften. Add the garlic, squash, carrots and spices and fry gently for a further ...
... further 2 minutes. Remove from the pan. Meanwhile, heat the remaining oil in a separate frying pan, add the squash and onion and cook for 5 minutes until slightly softened. Remove from the pan and toss with the tapenade ...
... 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 minutes Bring a large pan ...
... 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 in ...
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 ...
... 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 place ...
... 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. Tip ...
... 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 ...
... '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 cinnamon ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 1 pinch salt, 1 pinch pepper. Method: Mix the harissa paste and oil together in a bowl and add the squash, sweet potato and red capsicum and toss until well coated. Spread the vegetables on a large baking tray and roast ...
... to the boil. Add the potatoes and carrots and cook for 10 minutes, then add the green beans, cauliflower and squash and cook for a further 7 minutes. Add the cashew nuts and simmer for 3 minutes until the vegetables are ...
... 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 ...
... Sauce, 1 small red capsicum, 2 tbs coriander, 500 g chicken thigh fillets, 12 red or yellow grape tomatoes, 1.5 Coconut Milk, 0.33 cup Thai Yellow Curry Paste, 1 tbs brown sugar, 1 tbs vegetable oil, 120 g green beans, 2 ...
... curry recipe is the perfect midweek dinner. Ingredients: 2 tbs Macro Organic coconut oil, 0.33 cup yellow curry paste, 400 ml coconut milk, 1 tbs brown sugar, 250 g cherry tomatoes halved, 1 cup shredded coconut toasted ...