Lay
the squash rings on a baking sheet and drizzle with 1 tablespoon olive oil.
Place two roasted
squash rings on each plate, and divide the chestnut sauté evenly between the two.
Lay out
the squash rings on greased baking sheets.
Place
the squash rings on two parchment paper lined baking pans and spray them with a little bit of non-stick cooking spray.
Not exact matches
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.)
Lay the flat part of the
squash down
on the cutting board, and slice it into
rings.
On a large baking sheet, arrange acorn
squash rings in a single layer.
I had some
rings of roasted
squash left over from making Egg In A Squash Hole, and I had some hummus on hand because I mostly always do, so I layered myself up a simple little tartine situation on a piece of toasted Danis
squash left over from making Egg In A
Squash Hole, and I had some hummus on hand because I mostly always do, so I layered myself up a simple little tartine situation on a piece of toasted Danis
Squash Hole, and I had some hummus
on hand because I mostly always do, so I layered myself up a simple little tartine situation
on a piece of toasted Danish rye.