#Squashs

Wait, acorn squash actually tastes this good?! No way. #acornsquash #fallrecipes #veggietok #easyrecipe #roastedsquash #healthyfood#squashrecipes #fallcooking #vegrecipes #easyfallfood #winterveggies #healthycooking

Goals! Anyone else in the mood for some Sunday Squash Roast? Roasted squash on whipped ricotta with hot honey! @thehalifaxhoneycompany This dish is full of flavour and a crowd pleaser. Bring it to a winter pot luck or family style dinner! You are hearing @inagarten being interviewed in the audio #squash #roastedsquash #whippedfeta #winterrecipes #squashrecipes

Don’t let squash squash your cooking confidence. This is my foolproof way to roast my favorite—Koginut—caramelized, cozy, and scoopable straight from the shell. #squash #easyrecipe #quickrecipes #instayum #instagood

A pumpkin recipe that mostly cooks itself. Soft, sweet and finished with mozzarella, crispy capers and sage. This is my whole roasted Crown Prince squash. Full recipe on Substack.

I can’t be the only person who has been cutting raw acorn squash in half for decades… so this is a PSA for fellow squash cutters: there is an easier way!! #acornsquash #foodies #kulacloth #cookingtips #cookinghacks

hasselback butternut squash - recipe now at PlantYou dot com…. Just in time for thanksgiving! #recipe #squash #healthyrecipe #thanksgivingrecipe #holidayrecipe #sidedish

Squash 🎉👏💪🔥💥🎊😍👍💕

If you need me I'll be romanticizing this soup until further notice. Recipe Below 👇🏻 •Prosciutto or Bacon •1tbsp Ghee •1 onion, diced •1 Large Butternut Squash •3 Springs Thyme •8C Chicken Stock • Salt/Pepper •Sour Cream (garnish) ​Preheat your oven to 400°F ​Cut and De-seed the Squash. Lengthwise, from the stem to the base. ​Brush with a little olive oil and sprinkle with salt/pepper. ​Place the squash cut-side down on a baking sheet. Roast for 40min, or until the skin is blistered and a fork easily pierces through the flesh. Let it cool for 10 minutes or until you can handle it without burning your fingers. ​​While the squash cools, I cooked up some diced prosciutto. Nice & Crispy. Scoop it onto a paper towel and reserve for garnish. Discard most of the grease. ​Add a tbsp of butter and the chopped onion. Cook until softened, about 5 minutes. ​Scoop the soft, roasted squash out of its skin and into a blender. Add cooked onion, thyme, 1tbsp salt, and a couple cups of stock. Puree into a beautiful silky smooth texture. Return to the pot, add remaining stock. Stir. Check the Salt & Pepper to taste. And simmer on low 15 minutes. I love to garnish with crispy prosciutto or Bacon. Drizzled Sour Cream. And today I had some Radish Microgreens and it was sooo delicious! #butternutsquash #soupseason #comfortfood #recipe #cooking

Jane’s back in the kitchen — starting in cold storage. 🧡 She’s eyeing her butternut squash and realizing it’s been sitting just a little too long and is starting to shrivel. So it’s time to act. That means making a big batch of butternut squash soup before it’s too late. Jane does what we’ve all done — turns to the internet, finds a recipe, and decides to give it a try. She shares the recipe at the end of the video, so stay tuned. This is exactly why OurRecipeTree exists. So good recipes don’t get lost. So seasonal cooking gets remembered. So next time, you know exactly where to look. 👉 Save your soups, seasonal recipes, and food stories here: https://m.mtrbio.com/our-recipe-tree #OurRecipeTree #SaveNonna #ButternutSquash #SoupSeason #SeasonalCooking #FoodMemories #EverydayCooking #KitchenStories

The Fall in a Bowl 🍁 series continues 🔥 Smoky Kamado-Roasted Butternut Squash & Harissa Soup 🥘 Ingredients 1 large butternut squash, halved and seeded 2 medium carrots 1 whole garlic head, top sliced off 1 whole bell pepper 1 shallot 2–3 tbsp olive oil 3 cups chicken bone broth 1 cup coconut milk 1½–2 tbsp harissa paste (adjust to your heat preference) 1 tbsp maple syrup 1–2 tbsp apple cider vinegar (to taste) Salt and freshly ground black pepper, smoky paprika, cayenne pepper, Optional garnish: toasted pepitas, chili oil,coconut cream swirl. + Grilled cheese.

Is that time of the year to make the most of gorgeous pumpkins & squashes to get plenty of skin loving vitamin A✨Add a boost of collagen by using bone broth, the recipe for that is on my feed, just scroll fee reels down 😊 Serves 4 Ingredients: 1 medium size squash (I love onion or kobucha squash)- seeds removed and cut into chunks 1 white onions (skin on) - chopped into quarters 4 cloves of garlic - skin on A few sprigs of thyme 1 leek - finely chopped 3-4 small carrots - chopped into small pieces 1 stick of celery - finely chopped 400-500ml bone broth - recipe in one of my previous reel! 1/2 can (400ml) full fat coconut milk - I love @bionaorganic A generous drizzle of extra virgin olive for roasting + cooking Salt and pepper to taste For the parmesan chickpeas: 400g cooked chickpeas - I love @boldbeanco a generous drizzle of olive oil a generous sprinkle of grated parmesan crack of black pepper Serve with: A drizzle of coconut milk A sprinkle of pumpkin seeds Add the squash, onions, garlic cloves and thyme to a large baking tray. Generously drizzle with some olive oil, salt and pepper. Toss everything together so it’s all evenly coated. Roast in the oven at 180 degrees Celsius for around 30 minutes until the squash is soft. In the meantime add a drizzle of olive oil in a large pan on a medium heat. Once hot add in the chopped leek, celery and carrots, Cook for 8-10 minutes until the leek starts to caramelise. Add in the bone broth and cook for 15-20 minutes until the carrots are cooked. Remove the skin from the onions and squeeze out the garlic flesh from their skins. Pick the thyme leaves off the sprigs. Transfer all the roasted vegetables and herbs to the pan together with the other veggies and bone broth. Add in the coconut milkBlend until smooth and creamy. If you prefer a runnier consistency add more bone broth. Taste and adjust for seasoning. To make the chickpeas add all the ingredients to a roasting tray and toss well. Roast in the oven for 30-235 minutes until crispy on the outside. Serve the soup with a drizzle of coconut milk, the chickpeas, pumpkin seeds and some chilli flakes.

Hot. Thick. Spicy. This candy squash is perfect for your Valentine this year 😘💘🍠 Comment “Recipe” and I’ll send you over a free meal plan