Sentences with phrase «occasionally until squash»

Lower to a simmer and cook, stirring occasionally until the squash is soft.

Not exact matches

Cook the shredded zucchini for 10 - 15 minutes until you notice that the water is mostly evaporated (as it cooks down, it will exude its water so stir it occasionally so the squash breaks down and the water disappears).

Add the squash and apples and cook until browned on all sides, stirring occasionally, until golden brown, about 15 minutes.

Cook, stirring occasionally, until the squash is slightly tender, 10 - 15 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.

Add squash and bread to grill; cook, turning occasionally, until squash is tender and bread is charred (4 - 6 minutes).

Add zucchini and squash to pan; cook for 7 minutes or until lightly browned, stirring occasionally.

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

Pour in the squash and cook for another 10 minutes, stirring occasionally, until the squash is just fork tender.

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.

Cook, stirring occasionally, until squash is tender and browned in a few spots.

Add squash and cook, tossing occasionally, until crisp - tender, about 5 minutes.

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

Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash).

Let the squash simmer for about 10 - 15 minutes, stirring occasionally until it becomes tender and caramelized.

Add squash and cook, stirring occasionally, until just beginning to brown, 5 — 7 minutes.

Add squash and cook, stirring occasionally, until almost tender, 8 — 10 minutes.

Grill eggplant and bell peppers 7 to 11 minutes; zucchini and yellow squash 8 to 12 minutes (on gas grill, eggplant 6 to 8 minutes; bell peppers, zucchini and yellow squash 7 to 11 minutes) or until tender, turning occasionally.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Stir in chickpeas and continue simmering, stirring occasionally, until squash is tender, about 15 to 20 minutes more.

Roast, stirring squash occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35 — 40 minutes.

Add squash and cook, tossing occasionally, until slightly softened, about 5 minutes.

Roast, tossing occasionally, until squashes are golden brown and tender, 30 — 35 minutes for kabocha and 20 — 25 minutes for delicata.

Add squash and sage and cook, stirring occasionally, until squash begins to brown, about 2 minutes.

Sprinkle with coarse salt; bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.

Roast squash, turning occasionally, until golden brown and tender, 35 - 40 minutes.

Grill squash, turning occasionally, until skin is charred and flesh is fork - tender, 25 — 35 minutes.

Add squash, and cook, stirring occasionally, until soft, about 10 minutes.

To same skillet, add squash, mushrooms, celery, and thyme; cook 5 minutes or until vegetables are softened, stirring occasionally.

Add squash and bread to grill; cook, turning occasionally, until squash is tender and bread is charred (4 - 6 minutes).

Add yellow squash and Swiss chard and cook, stirring occasionally, until vegetables are softened but still bright in color, about 5 minutes.

Add shallots, diced squash, sea salt and fresh pepper and cook until squash is soft or for about 10 minutes, stirring occasionally.

Cook 4 minutes, or until squash starts to soften, stirring occasionally.

Place baking sheet in the center of the oven and roast squash, tossing occasionally, until cooked through and lightly golden, about 20 - 25 minutes.