Serve meatballs and sauce
over squash.
Sprinkle some of the oil, butter and honey
over squash.
In the mean time, I've been obsessing
over Squash instead.
Drizzle some olive oil
over the squash and salt and pepper it.
Drizzle
over the squash and stir to coat.
It is the perfect way to utilize left
over squash, or to sneak some extra veggie into your diet!
Pour the liquid mixture into the Dutch oven and
over the squash.
pepper; pour
over squash and toss to coat.
Cut the pastry into a rough circle just bigger than the pan and drape
it over the squash, folding any excess over on itself and carefully tucking it in around the edge.
Now grab the honey glaze and brush about 1/3 of
it over the squash halves.
Brush about 1/3 of the honey mixture
over the squash halves, trying as best you can to force the mixture down the slits.
Place halves cut - side - down on prepared baking sheet and press second sheet of foil down
over squash.
Remove from oven; spoon some of the pan juices
over the squash, sprinkle with a little bit of fresh herbs and a pinch of salt.
Pour 3/4 cup of chicken broth evenly
over squash and cover dish tightly with a lid or foil.
Cook, stirring frequently, until the peppers soften and the spices are evenly distributed
over the squash, about 5 minutes.
Drizzle pan juices
over squash.
My store didn't have them, so I sprinkled some powdered
over the squash.
To save time, I poked holes all
over the squash and microwaved it for 12 minutes.
Drizzle some olive oil
over the squash and salt and pepper it.
Spoon lemongrass beans and veggies
over the squash.
Pour about a half cup of water or vegetable stock
over the squash and cover the dish with foil.
When fragrant - just a minute or so - remove from the heat and pour
over the squash and pepper.
Pour
over squash cubes and toss to coat well.
Don't worry if some of the topping falls off onto the baking sheet, as it can simply be spooned
over the squash when serving.
Pour maple syrup and coconut oil
over the squash; toss to coat.
Sprinkle a generous amount of salt
over the squash and mix together, let sit in the bowl for about 15 minutes.
Pour the tofu mixture
over the squash, and gently toss.
Scatter the onion
over the squash, followed by the garlic, chilli and rosemary.
Drizzle oil
over squash chunks and stir to coat.
Sprinkle spice mixture, salt and black pepper
over squash; stir to evenly distribute seasonings.
Scatter scallion mixture
over squash, dividing evenly between sheets, and continue to roast until squash is tender but not mushy, about 15 minutes longer (time may vary depending on squash).
Then serve
over the squash.
Place on baking sheet and sprinkle salt, pepper and a drizzle of olive oil
over each squash.
So if you have some left
over squash this recipes only takes 1 cup of pureed squash and you can have something that is very unique and surprisingly delicious.
This makes them easier to handle when you're placing
them over the squash.
Mix minced garlic cloves with coconut oil and rub all
over squash.
Remove from the heat and immediately pour
over the squash sections.
If you have any left
over squash it can be used to make this incredible brunch item.
Try something a litte fancier but super easy and quick to make with this sauteed garlic crab
over squash puree.
Pour hot vinegar mixture
over squash mixture.
Add the cubed squash to a baking sheet and pour the curry / miso mixture
over the squash.
Combine remaining 1 tablespoon oil, breadcrumbs, oregano, and cheese in a bowl; sprinkle
over squash mixture.
7) Optional: Grate a bit of cheese
over each squash and return to the oven to broil just until cheese has melted.
Divide squash between two sheet trays and bake in the oven for about 10 - 15 minutes, rotating trays and turning
over squash half way through the cooking process until soft, caramelized and golden brown.
Sprinkle salt and pepper
over the squash.
Pour dressing
over squash.
Shave a little Pecorino
over the squash and toss.
Pour
over the squash and toss to coat.
My mom would go nuts
over squash blossoms.