Sentences with phrase «drizzle squash with olive oil»

Drizzle squash with olive oil and half of the maple syrup.

Drizzle squash with olive oil, minced fresh rosemary and ginger, 1/4 tsp garlic powder, salt and pepper to taste.

Not exact matches

Eating one - half an avocado with a drizzle of olive oil and sea salt is not only tasty but will squash the afternoon energy crash.

Then drizzle olive oil over the squash with a sprinkling of chilli flakes, rubbing them evenly over all the squash.

About 5 - 8 minutes before the squash is finished add the mushrooms to the baking tray with a drizzle more olive oil and a spinkling of rosemary and salt — before you cook them you'll need to peel them and sliced them into pieces though.

Place the squash on a sheet pan and drizzle with the olive oil, salt, pepper and turmeric.

I substituted 1 - inch pieces of blanched asparagus for the roasted squash cubes, threw some fresh mint in with the cilantro, and added a squeeze of lemon juice and a drizzle of olive oil on top.

Place butternut squash on a foil lined baking sheet and drizzle with olive oil, toss to coat and season with kosher salt and fresh ground pepper.

On a rimmed baking sheet, drizzle the butternut squash with olive oil and a sprinkle of salt.

Drizzle and rub squash with olive oil, and sprinkle with salt and pepper.

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.

Drizzle olive oil throughout the squash and garlic cloves, and season with salt and pepper.

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.

Drizzle the squash slices with olive oil and toss to coat on both sides.

On a baking sheet lined with parchment paper, toss chopped butternut squash with a drizzle of olive oil and a sprinkle of salt and pepper.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

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.

Blend pumpkin seed oil with olive oil for a salad dressing, top kabocha squash with a streak, swirl into yogurt, or drizzle onto creamy hummus.

Drizzle olive oil on the flesh, place squash [flesh face down] in baking dish; place in oven another 30 - 45 minutes until flesh is cooked through with desired browning (flesh should no longer be whitish, and the noodles should separate easily).

I take it out of the oven, cut off the stem, cut the squash in half lengthwise, scoop out the seeds, drizzle olive oil on the flesh, place squash on baking sheet flesh facing down, and back in the oven it goes for 30 - 45 minutes until flesh is cooked through with some browning.

Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, salt and pepper and bake in a 425 degree F oven for 25 minutes or until the squash begins to brown and is soft to the touch.

Place onion and squash on an oven tray lined with baking parchment, and drizzle some olive oil over the top.

Roasted Summer Eggplant, Squash and Sweet Peppers over Polenta drizzled with fresh garden herb olive oil and loads of buckwheat dukkah *

Drizzle olive oil over the flesh of both pieces of squash, then sprinkle with salt and fresh ground pepper.

Line a baking sheet with parchment paper, place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper.

Drizzle 1/2 tablespoon olive oil over the cut side (or 1/4 tablespoon if using smaller squash) and season with kosher salt and fresh ground pepper.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

Arrange the squash on one of the baking sheets and drizzle with 1 tablespoon of olive oil.

Thyme Tip - you can also use dried thyme by adding it along with a little drizzle of olive oil to the top of the butternut squash before roasting.

Place squash on same baking sheet, drizzle with 2 tablespoons of the olive oil and season with salt and pepper.

Drizzle squash with the tablespoon of olive oil or coconut oil and season generously with salt.

Directions Preheat your over to 425 F. Get the butternut squash started first by cutting it in half lengthwise, drizzling with olive oil and placing in the oven on a dish to bake for about 40 minutes, or until soft.

Place the sliced or chopped squash on the parchment paper lined baking sheet, drizzle with olive oil and season as desired (I just used a little salt)

Place squash on a baking sheet and drizzle with olive oil.

Drizzle both the squash and onions with olive oil.

On a large and heavy baking sheet lined with parchment paper, place the butternut squash and drizzle with olive oil.

250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges

Add the kabocha squash to the baking sheet, drizzle with olive oil and toss with salt and pepper (to taste).

meanwhile, get the squash in the oven to roast: place sliced squash on a baking sheet (or two) lined with parchment and a drizzle of olive oil.

Drizzle with olive oil (about 1 tablespoon for a small squash and 2 for a large one).

Lay the squash rings on a baking sheet and drizzle with 1 tablespoon olive oil.

Slices of summer's last squash and fall's first potatoes drizzled with a peppery Tuscan - style olive oil make an incredible topping for this thin - crust pizza.

Drizzle the spaghetti squash halves with olive oil and season with salt and black pepper to taste.

Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal

* To roast the acorn squash, cut it in half, scoop out the middle (seeds etc.) and discard, drizzle olive oil on top and sprinkle with salt, pepper and garlic powder.

Drizzle squash with a small amount of olive oil and roast for about 30 minutes or until tender.

Drizzle butternut squash with olive oil, toss to coat and roast on a baking sheet at 400 degrees for 20 minutes or until tender.

Put your squash and onion slices in a large baking tray and drizzle with olive oil, the mixed spice, salt, pepper and a pinch of chilli flakes, give it all a good mix and place in the oven for 20 minutes.

-LSB-...] Tip: Steam squash till tender, then drizzle with olive oil and give a sprinkle of sea salt.

Spread the cubed squash out on the tray, and drizzle with olive oil.