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Tag Archives | butternut squash
Yield: 8-10 servings Butternut squash serves as a good substitute for the pumpkin. Ingredients: ¼ cup olive oil 2 medium yellow onions, chopped 2 teaspoons minced garlic 2 teaspoons Chinese five-spice powder 2 teaspoons cumin 1 teaspoon salt 6 cups chopped fresh peeled pumpkin 2 12-ounce jars roasted red peppers in water, drained (1 pound […]
Yield: 6-8 side servings I adapted this recipe from Heidi Swanson’s 101 Cookbooks website – a great source for recipes focused on healthy, natural foods. Ingredients: 2 cups pearled barley 3 cups butternut squash, cut into 1/2-inch dice 1/2 red onion, sliced thin 1 teaspoon dried thyme 3 tablespoons olive oil 1 tablespoon balsamic vinegar […]
Yield: Serves 4 with a little leftover If you want to use pre-cooked chicken, simply skip Step 2 and add it to the pot along with the couscous and zucchini in Step 4. If you want to make this recipe gluten free, skip the couscous and use only 5 cups of chicken broth. I use […]
Yield: 4-6 servings This delightfully simple soup comes together quickly, especially if you purchase pre-cut butternut squash. The trick to making perfectly pureed soups is to not add too much liquid at the beginning – you can always thin the soup but you cannot make it thicker. The other trick is to use a stick blender. If […]
Yield: 4 servings Start the wild rice cooking while you prepare the ingredients for the recipe. If you want to speed the cooking time for the wild rice, pre-soak it in water for several hours and it should cook in about 30 minutes. Ingredients: 2 tablespoons olive oil 1 cup chopped onion 1 garlic clove, […]
Yield: 4 servings Warm spices such as cumin, chili powder, cinnamon, and star anise give this dish a delightful scent. You can make this recipe on its own, or better yet, make the bulgur and use it for Bulgur Raisin Muffins AND this recipe, in which case, you’d start at Step 2. Ingredients: 2 cups water 1 tablespoon coconut oil 1 […]