Sentences with phrase «scoop squash flesh»

Then scoop the squash flesh into the soup pot.

Add the sage, then scoop the squash flesh into the saucepan, discarding the skins.

Scoop squash flesh into large bowl; discard shells or use for serving, if desired.

Not exact matches

Use a spoon to scoop the flesh of the butternut squash into the pot with the apples and onions.

When squash is cool enough to handle, scoop flesh from skin with a spoon and mash in a large bowl.

Allow the squash to cool completely, then scoop all the flesh away from the skins and place in a blender with the other filling ingredients.

Scoop out the seeds with a spoon, and poke the squash flesh with the tines of a fork.

Observations of the pumpkin effort would include scooping out the squash flesh and using the liquid inside to drizzle over the serving for added flavor.

No need to peel the squash upfront, as you can easily scoop out the flesh, once it's roasted.

Once squash is cooled, scoop out flesh with a large fork and place it in a bowl.

Scoop the flesh out of the skins of the butternut squash and place the flesh into a blender.

I take it out of the oven, cut off the stem, cut the squash in half lengthwise, scoop out the seeds, drizzle olive oil on the flesh, place squash on baking sheet flesh facing down, and back in the oven it goes for 30 - 45 minutes until flesh is cooked through with some browning.

When the squash is cool enough to handle, scoop out the flesh and puree it in a blender or food processor until completely smooth.

Once the squash has cooled enough to handle, scoop out the flesh and transfer it to a blender or food processor along with the vegetable filling.

Once the spaghetti squash is done, remove from the oven and scoop out the flesh.

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.

Scoop the butternut squash flesh into a blender or food processor, and then add the cashews or sunflower seeds, garlic nutritional yeast, mustard, tamari, lime juice, and vinegar.

Once they have sufficiently cooled, scoop out 1/2 cup of the butternut squash flesh and measure out 1/4 cup of the sweet potato flesh and put it in a dish towel and squeeze out as much excess liquid as possible.

Let the squash cool and the scoop the flesh out of the skin with a spoon.

Use a serving spoon to scoop up rough hunks of the cooked squash flesh — leaving behind the skin — and arrange them over the bottom of two large plates or platters.

After squash has cooled (or before, because you're starving and don't want to wait and end up burning your fingertips like me), scoop out flesh into a large bowl and add egg, coconut flour, cinnamon and a dash of salt.

Using a spoon, score and scoop out some extra flesh from the length of the squash.

Slice the squash with a sharp knife, remove the seeds and scoop the flesh from the skin, measuring 6 cups.

Scoop out flesh from the butternut squash and blend in a food processor or high power blender with the remaining ingredients.

Halve summer squash, scoop flesh into a colander set over a bowl, and let drain at least 15 minutes and up to 1 hour; discard liquid.

Scoop flesh from squash into processor; puree until smooth.

Scoop the acorn squash flesh from the skin (equals about 3 cups) and add to a food processor, along with 1 cup of hot liquid from the soup.

Scoop out the squash flesh with a spoon (discard the skin) and put it in the pot.

Serving ideas: Roast a winter squash like butternut, scoop out the flesh, and puree it for an easy first food.

Scoop out the flesh of the squash and add it to the soup pot.

Once squash has been removed from the oven and slightly cooled, scoop out the roasted flesh and transfer into the simmering soup base.

Acorn squash is more difficult to peel effectively, so I prefer to pre-roast these and scoop out the flesh and store that way.

Scoop out the flesh from the squash and place in a bowl.

With a grapefruit spoon, scoop out the squash flesh, leaving about a 1/4 inch thick shell.

Remove from oven, turn squash pieces cut side up and scoop out the soft cooked flesh.

Scoop out the seeds and place the squash, flesh side up in a shallow baking dish.

Remove, cool, scoop out the flesh and puree in a food processor until smooth — depending on the squash this can take a few minutes.

Scoop out the just barely cooked, fork tender squash and put the squash flesh into a generous stainless steel stovetop boiling pot.