Sentences with phrase «bake until squash»

Transfer to a rimmed baking sheet and bake until the squash slices are cooked through and lightly roasted, 25 to 30 minutes; set aside.

Bake until squash is tender when pierced with the tip of a sharp knife, 35 to 40 minutes.

Bake until squash and shallot are very soft, 35 — 45 minutes.

Sprinkle with coarse salt; bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.

Bake until squash is fork tender, about 50 minutes.

Add 1/4 inch of water, and bake until the squash is easily pierced with a fork, 50 - 60 minutes.

Bake until squash is tender when pierced with the tip of a sharp knife, 35 to 40 minutes.

Not exact matches

Place the squash cut side down on a parchment paper - covered baking tray and bake for 30 - 40 minutes or until tender.

Bake for another 15 - 25 minutes, or until the squash and apples are tender.

Transfer to a large parchment - lined baking sheet and roast for 30 - 35 minutes, or until squash and apples are tender and chickpeas are crispy, tossing halfway through.

Bake for 30 - 40 minutes or until squash is tender.

A standard 2 - 3 pound squash takes only an hour in a 4ooF oven, I put it on a baking sheet and roast until a sharp paring knife pierces the skin easily.

Return to oven and bake for another 20 minutes, or until the squash is tender and the oatmeal baked.

Slice squash in half, remove seeds, rub insides with a touch of salt and / or minced garlic, place face down in a baking pan with about 1/4 cup water and allow to bake about 40 minutes, or until knife easily pokes through skin.

Bake in 350 °F oven 45 to 55 minutes or until squash is tender.

Toss and bake an additional 10 minutes, or until squashes are fork - tender.

Bake another 10 minutes or until the squash is tender and the juices get all «caramel - y» and start to thicken.

Bake at 350 until a fork easily pierces the side of each squash half.

Place both baking sheets in oven and bake for 30 minutes or until acorn squash and potatoes are tender.

Use your hands to mix until the squash is coated, then bake for 30 - 35 minutes, or until soft and golden.

Drizzle with olive oil and then sprinkle with salt and Herbs de Provence and bake for 30 minutes, or until squash and parsnip are tender and fragrant.

Bake, stirring every 10 minutes, until the cauliflower is beginning to brown and the squash can be pierced easily with a fork.

Toss squash and oil in an 8x8» baking dish; roast until squash is fork - tender, 30 — 40 minutes.

Bake for 15 - 20 minutes until edges are lightly browned (I like to bake the bread at the same time I roast the squBake for 15 - 20 minutes until edges are lightly browned (I like to bake the bread at the same time I roast the squbake the bread at the same time I roast the squash)

Sprinkle with kosher salt and bake for 15 - 20 minutes or until squash is tender and chickpeas are lightly browned.

Bake until tender, about an hour Alternatively, keep the spaghetti squash whole.

Bake for 1 hour (checking after 30 minutes) or until squash halves are tender.

Spread in an even layer on a baking sheet and roast at 425 for 15 -20 minutes, or until squash is soft when pierced with a fork and onions are caramelized.

Preparing Squash: Clean and dry your squash, cut it in half and bake on a baking tray (drizzled with olive oil) in the oven at 350 F for about 1 hr or until tSquash: Clean and dry your squash, cut it in half and bake on a baking tray (drizzled with olive oil) in the oven at 350 F for about 1 hr or until tsquash, cut it in half and bake on a baking tray (drizzled with olive oil) in the oven at 350 F for about 1 hr or until tender.

With 15 minutes remaining on the spaghetti squash, place bacon into oven on a lined - baking sheet for 12 minutes or until crispy.

Place squash, cut - side down, onto the prepared baking dish and roast until tender, about 35 - 45 minutes.

Roast the halves face - down on a baking pan or sheet for 30 - 40 minutes, until the flesh of the squash is fork - tender and has separated into spaghetti - like strands.

Bake for 40 — 45 minutes, until the topping is golden brown and the squash is soft.

Place squash on baking sheet and roast until tender, about 45 minutes.

Directions: Preheat oven to 400 / Place squash halves cut side up on baking dish, dotting each side with butter / Bake until very soft, 45 min.

Preheat oven to 400 degrees, cut Kabocha squash in half, remove seeds, spray baking sheet with cooking spray and cook each side, flesh down, for 40 - 45 minutes or until flesh is fully cooked and very soft.

Put on a baking tray smooth side up, and squash slightly until flattened.

Bake for a 45 to 50 minutes until the squash is done.

Remove the ends of the squash and chop down the centre, scrape out the seeds and place on a baking tray, bake for around 40 minutes until the squash is tender.

Step # 2: Either place the squash on a baking dish and drizzle 1 tablespoon butter on it along with the garlic cloves and roast until soft.

Spread on a parchment - lined baking sheet and roast in the upper half of the oven until the squash is tender and the onions are golden, 30 to 35 minutes.

Divide squash between two sheet trays and bake in the oven for about 10 - 15 minutes, rotating trays and turning over squash half way through the cooking process until soft, caramelized and golden brown.

Bake at 400 ° for 45 minutes or until squash pulp is tender.

A decadent, crunchy - topped summer squash gratin made from thinly sliced summer squash, potatoes, oregano pesto, and brown - buttered breadcrumbs - all baked at high - temperature until the squash is tender and the top is crunchy.

If both the squashes and rice mixture are still warm, you can serve as is, but if need be, you can arrange in a roasting pan or on a baking sheet, cover with foil, and warm in a 350º F. oven until piping hot, just before serving.

Spread on a baking sheet and roast until squash is fork tender, about 25 - 30 minutes.

Place the squash on a large baking sheet, drizzle with a bit of olive oil, sprinkle with salt and pepper, and bake for about 20 - 25 minutes, or until golden.

Bake at 475 for 15 minutes or until squash is tender and lightly browned, stirring after 7 minutes.

Stir, add chopped walnuts and bake 6 - 8 minutes until squash is tender and walnuts are lightly toasted.

Bake for 30 minutes (rotate the pans in the oven after 15 minutes) or until the squash has begun to brown and is tender when pierced with the tip of a knife.