Roasted butternut squash and pepper soup with Devilish Moorish twist
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Ingredients. 1 large butternut squash (2.75 pounds), peeled and cubed into 1” pieces, seeds reserved. 3 tablespoons olive oil, divided + 1/4 teaspoon for squash seeds. 1.Similar to hummus, this dip uses tahini but is made primarily with butternut squash instead of chickpeas.
Dates add a little natural sweetness to complement the squash, while coriander, ginger, and cinnamon add layers of fall spice and smoked paprika adds a sweet-smoky flavor.Cut butternut squash in half lengthwise. Cut criss-crossing diagonal lines into the flesh of the squash.
Mix olive oil, salt, pepper, garlic, brown sugar, and chili powder in a mixing bowl. Brush olive oil mixture on top of each half of butternut squash. Place on smoker.Place your cooked lentils + butternut squash cubes in a food processor and add the rest of your ingredients.
Blend on high until mixture is very smooth. Taste and add more salt or lemon if desired. Top with good quality olive oil + chilli flakes if desired, then serve alongside crackers, veggies +.
Place the tray with the butternut squash and the garlic in the oven for 30 minutes. Let garlic cool a bit so you can handle it and squeeze the roasted garlic out of the cut ends into a blender/ food processor. Add in the roasted butternut squash, harissa, chickpeas, lime, coriander, and vinegar and blend till well incorporated.This Roasted Butternut Squash Dip is a fun take on a fall favorite. Roasted butternut squash is blended with onions, garlic and spices and a touch of yogurt for a savory and somewhat healthy dip!
20 min Prep Time 50 min Cook Time.Ingredients. 3 cups butternut squash, cubed. 5 cloves garlic.
2 tbsp olive oil. 1 tbsp tahini. 1 tbsp lemon juice.
2-3 tbsp water. salt. 1/4 tsp smoked paprika.Cut the stem end of the butternut squash off, about an inch from the top.
Brush with olive oil and sprinkle with salt. Place on the smoker and cook until soft all the way through.Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven. Add cubed butternut squash and the UNPEELED garlic cloves to a baking sheet and drizzle with a little olive oil and a pinch each salt and pepper.Preheat oven to 400 degrees.
Drizzle cut sides of squash with oil and season with salt. Arrange cut side down on a baking sheet. Arrange garlic head halves in the center of parchment-lined foil. Drizzle with oil, sandwich, and wrap tightly.
Transfer to baking sheet with squash and roast until squash and garlic are tender, about 45 minutes.Smoked Butternut Squash White Bean Dip Rich and creamy, slightly sweet, earthy, and savory, this dip meets all of the hors d’oeuvre requirements. Serve it up with whole-wheat pita chips, bell peppers, cucumbers, or celery. Recipe reprinted with permission from Whole Cooking and Nutrition by.1 cup roasted butternut squash, pumpkin or sweet potato (see notes for cheats) 1 chipotle pepper in adobo sauce (optional to add 1 tablespoon of adobo sauce for more heat) 2 cloves garlic.
Add the butternut squash, beans, garlic, tahini, mustard, half the prepared olive oil, honey and spices to your blender and press the extract function. It should be a smooth consistency, but add a tablespoon of water at a time to loosen if you would like. Top off your roasted butternut squash dip with pancetta and crispy sage.
Directions Throw the butternut squash puree and onion in a blender and run until that fucker looks smooth. In a small bowl, mix together the flour, cumin, chili powder, and smoked paprika and set it aside. Grab a medium-sized soup pot and warm the olive oil over a medium heat.1 small butternut squash, cubed (1 to 1 1/2 cups diced squash) 2-3 tablespoons olive oil. 1/2 teaspoon garlic salt.
1/2 teaspoon black pepper. 8 ounce cream cheese, softened. 2 cloves garlic, minced.
2 tablespoon fresh sage, finely minced. a pinch of nutmeg. 8 ounces smoked gouda, grated.
List of related literature:
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| from Ayurvedic Cooking for Westerners: Familiar Western Food Prepared with Ayurvedic Principles |
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| from The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet |
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| from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes |
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| from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make |
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| from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes |
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| from Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness |
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| from Southern Keto: 100+ Traditional Food Favorites for a Low-Carb Lifestyle |
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| from Treme: Stories and Recipes from the Heart of New Orleans |
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| from What Can I Bring?: Southern Food for Any Occasion Life Serves Up |
12 comments
I’m gonna try grating butternut squash using the slicer/grating attachment to our vintage Sunbeam Mixmaster!
And, you’ll have to do a few Fondue videos, we have a vintage one that uses Sterno.
Please can u tell me how to jump higher in Alto s adventure, u play awesome ����!!!
I really enjoy this video. The quality is fantastic, and your cooking skills are impeccable. I cannot wait to cook this fun, fall recipe for my family, friends and my beloved dog, Bailee.
Can the pear be substituted for anything else? I am allergic to pears unfortunately. Thank you ��
I can’t wait to try this and you are absolutely adorable.
That looks sooooo good! I’m so glad that I bought a butternut squash today!����
I’m with a partner that eats gallons of food and grease an he’s making me sick to be around,I need to break free and get my life back,if I say I don’t want this or that he’l walk through the door with tones of cream cakes pies frozen chips,an scoff infront of me,I’m sorry but that just makes me want to run away but I can’t,he constantly wants to spend money on crap food,he don’t eat veg or fruit,I’m glad my daughter can have fruit with me but it’s the last thing he byes when he’s shopping,it’s sad,x
You’re so funny and your receipts look so tasty! I wish to come and taste the food, you’re preparing! Also, your house looks nice! Do you have some home tour video? (I saw Christmas home tour already)
I really dislike my 8 qt instant pot. I have all 3 sizes. The 3 qt is my favorite, and the one I use the most. I cook for 3 adults, so I rarely make really big batches. The problem with the 8 qt is that it takes forever to release pressure. It has a lot more steam, and to make matters worse, the vent orifice is smaller than the release on my other 2 pots. It can take 20 minutes to get the pressure released on the 8 qt, which means there’s no such thing as quick release. I love the 3 qt because it’s so much faster to use. Just my worthless opinion.
I can’t wait to try this! Butternut is my fave, and I made a vegan curried butternut soup for Thanksgiving with a bit of sambal oelek on top for some heat. Warming and flavorful! (now I need to find prep butternut at my local Kroger)
I love how large your soup bowl is! That’s what I call a meal!!
I cannot find the website eatunprocessed.com. What am I missing?