Sentences with phrase «squash flesh»

Put squash flesh side down on prepared pan and roast 30 minutes.

When cool enough to handle, scoop squash flesh and squeeze each clove of roasted garlic.

You should end up with about 3 cups of roasted mashed squash flesh from the large butternut squash, which you will use for the hummus, muffins, porridge and burgers.

Add the mushrooms and reserved squash flesh and cook until lightly golden, about 4 minutes.

Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl.

Whatever squash flesh you have, chop it finely and stir into the rice mixture.

When choosing butternut squash, remember that the good stuff is in the neck — the larger the neck, the more squash flesh you'll have.

Add the mushrooms and reserved squash flesh and cook until lightly golden, about 4 minutes.

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.

Scoop out cooked squash flesh with a spoon and add to a blender with cooked celery mixture, plant - based milk, and vegetable broth.

Spray a baking sheet with cooking spray and place squash flesh side down on baking sheet.

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.

Add the carrots, reserved chopped squash flesh, shallot, garlic, salt and remaining 2 teaspoons (4 g) of ras el hanout.

Remove squash flesh from the skin.

Scrape the soft squash flesh into a medium bowl.

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.

Place squash flesh side down on sheet tray and roast for 30 - 40 minutes until the prongs of a fork easily pierce the flesh.

Place butternut squash flesh side down on baking sheet.

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

Use a fork to scrape the cooked spaghetti squash flesh into pot and pour the enchilada sauce over the top.

Place their lids back on and bake them in the oven for 50 minutes to 1 hour, until you can piece the squash flesh easily with a knife.

Scrape a fork across the squash flesh to create strands.

Scrape the squash flesh into the skillet and cook, stirring occasionally, until the moisture is evaporated and the squash is beginning to brown, 5 to 10 minutes.

Stir in the squash flesh, cumin, chipotle to taste and cloves.

While the kale is wilting, scoop squash flesh and roasted garlic (just squeeze the individual cloves out of it's paper) into a blender.

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.

Bake at 350 degrees for 45 minutes to 1 1/2 hours depending on the size of the squash, until the squash flesh can be easily pierced with a fork.

Place the squash flesh down in a 13 x 9 - inch baking pan.

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

Then scoop the squash flesh into the soup pot.

Add in the squash flesh and stock and cook for about 30 minutes, or until the flavors are blended.

In the end, I thought I'd go for a triple whammy and do something using pumpkin oil, pumpkin seeds and squash flesh.

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.

Place the squash flesh side down on a parchment lined baking sheet and roast in the oven for about 35 - 45 minutes or until soft to the touch.

Brush the squash flesh with olive oil and season with salt and pepper.

Hmm, did you back the squash flesh side down?

On a sheet pan lay the squash flesh side up.

Once cooled, place the squash flesh into a blender and add 3 cups of vegetable stock, coconut nectar, and ginger.

Roast squash in the oven for 30 - 40 minutes or until a knife goes into the squash flesh very easily.

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

Lightly coat the squash flesh with ghee, which adds a depth of flavor when it roasts.

Won't the thyme sprigs fall onto the parchment paper, leaving no thyme aromatic to be absorbed into the squash flesh?

Place the squash flesh side down on a baking sheet and roast in the oven until squash is tender, about 35 to 45 minutes.

Place squash flesh side down on sheet tray and roast for 30 - 40 minutes until the prongs of a fork easily pierce the flesh.