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.