Sentences with phrase «toss squash»

Toss the squash, halved tomatoes, and pesto together in a large bowl.

In a large bowl, toss squash with 1 tablespoon oil.

Heat oven to 450 ° F. Toss the squash, 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet.

Toss squash and shallots with olive oil, Italian seasoning and a 1/4 teaspoon of salt.

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

Toss squash and bell pepper with 2 teaspoons of the oil, thyme, 1/4 teaspoon of the salt, and ⅛ teaspoon of the black pepper in medium bowl.

Toss squash, shallot, garlic, oil, thyme, red pepper flakes (if using), and 4 sage leaves on a rimmed baking sheet until coated.

(if you skipped sweating, just toss the squash into the skillet after slicing.)

squeeze the squash over the sink to remove more moisture and then toss the squash into the skillet.

Toss squash with 1 tablespoon oil on rimmed baking sheet.

Meanwhile, toss squash and 2 Tbsp.

In a large bowl, toss squash with 2 tablespoons of olive oil and roast on a sheet pan until golden brown, about 20 minutes.

In a rimmed baking pan, toss the squash cubes in the oil and syrup.

The concept is simple - toss squash with pesto, top it with panko, and then bake it until it's lightly crisp on top.

Toss squash in salt, pepper and olive oil and roast on baking sheet for 15 minutes until cooked through.

Toss the squash puree with the fettucine.

Toss squash and 1/4 cup oil in a medium bowl; season with salt and pepper.

Toss squash, onion, chile, garlic, coconut oil, and vadouvan in a large bowl until squash is coated (it's okay if the oil solidifies after tossing); season with salt and pepper.

Toss squash, shallots, 3 Tbsp.

Meanwhile, toss squash with 1 Tbsp.

Toss squash, scallions, mint, marjoram, oil, and lemon juice in a large bowl; season with salt, pepper, and more lemon juice, if desired.

Toss the squash once after about ten minutes to get browning on multiple sides.

Toss the squash with a splash of olive oil, sprinkle with salt and arrange on a baking sheet.

Secondly, do you toss the squash / cranberries with the honey or just drizzle overtop?

Toss squash with 4 Tbsp.

Toss the squash and fennel with 1 tablespoon olive oil and season with salt and pepper.

In a medium bowl, toss the squash with the flour, baking powder, chili flakes, salt and pepper.

Once cooked, toss squash with minced sage.

Heat the oven to 375F, toss the squash crescents with a splash of olive oil, and roast until deeply golden.

Once coconut oil melts, toss squash.

In a large bowl, toss the squash with 1 tablespoon of the sesame oil.

Toss squash with 1 1/2 tablespoons of olive oil and a tiny pinch of salt, about 1/4 teaspoon.

Toss squash with spices, salt and olive oil in a large bowl.

To make this vegetarian, omit the bacon and toss the squash and pears with the brown sugar and chili powder during the last 5 minutes of roasting.

Toss squash, carrots and onion with 2 tablespoons of olive oil.

Toss the squash with 2 tablespoons olive oil, sage, and salt.

Toss squash and fennel in olive oil, salt & pepper in a large bowl.

Toss squash slices with oil, salt, and 3 teaspoons of the chili - lime mixture.

For the sauce: Toss the squash cubes with the olive oil, then with the curry powder.

Toss the squash and onions every 5 - 7 minutes to get browning on multiple sides.

Toss squash cubes with 1 tablespoon of oil and arrange in a single layer on parchment - lined baking sheet or in roasting pan.

On a large rimmed baking sheet, toss squash and pear with oil and salt.

While the farro is cooking toss the squash, onion, and thyme with the olive oil, balsamic vinegar and a couple big pinches of salt on a rimmed baking sheet.

Toss the squash in the oil, season well then spread out onto a baking tray and roast for 40 mins.

Toss squash pieces with 2 Tbsp.

Preheat oven to 375, line a baking sheet with parchment paper, and toss squash cubes with olive oil.

When the 20 minutes is up, toss the squash in the pan.

Preheat oven to 375 degrees F. Toss your squash wedges with the olive oil and lay them side by side on a foil lined baking sheet.

Mix well and roast for 25 - 30 minutes ensuring that you toss the squash from time to time.

Toss the squash with 3 Tbsp of the dressing until well coated.