28055 savory squash puree Recipes

yellow cornmeal , to dust the pizza stone or nonstick spray to grease the baking sheet, pizza dough or 1 prepared pizza crust, olive oil, yellow onions , halved through the stem and thinly sliced, winter squash, pureed, sage leaves, minced or 1 tsp rubbed sage, ground nutmeg, salt, black pepper, parmigiano-reggiano cheese or 1 1/2 oz pecorino cheese, finely grated, pine nuts

onion, chopped, apple, chopped, garlic clove, minced, ground ginger, salt and pepper, to taste, squash puree, reduced-sodium chicken broth

eggs, cream, butternut squash puree, unsulphered molasses, cinnamon, nutmeg, toasted hazelnut pieces, graham cracker pie crust (store bought or homemade )

butternut squash (2 lb each), kosher salt, black pepper, shallots, halved, honey, fresh thyme, unsalted butter

crisco pure vegetable oil, boneless skinless chicken thighs, finest coastal valley peach apricot preserves, dry onion soup mix, water, rice with peas and carrots in sauce mix, prepared

eggs, milk, butternut squash puree, up to 4 cups flour, freshly-grated nutmeg, salt and pepper, oil, butter, chopped parsley, for garnish, bread crumbs (optional)

chicken broth, frozen cooked butternut squash puree, chopped fresh thyme leaves, salt and pepper, parmesan

whole cloves garlic, yellow squash (about 1 lb), olive oil, sea salt or kosher salt, vegetable stock, lamb medallions, garlic, minced, kosher salt, black pepper

butter, minced shallots, roasted butternut squash puree, salt, freshly ground white pepper, heavy cream, grated parmigiano-reggiano cheese , plus 2 oz, nutmeg, recipe pasta dough , rolled out into wide ribbons, about 1/4-inch thick, fresh sage leaves, chopped fresh parsley leaves

winter squash such as acorn , hubbard or butternut, vegetable oil, evaporated skim or low fat milk, cinnamon stick, garlic, butter, salt and freshly ground black pepper

acorn squash, maple syrup, softened butter, or more, salt and freshly ground pepper, freshly ground nutmeg

custard, eggs, cream, butternut squash puree, unsulphered molasses, cinnamon, nutmeg, soft butter for greasing, hazelnut pieces, lightly toasted, brown sugar, whole wheat flour, melted butter, cook butternut squash until tender and puree until smooth. strain if desired and allow to cool to room temperature., toss nuts in a skillet over medium heat , shaking often to prevent burning. allow to toast until lightly golden and aromatic.

butternut squash, olive oil, chipolte peppers, butter, heavy cream, salt and pepper, to taste

fat-free ,soium-reduced chicken broth, frozen cooked butternut squash, butter, grated orange peel, maple syrup, salt, fresh ground pepper

elbow macaroni, butter, oregano, thyme, garlic powder, sea salt, black pepper, plain butternut squash puree (roasted butternut squash pureed in a blender or food processor), milk, onion & chive cream cheese, shredded cheddar or velveeta cheese, shredded italian 5 cheese blend

cubed peeled butternut squash (about 3 3/4 lb), olive oil, salt, ground cinnamon, freshly ground black pepper, ground ginger, ground cardamom, ground cumin, white pepper, shallots, peeled and quartered, onion , cut into 1-inch pieces, water, brown sugar

butternut squash puree (see note ), pear halves, packed in juice, drained well (see note), vegetable or chicken bouillon cube, water, onion powder, garlic powder, cumin, ground cinnamon, cayenne pepper, or more to taste, cream , optional, salt to taste

butternut squash (about 2 lb), salt, freshly ground black pepper, fresh italian parsley, bay leaves, dry white wine, whipping cream, fresh vanilla bean