|by Kathryn Hamilton|
Incorporating fresh, readily-available ingredients, this book contains 100 meat-free recipes that are inspired by cuisines from around the world.
1 - 10 of 36 for green butternut squash
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Boil chicken in ... chestnuts, acorn and butternut squash, fennel bunch ... whether you use fennel, celery or parsnips as called for in the recipe. . Wright
I always hollow out a big pumpkin to use as a tureen when serving this colorful soup. Melt the butter in a large heavy pot over medium heat. Add the ...
Cut the butternut squash in half and ... boil. Just before serving, mix in the cream. Serve hot and garnish each serving with chopped parsley. Serves 8.
Place squash in a pot; ... minutes. Serve hot. Serves 6. Per serving: 184 calories, 6 g protein, 6 g fat, 29 g carbohydrates, 0 cholesterol, 283 mg sodium.
In a stew pot, heat the olive oil and saute the onions for 2-3 minutes. Add the garlic and spices, stirring continuously. Add the vegetables in the ...
Pour oil into ... water, broccoli, and squash. Cover and ... beans, and peppers. Remove cover and increase heat. Toss vegetables and reduce pan juices to 1/2.
1. Cook green beans in boiling water for 6 minutes. Add squash; cook 8 ... throughout. Remove from heat. Stir in lemon juice. Sprinkle with walnuts. 12 servings.
Bake squash at 350 degrees ... slow boil. Add the tomatoes, chopped peppers and chickpeas. Simmer for 10 minutes. Add soy sauce prior to serving. Serves 6.
Peel, seed and chunk squash and apple. Combine ... and parsley. Simmer 15 minutes longer. Top with serving with cheese and croutons. Makes about 3 quarts.
Peel squash; remove seeds ... scallions, bread crumbs and cheese and sprinkle on top. Bake at 350 degrees 20 to 25 minutes until golden brown on top. 6 servings.
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