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Butternut Squash without pork kale cumin

Found 9 recipes

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Butternut Squash and Pearl Barley Pilaf

2 teaspoons olive oil, extra-virgin 1 medium onion chopped 14 ounces chicken broth, low salt or vegetable broth, about 1 can 1 3/4 cups water 1 cup pearl[...]

Source: recipeland.com
Butternut Squash, Ricotta, and Sage Crostini

1 2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups) 3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling 1[...]

Source: epicurious.com

Butternut Squash Ravioli with Pancetta and Sage

1/4 cup dried porcini mushrooms (about 1/4 ounce) 1 1/2 tablespoons olive oil 2/3 cup chopped pancetta (about 2 1/2 ounces) 1 cup mashed cooked butternut[...]

Source: myrecipes.com
Butternut Squash and Caramelized Onion Galette

1 1/4 cups all-purpose flour 1/4 teaspoon salt 8 tablespoons unsalted butter , cut into pieces 1/4 cup fat free sour cream 2 teaspoons fresh lemon juice 1/4[...]

Source: food.com
Butternut Squash Ravioli with Spinach Pesto

itemscope itemtype="http://data-vocabulary.org/RecipeIngredient"> 1 butternut squash, halved lengthwise and seeded (about 1 1/2 pounds) Cooking spray 1[...]

Source: myrecipes.com
Butternut Squash Souffle

2 lbs butternut squash 11 ounces canned mandarin oranges , drained 1 tablespoon butter , melted 1 teaspoon maple extract or 1 tablespoon Grand Marnier 1/2-1[...]

Source: food.com
Butternut Squash and Italian Sausage Soup

1 large butternut squash, about 3 pounds, halved, seeds removed 2 tablespoons vegetable oil 1/2 teaspoon salt fresh ground black pepper 1/2 lb sweet Italian[...]

Source: food.com
Butternut Squash Ravioli With Pancetta and Sage

1/4 cup dried porcini mushrooms (about 1/4 ounce) 1 1/2 tablespoons olive oil 2/3 cup chopped pancetta (about 2 1/2 ounces) 1 cup mashed cooked butternut[...]

Source: food.com
Butternut Squash Salmon Curry

30 ml oil 15 ml mustard seeds 1/2 kg fresh salmon , boneless and skinned, cut into chunks (but save the skin!) 1 large onion , cut into strips 2 garlic cloves[...]

Source: food.com

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