Sentences with phrase «cut the squash into»

Start by pre-heating the oven to 190C, then peel and cut the squash into bite size chunks.

I cut the squash into 1 «cubes.

Cut the squash into wedges and remove the seeds.

Cut squash into smallish pieces, discarding skins.

Cut the squash into 1/4» coins.

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.

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.

Cut the squash into 1/2 inch (1 - 2 cm) slices.

Line baking sheet with parchment paper and spread cut squash into an even layer.

Cutting the squash into rather thick slices helps it retain a bit of fresh snap after it's sautéed.

Cut the squash into halves and cut into slices that are about 3/4 ″ to 1 ″ thick.

Or, you can remove the skins and cut the squash into pieces.)

Peel and cut the squash into cubes.

Cut the squash into 1/2 - inch slices and toss with the 2 tablespoons of oil, salt, and cinnamon.

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.

Cut squash into 3/4» wedges.

Peel, seed, and cut the squash into 1 / 2 - inch dice.

FYI: If you cut your squash into giant chunks, the pie will take longer to cook... so don't do that!

Meanwhile, cut squash into 4 wedges and remove seeds.

Cut the squash into half and remove the seeds.

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.

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 smaller chunks, then cut these chunks into 1 / 8 - inch - thick slices and add to onions, stirring together well.

Carefully cut each squash into halves.

Cut your squash into 4 roughly equal pieces, remove and discard seeds & strings.

Simply cut the squash into wedges the brush with olive oil and season with brown sugar, salt and pepper.

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.

Cut squash into quarters and remove seeds.

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.