Sentences with phrase «half of squash»

So yes, I do hop down your little bunny trails just for the amusement of squashing them now that I've conceded to the fact that you have nothing of substance to offer anyway.

Cindy July 12, 2010 9:42 am I do hop down your little bunny trails just for the amusement of squashing them now that I've conceded to the fact that you have nothing of substance to offer anyway.

The wraps are made of a squash and sweet potato mix, which is nicely spicy, but not overpowering.

I made this with carrots instead of squash and instead of coconut milk used a bit of stock and half a block of creamed coconut so it was more of a spicy carrot puree on the sweet potato (and substituted the chick peas for green peas plus added some spinach) and it was delicious.

I find that ricotta cheese combines very well with the subtle, flowery and pumpkin - like flavor of squash blossoms.

The uppermost layer of the squash that tops the lasagna becomes slightly crispy and golden in the oven and reminds me of my lacy, oven - baked latkes, for which I have a major weakness.

I have half of a squash left I was pondering what to do... thank you for this idea.

There is a variation on these gnocchi in The Vibrant Table, where I use beets and sweet potato in place of squash.

* You might end up with more chicken mixture than needed, it all depends on the size of the squash you have so you might start with half the amount and see if you need more.

Roasted strands of squash mixed with hot creamy chicken, topped with melting cheese and served in its own shells.

Arrange the chunks of squash evenly on a baking sheet.

You won't believe all of the delicious meals made with different kinds of squash.

I chose this method for making these Gluten Free Chicken Alfredo Spaghetti Squash Boats because I would result in a darker color of squash.

For each serving, place about a cup of squash on a plate or pasta bowl.

MM I just made this tonight for dinner while looking for recipes with squash as an ingredient (I ended up buying lots of squash at the farmers market to have some culinary adventures they are locally gronw for fall ~ yet I never used squash!!)

The second time I used 1/2 cup of GOOD wine and really let it reduce, 1/2 TB of lemon juice, 1/2 an onion minced and ACORN squash + I added roasted garlic to the cashew creme (roasted in the hollow of the squash as it baked).

i love any type of squash — i think this will still be yummy if i replace the meat with some sort of plant based item... my sweeties is a veg head so my project will be to make things that we both like.

It is the height of squash season right now, and so fresh local zucchinis are super cheap.

Note: this method results in a softer texture of the squash.

here in northern cal, we (i) are just getting starting with our winter squashes, so at the beginning of squash season this fits in so nicely!

Once cool enough to touch, scoop the spaghetti strands out of 2 of the squash halves and store in an airtight container.

This looks delicious and I love the addition of the squash, my fav!

Next, spray a casserole dish with cooking spray, season the cut side of the squash, then lay it cut side down in the casserole dish.

Reduce the heat to medium low and simmer for 15 - 20 minutes, using a spoon to break up any large pieces of squash.

Cubes of squash and wilted chard give this version of risotto a lovely appearance.

To serve, place a generous scoop of rice in each bowl along with some of the squash and turnips.

while our csa is dwindling down we've been stockpiling our stash of squash i tried delicata squash recently the abundance of them is a wonder now we'll tire of them soon enough as the season progresses but in the meantime, like all good things some coaxing and attention is required for this dish not only from the squash but from the pearl barley as well

Do other people eat the exterior of the squash or is that another dirty little secret Elise - ism?

We're getting a lot of squash and potatoes in our CSA box instead of the corn and tomatoes of a few weeks ago... Luckily I really like squash and potatoes and they don't scream fall (at least not to me).

I am very uninspired by the onslaught of squash.

It was marvelous, and I loved the subtle flavors of the squash contrasting to the kale... and I'm so glad I left out all the herbs I suggested that I might try.

Oh and cut off the skin of the squash.

It is definitely one of the best types of squash I've tried, glad to have it identified now.

So scale the amount of veggies and pasta to the size of your squash.

Baking time will depend on the size of your squash, larger squash requiring a longer cook time.

Press top layer of pasta over spoonsful of squash mixture, making sure to press out air bubbles.

I've never tried this kind of squash before, but have always wanted to.I love the flavors you added in.

Speaking of squashes, I finally got the guts to cut, quarter and gut my butternut.

I tried to make a squash - apple (you know, those standard ones that you hate) soup, but the sweetness of the squash + tartness of the mutsu apples made it taste like a dessert!

and with the cumin and tomato reminded me just a bit of your squash - and - chickpea Moroccan stew which is also delicious.

The sweetness of the squash paired really nicely with the spiced - up smoky filling.

I was able to reheat the fat wedges of squash in the microwave for several nights, so even if you're only cooking for one or two, definitely try this.

Wonderfully sweet and smoky, these grilled slices of squash are the perfect side for any summer meal.

When all of your squash is scooped out pour your sauce into the casserole dish as well and stir to combine.

In fact, I actually really liked the slight crunch of the squash «noodles».

We get all sorts of heirloom varieties of squash from our Community Supported Agriculture (CSA) * farm, and it's always an adventure trying to figure out how to cook them.

Well to be perfectly honest, I think this would taste just as good with butternut or another type of squash.

Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven.

mounds of squash mixture, evenly spacing portions.

Cut the bottom of the squash off to sturdy it and peel.