Sentences with phrase «cook until the squash»

Increase the heat to medium and cook until the squash is soft and cooked through, about 20 minutes.

Cook for 8 minutes, then add the black beans and cook until the squash is tender, about 20 minutes.

Place in middle rack and cook until squash is very soft, about 30 minutes.

Add onion and squash and cook until squash is very soft, about 10 to 15 minutes.

Cook until squash is just beginning to soften, about 3 - 4 minutes.

Bring to a boil, reduce to a simmer, cover, and cook until squash is tender, stirring once or twice — about 5 - 7 minutes.

Cook until squash is tender (cover if it starts to get too brown, as trapping the moisture will allow it to continue cooking without burning).

Cook until squash is fork - tender, 20 — 25 minutes.

Add the lima beans, squash and corn, season with salt to taste and cook until the squash is just tender, about 2 - 3 minutes.

Bring to a simmer, partially cover pot, and cook until squash is barely fork - tender and greens are wilted, 10 — 12 minutes.

Just cover them with water and bring them to boil, cooking them until they squash between your finger and thumb.

Cook until the squash is tender enough for a knife to easily pierce through, about 30 minutes.

Lower heat and cook until squash is easily mashed with fork.

Add shallots, diced squash, sea salt and fresh pepper and cook until squash is soft or for about 10 minutes, stirring occasionally.

Add the squash, nutmeg, and bay leaf, and cook until the squash starts to turn brown, 3 to 4 minutes.

Add the lima beans, squash and corn, season with salt to taste and cook until the squash is just tender, about 2 - 3 minutes.

Cook until the squash is completely soft.

Bring to a boil, reduce the heat so that it bubbles gently but steadily, and cook until the squash is fully tender, 10 to 15 minutes.

Not exact matches

While acorn squash is cooking, in a skillet cook sausage until cooked through and no pink is seen.

Then roast it the rest of the way, perhaps covered until the last 10 minutes or less, to cook all that wonderful flavor right into the squash.

If using bacon fat * to roast the squash (optional) cook the bacon first: heat a large heavy skillet over medium high heat and cook bacon until 2/3 of the way done, then remove to drain on paper towels and set aside.

Add the onion, carrot, squash and a splash of stock and cook for about 5 minutes with the lid on, until the onion is softened

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.

Once the squash has cooked for 15 minutes, add your brussels sprouts and continue cooking (stirring once or twice) for another 40 minutes, until both squash & brussels come out tender.

Let it cook for 10 - 15 minutes without stirring, until it starts to become tender / Meanwhile heat the oil or butter in a large deep pot / Add onion or shallot and saute until it softens, 3 - 5 minutes / Drain rice and add to onion, cooking until it's glossy and coated with oil, about 5 minutes / Sprinkle with salt and pepper, add the squash and the vermouth / Stir and let the liquid bubble away.

Turn the oven to broil then transfer the squash back to the oven and cook until the cheese is golden and bubby, for about 5 minutes.

Cook over medium heat until the squash is soft and tender.

Add the pepper, mushrooms, the squash, and 1/4 -1 / 2 cup water and cook for 5 minutes or so until all the vegetables and the tempeh are cooked through.

Many people like this zucchini spread so much that they don't wait until they have leftover vegetable pulp innards from stuffing veggies — they just shred the whole squash and cook it!

Cook the shredded zucchini for 10 - 15 minutes until you notice that the water is mostly evaporated (as it cooks down, it will exude its water so stir it occasionally so the squash breaks down and the water disappears).

Cook for about 30 minutes or until squash and apples are soft.

Add the squash and apples and cook until browned on all sides, stirring occasionally, until golden brown, about 15 minutes.

Place squash on a large skillet over medium - high heat and cook until tender and browned, about 10 - 15 minutes.

Cook for 2 - 3 minutes more, until squash is warm.

Saute for several minutes, then add baby squash and saute for an additional 3 - 5 minutes until cooked to your desired level.

Press the sauté button and cook, stirring frequently, until the squash is warm.

Cook for 15 - 20 minutes or until the squash is fork tender.

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

I'll make it again, though, and just remember to wait to add the spaghetti squash until after the liquid cooks down.

I added the butternut squash to the pan and cooked it for about seven minutes or until the cubes of squash became tender.

While the squash cooks, in a medium pan cook the ground sausage until no longer pink.

In the skillet used to cook the broccoli, saute the spiralized squash ribbons for 2 - 3 minutes until cooked, but still crisp.

Add the onion, carrots, squash and garlic and cook, stirring often, until the onion begins to brown, 3 to 5 minutes.

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

Start making the soup by gently frying some onions, ginger and garlic for even more veggie goodness, add seasoning, carrots and butternut squash and cook until ready.

Preheat oven to 400 degrees, cut Kabocha squash in half, remove seeds, spray baking sheet with cooking spray and cook each side, flesh down, for 40 - 45 minutes or until flesh is fully cooked and very soft.

Turn the squash and cook until the shell is tender, 5 - 8 minutes depending on the size.

to an hour / Place butter in a small skillet with bay leaves / Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop squash out of skin into a mixing bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.

Cook in a 200 C (400 F) oven for 40minutes to 1 hour (adding more water as needed to top up), or until a fork can easily pierce the flesh of the squash.

Cook, stirring occasionally, until the squash is slightly tender, 10 - 15 minutes.