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.
rocessor, add 2 cups butternut squash soup and 3 Tbsp apple sauce
d seeds of the squash/pumpkin and cut into
nd remove seeds.
Place squash cutside down on a parchment
l on top of the squash and bake in the oven
>Place the squash on a
o 400 degrees. Cut butternut squash in half from top to
00 degrees.
Place butternut squash in a cookie sheet, drizzle
Cut squash in half lengthwise and remove
single layer.
Place squash cubes in a large bowl
Preheat oven to 350 degrees.
Peel and seed squash and cut into 8 wedges. Drizzle with 2 tablespoons of the olive oil and roast in the oven for one hour.
Heat 1 tablespoon olive oil in large pot,and the chopped onion and saute 5 minutes.
Add the roasted squash, 4 cloves of crushed garlic, the apple, the 5 cups chicken broth, the 1 cup of cider, and the 1 teaspoon of salt.
Simmer 30 minutes, until apple is very soft.
Puree in food processor.
Garnish with sour cream if desired.
400F.
Coat pieces of squash in olive oil and roast
egrees C).
Place the squash, cut side down, on baking
Preheat oven to 400\u00b0F. On a sheet pan, toss squash with olive oil and season. Roast for 20 mins. Let cool.
Meanwhile, in a bowl, whisk together raspberry vinaigrette, shallot and Dijon mustard. Divide salad greens, red onion, roasted squash, pomegranate seeds, scallions and pine nuts between 8 serving plates. Drizzle with vinaigrette.
o 400\u00b0F. Lightly coat squash with oil and season. Transfer
toss the buttercup and butternut squash with 2 tablespoons of the
nd 3/4 cup butternut squash soup in blender until smooth.
ubbling. Slowly whisk in butternut squash soup until combined and smooth. Continue
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.
Preheat oven to 375'F.
Toss squash with 4 teaspoons oil, salt and pepper. Spread evenly on a large baking sheet. Roast, stirring occationally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash).
Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve.