e squash and bake in the oven at 400 degrees for
Oil a large frying pan and place over medium heat. Cook meatballs for 2 mins, or until browned. Remove from heat.
Combine squash soup, 1 cup water and coconut milk in a medium saucepan over low heat. Add meatballs and simmer for 10 mins, or until meatballs are cooked through.
Meanwhile, rinse noodles under hot water to separate strands. Add vegetables and noodles to soup and simmer for 2-3 mins, or until vegetables are tender. Add lemon juice and cilantro and stir to combine. Serve.
edium-low and cover. Cook for 10-15 minutes until sweet
Cut butter squash into bite-size chunks.
Steam squash with salt.
Drain and pour squash in baking dish.
Drain pineapple and add to squash.
Slice butter over top.
Sprinkle the brown sugar on top.
Bake at 350\u00b0 for about 25 to 30 minutes.
50\u00b0F. Use 1 tbsp butter to grease two 1-cup
Cut the squash in half lengthwise and then
Pour soup carton into a large pot and cook on medium.
Add spinach leaves and stir until mixed together and let simmer for a few minutes.
Stir in garlic and continue to cook on medium heat for a few minutes and then add cumin and oregano to taste.
Then add black beans, tomatoes (if used), feta cheese, and sun dried tomatoes.
Stir together making sure all ingredients are mixed evenly and then let simmer for a minute or two until thoroughly heated.
Serve with toasted whole wheat bread or in a whole grain bread bowl.
large, heavy stockpot, melt butter or margarine.
Add chopped
nd seeds, reserving seeds. Cut squash to fit a microwave safe
400F.
Coat pieces of squash in olive oil and roast
large bowl. Add milk, butter and egg; mix to combine
nd 3/4 cup butternut squash soup in blender until smooth.
Cook squash and onion, uncovered, in boiling
peeled and dice.
Place squash, onions, garlic, rosemary and red
nch baking dish.
Melt butter in a large saucepan over
dd the pumpkin or butternut squash and peeled potatoes to the
ray. Sprnkle cut hlaves of squash with salt and pepper. Arranceh
for gnocchi:
Position a rack
easpoon Recipe #488671, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.