Mix with
your hands until the squash and chickpeas are well coated.
Not exact matches
Once the butternut
squash is completely soft, remove the lemongrass stalks, then give the whole thing a good blitz using a
hand blender
until smooth — adding a splash of water if you want a thinner sauce.
Using a large spoon or your
hands, toss
until the
squash pieces are evenly coated.
Use your
hands to mix
until the
squash is coated, then bake for 30 - 35 minutes, or
until soft and golden.
Cook on low
until squash is tender, take out the bay leaf and blend
until smooth with a
hand blender.
Using a potato masher or a large fork, mash the
squash until smooth, or, alternatively, you can puree the soup in a food processor, blender or
hand blender.
Coat with your
hands and roast chopped butternut the
squash for 45 minutes or
until tender.
When the
squash is fully soft, let it sit on top of the stove or counter on the pan
until it is cool enough for you to hold it in your
hand.
Remove from oven and let cool
until you can pick the
squash up by
hand or with an oven mitt on.
Using a blender,
hand blender of food processor, blend half of the cooked
squash and sweet potatoes with the stock, coconut milk, and spices
until smooth.