Simmer until squash is tender.
Reduce heat, cover, and
simmer until squash is very soft, about 25 minutes.
Reduce heat, cover and
simmer until the squash is softened, about 20 minutes.
Pour in the water, cover and
simmer until the squash is tender (10 - 15 mins).
Bring to a boil, reduce heat, and
simmer until squash is just softened and broth is thickened, 8 - 10 minutes.
Bring to a boil, reduce heat, and
simmer until squash is soft and liquid is reduced by half, 15 — 20 minutes.
Reduce heat and
simmer until squash is tender, 15 — 20 minutes.
Step 2: Bring the mixture to a slow simmer and
simmer until the squash is tender enough to puree.
Uncover and
simmer until squash is tender, about 10 - 20 minutes more.
Let
it simmer until your squash is done.
Add the squash and continue to
simmer until the squash is tender when pierced with a fork but not mushy, about 30 minutes.
Reduce heat to medium - low and gently
simmer until squash is tender, 12 — 15 minutes.
Bring to a boil, reduce heat to medium - low, cover, and
simmer until squash is almost tender, 15 - 20 minutes.
Reduce the heat, cover partially and
simmer until the squash and apples are very tender, about 30 to 45 minutes.
Reduce heat, cover and
simmer until the squash is softened, about 20 minutes.
Bring to a simmer and reduce heat to low;
simmer until the squash is fork - tender, about 20 minutes.
Procedure: • Place squash, stock, honey, heavy cream and cinnamon in a pot, and
simmer until the squash is tender.
Cover and
simmer until squash is fork tender, about 10 minutes.
Not exact matches
Reduce heat and
simmer for about 10 minutes or
until squash is tender.
Put the lid on and let the soup
simmer for a half hour or
until the butternut
squash and celeriac are very soft.
Reduce the heat to medium and
simmer until the apples and
squash are tender, about 20 minutes, stirring often to make sure the
squash doesn't stick to the bottom of the pot.
Add the
squash and stock, bring to the boil then leave to
simmer for 20 to 25 minutes, or
until the
squash is tender.
Cover, reduce heat and
simmer 12 minutes or
until squash is tender.
Add the
squash and
simmer for about 10 minutes, or
until the
squash is soft.
Allow to
simmer over low heat, uncovered,
until squash is tender, about 12 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.
Simmer until the butternut squash is almost cooked (10 - 15 minutes), then add the spinach and beef and simmer for 5 minutes more (* see note below regarding the
Simmer until the butternut
squash is almost cooked (10 - 15 minutes), then add the spinach and beef and
simmer for 5 minutes more (* see note below regarding the
simmer for 5 minutes more (* see note below regarding the beef).
Bring to a bowl and then let
simmer for 30 minutes
until the
squash is fork tender.
Once it comes to a boil, lower the heat and let it
simmer for 15 minutes, or
until all the
squash is fully cooked.
Simmer until the kale and
squash are tender, about 10 to 15 minutes longer.
Bring to a
simmer for 15 - 20 minutes or
until squash is fork tender.
Bring the soup to boil, reduce the heat, cover and
simmer for 20 - 25 minutes or
until the butternut
squash is fork tender.
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
Simmer on low
until spaghetti
squash is finished.
Add the pepper and cinnamon and
simmer, covered, about 15 minutes, or
until the
squash is soft.
Bring to a boil, then
simmer for about 10 - 20 minutes,
until the
squash is soft and easy to mash.
Stir in broth and
squash, bring to a
simmer, cover, and
simmer gently
until broth is absorbed, about 20 minutes.
Add potatoes, zucchini and yellow
squash to stockpot; continue
simmering, covered, 15 minutes or
until potatoes are 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.
Reduce heat and
simmer, covered,
until squash is just tender, about 15 minutes.
Reduce heat and
simmer, covered, stirring occasionally,
until squash is tender, about 10 minutes.
Anecdotally, this is how I made
Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a
simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away
until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding
simmering liquid 1/2 cupful at a time, stirring
until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook
until liquid is almost gone before adding more.
Bring to a boil, reduce to a
simmer, cover, and cook
until squash is tender, stirring once or twice — about 5 - 7 minutes.
Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and
simmer with lid on for 15 — 20 minutes,
until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place
squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My
squash ribbons sort of fell apart at this point.
Let soup
simmer until butternut
squash is tender.
Cover the pan, reduce heat to low and
simmer for 6 - 8 minutes or
until squash is tender.
Let the
squash simmer for about 10 - 15 minutes, stirring occasionally
until it becomes tender and caramelized.
Bring to a steady
simmer, then cover and
simmer gently
until the apples and
squash are tender, about 10 minutes.
Add the soft vegetables (summer
squash, green beans) and
simmer over medium
until the vegetables are tender.