Steam or roast butternut squash. Cook quinoa so you have 1 cup.
Mix together the squash, quinoa, beans, and scallions.
Season (to taste) with garlic powder, cumin, salt, and pepper.
Place 1 cup of filling on a tortilla, top with cheese, and roll/fold up as desired.
Can be toasted on a grill or panini press if desired.
Roast butternut squash in oven, covered, at 350 degrees until just starting to soften.
Combine the cooked bulgur wheat, feta and roasted squash. Add the chopped sage and black pepper and toss together.
combine the agave syrup with lemon juice, drizzle over and serve.
The dish also goes well with cinnamon, chilli, coriander and nutmeg.
lice the duck. Divide the Butternut Squash Gnocchi among plates. Top with
rozen cut up butternut squash. If you use frozen, just roast with the
an, add butternut squash and turn pieces to coat.
Roast for 15
infoil. Drizzle olive oil on squash and give a shake of
75\u00b0.
Cut the butternut squash in half and scoop out
minute. Add the mashed butternut squash and cook until the mixture
Take the butternut squash and peel, seed, and cut
75.
Cut ends off butternut squash, peel, and slice lengthwise.
o 375 degrees. Prep the butternut squash and toss with olive oil
Cute butternut squash in half lenghtwise and remove seeds.
Place squash cutside down
Preheat the oven to 350\u00b0F (180\u00b0C).
Peel the squash, cut it in half longways, remove the seeds and cut the flesh into 1in (3cm) chunks.
Spread them out on a baking tray and sprinkle with a pinch of salt. Spoon over the ghee, syrup and ginger.
Roast until the tips of the squash chunks turn golden brown. Towards the end scatter the pine nuts over the top so that they become toasted when the squash is cooked.
ozzarella cheese.
Toss the butternut squash with 1 tbsp each of
Preheat the oven to 400\u00b0F. Toss squash and oil in a large baking pan; season. Roast for 15 mins or until tender.
Meanwhile, place nuts on a small baking pan. Toast, in oven, for 3 mins or until golden. Immediately remove from pan.
For the preserved lemon vinaigrette, whisk all ingredients in a small bowl. Season.
Place squash, chickpeas, onion, spinach and vinaigrette in a large bowl; toss gently to combine. Serve salad sprinkled with nuts, chives and feta.
trong, sharp knife, halve the butternut lengthways. Scrape out and discard
as 6. Scatter the sliced butternut squash over 2 or 3 large
br>peel and cube the butternut squash (this step disappears if you
1. Preheat oven to 400 and line 2 banking sheets with foil. Whisk melted butter, OJ, sugar, and vinegar in a large bowl. Add squash, chiles, garlic, thyme, 1 tsp. salt and a few grinds of pepper; toss to coat.
2. Divide squash mixture and liquid between the prepared baking sheets, spreading squash in a single layer. Sprinkle with the sesame seeds. Roast, flipping squash halfway through, until squash is tender and caramelized in spots and the seeds are lightly toasted (40 minutes). Can be made 4 hours ahead. Serve at room temp.
Cook the pasta in a saucepan of boiling salted water until just tender, then drain.
Meanwhile, toss the squash with 1 tablespoon of the olive oil and lay flat on a baking tray. Roast in the oven for 15-20 minutes until tender.
For the dressing, place the remaining 2 tablespoons of oil in a small bowl with lemon juice and zest. Whisk to combine.
Combine the drained pasta, feta, capsicum and basil in a bowl. Add the dressing, season with salt and pepper, then toss to combine. Gently stir through the roasted pumpkin and serve.