Sentences with phrase «squash flesh with»

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

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

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

Scoop out the seeds with a spoon, and poke the squash flesh with the tines of a fork.

Not exact matches

It's a smallish cylindrical squash with stipey thin skin and sweet rich flesh.

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

Brush the flesh of the halved acorn squash with coconut oil and sprinkle with salt and brown sugar.

1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream

When squash is cool enough to handle, scoop flesh from skin with a spoon and mash in a large bowl.

Through the cooking process with these squash, the result is an extremely tender and soft flesh, not mushy as they can become after cooking for too long.

Allow the squash to cool completely, then scoop all the flesh away from the skins and place in a blender with the other filling ingredients.

Butternut Squash is one of my (many) favourite vegetables, with its dense, orange flesh, it is delicious and sweet with a nutty flavour.

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.

Kabocha squash have a remarkably sweet and tender flesh with a slightly nutty flavor.

Butternut squash is an elongated pear shape with pale tan peel and bright orange flesh.

The flesh is sweet, nutty, and a bit drier than other squash with a distinct corn - like flavor.

They are a great all - around squash, with moist, sweet, tender flesh.

i cut the squash in 4, removed the seeds and steamed it for 15 minutes, i then scraped the flesh off the skin and then boiled it in half water half chicken broth with the 2 sliced pears for 10 more minutes.

Love the sweetness and dense flesh of Delicata squash, and it looks so pretty halved and sliced with it's lacy edges.

Two other popular winter squashes include: spaghetti squash, a small, watermelon - shaped variety with a golden - yellow, oval rind and a mild, nut - like flavor and butternut squash with a soft inner flesh that tastes somewhat similar to sweet potatoes.

Once squash is cooled, scoop out flesh with a large fork and place it in a bowl.

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.

Drizzle olive oil on the flesh, place squash [flesh face down] in baking dish; place in oven another 30 - 45 minutes until flesh is cooked through with desired browning (flesh should no longer be whitish, and the noodles should separate easily).

Bring to a boil, reduce heat to medium, and boil squash until tender (you should be able to pierce the flesh easily with a fork), about 11 to 13 minutes.

I take it out of the oven, cut off the stem, cut the squash in half lengthwise, scoop out the seeds, drizzle olive oil on the flesh, place squash on baking sheet flesh facing down, and back in the oven it goes for 30 - 45 minutes until flesh is cooked through with some browning.

Drizzle olive oil over the flesh of both pieces of squash, then sprinkle with salt and fresh ground pepper.

While the sauce cooks, use a fork to create «noodles» with the spaghetti squash by running it lengthwise along the flesh.

Used a mystery squash with a dark orange flesh which I cut in half and roasted to take advantage of the oven already in use, doubled the lemon grass, used a quart of home made chicken stock from the freezer, and zipped up the whole thing with a hand blender right in the pot.

Once the squash has cooled enough to handle, scoop out the flesh and transfer it to a blender or food processor along with the vegetable filling.

Now, using a fork, scrape the flesh of the squash away from the skin with a raking motion.

This unique squash is delicious as well as entertaining, with its spaghetti - like flesh.

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.

Then brush the flesh side of the squash with olive oil and sprinkle with salt and pepper.

Let the squash cool and the scoop the flesh out of the skin with a spoon.

Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper.

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.

Slice the squash with a sharp knife, remove the seeds and scoop the flesh from the skin, measuring 6 cups.

Scoop out flesh from the butternut squash and blend in a food processor or high power blender with the remaining ingredients.

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!

Acorn squash is dark green, with distinctive longitudinal ridges and sweet, yellow - orange flesh.

Spaghetti squash has yellowish skin with bright yellow - orange flesh.

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.

Don't let its pale exterior fool you: Butternut squash is dressed for the season with vivid orange flesh, thanks to beta - carotene.

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.

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

Remove the flesh from the squash with a spoon.

Halve all of the acorn squash and scrape out the seeds and stringy flesh with a spoon.

The flesh is sweet and nutty but a bit drier than other squash with a distinct corn - like flavor.

Scrape the flesh from the squash rind and separate the strands with a fork.