3/4 c Water 2/3 c Pumpkin* 2 tb Applesauce 2 tb Honey 1 1/2 ts Salt 1 t Cinnamon 1/2 ts Allspice 1/4 ts Nutmeg 1/4 ts Ground cloves 1/2 c Whole Wheat flour 2 1/2 c Bread flour 1 1/2 ts Yeast
How To make Pumpkin/Winter Squash's Videos
This Delicious High Protein Stuffed Squash Is Vegan and Anti-Inflammatory | Stuffed Squash
#veganrecipes #highprotein #squash This Delicious High Protein Stuffed Squash Is Vegan and Anti-Inflammatory. It's packed with all of the goodness you need for post-workout recovery. Kabocha squash is very nutritious and it's seeds pack a ton of protein. I stuffed this squash with lots of goodies... including an unknown vegetable. Check out the video and let me know what you think. Thanks for watching.
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Creamy Butternut Squash Soup
This is a simple butternut squash soup that totally tastes gourmet. Roasting the veggies first brings out their best flavor and the toppings really elevate the soup so don’t skip those. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
BUTTERNUT SQUASH SOUP INGREDIENTS: ►1 large butternut squash (3 lbs), peeled, seeded and cut into 1” cubes ►2 medium carrots, peeled and cut into 1-inch chunks ►1 medium yellow onion, quartered and separated into smaller chunks ►4 garlic cloves, peeled and ends trimmed ►4 Tbsp extra virgin olive oil ►1 1/2 tsp fine sea salt, plus more to taste ►1/2 tsp freshly ground black pepper, plus more to taste ►4 cups chicken stock or vegetable stock ►3 Tbsp unsalted butter ►3 Tbsp real maple syrup, plus more to serve ►1/2 tsp ground cinnamon ►1/8 tsp ground nutmeg ►1/2 cup filtered water or added to desired consistency
SOUP GARNISH: ►6 oz Browned Bacon Bits ►Maple Syrup to drizzle ►Fresh Parsley, finely chopped
???? PRINT RECIPE HERE: coming soon
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⏱️TIMESTAMPS⏱️ 0:00 Intro 0:49 How to peel & cut butternut squash 2:18 Prepping the rest of the ingredients 3:31 How to roast vegetables 3:57 Blending veggies 5:04 Boiling soup on the stove 6:22 Butternut soup garnish 8:51 Taste test
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Winter Squashes to Brighten Up Cold-Weather Meals- Kitchen Conundrums with Thomas Joseph
Thomas Joseph shares his know-how about the many different winter squash varieties that are worth seeking out at your farmers’ markets and local supermarkets.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
My spicy butternut squash soup recipe is easy to make and is also vegan friendly. It’s a deliciously tasty winter warmer spiced with fresh chilli.
This soup recipe can also be made in the slow cooker. Simply sauté the onion, garlic and chilli first. It’s also a great tasty spiced meal for weight loss as it’s low in calories.
Get the directions for my spicy butternut squash soup recipe on my website:
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I really wanted to do something different with butternut squash. As in, not just roasting it, or turning it into a soup, which tend to be the two most common applications, so I eventually decided on a “loaded” twice-baked butternut squash. Enjoy!
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