Brush
both sides of each squash with the olive oil, and season the inside to taste with salt and pepper.
Remove seeds and stringy guts, and brush the cut
sides of the squash with 1 tablespoon of oil.
Then brush the flesh
side of the squash with olive oil and sprinkle with salt and pepper.
Brush
both sides of squash with oil, and place on a baking sheet coated with cooking spray.
Drizzle cut
sides of squash with oil and season with salt.
Remove seeds and stringy guts, and brush the cut
sides of the squash with 1 tablespoon of oil.
Not exact matches
One
of the plus -
sides to planting acorn
squash seeds a season early is that you end up
with quite a few
squashes just as summer is coming to a close!
Next, spray a casserole dish
with cooking spray, season the cut
side of the
squash, then lay it cut
side down in the casserole dish.
You do actually want to get a lot
of the air out
of the mixture — you do this by folding and
squashing the mixture against the
side of the bowl, rotating the bowl a quarter turn
with each fold.
Bring
sides of foil up, to make a bundle and place on sheet or dish
with squash.
Acorn
Squash maple syrup Maple - Glazed Acorn Squash with Dried Cranberries side dish Twelve Weeks of Winter Squash 12 winter
Squash maple syrup Maple - Glazed Acorn
Squash with Dried Cranberries side dish Twelve Weeks of Winter Squash 12 winter
Squash with Dried Cranberries
side dish Twelve Weeks
of Winter
Squash 12 winter
Squash 12 winter
squashsquash
Roasted stuff acorn
squash topped
with a rainbow
of vegetables makes a healthy, tasty
side.
Slather each piece
of squash with butter, sprinkle generously
with salt, place on a baking sheet skin
sides down, and place in the oven.
Winter
squash season is back and I couldn't be happier to cook again
with one
of my favorite ingredients, turning it into delicious mashes,
side dishes and soups.
Brush olive oil on both cut
sides of the
squash and season
with salt and pepper.
* To cook acorn
squash quickly: Cut in half and place halves cut -
side down in a 9 - inch square microwave - safe glass dish
with 1/4 cup
of water.
Spaghetti
squash tacos
with a
side of vinegar slaw?
Put the slices in and sprinkle lightly
with Accent, Sea salt, and Pepper and fry till done nice and crispy or Golden brown on both
sides... then take 1/4 cup
of Mrs. Buttersworth syrup, I use sugar free... add 1/2 to 1 tsp
of cinnamon - sugar mix stir and then dip the fried
squash in it!
The roasted maple acorn
squash also makes for a great
side on its own (top the slices
with a little bit
of hummus — so good!).
-LSB-...]
with Algae Oil from A
Side of Sweet Vegan Butternut
Squash & Sweet Potato Soup from Vegan Huggs Vegan Cheddar Broccoli Soup from Healthy Helper Vegan Grain Stew
with Sweet Potatoes, Hazelnuts and Crispy Bread Crumbs from Happy Kitchen.
Place a large spoonful
of the
squash mixture in the middle
of each corn tortilla, sprinkle
with cheese, roll - up, and place seam -
side down in the baking dish.
I started
with the Tomato - Mozzarella Caprese instead
of a salad and added the Grilled Zucchini and
Squash as a
side to my meal.
Coat cut
sides of squash and onion
with cooking spray; sprinkle evenly
with 1/4 teaspoon salt and 1/4 teaspoon pepper.
1 A good way to bake medium - sized
squashes like spaghetti
squash or acorn is to cut them in half lengthwise, place the cut
side up in a baking dish
with about 1/2 inch
of water at the bottom, and cover each half tightly
with foil.
Rub the cut
sides of the
squash pieces
with the olive oil and then place skin
side - down on a rimmed baking sheet.
One
of my favorite ways to eat cooked spaghetti
squash is tossed
with a little bit
of olive oil, salt and pepper and served
with a
side of avocado and freshly sliced seasonal tomatoes.
So if you do happen to have an abundance
of vegetarian
sides, you could totally get away
with squeezing four servings out
of this
squash, lest you end up feeling like a stuffed
squash yourself.
A mix
of tender maple roasted Brussels sprouts and butternut
squash are topped
with crunchy pecans and coconut bacon to make this flavorful vegan
side dish!This was a very carefully planned out recipe.
Acorn
Squash Stuffed
with Quinoa and Herbs One
of the tastiest recipes to come out
of our kitchen this year; a great entrée for vegetarian guests, or a hearty
side dish
Rub each
squash lightly
with olive oil on both
sides (about 1/2 tablespoon per
squash), then lightly sprinkle
with a pinch each
of ground fennel, oregano, and chili powder, and kosher salt.
Trying to keep this pasta casserole recipe on the lighter
side, I tossed a rustic farro pasta in yogurt that had been beaten
with a bit
of egg along
with garlic, toasted almonds, chard, butternut
squash, and olives.
On the savory
side, drizzle it atop roasted
squash along
with a sprinkle
of orange zest.
Breakfast: Frittata
with veggies Lunch: Salmon
with sides of steamed spinach and quinoa Snack: Homemade trail mix
with dried mango, dried bananas, walnuts, almonds and raisins Dinner: Roasted spaghetti
squash with Bolognese sauce Dessert: Smoothie made
with coconut water, mixed berries and banana
Baked potato topped
with a Dr. Praeger's veggie burger, mustard and relish and a
side of squash and zucchini
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.
This coconut quinoa makes an excellent holiday
side or vegan main dish
with fluffy quinoa, big flakes
of coconut, toasted pumpkin seeds, and roasted
squash.
Roasted butternut
squash with mushrooms is a delicious
side dish to serve
with your holiday meals to get an extra helping or two
of vegetables!
Place the
squash in a baking dish cut
side up and brush the cut
side of each
with 3 tablespoons olive oil.
Drop about 1/4 cup
of the
squash mixture into the hot oil and slightly press down
with a spatula, fry until slightly browned and crispy on each
side, usually about 5 minutes per
side.
If you'd like to have this
with a
side of margaritas, the
squash and bean mixture tastes really great on toasted or fried corn tortillas.
HUGE Kenmore chest freezer sitting out back
of the house, that is now full, and I mean FULL, top to bottom,
side to
side,
with chopped, or cut, or quartered, or whatever, Butternut
Squash.
Lightly oil the cut
side of the
squash and sprinkle
with salt and pepper.
-LSB-...] Brunch for this photo included a simple
side salad
with a balsamic vinaigrette dressing and a bowl
of roasted butternut
squash puree.
You can eat this baked chicken parmesan on its own
with a vegetable on the
side, serve it over pasta
with a salad, or combine those two ideas by serving it on top
of spaghetti
squash or zucchini noodles!
Ingredients: • 1 pound pasta (
of your choice, gluten free works well
with this recipe) • 2 small acorn
squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced
with one cup
of heavy cream if cow dairy is not a concern for your family Instructions: • Cut
squash in half and onions is quarters, drizzle
with olive oil • Place
squash cut
side down in a baking dish, surround
with the onions and cover
with aluminum foil • Bake at 400o for 30 - 40 min or until the
squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the
squash flesh from the skin and place the flesh in the food processor
with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the
squash / cheese mixture
with the pasta and serve this delicious healthy kids meal
Including at least 10 plant foods in your daily diet — dark leafy greens (spinach, kale, chard, parsley, cilantro), bright orange and yellow (carrots,
squash, mangos), red plants (tomatoes, ripe red peppers, grapes, radish), florets (broccoli, cauliflower), pods (green beans, peas, lentils), purple skinned (blueberries, eggplant, cabbage) will provide you
with abundant phytonutrients for many health promoting actions that can help offset cancer therapy
side effects, and even reduce the ongoing process
of cancer.
Increasing your intake
of dietary fiber
with foods like winter
squash can cause digestive
side effects such as flatulence, diarrhea, abdominal cramps and bloating.
Bake a few sweet potatoes at a time and keep on hand for
side dishes, additions to soups (dice and add to butternut
squash soup) or as snacks (one
of my favorites: top
with cottage cheese and cinnamon).
-LSB-...] Acorn
Squash Cheese Spread [Ruffles & Truffles] Sweet Potato Hummus
with Homemade Cinnamon Flatbreads [Delish Knowledge] Pomegranate, Pear and Goat Cheese Crostini [Chic and Sugar] Pumpkin Hummus [Ricotta and Radishes] Fig and Goat Cheese Crostini [Real Food and Ice Cream] Beet and Za'atar Dip [Borrowed Salt] Pistachio and Goat Cheese Stuffed Dates [A
Side of Sweet] Beetroot, Kale and Blue Cheese Tartlets [The Circus Gardener's Kitchen]-LSB-...]
Menu items will vary daily: Continental Breakfast (Pre-first course and available throughout breakfast): Fresh Baked Pastry
of the Day House - made Honey Granola Assorted Clover Yogurt First Course: Olea olive oil rosemary muffin or biscuit House - made cherry lime preserves and seasonal fruit Fruit smoothie shooter and seasonal fruit Second Course Entree: Poached farm egg on cheesy grits fritter and wilted mustard greens,
with creole butter emulsion and Hobbs bacon and Whole wheat strawberry pancakes
with lemon mascarpone and basil seed syrup Cachapa
with barbacoa short ribs, avocado tomato salsa, chiles, queso fresco and a sunny -
side up fried egg and Key lime pancakes
with graham streusel and cream cheese syrup Scrambled eggs
with summer
squash potato gruyere gratin, roasted red pepper arrabbiata, and an Italian sausage patty and Sweet garam masala French toast, peach compote, toasted macadamia, and lychee panna cotta Chilled summer fruit soup
with whipped crème fraiche, lemon verbena oil, and lime - scented grapes and Soft scrambled eggs
with crab, roasted crab and toybox tomato salad, lemon basil dressing, crumbled bacon, and grilled sourdough bread