Directions for
Roasting Squash Slice squash in half length wise and remove seeds.
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.
At the moment your
roasted squash, olive (though without the olives) avocado and rocket salad, (for anyone who wants to try it page 145 of Book 1)(which we have had again tonight) is our favourite, my husband has it with
slices of cooked chicken and I also add toasted sunflower and pumpkin seeds.
When I was a kid, my grandma would
roast slices of kabocha
squash sprinkled with brown sugar, and it was always one of my favorite things at the dinner table — which explains why I can never deny myself from picking up one if I see it at the grocery store.
There's something epic about
roasting a whole
squash and then
slicing giant wedges out of it with a carving knife.
Roasted butternut
squash slices layered with a creamy sauce and topped with golden breadcrumbs makes a hassle - free side dish that just about everyone loves.
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Tonight, I'm also experimenting with some
roasted squash, and have a plan for a vegetarian lasagna with
roasted squash and pumpkin,
sliced pears and caramelized onions — I'm hoping it'll be yummy!
Here are some of my favorite additions: toasted pine nuts, capers, olives, a handful of cooked quinoa,
sliced baked tofu (from a package is fine),
sliced warm Chickpea Cutlets (or any chicken - y thing), garlicky sourdough croutons, vegan bacon, (deep breath... ok, proceed), tempeh (Chimichurri or Garlicky Thyme), grilled seitan, grilled asparagus, grilled portobello,
roasted squash.
The
roasted maple acorn
squash also makes for a great side on its own (top the
slices with a little bit of hummus — so good!).
First,
roast thinly
sliced pieces of delicata
squash for 20 - 25 minutes.
Toss the
sliced squash with the 1 / 2T olive oil and season to taste, spread on a baking sheet and
roast for approx 20 minutes, depending on size of pieces.
Chef Mel combines a cornucopia of über - fresh ingredients into exquisitely delectable dishes such as Seared Rougié Foie Gras with rhubarb chutney, bacon and a
slice of peach pound cake; Buffalo Tenderloin with bacon,
roasted carrots and ancho - tomatillo sauce; and Venison Loin with baby
squash, mole, foie gras and cotija cheese.
Enjoy our delicious balsamic and
roasted vegetable salad with fire -
roasted corn,
roasted sweet peppers, onions, zucchini,
squash, and Hass avocado
slices on fresh mixed greens, drizzled with lemon agave balsamic vinaigrette.
My current favorite fall comfort food is a gluten free pizza made with a nutty almond / flax crust, sage pesto,
roasted butternut
squash slices and fire
roasted red peppers.
Most of us are familiar with the usual
roasted squash,
sliced in half and dressed with butter and maple syrup, and while there's nothing wrong with that traditional preparation, it can be a little bit, shall I say, BOR - ing.
sliced mushrooms (I used cremini) 1 cup diced red bell pepper (or
roasted red pepper) 1 1/2 cups chopped veggie (broccoli, spinach, tomato, or zucchini - I used yellow
squash) 10 large eggs 1/4 cup milk 2 Tbsp.
Since a burger, even a veggie burger, isn't a burger without fries and onion rings, our Thanksgiving «fries» took the shape of oven -
roasted sweet potato wedges and our «rings,» tempura battered and fried acorn
squash slices.
Roast squash:
Slice squash in half and scoop out seeds.
Pin It Makes 10 - 12 Enchiladas Ingredients: 1/2 of a butternut
squash,
roasted & cubed 1 poblano pepper —
roasted, skin peeled,
sliced 8 oz.
The trick of making sheet pan dinner is to find the suitable veggies that take the same amount of time to
roast, in my case these veggies were the right ones: in about 30 minutes zucchini, Brussels sprout, thinly
sliced carrots and butternut
squash are ready to be served.
Leave to rest for a few minutes, then
slice thinly and combine with the herbs,
roasted squash and pumpkin seeds.
Top evenly with the
roasted zucchini and
squash slices.
It also makes great open - faced sandwiches, with vegan mayo and any 2 or 3 of the following: thinly
sliced avocado, tomato, cucumber, leafy green lettuce, spinach leaves, kale,
roasted veggies, steamed
sliced squash.»
First I
slice the
squash and get it
roasting in the oven.
Toss the butternut
squash slices with 2 tsp olive oil and season with salt and pepper, arrange
slices in a single layer on the baking sheet and
roast for 20 minutes until tender.
Veggies 8 cups of veggies, roughly chopped (I used broccoli, pepper, zucchini and leftover butternut
squash) 2 tbsp of sundried tomatoes,
sliced Combine the veggies with the prepared
roasted garlic sauce and place in an 8 × 8 pan and bake at 350 for 30 minutes.
1 cup of butternut
squash roasted 1 can of organic black beans rinsed and drained 1 cup of farro cooked 1/2 lime juiced 1 clove of garlic crushed 1 shallot finely chopped 2 teaspoons of chili powder 1 tablespoon of braggs amino acid whole grain burger bun
sliced avocado In a large bowl combine
squash and black beans.
Try this pomegranate salad with a
slice of meatloaf and a slab of maple -
roasted butternut
squash.
No need for peeling, just
slice them in half, scoop out the seeds, let them
roast for a half hour, and before you know it you'll be eating creamy and delicious winter
squash.
The
squash is peeled,
sliced, tossed in olive oil and salt, pepper and some thyme leaves, then
roasted until tender and lightly caramelized.
Apfelstrudel Recipe (Apple Strudel from Scratch) from House of Nash Eats Apple and Onion Cornbread from A Day in the Life on the Farm Apple Butter Cheesecake from The Redhead Baker Apple Chicken Stew from Jolene's Recipe Journal Apple Cider Dark & Stormy from The Crumby Kitchen Apple Mincemeat Pie from Palatable Pastime Apple Pie Bread from Sew You Think You Can Cook Apple Pie Pancakes from 4 Sons «R» Us Apple Praline Bread from Family Around the Table Apple Stuffing Crusted Pork Chops from Caroline's Cooking Apple Walnut Bars from The Chef Next Door Battered Chocolate Caramel Apple
Slices from The Freshman Cook Caramel Apple Pull Apart Bread from Hezzi - D's Books and Cooks Apple Crack Slaw Egg Rolls from Dad What's 4 Dinner Cinnamon Apple Donuts from Daily Dish Recipes Diminutive Caramel Apples from Culinary Adventures with Camilla Easy Caramel Apple Butter from Grumpy's Honeybunch Fast and Easy Peanut Butter Yogurt Fruit Dip from Cooking With Carlee Mom's Apple Cake from Books n» Cooks Oatmeal Applesauce Muffins from Amy's Cooking Adventures PB Apple Butter Muffins from A Kitchen Hoor's Adventures
Roasted Butternut
Squash and Apples from Simple and Savory
Roasted Sweet Potatoes and Apples from Feeding Big Savory Apple Turkey Brie Galette from Bear & Bug Eats Swiss Vegetarian Autumn Lasagna With Apples &
Squash from All That's Jas
I've taken to
roasting a tray of
sliced butternut
squash, red peppers, red onions and fennel and using that to top the lentils and quinoa, with a liberal smattering of feta cheese and pomegranate seeds on top.
Combine the drained wheat berries,
roasted squash, and
sliced scallions in a large bowl.
My favorite way is to
slice the eggplant and halve and de-seed the
squash, rub with olive oil and Salt & pepper, and
roast at 400 degrees until tender.
Cut
roasted butternut
squash into 1 / 4 - inch
slices.
4
slices bacon 1 large shallot, diced 1 small head green or savoy cabbage, outer leaves removed, if damaged 1 heaping cup croutons
roasted squash seeds salt and pepper
Squash and garlic can be
roasted, and kale can be
sliced 1 day ahead; place separately in airtight containers and chill.
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
Asparagus, Mushroom, Brioche «Hole in One» Salad with Truffle Cream Vinaigrette Asparagus and Tomato Salad with Warm Ham Vinaigrette Beet, Red Cabbage & Carrot Salad with Seeds, Currants and Orange Pomegranate Molasses Dressing Black Rice, Butternut
Squash, Orange & Cashew Salad Blue Baby Potato Salad Butternut & Quinoa with Lemon & Honey Caesar Salad with Parmesan Croutons Carrot Salad with Moroccan Spices Cauliflower Steak with Mushroom Ragout & Hee Hee Chicken and Potato Crisp Salad with Watercress and Dijon Vinaigrette Confetti Salad with Carrot Juice Vinaigrette Crispy California Avocado Taco with Chipotle Corn Relish Cumin Garlic
Roasted Carrots and Avocado Salad with Citrus Dressing, Arugula and Sesame Seeds Fennel Romano Coins & Salad Greens with Buttermilk Sriracha Dressing Flageolet, Nectarine & Tomato Salad with Ginger, Lime & Pistachios Fried Tomatillo Wedges with Apple Ham Vinaigrette & Cilantro Lime Aioli Goat Cheese Buttermilk Dressing with Orange - Chili Croutons Grilled Corn, Zucchini, Red Pepper and Potato Salad with Red Wine Vinaigrette Grilled Halloumi Cheese & Watermelon Salad with Basil Mint Sauce Grilled Zucchini with Anchovy Garlic Caper Sauce Italian Chopped Salad Mango & Banana Salsa with Talapia Nectarine & Corn Salad with Lime Ginger Cilantro Vinaigrette Orange, Pea and Leek Salad Orange
Slices Salad with Avocado Green Olive Salsa Papaya, Pineapple and Avocado Salad Pear, Blue Cheese & Watercress Salad Poached Egg, Prosciutto and Asparagus Salad with Romesco Sauce Quinoa Salad with Pistchios and Dried Apricots, Orange, Rice Vinegar and Sesame Oil Red Lentil, Carrot & Avocado Salad Red Potato and Green Bean Salad with Goat Cheese Buttermilk Dressing Rice, Chicken, Asparagus, Avocado Salad with Cilantro Puree Vinaigrette
Roasted Shrimp and Pineapple Salad Shrimp Salad Sandwich with Spicy Lime Aioli Shrimp Salad Thai Style with Gula Jawa
Sliced Chicken Salad with Zucchini Ribbons, Avocado, Oranges & Dijon vinaigrette Smoked Salmon Tomato Cups Soba Noodle Salad with Ginger Peanut Dressing Spring Rolls with 8 Dipping Sauces Thai Beef Salad Thousand Island Dressing, Homemade by Lynne Tofu & Soba Salad with Peanut Sauce Valencia Salad with Oranges, Serrano Ham and Manchego Cheese Waldorf Turkey Salad Wheat Berry, Green Olive and
Roasted Pepper Salad with Lemon Zest Vinaigrette
Enjoy Chicken Kale Salad Recipe, with
roasted butternut
squash,
sliced grapes, and fresh chopped parsley!
Delicata works in this pasta recipe because it cooks quickly in the pan, but you could sub
slices of acorn
squash or any
roasted vegetables you want.
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.
ground beef 1/2 tsp fish sauce (don't omit this, seriously) salt and pepper to taste 1/4 cup mayonnaise 1/2 -1 tsp wasabi powder (to taste) 4 hamburger buns lettuce, washed (I like red butter lettuce —
squashes nicely) tomato,
sliced avocado,
sliced (how to
slice an avocado) spicy tuna (recipe below) pickled ginger (gari) nori strips, use nori or the
roasted seaweed snacks Sriracha sauce
1 1/2 Tbsp olive oil 1 lg red onion, finely chopped (1 c) 1 Tbsp sugar 1 tsp kosher salt, divided 1/2 tsp freshly ground black pepper, divided 2 Tbsp water 1 Tbsp balsamic vinegar 1 c Arborio rice 4 1/2 c low - sodium chicken broth, divided 4 c
Roasted Butternut Squash 1 oz soft goat cheese 1/4 c unsalted, dry - roasted, shelled, chopped pistachios 1/4 c fresh mint, thinly
Roasted Butternut
Squash 1 oz soft goat cheese 1/4 c unsalted, dry -
roasted, shelled, chopped pistachios 1/4 c fresh mint, thinly
roasted, shelled, chopped pistachios 1/4 c fresh mint, thinly
sliced
The summer
squash is
sliced into slender coins, then
roasted in a hot oven until it's lightly caramelized, bringing out its sweetness.
In this photo we used onions and spinach, but you could easily add
sliced shiitake mushrooms,
sliced zucchini, leftover
roasted winter
squash, or thinly
sliced broccoli.
Gone was the watery
squash but thin
slices of finely
roasted squash (that had my hubby drooling) took their place.
There might be
roasted drumsticks seasoned with Moroccan spices; bright cherry tomatoes and cucumber
slices from the same farms that sell at the farmers market; banh mi sandwiches and Indian curry with perfectly cooked zucchini and
squash.
I
roasted a
sliced red onion and whole garlic cloves along with the
squash and the brussels sprouts.