Sentences with phrase «minutes until the squash»

Bake for a 45 to 50 minutes until the squash is done.

Remove the ends of the squash and chop down the centre, scrape out the seeds and place on a baking tray, bake for around 40 minutes until the squash is tender.

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

Bring to a bowl and then let simmer for 30 minutes until the squash is fork tender.

Roast for 30 - 40 minutes until the squash is soft and starting to caramelise at the edges, stir it a few times during cooking.

Stir, add chopped walnuts and bake 6 - 8 minutes until squash is tender and walnuts are lightly toasted.

Sprinkle each squash with 2 tbs of brown sugar, replace caps, and roast at 400 °F for 30 - 40 minutes until the squashes are soft, but still holding their shape.

Roast in the oven for 25 minutes until the squash is fork tender.

Bake for 35 - 40 minutes until the squash is tender.

Roast 25 minutes until squash and carrots are softened and lightly browned, tossing once halfway through.

Simmer, covered, 20 to 25 minutes until squash is very tender.

Cook, covered, for 15 — 20 minutes until the squash and carrots are soft.

Place the tray in the oven and roast for about 30 to 35 minutes until the squash has browned on the surface but is completely cooked and tender inside.

Cook for 3 to 5 minutes until squash noodles are tender - crisp.

Saute for 5 - 10 more minutes until squash is slightly soft.

Place the tray in the oven and roast for about 30 to 35 minutes until the squash has browned on the surface but is completely cooked and tender inside.

Bake for 50 - 60 minutes until the squash is tender and a thermometer stuck in the middle of the ground beef is at least 150 degrees.

Add the box of chicken broth and the squash and simmer covered for about 20 minutes until the squash is soft and everything is heated through.

Not exact matches

Place the squash cut side down on a parchment paper - covered baking tray and bake for 30 - 40 minutes or until tender.

Add the squash, cover, and boil for about 10 minutes or until soft.

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).

Bake for another 15 - 25 minutes, or until the squash and apples are tender.

Transfer to a large parchment - lined baking sheet and roast for 30 - 35 minutes, or until squash and apples are tender and chickpeas are crispy, tossing halfway through.

Cover and simmer until squash is fork tender, about 10 minutes.

Then roast it the rest of the way, perhaps covered until the last 10 minutes or less, to cook all that wonderful flavor right into the squash.

Arrange the squash in one layer and roast for 20 - 25 minutes, until the squash is tender.

Roast until the squash are tender, about 20 minutes.

Place the squash, cut sides down, in a microwave safe dish, add 1/2 cup water, and microwave on high for about 12 minutes, or until squash is tender.

Roast for 30 - 40 minutes, or until a knife easily pierces through the flesh of the thickest part of the butternut squash.

** To make butternut squash puree, roast a butternut squash in a 400 degree F (205 degrees C) oven for 25 minutes, or until fork tender.

Microwave on HIGH 10 to 12 minutes or until squash is tender.

Bake for 30 - 40 minutes or until squash is tender.

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

Roast for 20 - 25 minutes until the tomatoes are slightly wrinkled, and the zucchini & squash are lightly browned at the edges.

Place squash pieces in a glass container with 1/2 inch of water, face down, and microwave until tender - about 6 - 8 minutes.

Return to oven and bake for another 20 minutes, or until the squash is tender and the oatmeal baked.

Add the onion, carrot, squash and a splash of stock and cook for about 5 minutes with the lid on, until the onion is softened

Slice squash in half, remove seeds, rub insides with a touch of salt and / or minced garlic, place face down in a baking pan with about 1/4 cup water and allow to bake about 40 minutes, or until knife easily pokes through skin.

Bake in 350 °F oven 45 to 55 minutes or until squash is tender.

Toss and bake an additional 10 minutes, or until squashes are fork - tender.

Bake another 10 minutes or until the squash is tender and the juices get all «caramel - y» and start to thicken.

Grill the squash until browned and tender, 2 to 3 minutes per side.

Place both baking sheets in oven and bake for 30 minutes or until acorn squash and potatoes are tender.

Once the squash has cooked for 15 minutes, add your brussels sprouts and continue cooking (stirring once or twice) for another 40 minutes, until both squash & brussels come out tender.

Use your hands to mix until the squash is coated, then bake for 30 - 35 minutes, or until soft and golden.

Toss together with the maple syrup and roast in the oven for 15 - 20 minutes, until the squash is tender and caramelized.

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.

Turn the oven to broil then transfer the squash back to the oven and cook until the cheese is golden and bubby, for about 5 minutes.

Then when that's done, you layer it inside of the squash along with the artichoke hearts, top it with a little cheese, place it under the broiler for a few minutes until it's nice and golden, and it's ready to eat!

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 minutes.