Cut squash into quarters and remove seeds.
Slice the peel away,
cut your squash into cubes, coat lightly with coconut oil, and roast at 375 for 45 minutes or until well done.
Simply
cut the squash into wedges the brush with olive oil and season with brown sugar, salt and pepper.
Cut your squash into 4 roughly equal pieces, remove and discard seeds & strings.
Carefully
cut each squash into halves.
Cut the squash into smaller chunks, then cut these chunks into 1 / 8 - inch - thick slices and add to onions, stirring together well.
It may help to
cut the squash into quarters to peel it, and be careful to only peel away from yourself and all of your fingers as it can be really difficult depending on the type of squash.
Cut the squash into half and remove the seeds.
Meanwhile,
cut squash into 4 wedges and remove seeds.
FYI: If
you cut your squash into giant chunks, the pie will take longer to cook... so don't do that!
Peel, seed, and
cut the squash into 1 / 2 - inch dice.
Cut squash into 3/4» wedges.
Cut the squash into 1/2 - inch slices and toss with the 2 tablespoons of oil, salt, and cinnamon.
Peel and
cut the squash into cubes.
Or, you can remove the skins and
cut the squash into pieces.)
Cut the squash into halves and cut into slices that are about 3/4 ″ to 1 ″ thick.
Line baking sheet with parchment paper and spread
cut squash into an even layer.
Cut the squash into 1/2 inch (1 - 2 cm) slices.
Once all your veggies are peeled cut them into quarters (
I cut my squash into thirds to make it more equal in size to the others) and feed them through the food processor using the slicing attachment.
I use a large dutch oven,
cut my squash into quarters — results are the same, although I only cook for a couple hours or so.
Cut the squash into 1/4» coins.
Cut squash into smallish pieces, discarding skins.
Cut the squash into wedges and remove the seeds.
I cut the squash into 1 «cubes.
Start by pre-heating the oven to 190C, then peel and
cut the squash into bite size chunks.
Cutting the squash into rather thick slices helps it retain a bit of fresh snap after it's sautéed.
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.
Other than peeling, seeding and
cutting the squash into chunks, which can be done in advance, the majority of the time required for this recipe is the actual baking time.
Not exact matches
Start by
cutting the skin off the
squash, then chop it
into bite sized cubes.
Start by washing, deseeding and
cutting the acorn
squash into slices — you can keep the seeds and roast them with olive oil for a nice snack.
Then slice your
squash into thick rounds,
cut off the skin and then
cut into cubes.
While the onions are sweating; peel and
cut the butternut
squash into little pieces.
While the rice cooks chop the
squash into bite - sized squares,
cutting off the skin as you go.
Cut the zucchini and summer
squash into medium - thick slices.
Peel the pumpkin or
squash and
cut into 1 - inch pieces.
Seed and
cut Delicata
Squash into half moon shapes.
For the
squash, I peeled it
cut it
into 3/4 ″ dice, tossed with olive oil, salt and pepper, and roasted at 400.
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut
squash,
cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled,
cut into 1/2» cubes 4 oz of cherry tomatoes,
cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
Spaghetti
squash can be difficult to
cut into.
Remove peels from
squash and
cut into chunks.
Cut the stems off of the
squashes and put them
into a medium bowl.
This method will work just as well with larger summer
squashes — you just need to
cut them up
into bite - sized pieces.
3 acorn
squash (3 3/4 lb total), halved, seeded, and each
cut lengthwise
into 12 wedges 2 Tbsp maple syrup 2 Tbsp red wine vinegar 1 Tbsp extra virgin olive oil 2 tsp Dijon mustard 2 bunches watercress, tough stems discarded 1/2 c pomegranate seeds (with juice)
While oven heats,
cut butternut
squash into fries.
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak,
cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow
squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
3 cups butternut
squash, cubed 2 cups green beans, trimmed and
cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu,
cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
1 spaghetti
squash (bake 30 - 35 minutes at 350) 1 package chicken sausage,
cut into chunks 1 onion, chopped 3 cloves garlic, chopped extra virgin olive oil salt and pepper 1/2 teaspoon crushed red pepper 1 teaspoon garlic powder 1 teaspoon basil 1 cup crushed tomatoes 1/4 cup heavy cream grated pecorino romano cheese
* 2 tablespoons butter * 2 tablespoons olive oil * 2 leeks, bottom parts only, cleaned well and coarsely chopped * 2 fat garlic cloves, peeled and minced * about 6 cups peeled and seeded butternut
squash,
cut into 1 - 2 inch cubes * 2 large parsnips, peeled and coarsely chopped (or use carrots) * 1 cup dry white wine (ex.
Ingredients: 2 tablespoons extra virgin olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut
squash, peeled, halved, seeded, and
cut into 1 - inch chunks (about 5 cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4 cups low - sodium chicken broth or veggie stock 1 cup unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra for serving Coconut yogurt for topping, optional
Cut acorn
squash in half, remove all seeds and slice
into 1 - 2» pieces.