Roast the squash cut side down until tender, about 30 minutes.
Not exact matches
Start by washing, deseeding and
cutting the acorn
squash into slices — you can keep the seeds and
roast them with olive oil for a nice snack.
This
roasted butternut
squash soup is super easy to make, once you have tackled
cutting the
squash, that...
This soup really could hardly get easier as all you do is
cut the
squash in half lengthwise, remove the seeds and
roast it until tender.
To
Roast Spaghetti
Squash: Place squash halves, cut - side down, in 13 x 9 - inch ovenproof baking
Squash: Place
squash halves, cut - side down, in 13 x 9 - inch ovenproof baking
squash halves,
cut - side down, in 13 x 9 - inch ovenproof baking dish.
For the
squash, I peeled it
cut it into 3/4 ″ dice, tossed with olive oil, salt and pepper, and
roasted at 400.
thanks for the idea heidi - i just made this soup the other night but used kabocha
squash and
cut in half drizzled w / xvoo seasoned and put on sheet pan w / water and tented it w / foil and
roasted til tender.
It's simple to bake a butternut
squash; just
cut it in half and
roast it in the oven.
What I did was buy a whole butternut
squash cut it in half and
roast it
cut side down in a baking dish in the oven — 350 for an hour and a half.
I love
roasted butternut
squash and yes they difficult to
cut through.
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I had some butternut
squash sitting around so I
cut it into little cubes,
roasted it and threw it in on top... the sweetness was a nice complement to the bitter greens, tangy - rich sauce and smoky beans.
If you want to
cut down on pans, put the chickpeas and cauliflower on different sides of the same pan (they'll need to
roast for the same amount of time) and the acorn
squash on a separate pan.
Place
squash,
cut - side down, onto the prepared baking dish and
roast until tender, about 35 - 45 minutes.
Place both halfs of spaghetti
squash cut side down onto a baking sheet and
roast in oven for about one hour.
And the technique for peeling butternut
squash is a winner - I discovered it myself this fall (after years of only
roasting butternut
squash whole so there was no need to
cut into one or peel one) and it really is that easy.
1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3 cups assorted fresh
cut vegetables such as broccoli florets, yellow
squash, colorful bell peppers, red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4 cup chopped fresh basil leaves 1 12 - ounce can drained Chicken of the Sea (r) Chunk Light Tuna in Spring Water 1 cup light
roasted garlic and white wine dressing Parmesan cheese
Roast butternut
squash cut side down at 400F until skin is bubbly and
squash is soft, about 30 minutes.
Frequent go - to dishes:
roast chicken with the back
cut out and flattened (cooks faster), Alice Waters French Cream of Cauliflower Soup, any winter
squash soup with ginger, garlic, coconut milk..., sweet potato fries in the oven, swiss chard frittata with proscetto bits and aged cheese, chicken marbella, BBQ salmon... wait I'm getting hungry again...
But summer doesn't seem the right time our typical preparation — chunked and
roasted until brown with salt, pepper and olive oil — and this torte,
cut with yellow summer
squash is lighter and perfect, especially served right from the oven with a green or tomato salad.
1 - 1.5 pounds of cooked butternut
squash,
cut into about 1 - inch cubes (You can boil it or
roast it until it is tender when pierced with a fork.
I plan to clean the fridge and make it look more like my friend Lisa's fridge, little tubs of
roasted squash and
cut carrots beautifully waiting for the week.
Cut the Dumpling
squash into rounds and de-seed it (
roast those separately!
1 tablespoon extra-virgin olive oil 6 cloves garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium red onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large yellow
squash, roughly chopped Two medium heads cauliflower,
cut into florets (8 - 10 cups) 2 bunches collard greens, stems removed, leaves chopped (about 10 - 12 cups) 1 teaspoon fresh thyme leaves 1/4 cup chopped fresh dill 4 cups vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice
Roasted chickpeas, for garnish (optional)
To be honest, if I'm going to cook a butternut
squash, I usually skip the
cutting and either
roast it whole in the oven, or buy it already
cut up from the produce department at the grocery store (not the cheapest way, but certainly the fastest).
Turn
roasted delicata
squash cut side up and set two on each plate.
Place the
squash on a cookie sheet,
cut side up, and
roast for 50 - 60 minutes, or until fork tender.
Place the
squash cut side down and
roast for 40 minutes.
Typically a butternut
squash dinner requires a long cooking time, but by
cutting the
squash into planks, then
roasting them at a high temp, I was able to cook it in about 20 minutes, getting this sandwich into weeknight dinner territory.
To
roast the
squash,
cut it in half and remove the seeds.
Used a mystery
squash with a dark orange flesh which I
cut in half and
roasted to take advantage of the oven already in use, doubled the lemon grass, used a quart of home made chicken stock from the freezer, and zipped up the whole thing with a hand blender right in the pot.
Place the
squash,
cut - side down, on the prepared baking sheet, and
roast until tender, 35 to 45 minutes.
Place the
squash cut side down on a sheet tray and
roast for 40 minutes, until soft.
Arrange
squash halves
cut side down in baking dish or
roasting pan.
Massaged Kale Salad with Butternut
Squash and Wildly Delicious
Roasted Chickpeas (recipe from
Cut the Sugar)
Cut the
squash about the same size and
roasted it in the oven, added it at the end.
Once the
squash is done
roasting, remove it from the oven
cut it in half & remove the seeds.
Place
squash cut side down on a foil lined baking sheet and
roast until tender, 40 — 45 minutes.
Uses very lean beef round
roast - about the price of hamburger -
cut into about 1 - inch pieces; same with
squash.
Preheat oven to 375 degrees F. Place the
squash cut side up on a large, rimmed baking sheet or
roasting pan.
Directions:
Cut in half and seed
squash, place flesh side down on parchment covered
roasting pan with a 1/2 — 1 C water /
Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked
squash from skin and spoon straight into the soup pot / While
squash is
roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked
squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.
Put the
squash on the baking sheet,
cut side down, and
roast until they're slightly browned on the
cut side, 10 to 15 minutes.
* Tip: Most recipes suggest
cutting the
squash in half and scooping out the seeds and membrane then brushing it with olive oil and placing it in the oven to
roast it.
Cut roasted butternut
squash into 1 / 4 - inch slices.
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
Cut the
squash in half and scoop out the seeds (you can throw them out or save them for
roasting later).
Turn
squash cut side down and
roast until browned and tender, 20 — 30 minutes.
I just made this soup, and because I had four small honeynut
squash, and I did not want to struggle to peel them, I just
cut them in half, baked them, then made the soup with the
roasted squash (I doubled it.)
Before
roasting the
squash, I batter the
cut rings with some rice flour, chili powder, spices, lemon juice and oil.
3 tablespoons
roasted peanut oil 1 medium red onion, finely diced 3 cloves garlic, minced 1 small serrano pepper, seeded and finely chopped 1 - 2 tablespoons minced fresh ginger 1 1/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 can (14.5 ounces) crushed fire
roasted tomatoes 1 small can (6 ounces) tomato paste, optional 1 cup creamy peanut butter 4 cups vegetable stock 1 butternut
squash, peeled and
cut into 1/2 ″ chunks (my chunks weighed in at 1 pound 4 ounces) 2 cups cooked chickpeas 1/2 cup spicy peanuts, finely chopped (recipe follows) Fine sea salt, to taste