Sentences with phrase «about roasted squash»

My mouth was watering as I scrolled through the pictures and read about this roasted squash!

I absolutely LOVE your tip about roasting the squash first — I was given that tip a few years ago and it changed my life.

Not exact matches

5 cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4 cups of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top

Roast until the squash are tender, about 20 minutes.

I made a roasted tomato, zucchini & squash pasta salad that was more about the veggies than the penne.

Roast for about an hour or until the squash is tender throughout.

* Using your rendered bacon fat will add about 5 minutes to cooking time since you'll have to wait for the bacon to cook before roasting the squash.

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

Erin from Dinners, Dishes, and Desserts made Pumpkin Pie Erin from Texanerin Baking made Dulce de Leche Apple Streusel Bars Caroline from Chocolate & Carrots made Sweet Potato Biscuits with Cranberry Jam Katrina from In Katrina's Kitchen made Pumpkin Chocolate Chip Mini Muffins Christina from Dessert for Two made Mini Pumpkin Pies Sally from Sally's Baking Addiction made Salted Caramel Chocolate Chip Mini Cheesecakes Tracey from Tracey's Culinary Adventures made Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping Georgia from The Comfort of Cooking made Spiced Caramel - Apple Crumb Bars Rachel from Rachel Cooks made Brussels Sprout Salad with Apples and Cranberries Gina from Running to the Kitchen made Green Beans with Cranberries, Bacon, & Goat Cheese Carla from Carla's Confections made Spinach Mashed Potatoes Carolyn from All Day I Dream About Food made Chocolate Pecan Pie Bars Liz from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust Liz from That Skinny Chick Can Bake made Spinach Salad with Pears, Cranberries and Candied Pecans Megan from Wan na Be A Country Cleaver made Roasted Potatoes with Bacon Parmesan Vinaigrette Kim from Cravings of a Lunatic made Mini Apple Pies

Roasted Butternut Squash: 1 small butternut squash, peeled, seeded, and diced (about 4 cups diced) 3 - 4 small dried red chiles, minced OR 1/Squash: 1 small butternut squash, peeled, seeded, and diced (about 4 cups diced) 3 - 4 small dried red chiles, minced OR 1/squash, peeled, seeded, and diced (about 4 cups diced) 3 - 4 small dried red chiles, minced OR 1/2 tsp.

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.

I'm afraid this roasted acorn squash and quinoa bowl is about the extent of my seasonal fair this Fall.

Instead of roasting the squash I just diced it and boiled them with the potatoes in a large pot for about 25 - 30 minutes, until tender.

To make a sheet pan meal, I just marinate the veggies and protein I want to include (and typically I include a starch like sweet potatoes, white potatoes, or squash) and roast on a sheet pan at 400 degrees Fahrenheit for about 25 minutes.

Place pan with garlic and squash in the oven and roast about 45 minutes until tender.

I recently wrote about roasted delicata and I can't get enough either of that easy friendly squash... so much nicer than a butternut to whack into:)

Served with roasted butternut squash, you got the contrast in flavors Isa wrote about.

My carrots yielded about 1.5 cups once roasted and roughly chopped, in case you'd like to convert the recipe to baby carrots, sweet potato, or winter squash.

You can read all about how this pesto came to be in my recipe for Roasted Butternut Squash with Pesto.

Half way through cooking time for squash, place tomatoes in the oven and roast until brown at edges and slumped, about 30 minutes.

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.

Place squash on baking sheet and roast until tender, about 45 minutes.

Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Place the squash on a baking sheet and drizzle on the oil and sprinkle with salt and roast for about 15 minutes and then remove from the oven.

Place the 4 acorn squash segments in a baking sheet lined with parchment or aluminum foil, salt and pepper, Roast at 450F for about 25 - 30 minutes, checking half way thru, rotate the pan.

Roast butternut squash cut side down at 400F until skin is bubbly and squash is soft, about 30 minutes.

Roast in the oven, tossing vegetables half way through, for about 20 minutes or until squash is soft and mushrooms are brown.

If you do have to peel the squash, it helps to roast it for about 10 minutes first.

Spread on a baking sheet and roast until squash is fork tender, about 25 - 30 minutes.

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.

Curry Roasted Acorn Squash from Joy the Baker Everything about this sounds delicious.

I roasted the squash as others suggested and then sauteed onions, garlic and spices (I just eyeballed them and added lots more), then added black beans, some homemade tomato puree I had just made, the wheat berries and 1 cup water and simmered for about 15 minutes.

Add 2 cups water and roast until squash is very tender, about 45 minutes.

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.

Season the squash with salt, then roast, shaking the sheet halfway through, until the rounds are almost tender and golden brown, about 15 to 20 minutes.

Roast, turning once, until the squash is golden brown and tender when pieced with a fork, about 25 minutes.

Warning to my fellow procrastinators: don't make this when you're hungry, it takes about 2 1/2 hours to roast the pumpkin / butternut squash.

Roast the squash for about 15 minutes, or until tender, but not mushy, and lightly browned.

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)

Bake squash in a roasting pan until tender about 40 minutes.

Kale and Roasted Squash Quinoa Salad Recipe 1 medium butternut squash (about 1 1/2 pounds) 1 tablespoon olive oil 1/2 teaspoon fine sea salt freshly ground black pepper 2 cups cooked, cooled quinoa 2 cups fresh baby kale, coarsely chopped 1 large apple, coarsely chopped (such as Honeycrisp, Braeburn, Gala or Fuji) 1/3 cup coarsely chopped toasted almonds or Squash Quinoa Salad Recipe 1 medium butternut squash (about 1 1/2 pounds) 1 tablespoon olive oil 1/2 teaspoon fine sea salt freshly ground black pepper 2 cups cooked, cooled quinoa 2 cups fresh baby kale, coarsely chopped 1 large apple, coarsely chopped (such as Honeycrisp, Braeburn, Gala or Fuji) 1/3 cup coarsely chopped toasted almonds or squash (about 1 1/2 pounds) 1 tablespoon olive oil 1/2 teaspoon fine sea salt freshly ground black pepper 2 cups cooked, cooled quinoa 2 cups fresh baby kale, coarsely chopped 1 large apple, coarsely chopped (such as Honeycrisp, Braeburn, Gala or Fuji) 1/3 cup coarsely chopped toasted almonds or pecans

Place about 1/2 cup of roasted squash on the tortilla.

About a month ago I tried a butternut squash sandwich from Brooklyn sandwich shop Court Street Grocers — a combo of roasted butternut squash, white cheddar, shallot vinaigrette, pickled red onion, Dijionaise, all on a hoagie roll — and became obsessed.

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.

All you do is roast the spaghetti squash face down in a roasting pan (or baking sheet) with just enough water to line the bottom of the pan, for about 40 minutes.

Ingredients 1/2 cup finely chopped onion 1 large garlic clove 1 tablespoon chopped fresh sage 1 dried arbol chile, or pinch of red pepper flakes kosher or sea salt 2 tablespoons extra virgin olive oil 2 cups roasted winter squash about 1/2 cup vegetable or beef stock 2 - 4 tablespoons Parmigiano Reggiano or Winchester Sharp Gouda Cheese, plus cheese for shaving 1 tablespoon pumpkin or extra virgin olive oil

Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until squash is tender but not mushy, about 15 minutes longer (time may vary depending on squash).

A typical full day of eating for me looks like: Breakfast: Spinach, Mushroom, Onion and Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut milk Lunch (this is usually my largest meal of the day): 4 - 5 ounces of protein (turkey burger, pulled pork, chicken thighs, ground buffalo), roasted veggies and sometimes a sweet potato or butternut squash Snack: apple with almond butter or a handful of macadamia nuts Dinner: A large salad with all kinds of raw veggies (cucumber, celery, carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this about 4 - 5 days a week, other days I may omit the snack or keep the snack and omit a meal, if i do that though I would add a bit of protein with it.