Sentences with phrase «squash on a baking sheet»

Place squash on baking sheet and roast until tender, about 45 minutes.

Place the squash on a baking sheet and drizzle on the oil and sprinkle with salt and roast for about 15 minutes and then remove from the oven.

Arrange squash on a baking sheet in a single layer.

Place squash on a baking sheet and drizzle with 1 tablespoon of the oil.

Place the squash on a baking sheet and roast approximately 35 - 45 minutes or until squash has softened.

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.

Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, salt and pepper and bake in a 425 degree F oven for 25 minutes or until the squash begins to brown and is soft to the touch.

Arrange the thinly sliced squash on a baking sheet.

Place squash on the baking sheet.

Place whole spaghetti squash on baking sheet and bake 30 minutes for a small spaghetti squash, 45 minutes to an hour for a large one.

Arrange coated squash on a baking sheet in a single layer.

Put the squash on the baking sheet, cut side down, and roast until they're slightly browned on the cut side, 10 to 15 minutes.

Place squash on a baking sheet and drizzle with olive oil.

Arrange all the squashes on the baking sheets in a single layer.

Difficulty: Easy Time Required: 1 hour or less What You Need: Spaghetti squashA baking sheetA knifeA colanderA large mixing bowlFreezer bags or containers Here's How: Cut your spaghetti squash in half lengthwise, and scoop out the seeds.Place the squash on a baking sheet (cut side up), and bake at 375 degrees for 30 - 40 minutes (or until tender).

Arrange coated squash on a baking sheet.

meanwhile, get the squash in the oven to roast: place sliced squash on a baking sheet (or two) lined with parchment and a drizzle of olive oil.

Place squash on a baking sheet cut side down.

Place peeled and cubed butternut squash on a baking sheet, and drizzle with two tablespoons of the coconut oil.

Place prepared squash on a baking sheet.

Place the squash on a baking sheet and bake for 5 minutes, to soften the skin.

Place the squash on a baking sheet and bake in the oven for 1 hour, or until soft when pricked with a fork, and golden on top.

Not exact matches

Arrange the chunks of squash evenly on a baking sheet.

Heat the oven to 350 F. Cut the spaghetti squash in half, scoop out the seeds, and place cut side - down on 2 rimmed baking sheets.

Spread the squash out in a single layer on one or two baking sheets.

Place the squash cut - side - up on the lined baking sheet.

Toss squash with 1/4 cup oil and place spread out on a baking sheet; season with salt and pepper.

A standard 2 - 3 pound squash takes only an hour in a 4ooF oven, I put it on a baking sheet and roast until a sharp paring knife pierces the skin easily.

Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven.

While the chutney is simmering, roast the squash on a parchment lined baking sheet with a little water added at 400 degrees F.

Place butternut squash on a foil lined baking sheet and drizzle with olive oil, toss to coat and season with kosher salt and fresh ground pepper.

Rub a little bit of high heat oil on the inner rim of the squash then place each half face down on the baking sheet.

Line a baking sheet with aluminum foil and place the squash halves cut side up on the baking sheet.

On a rimmed baking sheet, drizzle the butternut squash with olive oil and a sprinkle of salt.

Arrange squash in a single layer on an aluminum foil - lined 15 x 10 - inch baking sheet coated with cooking spray.

Lightly oil 2 baking sheets and arrange the squash slices on them.

Place the cubes of butternut squash on a greased baking sheet with the sprig of thyme in the center.

Place squash pieces cut side down on a baking sheet.

Cut the squash in half down the middle - the stem from the round bottom (not lengthwise) and stand it on the baking sheet cut side down.

Bake the squash face down on a cookie sheet for 30 minutes to an hour, depending on the size of the squash.

Spread butternut squash cubes (and portobello mushrooms if making the vegetarian version) on a baking sheet.

Spread in an even layer on a baking sheet and roast at 425 for 15 -20 minutes, or until squash is soft when pierced with a fork and onions are caramelized.

Slice the squash in half lengthwise and place each half face down on the baking sheet.

Place squash cut side down on a greased aluminum foil - lined 15 x 10 - inch baking sheet.

With 15 minutes remaining on the spaghetti squash, place bacon into oven on a lined - baking sheet for 12 minutes or until crispy.

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.

Toss the sliced squash with the 1 / 2T olive oil and season to taste, spread on a baking sheet and roast for approx 20 minutes, depending on size of pieces.

Lightly oil a baking sheet, and place the squash cut side down on the pan.

On a baking sheet lined with parchment paper, toss chopped butternut squash with a drizzle of olive oil and a sprinkle of salt and pepper.

Preheat oven to 375 degrees F. Toss your squash wedges with the olive oil and lay them side by side on a foil lined baking sheet.