Remove from oven, turn
squash pieces cut side up and scoop out the soft cooked flesh.
Place
the squash pieces cut - side up on the baking sheet.
Place
squash pieces cut side down on a baking sheet.
Not exact matches
While the onions are sweating; peel and
cut the butternut
squash into little
pieces.
Peel the pumpkin or
squash and
cut into 1 - inch
pieces.
This method will work just as well with larger summer
squashes — you just need to
cut them up into bite - sized
pieces.
3 cups butternut
squash, cubed 2 cups green beans, trimmed and
cut into 2 - inch
pieces 1 cup, packed, baby spinach 1 package extra firm tofu,
cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
Cut squash into smallish
pieces, discarding skins.
Cut acorn
squash in half, remove all seeds and slice into 1 - 2»
pieces.
1/2 pound peeled and seeded butternut
squash rings, about 1/3 inch thick, grilled, and
cut into 1/2 inch
pieces (To grill: rub lightly with olive oil, sprinkle lightly with sea salt, and grill over medium high heat for about 4 minutes on each side or until nice grill marks appear and
squash is tender.)
ingredients BUTTERNUT
SQUASH RAVIOLI WITH SAGE BROWN BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to
SQUASH RAVIOLI WITH SAGE BROWN BUTTER 1 pound butternut
squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to
squash (peeled,
cut into 2 - inch
pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to taste)
Peel butternut
squash and
cut into bite - sized
pieces.
kabocha or butternut
squash, peeled, seeded, and
cut into 1»
pieces 1 lb.
1 large zucchini (approx. 8» x 2») 1 large summer
squash (approx. 8» x 2») 5 strips bacon,
cut in 1/4»
pieces 1/2 cup finely chopped shallot 1 cup thinly sliced sweet red pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 teaspoon fresh thyme leaves 1/2 cup dry white wine 1 cup fresh or frozen corn, thawed 1 cup shelled fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon lemon juice, plus more for squeezing 1⁄3 cup chopped flat leaf parsley 2 tablespoons torn basil leaves Lemon wedges
Cut squash and tear bread into 1 - inch
pieces; toss in dressing with arugula and olives.
It's important to
cut your butternut
squash into roughly the same size
pieces.
Rub the
cut sides of the
squash pieces with the olive oil and then place skin side - down on a rimmed baking sheet.
Pin It Ingredients: 1/2 medium - sized butternut
squash chopped into 1/2 ″
pieces, about 1.5 cups 1 tablespoon olive oil 1/4 teaspoon sea salt 3
pieces thick -
cut bacon 2 heads lacinato kale 6 cups loosely packed 2 tablespoons lemon juice 1/3 cup... Continue Reading →
Ingredients: Salad 1 small butternut
squash (2 lbs), peeled, seeded, and
cut into 1 / 2 - inch cubes 1 ripe pear (I used bosc), cored and thinly sliced into strips 1 tablespoon extra-virgin olive oil 1/4 teaspoon sea salt 1 lb green beans, chopped into 1 / 2 - inch
pieces 5 oz / 142 g (6 to 8 cups) arugula 1 cup cubed sheep's or goat's milk feta cheese 1/4 cup hulled sunflower seeds
2 cups dried black - eyed peas (or 4 cans black - eyed peas, drained) 3 tablespoons olive or canola oil 1/2 teaspoon whole cumin seeds 1/2 teaspoon whole fennel seeds 1 medium onion, chopped 1 cloves garlic, finely chopped 1/2 teaspoon fresh ginger, peeled and finely chopped 1 fresh hot green chili, chopped 4 tablespoons tomato purée 1 1/2 teaspoon salt 1/8 to 1/4 teaspoon cayenne pepper, or to taste 3/4 pound (2 1/2 cups) butternut
squash, peeled, seeded, and
cut into 1 - inch
pieces
1 cinnamon stick 1 whole nutmeg, halved 1 stalk lemongrass, chopped 2 cardamom pods 1 one - inch
piece of fresh ginger, peeled and chopped 2 dried chipotle chilis 1/4 cup extra-virgin olive oil 1 large leek, white and pale green parts, rinsed and finely chopped 3 pounds butternut
squash, peeled and
cut into 1 - inch cubes 1 cup drained canned or jarred chestnuts, chopped 2 tablespoons chopped fresh sage 8 cups water
This will make the
squash easier to slice.Next,
cut the
squash crosswise into 2
pieces at the neck of the
squash to reveal the seeds.
2 tablespoons extra-virgin olive oil 2 bunches green onions, trimmed and
cut into 2 - inch
pieces 20 fresh sage leaves, coarsely chopped 1 teaspoon coarse salt 3/4 teaspoon coarsely ground black pepper 2 teaspoons minced fresh thyme 1 teaspoon grated lemon zest 4 (3/4» to 1» thick) bone - in pork chops (about 2 pounds total) 1 1/2 pounds peeled and chopped butternut
squash (or other hearty
squash such as delicata, which doesn't need to be peeled if using)
Or, you can remove the skins and
cut the
squash into
pieces.)
1 eggplant,
cut into 1 / 2 - inch thick slices 1-1/2 tablespoons kosher salt 1 red onion,
cut into 3 / 4 - inch thick rounds 1 cup cherry tomatoes 1 red pepper,
cut into 1 - inch wide strips 1 yellow
squash (about 3/4 pound),
cut into 1 / 2 - inch thick diagonal slices 1 zucchini (about 3/4 pound),
cut into 1 / 2 - inch thick diagonal slices 1 tablespoon olive oil 1/2 tablespoon black pepper 4 5 × 4 - inch
pieces rosemary focaccia, halved horizontally 1/4 cup basil pesto 4 ounces goat cheese, crumbled 1 handful arugula
Cut the butternut
squash into roughly the same size, because you want all the
pieces to cook at the same time.
The
squash was scrubbed, sliced thinly and
cut into small
pieces The skin remained totally inedible.
If your
squash is super big, you can always
cut it into four
pieces before shredding and topping it.
virgin coconut oil or extra virgin olive oil 1 yellow onion, diced 1 inch
piece ginger, grated 2 garlic cloves, minced 2 cups cubed butternut
squash 1/2 head cauliflower,
cut in florets 6 cups chicken broth 1 lb chicken breast, diced 1/2 bunch kale, torn into small
pieces salt and pepper
Ingredients: 1 tbsp virgin coconut oil 2 cloves garlic, minced 1 onion,
cut into crescents 1/2 tbsp turmeric 1/2 tbsp cumin 1 tbsp coriander 1/2 tsp onion powder 1 small butternut
squash, peeled and diced small 2 stalks celery, chopped 4 green onions, chopped 2 cups kale, torn and roughly chopped 1 cup water 1 tsp salt 2 chicken breasts, cooked and
cut into
pieces 1 can full fat coconut milk
Peel and
cut the butternut
squash into bite - size
pieces.
Uses very lean beef round roast - about the price of hamburger -
cut into about 1 - inch
pieces; same with
squash.
Keep
squash pieces as stable as possible while
cutting.
Cut the cold butter into small
pieces and distribute them evenly amongst the
squash.
Cut the yellow
squash and zucchini into 4
pieces lengthwise, and then slice into 1/2 inch thick
pieces.
If you purchase pre-
cut butternut
squash,
cut into even
pieces if needed and place on the other sheet pan.
Peel a 2 - 2.5 pound butternut
squash and
cut into smaller
pieces.
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
Cool slightly, then
cut away the skin and roughly chop the
squash into 3 cm
pieces.
-- 1,5 kg butternut
squash,
cut in half lengthways and scoop out the seeds and soft fibres — 1 small handful dried porcini mushroom — 1 red onion, finely chopped — 2 cloves garlic, finely chopped — 5
pieces sun - dried tomatoes, chopped — 100 g couscous — 2 sprigs of fresh rosemary, leaves picked and finely chopped — 1/4 teaspoon chili powder — 1/4 teaspoon ground coriander seeds — 1/2 handful walnuts, very coarsely chopped — olive oil — salt, black pepper
3 cups vegetable broth 1/2 yellow onion, diced 2 - 3 garlic cloves, minced 2 tsp cumin seed 1 tsp coriander 1 tsp chili powder 1 cup semi-pearled farro 1/4 cup light coconut milk 1 cup butternut
squash,
cut into 1»
pieces, baked 3/4 cup frozen green peas 1/3 cup golden raisins 1/2 -3 / 4 cup raw cashews, coarsely chopped Sea salt / ground black pepper to taste
For the ideal crispy - creamy balance,
cut winter
squash, carrots, or sweet potatoes into bite - size
pieces, then toss with olive oil, salt and pepper, and a dab or two of harissa or a shake of curry powder.
3/4 lb precut butternut
squash cubes (3/4») or 1/2 med butternut
squash, peeled, seeded, and cubed (2 c) 1 lg red bell pepper,
cut into 3/4»
pieces 2 Tbsp extra virgin olive oil, divided 1 tsp chopped fresh thyme or 1/2 tsp dried thyme 1/2 tsp salt, divided 1/4 tsp freshly ground black pepper, divided 2 Tbsp freshly squeezed lemon juice (about 1 lemon) 2 tsp honey 1/4 sm red onion, chopped, about 1/4 c 4 c loosely packed baby spinach, 4 oz 1 sm Gala or Golden Delicious apple, cored and thinly sliced 1 c thinly sliced radicchio 1/2 c unsalted sunflower seed kernels
Meanwhile peel and
cut a one pound butternut
squash into one inch
pieces.
-- Add in cooked
squash (
cut into
pieces), thyme (they say a sprig of fresh but I only had dried), 1c coconut milk (I probably added in a little more), water (they say 6c but I only added one or two because there was no room!
Cut zucchini and summer
squash horizontally into 1/2 inch
pieces.
Cut your
squash into 4 roughly equal
pieces, remove and discard seeds & strings.
Cut each
piece of
squash in half again.
Some other foods you can try include: scrambled eggs, cooked and chopped
pieces of broccoli, carrots, peas, beets and butternut
squash, cooked,
cut up pasta and noodles, rice, couscous, any grain,
pieces of toast and chopped up
pieces of fruit.
1 large winter
squash (about 2 1/2 pounds), such as butternut or kabocha, peeled, seeded, and
cut into 2 - inch
pieces