2 tbsp unsalted butter 1 yellow onion, chopped 1 stalk celery, chopped 1 carrot, peeled, chopped, 1 leek rinsed well (white part only), chopped, rinsed well 1 large butternut squash (about 2-1/2lbs or 1-1/4kg) peeled, seeded, chopped 2 Bartlett pears, peeled, chopped 6 cups vegetable stock or water 2 bay leaves ½ tsp ground nutmeg Read more …
2 cups Israeli couscous 1 small butternut squash (about 1lb/450g) peeled, cut into ¼ inch dice 1 bunch kale (about 12 stalks) 1 tsp olive oil 2 cloves garlic, finely chopped 1 small red onion, finely chopped ½ red bird’s eye chilli, finely chopped with seeds ¼ cup dried goji berries ½ tsp kosher salt Read more …
Preheat oven to 450F (230C). Cut a peeled large butternut squash into ½ inch. (1cm) slices. Cut 2 orange peppers into quarters. Spread squash and peppers over 2 large baking sheets. Drizzle with enough olive oil to lightly coat. Sprinkle with ½ tsp (2ml) each dried rosemary and thyme leaves or 1 tsp (5ml) dried Read more …
BUTTERNUT SQUASH SOUP Place a large pot on medium-high heat and drop in butter. Cook onion, potato and squash in butter for 5-10 minutes, stirring occasionally until everything is golden brown. Add garlic and stir for 1 minute longer. Lower heat to medium. Add broth and low-boil mixture for 20-30 minutes or until it is Read more …