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Butternut Squash without water vinegar bacon

Found 9 recipes

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Butternut Squash, Green Beans and Tofu

1 1/2 tablespoon olive oil or peanut oil, canola oil, divided 200 grams tofu firm, 1/2-inch thick, 1-inch wide sliced 1 each onion chopped 2 cloves garlic[...]

Source: recipeland.com
Butternut Squash, Black Bean and Tortilla Stew

2 1/2 tablespoons olive oil 1 each yellow onion chopped 2 cloves garlic peeled and minced 1 teaspoon cumin ground 6 cups butternut squash peeled and cut into[...]

Source: recipeland.com

Butternut Squash & Black Bean Chili

4 cups diced butternut squash 1/2 cup chopped onion 1 tablespoon olive oil 1 (28 ounce) can crushed tomatoes 3 (14 1/2 ounce) cans black beans 1 tablespoon[...]

Source: food.com
Butternut Squash Soup with Kale

14 Oct Butternut Squash Soup with Kale posted by Lori Lange Here’s a comforting recipe to warm you up on chilly fall and winter days: Β Butternut Squash Soup[...]

Source: recipegirl.com
Butternut Squash Soup with Truffle Oil

Shares 1KΒ There isn’t a squash Β I love more than the beautiful butternut squash. Like most winter squashes, it shares similar flavors with it’s brethren the[...]

Source: hiteonricecouple.com
Butternut Squash and Pork Ragu

2 each lemons 2 teaspoons olive oil or any kind of vegetable oil, divided 2 1/4 teaspoons paprika preferably hungarian 1 teaspoon turmeric ground 1 teaspoon[...]

Source: recipeland.com
Butternut Squash Chili

1 1/2 lbs butternut squash, peeled and cubed 2 (15 ounce) cans beans, rinsed and drained 1 (15 ounce) can corn , rinsed and drained 4 ounces chilies , canned[...]

Source: food.com
Butternut Squash With Spicy Chili

2 butternut squash, halved lengthways and seeds scraped out 1 tablespoon olive oil 1 red onion , chopped 2 red chili peppers , deseeded and finely chopped 2[...]

Source: food.com
Butternut Squash, Green Bean & Dried Cranberry[...]

2 1/2 tablespoons butter 2 cups raw butternut squash, peeled & cut in 1/2-inch cubes 1 small pinch nutmeg 1 1/2 cups green beans , trimmed and cut in 1/2-inch[...]

Source: food.com

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