Sentences with phrase «toss squash with olive oil»

Toss squash with olive oil, salt and pepper.

Not exact matches

On a large rimmed baking tray, toss the butternut squash cubes with the olive oil, salt, smoked paprika and cinnamon to coat.

In a large mixing bowl, toss butternut squash, apples and chickpeas with 1 tablespoon olive oil, maple syrup, cinnamon, nutmeg and 1/4 teaspoon salt.

Toss the zucchini, squash and peppers with the olive oil, salt and pepper.

On the other sheet pan, toss the zucchini and squash with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

For the squash, I peeled it cut it into 3/4 ″ dice, tossed with olive oil, salt and pepper, and roasted at 400.

Also, I pull most of the stringy stuff off the squash seeds (but don't wash them), toss with extra virgin olive oil, salt, and chili powder or paprika or no extra spice and roast the seeds in the toaster oven until they get crunchy while the squash cooks.

Simple roasted butternut squash, just tossed with olive oil and salt, makes a classic fall side dish.

For extra flavor, toss the steamed butternut squash with salt, pepper and a little bit of olive oil, butter or Parmesan cheese after cooking.

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.

Toss the squash and the onions with remaining harissa, mixed with 2 tbsp oil (sunflower, vegetable or olive is fine), and some seasoning in a large roasting tin.

In a baking pan, toss the squash wedges and garlic together with the olive oil and 1/4 teaspoon of salt.

Toss the butternut squash with 2 tbsp olive oil, cumin, cinnamon, salt and pepper.

Prep the delicata squash, and toss it in a large bowl with the shallots, 1 tablespoon of the olive oil, and a big pinch of salt.

First you're going to peel, seed and cube a butternut squash, then toss the pieces with some olive oil.

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

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.

To serve, toss the arugula with the squash with a splash of olive oil.

Toss the squash and olive oil together, and season with salt.

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.

In a large bowl, toss cubed butternut squash with olive oil, sea salt and pepper.

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.

After the squash cools use a fork to pull out the strands and toss with a little more olive oil and grate an aged hard parmesan or other hard sharp cheese and mix.

I went looking, and it is weird, but I don't really have any spaghetti squash on my blog... I usually simply roast it and toss with olive oil and roasted garlic and plenty of cracked black pepper.

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

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

This time I read through the reviews and pre-roasted the squash tossed with some olive oil ancho and chipotle chili powders and a fresh chopped jalapeno.

In a large bowl, toss butternut squash slices with olive oil, herbs and sea salt until evenly coated.

Place the squash on a parchment - lined sheet tray, then toss it with the olive oil and bay leaves.

In large bowl, toss together zucchini, squash, red bell pepper and carrots with olive oil, salt, pepper, chile powder and cumin with oil.

Put the squash, carrots, and sweet potatoes in a large bowl and toss with the olive oil, cumin, and 1 teaspoon black pepper.

One of my favorite ways to eat cooked spaghetti squash is tossed with a little bit of olive oil, salt and pepper and served with a side of avocado and freshly sliced seasonal tomatoes.

We love to cube the delicata squash and toss with herbs, olive oil, and S&P before roasting till the outside is really crisp.

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 chunks of squash with olive oil; sprinkle salt and pepper.

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

In a large bowl, combine the squash with the remaining one tablespoon of olive oil, the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper and toss to coat.

I cut up zucchini and squash, tossed them in olive oil, seasoned them with salt, pepper and oregano, and baked them for 30 minutes.

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.

Toss okra, onion, squash and cherry tomatoes in a large bowl with olive oil.

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

Add butternut squash to a bowl and toss with olive oil and sea salt.

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

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.

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

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

In a large bowl, toss the butternut squash with olive oil.

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

I roasted butternut squash and brussels sprouts for dinner, cooked up a pot of adzuki beans, mixed 2 cups of the beans with the squash and brussels sprouts, and tossed everything with olive oil, nutritional yeast, salt & pepper, and diced red peppers for color.

In a large bowl, toss the butternut squash with 3 tablespoons olive oil, the thinly sliced shallot, cinnamon, nutmeg, cayenne pepper, 1 tablespoon maple syrup, a pinch of salt, and pepper.