Sentences with phrase «squash pieces with»

Rub the cut sides of the squash pieces with the olive oil and then place skin side - down on a rimmed baking sheet.

Toss squash pieces with 2 Tbsp.

Not exact matches

For this I just baked the squash for an hour or so, rubbing each piece with olive oil and a sprinkling of chilli, after cooking for that long they become so wonderfully tender so every bite literally melts - in - your - mouth.

About 5 - 8 minutes before the squash is finished add the mushrooms to the baking tray with a drizzle more olive oil and a spinkling of rosemary and salt — before you cook them you'll need to peel them and sliced them into pieces though.

The blend of warming spices and hint of smoky flavor pairs perfectly with the tender nutty pieces of butternut squash.

Place squash pieces in a glass container with 1/2 inch of water, face down, and microwave until tender - about 6 - 8 minutes.

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

I substituted 1 - inch pieces of blanched asparagus for the roasted squash cubes, threw some fresh mint in with the cilantro, and added a squeeze of lemon juice and a drizzle of olive oil on top.

This method will work just as well with larger summer squashes — you just need to cut them up into bite - sized pieces.

In addition I like it with lots of herbs, or an herby drizzle, tossed with pan-seared greens, punctuate with extra-roasted tiny pieces of winter squash, in broths...

First you're going to peel, seed and cube a butternut squash, then toss the pieces with some olive oil.

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.

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.)

Place the squash pieces that were scraped off into pan with onion and raise heat to medium - high, breaking up squash into smaller pieces as it cooks and softens for several minutes.

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)

Cut squash and tear bread into 1 - inch pieces; toss in dressing with arugula and olives.

Roast, turning once, until the squash is golden brown and tender when pieced with a fork, about 25 minutes.

Mix the sweet potatoes and butternut squash in a large bowl with 2 - 3 tablespoons of olive oil or enough to lightly coat each piece.

Place the butternut squash pieces on a baking sheet and drizzle them with the grapeseed oil.

A hearty vegan bulgur bowl filled with juicy butternut squash pieces, wilted spinach, and toasted coconut.

Place the squash pieces in one layer on a large cookie sheet, spray lightly with oil, and sprinkle with salt and pepper.

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

1 delicata squash, halved and sliced into 1/3 ″ crescents 1 cup pearl couscous 1 cup chickpeas 8 kale leaves, torn into small pieces and massaged with olive oil 1/2 teaspoon coriander 1 teaspoon dried mint 2 teaspoons harissa or hot sauce 2 teaspoons maple syrup salt and pepper, to taste 1/4 cup olive oil 1/4 cup walnuts, toasted and chopped 2 tablespoons cranberries

Uses very lean beef round roast - about the price of hamburger - cut into about 1 - inch pieces; same with squash.

I just made with some changes... spinach for kale, because that's the green I had on hand, shaved parmesan for pecorino, one piece of bread, and a few marcona almonds finely chopped, roasted chickpeas and roasted cubed butternut squash (because I had some left over from the pumpkin feta muffins although the dynamic of the salad was a little different, it was delicious.

Place a scoop of the spaghetti squash in the center and top with a piece of the braised chicken.

For the Salad: 1 Cup Roasted Kabocha Squash, Cubed 1 Cup Roasted Eggplant, Cubed 1/4 Cup Dried Unsweetened Cherries 1/4 Cup Toasted Walnuts, Chopped 1 Small Bunch of Kale, Washed, Stemmed, and Chopped to Bite - size Pieces (with a knife or using a food processor) 1/2 — 1 TB Hemp Seeds (optional, but gives a wonderful nutty, creamy feel) Lemon Juice and Salt for Massaging the Kale

Place the squash pieces in a colander and toss with the salt.

A hearty vegan bulgur bowl filled with roasted butternut squash pieces, wilted spinach, and toasted coconut.

You approach the oversized squash wedge with a fork and knife, like you would a piece of protein, and maybe it's in my head, but this looks nothing like the «rabbit food» that so many vegetable centric dishes get categorized as.

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

Make sure the squash is fully cooked by sticking a piece with a sharp knife; if it pierces the squash with no resistance, the squash is done.

* There are plenty of variations to play with: maybe you want to add roasted sweet potato or winter squash, finish with more bonito flakes, or top with a piece of salmon.

Thread three pieces of squash onto skewers and sprinkle with toasted sesame seeds.

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.

Squash the jackfruit pieces with your mixing spoon so that the individual fibres separate more.

I served his lovely piece of beef with almond encrusted summer squash and dill roasted cauliflower with a generous helping of sauteed mushrooms and caramelized onions on top.

Once the squash is removed from the oven, turn each piece over so that the skin side is down and cover the pieces with the apple mixture.

Steve: You know, «New Ways to Squash Superbugs» is the title of the piece, and you know, begins with a story of MRSA that hit a couple of years ago.

Cut squash and tear bread into 1 - inch pieces; toss in dressing with arugula and olives.

Peel and chop zucchini / squash, onion and green apple into bite sized pieces and coat with coconut oil or olive oil.

To serve, put spaghetti squash on a plate, top with some wilted spinach, then a piece of chicken, some crumbled bacon and the asparagus (chop into small pieces).

9 am: 1/2 cup overnight oats, cinnamon, 1/2 cup mixed frozen berries (thawed), 3 T hemp seeds plus an Americano (2 shots espresso in hot water) 11:30 Vega chocolate All - in One Nutrition Shake (mixed with water — this was a post workout on the way to second breakfast) 1 pm Mixed chard, spinach and arugula with 3 poached eggs, 1/4 cup chopped squash, 2 T pecans 5 pm snack: 2 T 70 % dark chocolate pieces, 2 T walnuts, 3 dried apricots chopped, cinnamon 8 pm 1/4 cup green tea cha Soba noodles with sashimi my friend was nice enough to bring me while I was packing

Knock back dough by squashing with your fist, and divide into 20 even - sized pieces — keep covered with a clean tea towel so they don't dry out.

I've been doing GAPS / SCD since April and still get bloated with squash, beetroots, carrots and a couple of pieces of fruit but the AS inflammation is fine with that.

When the squash is cooked Scrape the flesh with a fork to create noodles and dice your chicken in to small pieces.

While the chicken and spaghetti squash are cooking, fill another pan with water and cook the cauliflower (cut into smaller cauliflower floret pieces) for 11 minutes.

After a dinner of roasted potatoes coated w butter, squash coated with olive oil and parm, a steak, and a piece of dark chocolate, I was 98.

10 pounds of chicken pieces with bones and skin, such as thighs or breasts 6 tablespoons arrowroot starch 5 eggs, beaten or 1 1/2 cup of carrot or squash purée 6 cups bread crumbs or corn bread crumbs 2 teaspoons salt

Grab a colorful variety of your favorite root vegetables: carrots, beets, potatoes, squash, parsnips, or whatever sounds good to you, chop them up into bite - size pieces, toss them with some oil and seasonings, and roast away!