Butternut Custard Pecan Pie | Special Diet Recipes | Whole Foods Market
This creamy butternut custard is a new twist on winter squash you didn’t know you needed on your Thanksgiving table…until now that is! Made with a ground pecan crust, this gluten-free and grain-free dessert bakes up soft and tender while holding its shape when sliced. For best results, chill the pie until cold before cutting. Find the recipe here
SUBSCRIBE:
Serves 8
Ingredients:
2 cups pecan halves, divided
1 tablespoon coconut oil, plus more for the plate
1 tablespoon plus 1/2 cup pure maple syrup
2 cups cooked, mashed butternut squash
3 large eggs
1 cup unsweetened plain almondmilk or cashewmilk
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon fine sea salt
Method:
Preheat oven to 350°F. Oil a deep 9-inch pie plate with coconut oil; set aside.
In a food processor, coarsely grind 1 1/2 cups of the pecans until pea-sized. Add oil and 1 tablespoons of the maple syrup. Pulse just until well combined then transfer pecan mixture to the prepared plate and press into the bottom of the plate only; set aside.
In the food processor, purée squash with eggs, almondmilk, remaining 1/2 cup maple syrup, cinnamon, nutmeg and salt. Pour filling over the pecan crust in the pie pan and bake for 30 minutes.
Meanwhile, finely chop remaining pecans. Sprinkle pecans along the outer edges of the pie and return to the oven for another 30 minutes, or until filling is set and firm. Cool pie on a rack then transfer to the refrigerator to chill before serving.
Nutritional Info:
Per Serving: 330 calories (210 from fat), 24g total fat, 2.5g saturated fat, 80mg cholesterol, 120mg sodium, 27g carbohydrates, (5 g dietary fiber, 16g sugar), 7g protein.
About Whole Foods:
Who are we? Well, we seek out the finest natural and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to sustainable agriculture. Add to that the excitement and fun we bring to shopping for groceries, and you start to get a sense of what we're all about. Oh yeah, we're a mission-driven company too.
Connect with Whole Foods Market Online:
Visit the Whole Foods Market WEBSITE: wholefoodsmarket.com
Like Whole Foods Market on FACEBOOK: facebook.com/wholefoods
Follow Whole Foods Market on TWITTER: twitter.com/wholefoods
Follow Whole Foods Market on INSTAGRAM:
Check Whole Foods Market out on PINTEREST:
[TITLE]
Butternut Squash Bruschetta Recipe
Though bruschetta is typically made with tomatoes and basil, this butternut squash bruschetta puts a delicious twist on the classic appetizer. In this recipe, toasted baguette slices are loaded with baked squash, ricotta, sage, and honey, making for one flavorful bite!
#Recipe #Food #Cooking
Read Full Recipe:
Butternut Squash Greek Salad: A Savory Fall Twist On A Delicious Salad | Recipe | Well Done
Salty feta cheese and olives are the perfect flavor balance to sweet, caramelized butternut squash in this simple, satisfying side dish.
Subscribe to Well Done ►►
Full Recipe HERE ►►
Up your chicken culinary game with some new and exciting ways to prep this go-to, dinnertime protein, from our favorite chicken salads to rave-worthy slow cooker chicken entrees.
Try some of our vegetarian recipes and meatless meals to fit your vegetarian diet! You’ll quickly realize how easy and tasty your meal prep can be.
Check out our list of food hacks and tips to learn how to use whatever you have in your kitchen, to become a DIY master! You won’t believe how useful & easy these tricks can be.
Satisfy your sweet tooth with countless dessert recipes including cake recipes, cookie recipes, pudding recipes, pie recipes, frozen dessert recipes and many more!
Fishing for some easy and tasty fish recipes? From easy seafood dishes to delicious masala fish fries, we’ve got you covered:
Check out our beef recipes for all your favorite cuts of beef including roasts, beef ribs, sirloin, tenderloin, ground beef, corned beef, and brisket:
Get the best dips and spreads recipes recipes from trusted magazines, cookbooks, and more. You'll find recipe ideas complete with cooking tips, member reviews, and ratings.
CONNECT WITH WELL DONE
Web:
Twitter:
Facebook:
Instagram:
ABOUT WELL DONE
Well Done feeds the food obsessed with snack hacks, easy and creative recipes, tasty trends and more ways to do it yourself. From Food + Wine and Cooking Light to PEOPLE and Southern Living, we’re giving you all the product reviews, techniques, and homemade meals exclusively from all the brands you love.
Butternut Squash Greek Salad: A Savory Fall Twist On A Delicious Salad | Recipe | Well Done
Coconut Butternut Squash Soup Recipe | Easy vegan Thanksgiving meal idea!
LEARN HOW TO MAKE VEGAN COCONUT BUTTERNUT SQUASH SOUP FOR THANKSGIVING
LAY HO MA!! There's so much to be thankful for. One thing I am eternally grateful for is the ability to learn and create. I cannot imagine my life without the strength to cook and learn new recipes. It brings me incredible joy to be able to turn humble ingredients into something truly extraordinary and share it with others. Join me in this episode and learn how to make an easy vegan coconut butternut squash soup recipe right at home. Let's begin.
Ingredients:
1 medium butternut squash
1/2 cup broccolini
1/2 cup cremini mushrooms
1 medium carrot
1 onion
3 large pieces garlic
3 tbsp coconut oil
1 tbsp pink salt
pepper
few sprigs of thyme
2 tbsp cane sugar
3 cups vegetable stock
2 cups water
1 400ml can coconut milk (about 1 1/2 cups)
1/4 cup dried shredded coconut
Directions:
1. Preheat the oven to 375F
2. Carefully slice the squash in half and scoop out the seeds. Then, place the squash onto a baking tray lined with parchment paper skin side up
3. Bake in the oven for 35-45min depending on the size of the squash. When the thickest part is fork tender, it's done. Let it cool for about 10min
4. Chop about 1/2 cup worth of broccolini into small pieces and thinly slice about 1/2 cup worth of cremini mushrooms
5. Dice the carrot and onion. Coarsely chop the garlic
6. Carefully peel the skin from the tender butternut squash and scoop aside 2 1/2 cups worth
7. Heat up a stock pot to medium heat. Add the coconut oil followed by the carrot, onion, and garlic
8. Season with the pepper and 1 tbsp of salt. Sauté for 5-8min
9. Add in the thyme and sauté for another few minutes. Add in the squash and the cane sugar. Sauté for another minute
10. Add in the veggie stock, water, and coconut milk (set aside a little bit for garnish)
11. Turn up the heat to medium high, cover, and bring it to a boil
12. Transfer the soup to the blender or use a stick blender if you have one. Blend on high until nice and velvety
13. Pour the soup back into the pot and cover to keep it nice and hot
14. Heat up a frying pan on medium heat. Add in the shredded coconut
15. Toast for a few minutes until golden brown. Set aside
16. Wipe out the pan with a paper towel and place back on medium heat
17. Sauté the broccolini for 3-4min. Add in the mushrooms and a pinch of salt. Sauté for another 3-4min
18. Place some of the veggies in the middle of your serving bowl. Then, pour around it 2 cups of soup
19. Sprinkle over some toasted coconut. Add some fresh cracked pepper. Drizzle some olive oil and drizzle some of the coconut milk
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
Delicious Butternut Chapati Recipe: A Nutrient-Packed Twist on a Classic
4 Amazing Butternut Squash Recipes To Try This Fall!
Here are four cozy and delicious plant-based butternut squash recipes to try this fall! Get all of the details below.
✗ Want More Recipes? Get my COOKBOOK ➢
COZY FALL SALADS -
IN THIS VIDEO
• Butternut Squash White Bean Chili:
• Butternut Squash & Kale Casserole:
• Butternut Squash Stuffed Shells:
• Butternut Squash Apple Soup:
---
• My Blender:
• My Food Processor:
• My Pans:
CONNECT WITH ME
• Instagram:
• Recipe Blog:
• Pinterest:
• Facebook:
HELPFUL LINKS
• 25% off Your 1st Thrive Market Order* ➢
• 5% Off ANY iHerb Order* ➢ (use code BOW1780)
• My Kitchen Staples + Supplements* ➢
ABOUT THIS VIDEO
• All My Gear:
• The BEST quality music for videos*:
• FTC: This video is not sponsored. Affiliate links are marked by (*); for a full affiliate discretion notice, please visit FromMyBowl.com. Thank you for the support! :)