Sentences with phrase «mins until squash»

Not exact matches

Steam or microwave the squash until just tender, about 5 mins on steam or 3 mins with water in the microwave.

Put squash into a large sauce pan and use an immersion blender for 30 seconds or more until squash and skin are smooth - OR - Put squash into a stand up blender and mix for 2 - 3 min and then transfer to a large sauce pan.

Add in the squash and zucchini and sauté for 4 - 6 mins (until soft, but not mushy).

Directions: Preheat oven to 400 / Place squash halves cut side up on baking dish, dotting each side with butter / Bake until very soft, 45 min.

Roast squash, carrots, onion and garlic with coconut oil at 400 degrees until soft and tender, about 45 mins - 1 hour.

Roast, turning apples, until squash is tender and apples are golden brown, 25 min for apples and 45 min for squash.

Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal

Pour in the water, cover and simmer until the squash is tender (10 - 15 mins).

Reduce the heat and simmer until the lentils are done and the squash is nice and tender (around 20 mins).

Bake for 20 mins or until the squash is still slightly resistant to a sharp knife, but not hard.

Stuff it into the cooked squash and bake for 20 min or until the mixture is warmed through.