Sentences with phrase «then slice your squash»

Then slice your squash into thick rounds, cut off the skin and then cut into cubes.

Cut it in half lengthwise, scoop out the seeds (roast those if you'd like), and then slice the squash.

Not exact matches

There's something epic about roasting a whole squash and then slicing giant wedges out of it with a carving knife.

Wash the spaghetti squash and slice off the stem at the top (if it is too hard to cut, pierce it a few times then microwave it for about 5 minutes to help soften it).

Put the slices in and sprinkle lightly with Accent, Sea salt, and Pepper and fry till done nice and crispy or Golden brown on both sides... then take 1/4 cup of Mrs. Buttersworth syrup, I use sugar free... add 1/2 to 1 tsp of cinnamon - sugar mix stir and then dip the fried squash in it!

Cover the squash slices with salt and pepper, then add them to the skillet and cook until golden, about 5 minutes per side.

I used a fairly large eggplant, mixed thyme leaves in the tomato base (in addition to sprinkling them on top of the sliced vegetables, to up the thyme flavor) and layered the eggplant slices on top of the tomato base, without overlap, then peppers, then yellow squash, then green zucchini and then another loose layer of peppers.

4 C sliced summer squash Cook in boiling, salted water for about 2 minutes, then drain.

I sauteed the squash slices in a little butter, stopping before they were really getting tender, then opened a can I thought was celery soup, but turned out to be cream of broccoli cheese soup.

i cut the squash in 4, removed the seeds and steamed it for 15 minutes, i then scraped the flesh off the skin and then boiled it in half water half chicken broth with the 2 sliced pears for 10 more minutes.

This autumnal version of my regular pizza today has a tart, spiced crumbly tofu spread as a base, then come some fresh summer savory, delicious sweet dumpling squash slices and spiralized beets, which all get so lovely and crispy after baking.

Slice the top and bottom off of the squash (about an inch from each end) and then carefully slice the squash in Slice the top and bottom off of the squash (about an inch from each end) and then carefully slice the squash in slice the squash in half.

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

Grill on gass grill until squash is tender then slice into serving sized pieces.

Pre heat your oven to around 190 ° c. Slice your butternut squash in half (length ways), de-seed and then place flat onto a baking sheet; insides down.

Leave to rest for a few minutes, then slice thinly and combine with the herbs, roasted squash and pumpkin seeds.

Spritz the squash slices with cooking spray, then sprinkle a pinch of seasoning over them.

The squash is peeled, sliced, tossed in olive oil and salt, pepper and some thyme leaves, then roasted until tender and lightly caramelized.

Blanching Squash The blanching process starts with washing the squash, then cutting slices about 1/8 ″ to 1/4 ″ thick, depending on how thin you liSquash The blanching process starts with washing the squash, then cutting slices about 1/8 ″ to 1/4 ″ thick, depending on how thin you lisquash, then cutting slices about 1/8 ″ to 1/4 ″ thick, depending on how thin you like it.

Then it occurred to me to use raw yellow squash, sliced into paper - thin slices.

Slice an inch off of the top and bottom of the squash, then slice into 4 equal roSlice an inch off of the top and bottom of the squash, then slice into 4 equal roslice into 4 equal rounds.

Cut the yellow squash and zucchini into 4 pieces lengthwise, and then slice into 1/2 inch thick pieces.

Then slice in half and scoop out the seeds before scrapping out the squash strands!

I trimmed off the ends, and then sliced my delicata squash in half, removed the seeds, and placed in on a cookie sheet.

ingredients GLUTEN - FREE PIECRUST FLOUR: 1 1/4 cups brown rice flour 3/4 cup sorghum flour 1/2 cup arrowroot starch 1/4 cup tapioca starch 1/4 cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon oliSQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olisquash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive oil

The one used in the image above is a flatter bottom squash, so instead of cutting it in half and cooking the halves, you can slice off the top, scoop out the inside, turn it over to bake and then fill the whole small squash.

Then I sliced up the acorn squash, which I was glad to see in the ingredient list instead of impossible - to - cut butternut squash.

Spread some of the bean mixture on top (this is an open - faced sandwich, remember), then the squash and shallots, cabbage, slices of avocado, pickled peppers (I used only a couple because I am still learning to embrace really spicy food), and finally some cilantro.

Use the Y - peeler to peel the entire squash, then slice off the two woody ends.

Then, slice the squash into thin (1/4 to 1/2 inch) half - moons.

I find that the easiest way to do this, is to slice the squash crossways into one inch slice, then cut the «skin» off the edges, and cut into chunks.

I cut up a butternut pumpkin (squash) into chunks and cut an onion in half and then slice each half and put it all into a casserole dish.

Cut delicata squash into 1/3 ″ slices and then halve them.

The summer squash is sliced into slender coins, then roasted in a hot oven until it's lightly caramelized, bringing out its sweetness.

Cut the squash into smaller chunks, then cut these chunks into 1 / 8 - inch - thick slices and add to onions, stirring together well.

I was planning on making your summer squash & potato torte this evening but dreading all the slicing... and then along came this recipe, just like magic.

Cut squash in half, scoop out all guts, and then slice where natural grooves are located.

• Tip: If you are dissecting a cucumber or squash, instead of removing the seeds you can try cutting the fruit lengthwise, counting the rows of seeds, and then slicing the fruit the other way to determine how many seeds are in one row.

If you are dissecting a cucumber or squash, instead of removing the seeds you can try cutting the fruit lengthwise, counting the rows of seeds, and then slicing the fruit the other way to figure out how many seeds are in one row.

Add the squash (all you need to do is slice it in half, remove the goopy seedy bits, then drag a fork along the meat to create the «spaghetti»), stir well and season to your liking.

I then slice the rest of the wide part of the squash in 4 - 5 inch circles (see below) and scoop out the seeds.

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

Cut the butternut squash lengthways and then into slices.

Add squash to the pan then use your fingers to separate the shallot slices into rings, and then add to the baking sheet.

(In order to make this step easier, quarter the squash and steam for 15 minutes to soften, then slice into wedges)

Slice the stem off the squash and then slice in half, lengthSlice the stem off the squash and then slice in half, lengthslice in half, lengthwise.

Slice the ends off the squash, then slice each in half width-Slice the ends off the squash, then slice each in half width-slice each in half width-wise.

I find that the easiest way to do this, is to slice the squash crossways into one inch slice, then cut the «skin» off the edges, and cut into chunks.