Simply cut
the squash into wedges the brush with olive oil and season with brown sugar, salt and pepper.
Cut all
the squash into wedges, about 3 cm wide at their outer edge.
Cut
the squash into wedges and remove the seeds.
Not exact matches
3 acorn
squash (3 3/4 lb total), halved, seeded, and each cut lengthwise
into 12
wedges 2 Tbsp maple syrup 2 Tbsp red wine vinegar 1 Tbsp extra virgin olive oil 2 tsp Dijon mustard 2 bunches watercress, tough stems discarded 1/2 c pomegranate seeds (with juice)
1 small kabocha
squash, halved, seeded, peeled, and cut
into 1 - inch
wedges 2 cloves garlic, peeled and lightly crushed 1 tablespoon olive oil 1/2 teaspoon salt 3 tablespoons soft unsalted butter, plus more for ramekins 1/3 cup (20 g) gluten - free breadcrumbs 1 cup (250 ml) whole milk 3 tablespoons (45 g) sweet rice flour 3 ounces (90 g) Idiazabal, grated 3 tablespoons finely chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper 4 eggs, separated
1 Cooking Pumpkin Or Winter
Squash of Choice (See Note Above), Peeled, Seeds Removed, And Cut
Into Wedges 2 Tablespoons Olive Oil 1/3 Cup Pure Maple Syrup
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
Cut
squash into 3/4»
wedges.
These pita
wedges would also be amazing for dipping
into a hot tomato bisque or butternut
squash soup.
Slice the
squash and cut the onion
into wedges so that both are as thick as the apple
wedges, and add them to the apples.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan
squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut
into wedges [you may substitute eggplant, zucchini and / or yellow
squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
You'll need a sharp knife for this: Cut the butternut
squash into quarters (or eighths if it's a really squaty
squash), the
wedges should be about 2» thick.
250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut
squash, cooked and chopped
into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved
into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime
wedges
Peel and seed the
squash and cut it
into 1» x 2»
wedges.
Cut
squash lengthwise
into 3 / 4 - inch - thick
wedges.
Meanwhile, cut
squash into 4
wedges and remove seeds.
8 tbsp Ancient Organics Ghee 1 small yellow onion, cut
into 1 inch dice 2 shallots, cut
into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha
squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch
wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
4 teaspoons olive oil, divided 2 teaspoons balsamic vinegar 1 large delicata
squash, seeds removed and sliced
into 1/2 - inch crescents 1 small head radicchio, sliced
into 2 - 3 thick
wedges 1/2 cup beluga lentils Handful parsley, finely chopped
3 pounds winter
squash (such as acorn, kabocha, delicata, or butternut), halved, seeded, cut
into 1 - inch
wedges
(In order to make this step easier, quarter the
squash and steam for 15 minutes to soften, then slice
into wedges)
1 pumpkin or
squash, cut
into wedges 200 g sweet potato, cut
into wedges 3 tablespoons of coconut oil, melted 1/4 teaspoon turmeric 1/2 teaspoon curry powder 1/4 teaspoon ground cinnamon 1/2 teaspoon sea salt
I can't get enough of butternut
squash these days and loved that you made them
into chunkier
wedges!
Add the butternut
squash wedges into a large mixing bowl, and cover with the olive oil, paprika, cinnamon, mixed spice, garlic, salt and some cayenne pepper.
Instead of the standard fry shape, I chopped the
squash into chunky
wedges — somehow, I find the chunkier shape more comforting!