Sentences with phrase «squash flesh into»

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

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

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

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.

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

Scrape the cooked flesh out of spaghetti squash into strands using a fork.

Once squash has cooled enough to handle, scrape out flesh into a bowl.

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

To make the butternut squash mash, scrape all the flesh from the rind into a large bowl or food processor.

Once spaghetti squash and bacon are done, make spaghetti squash into strands by running a fork along the flesh.

Roast the halves face - down on a baking pan or sheet for 30 - 40 minutes, until the flesh of the squash is fork - tender and has separated into spaghetti - like strands.

It also makes a wonderful vessel for a dramatic stuffed squash and its flesh mashes up nicely into baked... MORE good or soups.

Once cooked the flesh pulls apart into thick, slightly crisp, noodle - like strands (see how it's done at How to Cook Spaghetti Squash).

Pour 1 cup of water into a rimmed baking sheet or glass baking dish and roast squash, flesh side down for 40 minutes.

When the squash is cool enough to handle, use a fork to gently separate flesh into spaghetti - like strands.

For the kabocha squash soup, scrape the flesh of the squash into a medium - sized sauce pan over medium heat.

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

Ingredients: Harissa, Squash & Chickpea Stew 2 Tbsp extra-virgin olive oil 3 Tbsp harissa paste 1 (2 — 3 pound) creamy - fleshed pumpkin such as kabocha or red kuri or buttercup (NOT butternut, which is too stringy for this recipe), seeded, peeled, and cut into 1⁄2 - inch cubes 1 onion, diced 2 cloves garlic, minced 2 cups cooked chickpeas (from 1 (19 oz.)

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.

When the squash is cooled you can use a fork to shred the flesh into a storage container.

Bring some summer sunshine into your life with the vibrant orange flesh of winter squash roasted with Parmesan cheese and herbs.

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.

Butternut squash is in season right now, and when roasted, the flesh softens and the flavor deepens, making it ready to be pureed into creamy fall soup.

The squash is probably ready to come out by then — a fork should slide easily through the skin and into the flesh — and you can just cover it with foil and let it hang out on top of the stove until game time.

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.

When the squash roasts, its flesh morphs into a squidgy paste, intensifying its nutty flavor and coaxing out its natural sugars.

When the squash is cooked, use a fork to scrape the flesh into long strands.

I found that making diagonal indentations in the flesh of the squash and inserting thin slices of garlic inside the flesh and rubbing with sea salt, hot smoked paprika and olive oil into the nooks and crannies of the squash made super tasty and squishy!

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.

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

What I can do, and have started doing as a matter of routine (and, to be honest, as a matter of free therapy) every fall, is to collect my weight in pumpkins and other orange - fleshed winter squash, poke the bejeezus out of them with a knife, pack them into a hot oven on sheet pans, and walk away for an hour.

Roast the squash for 45 minutes to 1 hour, until a fork easily slips all the way through and the flesh fluffs into spaghetti - like strands.

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

Since posting my last recipe featuring butternut squash, I've gotten quite a few questions about how to peel a butternut squash and cube the flesh into ready - to - use pieces.

Spoon flesh from squash into skillet; stir to combine.

Once you've chosen an apocalyptic pal you are plopped into the first level and left to vaporise, squash, incinerate and make green - fleshed Swiss cheese out of all the other mutants.