Sentences with phrase «heat until the squash»

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

Add the wine, squashes, mushrooms, and optional chili peppers, and sauté over medium - high heat until the squashes are touched with golden spots.

Toss all together over medium heat until the squash is infused with the garlic, sage and oil, about 3 - 4 minutes.

Not exact matches

Place the squash noodles and 6 tablespoons of pesto into the skillet and toss to coat until the noodles are heated through (about 5 minutes).

Using the same large skillet, over medium - high heat, add spaghetti squash until heated and coated with the bacon grease

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.

Reduce heat and simmer for about 10 minutes or until squash is 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.

Place your corn purée and your squash purée back into the soup pot, stir until blended, and add 2 cups of water, Warm until heated through.

Heat 1 tablespoon of the oil over medium - high heat in a large skillet and sauté the squash, stirring often, until it is tender and lightly browned, 15 - 20 minuHeat 1 tablespoon of the oil over medium - high heat in a large skillet and sauté the squash, stirring often, until it is tender and lightly browned, 15 - 20 minuheat in a large skillet and sauté the squash, stirring often, until it is tender and lightly browned, 15 - 20 minutes.

Meanwhile, sauté zucchini, yellow summer squash and eggplant, in batches, in 1 tablespoon olive oil in a large skillet over medium heat until tender.

Reduce the heat to medium and simmer until the apples and squash are tender, about 20 minutes, stirring often to make sure the squash doesn't stick to the bottom of the pot.

Cover, reduce heat and simmer 12 minutes or until squash is tender.

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

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

Bring to a simmer and reduce heat to low; simmer until the squash is fork - tender, about 20 minutes.

Reduce heat, cover and simmer until the squash is softened, about 20 minutes.

Heat a grill (preferable wood burning) and grill the squash until it's soft and nicely browned.

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.

In a frying pan over medium heat, saute zucchini, squash, bell pepper, garlic, olive oil, and broccoli until they are soft.

Allow to simmer over low heat, uncovered, until squash is tender, about 12 minutes.

Lower heat and allow to simmer, uncovered, until squash is tender, about 35 - 40 minutes, stirring occasionally.

Add the beans and simmer another 5 to 10 minutes until the squash is tender and the beans are well heated, stirring occasionally.

1/2 pound peeled and seeded butternut squash rings, about 1/3 inch thick, grilled, and cut into 1/2 inch pieces (To grill: rub lightly with olive oil, sprinkle lightly with sea salt, and grill over medium high heat for about 4 minutes on each side or until nice grill marks appear and squash is tender.)

Reduce the heat, cover partially and simmer until the squash and apples are very tender, about 30 to 45 minutes.

Once it comes to a boil, lower the heat and let it simmer for 15 minutes, or until all the squash is fully cooked.

Bring the soup to boil, reduce the heat, cover and simmer for 20 - 25 minutes or until the butternut squash is fork tender.

Bring to a boil, reduce heat to medium - low, cover, and simmer until squash is almost tender, 15 - 20 minutes.

Place lid on skillet and cook over medium heat for about 30 minutes or until squash is very tender, stirring occasionally.

Bring the mixture to a boil then reduce the heat and allow to simmer for another 15 - 20 minutes, stirring occasionally, until the squash is tender

Cook over high heat, stirring frequently, until squash is nicely browned and has given off a lot of its moisture, about fifteen minutes.

Reduce heat to medium - low and gently simmer until squash is tender, 12 — 15 minutes.

Add shredded squash, turn up the heat to medium high, and cook for 3 minutes, stirring, until the squash is tender, like a purée.

Bring to a boil, reduce heat to medium, and boil squash until tender (you should be able to pierce the flesh easily with a fork), about 11 to 13 minutes.

Increase heat to medium - high and boil for 20 - 30 minutes, or until squash is tender.

While the butternut squash and cauliflower are boiling, saute the second half of cauliflower at medium high heat until the edges are brown.

While the squash is baking, prepare the sauce: In a large saute pan over medium heat, cook the bacon until crispy, about 10 minutes.

Broil about 3 ″ under the heat source until the squash tender and slightly charred, on both sides.

Reduce the heat to medium - low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld together, about 15 minutes.

Reduce heat and simmer, covered, until squash is just tender, about 15 minutes.

Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes.

Heated 1 t cumin seeds in oil, added 1 large chopped onion sautéed until golden, then added squash, with a little water.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

Cover the pan, reduce heat to low and simmer for 6 - 8 minutes or until squash is tender.

Add squash and pepper and cook until softened, about 5 minutes, add the tomatoes and curry powder and stir until heated and tomatoes are softened.

Pour the remaining Earth Balance on top of the squash and refrigerate until ready to heat and serve.

Heat up a 2 tablespoons of oil in a large pan, and saute the garlic until fragrant and slightly golden then add in the spaghetti squash and mix well over medium Heat up a 2 tablespoons of oil in a large pan, and saute the garlic until fragrant and slightly golden then add in the spaghetti squash and mix well over medium heatheat

Bring to a boil, reduce heat and simmer, covered for 15 - 20 minutes or until quinoa and butternut squash are cooked through.

Heat the oven to 375F, toss the squash crescents with a splash of olive oil, and roast until deeply golden.