butternut

Here's what you need: medium butternut squash, medium yellow onion, garlic, olive oil, vegetable broth, ground ginger, ground cumin, ground coriander, paprika, cayenne pepper, sea salt, black pepper, fresh thyme, coconut milk, pumpkin seed, fresh chive

Slow Cooker Butternut Squash Soup Recipe by Tasty

lb medium butternut squash, peeled, seeded, roughly chopped

medium yellow onion, roughly chopped

garlic

olive oil,

vegetable broth

ginger

cumin

coriander

paprika

cayenne pepper

sea salt

black pepper

thyme

coconut milk

pumpkin seed

fresh chive, chopped

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Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.

Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.

Add the thyme and coconut milk and blend to incorporate.

Garnish with pumpkin seeds and chives, if desired.

https://vid.tasty.co/output/13849/mp4_640x640/1478278815

If you’ve read the title of this piece, you can tell that this is about to be a recipe for some sort of weed peanut butter, and you wouldn’t be wrong with that assumption. But, before I get into the details of how to make some homemade cannabis peanut butter in the comfort of your own kitchen, I feel inherently obligated to share with you my deeply rooted passion and appreciation for this amazingly delicious legume-based spread.This Homemade Pot Peanut Butter Is Deliciously PotentSEE ALSO: This Pot Pesto Recipe Is Phenomenal (And Potent)Perhaps I’m in a group all by myself, but I was a tremendously picky eater as a child. I’m sure it did nothing but frustrate my parents. All they wanted was for their son to eat, well, like a normal human being. But, for one reason or another, I just had a difficult time expanding my culinary horizons as a child. SEE ALSO: This Chocolate Cannabis Bread Is Absolutely AmazingFrom my young perspective, I didn’t know what all the fuss was about. I thought, at that young, naive age, that I was making things easier on people by only wanting to eat a couple of things. They didn’t have to go all over town looking for new foods to feed me, which I figured was saving them a few errands throughout the week. But, as you can already surmise, that was a supremely wrong way to think about it.Back then, my list of culinary options was insanely short, but a mainstay on that collection of meals, was one particular flavor profile that I still love to this day: peanut butter.SEE ALSO: Impress Your Friends With Some Cannabis-Infused Chocolate Banana MuffinsI have always loved any and all things peanut butter, and I don’t think I’m alone in saying that. My favorite cereals have peanut butter aspects, same for my preferred candies and sandwiches. Hell, I even love Thai food, simply because of the peanut elements that can be found in their dishes. In short, I’m obsessed with the stuff, and for good reason - it’s incredible!Truly, you’d be hard-pressed to find anyone that would turn down a PB-inspired snack or dish. And that guarantee goes double for this amazing recipe for Pot Peanut Butter.SEE ALSO: How To Make Cannabis-Enriched Peanut Butter Marshmallow TreatsNot only does this tremendous cannabis-infused concoction taste just like the “real deal,” but it’ll transport you to a far more mellow, relaxed state that you simply don’t get to enjoy with just some run-of-the-mill peanut butter.Now, before we launch into this immensely simple step-by-step process, you should know that, what I’m about to teach you, is intended for a single serving. In other recipes, I go into great detail about how to make large portions of this or that, but for this particular recipe, I find that the single serving approach is best.One, because the entire procedure can be done in well under 5 minutes, and two, you won’t have to use a lot of your cannabis-infused extra virgin olive oil on a full jar of peanut butter.Which, I know may seem surprising to hear, especially coming from me, a person who just sung the multiple praises of PB to no end, but this spread just isn’t a heavily used item in most dishes (though it should be). So, relegating the rest of your infused olive oil for other, larger recipes that require it, is just a smarter approach to the whole endeavor, in my opinion.When it comes to dosing out homemade edible creations of this nature, you should always take a “baby step” approach to things. Give yourself just a couple of bites, at first, and allow the THC within the mixture to work its way into your system. That could take anywhere between 90-120 minutes, so be patient.Once that time period passes, you can then decide for yourself if you’d like more or not. Should you find that you are wanting more, this process is super simple, and you can be enjoying another slice of Pot Peanut Butter toast in no time! Because, really, at the end of the day, the easier a recipe is to complete, the better it is.And I don’t think they make recipes any easier than this. I can just see it now…Morning rolls around, and you stumble out of bed and onto the couch. After firing up a quality “wake and bake” session, you head on over to your coffee maker to fill up a cup. As that baby is brewing, you assemble yourself a little bit of this Pot Peanut Butter, which you then graciously slather over a piece of bread.You serendipitously wrap up that process, just as your coffee is ready to go. With both of those critical morning elements in hand, you meander back to your spot on the couch, and proceed to calmly munch on a marijuana-infused mid-morning snack, making it damn near impossible to have a bad day.

Simple Recipe For Potent Pot Peanut Butter

Peanut Butter (Any brand/consistency you prefer)

Cannabis-Infused Extra Virgin Olive Oil

Ramekin

Prepare

Alright, so, to get things started, you’ll want to pull out that ramekin, and dunk in about 2 teaspoons of that cannabis-infused extra virgin olive oil.

Then, add in roughly 2 tablespoons of your preferred brand/consistency of peanut butter. Mix the two together thoroughly, and boom, you’re done.

Cool

If you’d like the consistency of the mixture to be a touch thicker, you can simply toss it in the fridge for a little bit, and in no time, it should have toughened up to your liking.

At this point, you can spread that bad boy on a piece of toast, or anything else you’d like, and have yourself an uplifting, mentally-elevating snack.

And that’s how you make Potent Pot Peanut Butter, party people!

That’s it!

Learn how to make this delicious, balanced, and hearty entree. Perfect for a fall or holiday season meal.

Vegan Stuffed Butternut Squash

butternut squash

rice

quinoa ((white, red, black, or tricolor))

onion, diced.

oz mushrooms, chopped.

garlic cloves,

oregano

tbsp fresh sage, chopped.

spinach (or 1 cup fresh spinach)

cranberries, chopped.

tbsp oil

Cooking wine to deglaze the skillet.

Preheat your oven to 400 degrees F. Prepare a baking sheet by lining it with parchment paper or a silicone mat. 

Carefully slice your butternut squash lengthwise with a sharp knife. With a spoon or an ice cream scoop remove the seeds and pulp.

Brush 1 tbsp of oil and salt onto the squash halves and lay cut-side down on the baking sheet. Place in the oven and cook for 20 minutes. Flip the butternut squash and roast for another 20 minutes. Check if the squash is cooked by piercing the squash with a fork. If it easily slides in, you&#039;re ready to remove it from the oven. If it’s still a little tough or hard to pierce, cook the squash longer in 10-minute increments. 

Remove from the oven and allow to cool until you&#039;re ready to fill.

Roasting squash:

While the squash is baking, add 1/2 tbsp of oil and your chopped mushrooms into a skillet over medium heat and cook for 8-10 minutes or until the mushrooms begin to brown. Once cooked, remove the mushrooms from the skillet and place in a bowl to the side.

Next, add ½ tbsp of oil and add chopped onions into the skillet still over medium heat. Cook the onions for 5-8 minutes or until they become translucent. Add garlic to the pan and cook for another 3 minutes.

Deglaze the brown bit on the bottom of the skillet with a cap full of cooking wine. 

Now add your thyme, oregano, sage, salt, and quinoa to the skillet and toast for 2-3. 

Next, add your vegetable and bring to a boil. Then cover and reduce heat to simmer for 15-20 minutes or until the quinoa is cooked and fluffy.

Once the quinoa has cooked, add the rice and fresh or frozen spinach and saute until the frozen spinach is warmed or the fresh spinach has wilted.

Stir in the cranberries, mushrooms, and lentil or vegan protein and saute for 2-3 minutes over medium heat. Once cooked, remove the skillet from the heat and set aside.

Filling:

Scoop out the insides of a butternut squash leaving about 1 inch of squash around the edge. Add the scooped butternut squash into your filling or reserve for a later meal. 

Fill both halves of the butternut squash with the quinoa filling till full. Place the stuffed butternut squash in the oven for another 10-15 minutes.

Remove from the oven and allow it to cool for a little before slicing and serving. Enjoy and store leftovers in an airtight container for up to 5 days. Reheat in an oven preheated to 350 degrees until warm. 

Assembling:

This coffee cake tastes like a pumpkin pie crossed with a pumpkin muffin, but with the richness of a blondie. Whether served with brunch or a mid-afternoon cup of tea, it's the perfect seasonal treat.

Pumpkin Skillet Coffee Cake With Streusel Topping Recipe

For the Streusel Topping:

all-purpose flour

light brown sugar (about 1 tablespoon; 14 grams)

cinnamon

nutmeg

cloves

unsalted butter,

white chocolate,

raw pecan pieces (about 2/3 cup; 110 grams)

For the Pumpkin Skillet Batter:

all-purpose flour,

malted milk powder,

light brown sugar

unsalted butter, pliable but cool, about 60°F (about 10 tablespoons; 140 grams)

baking powder

vanilla extract (about 1 tablespoon; 15 grams)

pumpkin

For the Streusel Topping: In a medium bowl (or the bowl of a stand mixer), combine the rolled oats, flour, brown sugar, cinnamon, salt, ginger, nutmeg, cloves, and softened butter. Combine by hand (or with a paddle attachment) to smash the butter into the dry ingredients, until everything is coated and clumpy. Add the white chocolate and pecans and continue smashing (or mixing) to form a clumpy mix. Cover and refrigerate until needed, or transfer to a zip-top bag and freeze for up to 3 months.

For the Pumpkin Skillet Batter: In the bowl of a food processor, grind the flour, white chocolate, and malted milk powder to form a fine, dry mix with no visible lumps of white chocolate. Alternatively, grate the white chocolate with a Microplane, then whisk with flour and malted milk powder to combine. Set aside until needed, or transfer to an airtight container and store at cool room temperature until the date stamped on the bag of flour.

Adjust oven rack to middle position and preheat to 350°F. In the bowl of a stand mixer fitted with a paddle attachment, combine the brown sugar, butter, salt, baking powder, nutmeg, and vanilla. Mix on low to moisten, then increase speed to medium and beat until very soft, pale, and fluffy, about 8 minutes. Along the way, pause to scrape the bowl and beater with a flexible spatula as needed. 

While mixing on medium speed, add the egg and continue beating until smooth. Reduce speed to low, and add the pumpkin purée. Once smooth, add the malted white chocolate-flour all at once, and continue mixing to form a thick batter. Scrape the bowl and beater with a flexible spatula, then fold once or twice to ensure it's well mixed from the bottom up.

Scrape the batter into a lightly greased cast iron skillet (the leftover butter wrappers should do the trick), and spread into an even layer. Scatter the prepared streusel topping over the top in an even layer, and bake until the "cake" is puffed, golden brown, and approximately 205°F in the center, about 35 minutes. 

Cool to room temperature before serving, as the "cake" will seem gooey and wet while warm due to the molten cocoa butter in the white chocolate. When cool, cut into wedges with a sharp knife, and serve alongside a strong cup of coffee or tea for brunch or dessert. Individually wrapped in plastic, the portions will keep at room temperature for several days. 

This slimming friendly Butternut Squash Lasagne recipe is perfect for anyone counting calories or following plans like Weight Watchers!

Butternut Squash Lasagne | Slimming &amp; Weight Watchers Friendly

beef

carrot

celery (chopped)

onion

mushrooms (sliced)

courgette (diced)

aubergine

red pepper

green pepper

tomato puree

tomatoes

beef stock cube (crumbled)

Worcestershire sauce

tbsp Italian mixed herbs

garlic (peeled and chopped)

salt (to taste)

low calorie cooking spray

500 g fat free natural yoghurt

mustard powder

120 g low fat Cheddar

butternut squash lasagne sheets (from Sainsburys)

eggs

Spray

First make the aubergine puree. Spray an aubergine with low calorie cooking spray, season and wrap in foil. Place in the oven for 20-30 minutes then scoop out the insides and mash it up.

Heat

Heat a pan and spray with low calorie cooking spray.

Add the onion, celery, carrots and garlic to the pan and cook for a few minutes, until they start to soften.

Add the mince and cook until it starts to brown. Add the herbs and Worcestershire sauce, continue to cook for a few more minutes.

Add courgette, peppers, mushrooms and fry for about 5 minutes then stir in the aubergine puree.

Add the chopped tomatoes, stock cube and tomato puree. Add 200ml (just under 1 cup) water and stir well. Put the lid on the pan and simmer for 20-30 minutes. Adjust seasoning if necessary.

Spread

Spread a layer of the mince mixture on the bottom of a decent sized oven proof dish, then add a layer of butternut squash lasagne sheets, then repeat until you reach the top of the dish, ending with a layer of lasagne sheets. make sure you leave enough room for the sauce.

To make the meat sauce

Mix the yoghurt, eggs, mustard powder and salt to taste. Beat well to make sure it&#039;s mixed properly.

Pour

Pour this sauce over the top of the lasagne sheets, then sprinkle with the grated cheese.

Cook

Cook in the oven for 45 minutes, on 190-200°C.

Remove

Remove from the oven and allow to rest for 5-10 minutes, so it is easier to portion.

To make the white sauce

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Spray aubergine with cooking spray, season and wrap in foil. Place in oven for 20-30 mins then scoop the insides and mash

Heat pan and spray with cooking spray

Add onion, celery, carrots and garlic to the pan and cook for a few mins until they soften

Add mince and cook until it browns. Add herbs, Worcestershire sauce and cook for a few more mins

Add courgette, peppers, mushrooms and fry for 5 mins then stir the aubergine puree

Add stock cube, chopped tomatoes and puree. Add 200ml water and stir well. Put lid on pan and simmer for 20-30 mins

Spread layer of mince mixture on bottom of oven proof dish, then add a layer of butternut squash lasagne sheets. Repeat until top of dish is reached ending with a layer of lasagne sheets. Make enough room for the sauce

Mix yoghurt, eggs, mustard powder and salt to taste. Beat well

Pour sauce over top of lasagne sheets, sprinkle with grated cheese

Cook in oven for 45 mins on 190-200°C

Remove from oven and rest for 5-10 mins to portion easier

Butternut Squash Lasagne - Pinch of Nom

Spice up your meal with this hearty lentil and pumpkin soup.

Spicy red lentil and pumpkin soup

(1 1/2 cups) red lentils

olive oil

brown onion, finely chopped

garlic cloves, crushed

chilli powder

turmeric

1.5kg butternut pumpkin, peeled, deseeded,

1.625L (6 1/2 cups) Massel vegetable liquid stock

Salt & black pepper,

Here's what you need: butternut squash, onion, garlic, olive oil, salt, pepper, brown sugar, grated parmesan cheese, flour, eggs, olive oil, unsalted butter, roasted hazelnut, fresh sage, salt, lemon, grated parmesan cheese

Easy Butternut Squash Ravioli Recipe by Tasty

butternut squash, peeled and chopped

½ onion, chopped

garlic,

salt,

pepper,

brown sugar

oz grated parmesan cheese

flour

unsalted butter

hazelnut,

sage

lemon, juiced

Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.

Bake until the squash is golden brown and tender, about 30 minutes.

While the squash is in the oven, make the dough.

When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.

To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.

Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.

Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.

Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.

Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.

Separate each ravioli with a knife or cutting tool.

Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.

In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.

Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.

https://vid.tasty.co/output/63655/mp4_640x640/1511316271

This pizza is all things fall, but not in an overpowering way, where you are like, "eew, this just tastes like a fall candle... and not a good one". I have actually had that response once, not fun.

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