Then
slice your squash into thick rounds, cut off the skin and then cut into cubes.
Using a sharp knife, carefully
slice the squash into very thin (approx. 1/4 inch) rings.
Slicing the squash into fry - shaped pieces.
Slice squash into half - moon shapes, about 1/2 inch thick.
Slice the squash into planks.
Then,
slice the squash into thin (1/4 to 1/2 inch) half - moons.
Slice the squash into 1/4 -1 / 3 inch thick rings using a sharp knife.
slice squash into coins about a quarter of an inch thick.
Slice the squash into 1/4 «thick slabs.
Not exact matches
Start by washing, deseeding and cutting the acorn
squash into slices — you can keep the seeds and roast them with olive oil for a nice snack.
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut
squash 1 apple — peeled, cored and
sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes
Slice the
squash in half and peel of the skin, before chopping it
into little cubes.
About 5 - 8 minutes before the
squash is finished add the mushrooms to the baking tray with a drizzle more olive oil and a spinkling of rosemary and salt — before you cook them you'll need to peel them and
sliced them
into pieces though.
To make the poached pears, peel, core, and
slice about 3/4 of a large pear
into cubes roughly the same size as the butternut
squash.
Cut the zucchini and summer
squash into medium - thick
slices.
If you're on a low - carb diet, there's no doubt you're familiar with this technique of
slicing squash and zucchini
into fine ribbons or «noodles.»
Whiskey lovers can start their day with Kentucky Bourbon Pancakes (which, when combined with Blueberry Kentucky Bourbon Syrup, call for a formidable 2 cups of bourbon); lunch on a Wilted Spinach Salad with a sweet and sour orange dressing (generously spiked with a half cup of bourbon); tuck
into Chicken with Mustard Honey Kentucky Bourbon Sauce and Kentucky Bourbon Acorn
Squash for dinner; and end the day with a
slice of fruitcake - like Kentucky Bourbon Cake.
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut
squash, cut
into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut
into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly
sliced 1 small fennel bulb, thinly
sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
Trim, peel and remove seeds from delicata
squash;
slice into 1 / 2 - inch chunks.
Cut acorn
squash in half, remove all seeds and
slice into 1 - 2» pieces.
1 red bell pepper, quartered 1 yellow
squash,
sliced lengthwise
into 1/2» thick pieces 1 zucchini,
sliced lengthwise
into 1/2» thick pieces 1 japanese eggplant,
sliced lengthwise
into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp salt Freshly ground black pepper
1/2 lb bite sized pasta cooked according to package directions 2 sweet Italian turkey sausage links 1 small butternut
squash or 1/2 large, peeled, seeded and cut
into bite sized chunks 1 large onions,
sliced into half circles 2 medium zucchini, cut
into bite sized chunks 8 oz portabello mushrooms,
sliced (feel free to use any mushrooms available) 1/2 c grated Parmesan cheese extra virgin olive oil
I used butternut
squash and since I didn't have any spinach I used a big handful of cavolo nero kale that I
sliced into ribbons.
The reason for the eggs in this recipe is that it binds the spaghetti
squash together to make it
into a thicker casserole texture that you can easily cut
into squares or
slices.
Once all your veggies are peeled cut them
into quarters (I cut my
squash into thirds to make it more equal in size to the others) and feed them through the food processor using the
slicing attachment.
Using a vegetable peeler, thinly
slice the
squash lengthwise
into strips and transfer to a large bowl.
Using a spiral slicer or julienne peeler,
slice the summer
squash into long thin noodles.
Thoroughly rinse
squash, trim the ends, and cut
into slices 1 - inch thick.
On a mandoline, adjustable - blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow
squash and red pepper
into very thin
slices, approximately 1 / 16 - inch thick.
Chef Mel combines a cornucopia of über - fresh ingredients
into exquisitely delectable dishes such as Seared Rougié Foie Gras with rhubarb chutney, bacon and a
slice of peach pound cake; Buffalo Tenderloin with bacon, roasted carrots and ancho - tomatillo sauce; and Venison Loin with baby
squash, mole, foie gras and cotija cheese.
Quarter the
squashes lengthwise, and
slice the eggplant
into one - inch discs.
Cut the
squash into 1/2 inch (1 - 2 cm)
slices.
Once complete, pat dry the peppers and
slice into strips and
slice the
squash lengthwise.
1 small butternut
squash, (1 to 1 1/2 pounds) seeded, peeled, and cut
into 1 - inch cubes1 medium onion, cut
into 1 / 2 - inch wedges1 1/2 tablespoons olive oil1 / 2 teaspoon kosher salt, plus more for the pasta water4 ounces
sliced bacon1 pound store - bought bowtie pasta or 1 1/4 pounds homemade4 tablespoons (1/2 stick) unsalted butter, cut
into chunks10 fresh sage leaves1 / 2 cup finely grated Parmesan cheeseFreshly ground pepper 1.
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly
sliced 1 small zucchini or yellow
squash, cut
into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
1 bunch green onions, thinly
sliced 1 cup grated Parmesan cheese 2 tablespoons all - purpose flour 1 tablespoon chopped fresh thyme leaves 1 1/2 teaspoons salt 3/4 teaspoon ground black pepper 2 pounds Yukon Gold potatoes, peeled, cut
into 1 / 8 - inch - thick rounds 12 ounces yellow crookneck
squash or regular yellow or green summer
squash, cut
into 1 / 8 - inch - thick rounds 6 teaspoons olive oil
Cutting the
squash into rather thick
slices helps it retain a bit of fresh snap after it's sautéed.
6 medium zucchini and / or yellow summer
squash, halved lengthwise and cut across
into 3/8 inch
slices (about 7 cups)
Sliced and incorporated the remaining Butternut
Squash neck
into the mix.
Next,
slice the peeled and deseed
squash into 1 - cm thick
slices.
Grill on gass grill until
squash is tender then
slice into serving sized pieces.
What's in it: 1 medium - sized spaghetti
squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly
sliced 6 cloves garlic, finely minced 2 cups carrots, cut
into matchsticks 2 cups bean sprouts 6 scallions,
sliced Other optional veggies: I added a cup of
sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut
into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and
sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer
squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved
into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
I stuffed the
squash into freshly toasted corn tortillas that were topped with shaved crunchy cabbage, creamy avocado, vibrant radish
slices, fragrant cilantro, spicy raw jalapeno and salty queso fresco cheese.
Cut the
squash into halves and cut
into slices that are about 3/4 ″ to 1 ″ thick.
Ingredients: Salad 1 small butternut
squash (2 lbs), peeled, seeded, and cut
into 1 / 2 - inch cubes 1 ripe pear (I used bosc), cored and thinly
sliced into strips 1 tablespoon extra-virgin olive oil 1/4 teaspoon sea salt 1 lb green beans, chopped
into 1 / 2 - inch pieces 5 oz / 142 g (6 to 8 cups) arugula 1 cup cubed sheep's or goat's milk feta cheese 1/4 cup hulled sunflower seeds
Though, I'd seen it before, I mentally filed delicata
squash into the category of those cumbersome, difficult (and downright dangerous) to
slice winter
squashes collecting dust at the... Read More»
1 large butternut
squash, peeled, seeded and cut
into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut
into 3 / 4 - inch dice 4 carrots, peels and
sliced crosswise
into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut
into 1 - inch long
slices 2 serrano peppers, seeded and cut
into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Cut Acorn
Squash into quarters, use knife to
slice cross pattern cuts
into flesh and bake for approximately 20 - 25 minutes or until flesh is tender.
1 eggplant, cut
into 1 / 2 - inch thick
slices 1-1/2 tablespoons kosher salt 1 red onion, cut
into 3 / 4 - inch thick rounds 1 cup cherry tomatoes 1 red pepper, cut
into 1 - inch wide strips 1 yellow
squash (about 3/4 pound), cut
into 1 / 2 - inch thick diagonal
slices 1 zucchini (about 3/4 pound), cut
into 1 / 2 - inch thick diagonal
slices 1 tablespoon olive oil 1/2 tablespoon black pepper 4 5 × 4 - inch pieces rosemary focaccia, halved horizontally 1/4 cup basil pesto 4 ounces goat cheese, crumbled 1 handful arugula