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
the squash flesh side down on a baking sheet and roast in the oven until squash is tender, about 35 to 45 minutes.
Put
squash flesh side down on prepared pan and roast 30 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.
Place butternut
squash flesh side down on baking sheet.
Not exact matches
Preheat oven to 400 degrees, cut Kabocha
squash in half, remove seeds, spray baking sheet with cooking spray and cook each
side,
flesh down, for 40 - 45 minutes or until
flesh is fully cooked and very soft.
Pour 1 cup of water into a rimmed baking sheet or glass baking dish and roast
squash,
flesh side down for 40 minutes.
Place
squash,
flesh side down on a foil lined sheet, and bake for 30 minutes.
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.
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