Not exact matches
To marinate the
squash,
cut the pâtisson in quarters and slice one quarter
very thinly.
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.
On a mandoline, adjustable - blade slicer or with a
very sharp knife,
cut the eggplant, zucchini, yellow
squash and red pepper into
very thin slices, approximately 1 / 16 - inch thick.
Cut the beets and butternut
squash into
very thin julienne strips, about the size of matchsticks.
Uses
very lean beef round roast - about the price of hamburger -
cut into about 1 - inch pieces; same with
squash.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and
very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan
squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and
cut into wedges [you may substitute eggplant, zucchini and / or yellow
squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
-- 1,5 kg butternut
squash,
cut in half lengthways and scoop out the seeds and soft fibres — 1 small handful dried porcini mushroom — 1 red onion, finely chopped — 2 cloves garlic, finely chopped — 5 pieces sun - dried tomatoes, chopped — 100 g couscous — 2 sprigs of fresh rosemary, leaves picked and finely chopped — 1/4 teaspoon chili powder — 1/4 teaspoon ground coriander seeds — 1/2 handful walnuts,
very coarsely chopped — olive oil — salt, black pepper
Place
squash,
cut side down, in a 13x9» baking dish and bake until
very tender, 2 — 2 1/2 hours.
With the help of a sharp knife, carefully
cut very thin slits in the
squash, starting at the narrow end; always be mindful not to
cut all the way through.
a.
Cut butternut
squash in half and roast it in the oven until it's
very soft and mushy on the inside.
2 small zucchini,
cut lengthwise into 1/2 inch slices (
very small
squash can be
cut down the middle and grilled in halves)
Especially
squash that has a
very thick skin that is difficult to
cut.