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How To make Butternut Squash with Wholewheat, Wild Rice & Onion Stuff
4 md Butternut squashes
2 c Water
3/4 c Wild rice, rinsed
3 tb Margarine
1 c Red onion, chopped
1 ea Garlic clove, minced
2 1/2 c Trn wholewheat bread
1 tb Sesame seeds
1/2 ts Sage & thyme
1 ts Seasoned salt
1 c Fresh orange juice
Preheat oven to 375F. Halve squashes & scoop out seeds & fibres. Place them upside down in shallow baking dishes & cover tightly. Bake for 40 to 50 minutes. Meanwhile, bring water to a boil, stir in wild rice & simmer 40 minutes, or till the water is absorbed. Heat 2 tb margarine in a skillet. Add onion & garlic & saute till onion goes limp. In a mixing bowl, combine the rice with the remaining ingredients & the saute. When squashes are cool enough to handle, scoop out the pulp & chop it. Stir into the rice mixture. Stuff the squashes, place in foil lined baking dishes & cover. Bake at 350F for 20 minutes.
How To make Butternut Squash with Wholewheat, Wild Rice & Onion Stuff's Videos
Do not eat any bread! Try this easy and quick sweet potato recipe!
TITLE:
Do not eat any bread! Try this easy and quick sweet potato recipe!
INGREDIENTS:
1 sweet potato in slices.
2 eggs
3 tablespoons of honey
2 tablespoons of grated coconut
The COZIEST Meals To Make ALL Fall and Winter????❄️ | Healthy Family Cooking
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This Vegetable Basmati Rice with butternut squash is so tasty and a perfect side dish for You :)
This vegetable basmati rice side dish with butternut squash is so delicious it even makes a perfect vegetarian dish all by itself. It comes together easliy and you can use whatever vegetables available in your pantry or market,
You and your family will definitely enjoy this dish. Just give it a try.
INGREDIENTS NEEDED
2Tbs Vegetable oil
1 Medium red onion, diced
1 Tbs Garlic, chopped
1 Tbs Ginger, minced
1 Tsp Cumin coriander
1Tsp Thyme, dried or fresh
1/2 Tsp Turmeric
1/4 Tsp Chili powder or chili flakes
1 c carrots, diced small
1.5 c Butternut squash, diced small
1 c Bell peppers, diced
1 c Frozen peas
6 Curry Leaves or 2 Bay leaves
1/4 c Cilantro/ parsley, chopped
2 cups Basmati rice , rinsed
3 cups water
1 Lemon zest and juice
Salt and pepper to taste
This Anti-inflammatory Meal Will Make You Feel Great
This dish is loaded with nutrients and anti-inflammatory ingredients that will have you feeling great. While this is definitely a comfort food, this creamy coconut rice and spiced chickpeas dish is great year round.
This dish is simple, easy, ready in 30 minutes and all made in one skillet!
Give it a try and let me know what you think!
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Timestamps:
00:00 How to Make Creamy Coconut Rice and Spiced Chickpeas
3:50 Creamy Coconut Rice and Spiced Chickpeas Finished
4:00 Are you Pumpkin’d out?
4:30 Why You’ll Love This Dish
4:50 Benefits of using a large pan
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This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this at home!
This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this recipe at home!
Water 95ml
Salt 1.5g/0.25tsp
Flour 150g/1cup
Green onion 30g
A pinch of baking soda
Cheese 50g
Flour 1/4cup
Corn starch 1/4cup
Salted butter 20g
Oil for frying
清水 95毫升
盐1.5克(1/4茶勺)
面粉 150克(1大杯)
小葱 30克
小苏打 一小撮
奶酪丝 50克
面粉 1/4杯
玉米淀粉 1/4杯
有盐黄油 20克
油 适量
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???? Stuffed Buttercup Squash????
???? Stuffed Buttercup Squash????
Halve the squash (buttercup, butternut, acorn). Remove seeds, roast in the oven at 350° for 45 minutes until tender.
Prepare filling:
Sautée 1/4 - 1/2 diced onion and 4-5 large diced mushrooms with a good oil (avocado, safflower, sunflower) until tender
Add in 1/2-3/4 cup cooked organic whole grain. (I used millet. Quinoa or wild rice would be great as well)
Add in 1/2 cup fresh or frozen peas
Mix, cover and heat through
Season with salt, pepper, garlic to taste. Mix thoroughly.
Place the stuffing back into the squash halves and bake at 325° for about 20 minutes until heated through.
Optional - add butter and your choice of cheese on top. Enjoy!
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