Sentences with phrase «squash slices baked»

Loaded butternut squash slices baked with Parmesan, shiitake mushrooms and panko breadcrumbs.

Not exact matches

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.

Well, try this stunning grown - up twist that replaces the bread with baked slices of acorn squash.

Slice squash in half, remove seeds, rub insides with a touch of salt and / or minced garlic, place face down in a baking pan with about 1/4 cup water and allow to bake about 40 minutes, or until knife easily pokes through skin.

While the squash is baking, line another tray with tin foil, and place prosciutto slices on the foil.

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

Here are some of my favorite additions: toasted pine nuts, capers, olives, a handful of cooked quinoa, sliced baked tofu (from a package is fine), sliced warm Chickpea Cutlets (or any chicken - y thing), garlicky sourdough croutons, vegan bacon, (deep breath... ok, proceed), tempeh (Chimichurri or Garlicky Thyme), grilled seitan, grilled asparagus, grilled portobello, roasted squash.

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

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.

This autumnal version of my regular pizza today has a tart, spiced crumbly tofu spread as a base, then come some fresh summer savory, delicious sweet dumpling squash slices and spiralized beets, which all get so lovely and crispy after baking.

A decadent, crunchy - topped summer squash gratin made from thinly sliced summer squash, potatoes, oregano pesto, and brown - buttered breadcrumbs - all baked at high - temperature until the squash is tender and the top is crunchy.

You could also layer sliced tomatoes in between the onion mixture and the squash and bake a few minutes longer.

Pre heat your oven to around 190 ° c. Slice your butternut squash in half (length ways), de-seed and then place flat onto a baking sheet; insides down.

Dip squash slices in the mix and arrange on a baking pan, sprinkle with sea salt and fresh sage leaves.

Snack: Gary baked an organic acorn squash and we snacked on sweet, warm slices.

Layer the baking sheet with the squash slices, coat with the olive oil and spread the sugar evenly over the slices.

Arrange the thinly sliced squash on a baking sheet.

Toss the butternut squash slices with 2 tsp olive oil and season with salt and pepper, arrange slices in a single layer on the baking sheet and roast for 20 minutes until tender.

Cut Acorn Squash into quarters, use knife to slice cross pattern cuts into flesh and bake for approximately 20 - 25 minutes or until flesh is tender.

Veggies 8 cups of veggies, roughly chopped (I used broccoli, pepper, zucchini and leftover butternut squash) 2 tbsp of sundried tomatoes, sliced Combine the veggies with the prepared roasted garlic sauce and place in an 8 × 8 pan and bake at 350 for 30 minutes.

Cut a thin slice off of the bottom of each acorn squash half so it sits flat during baking.

We ate the ramekin full with leftover baked butternut squash, and the stuffed acorn squash has to wait for tomorrow:) I had a slice when it was done and YUM.

Slice butternut squash in half lengthwise and place face - down on a baking sheet greased with 1 tablespoon coconut oil.

Bake for approx. 1h — 1h 15 minutes (This depends on how big the butternut squash slices are).

ingredients BUTTERNUT SQUASH FRITTERS WITH CURRY LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black SQUASH FRITTERS WITH CURRY LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pepper

Place the sliced or chopped squash on the parchment paper lined baking sheet, drizzle with olive oil and season as desired (I just used a little salt)

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

The one used in the image above is a flatter bottom squash, so instead of cutting it in half and cooking the halves, you can slice off the top, scoop out the inside, turn it over to bake and then fill the whole small squash.

Toss to coat and arrange each slice of squash flat on the baking sheet so it gets well caramelized.

crispy pesto baked zucchini Ingredients about 4 cups thinly sliced yellow & zucchini squash 1/2 cup sliced yellow onion 1/2 cup pesto 1/2 cup plain canned tomato sauce 1/3 cup panko bread crumbs 1/4 cup grated parmesan cheese drizzle of olive oil pesto: Instructions Notes.

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.

While the squash is baking, slice the kale leaves into 1 / 3 - inch ribbons and place in a large bowl.

Return the sliced squash to the baking sheet and repeat with the second half.

One butternut squash, sliced vertically, seeds removed (save to bake like pumpkin seeds) Two or three large carrots, peeled, ends removed Half an onion, diced or pureed, depending on preference One box vegetable broth plus an equal amount of water Four granny smith apples, peeled and cored Salt and pepper to taste Preheat oven -LSB-...]

You can cut the rest of the squash into slices so it will bake faster or leave in two large chunks.

Lay the squash slices on a baking tray and sprinkle over a little of the caster sugar.

Add squash to the pan then use your fingers to separate the shallot slices into rings, and then add to the baking sheet.

Lay the squash slices in one even layer on the baking sheet.

Put your squash and onion slices in a large baking tray and drizzle with olive oil, the mixed spice, salt, pepper and a pinch of chilli flakes, give it all a good mix and place in the oven for 20 minutes.

Main Dishes Roasted, sliced chicken and turkey lettuce wraps Lasagna Healing Cuisine BBQ meatballs Healing Cuisine Chili Tex - Mex Squash Bake

Here, too, are kid - friendly recipes such as Squash Macaroni and Cheese, Slice - and - Bake Cookies, and a Classic Birthday Cake with Buttercream Frosting.

Transfer to a rimmed baking sheet and bake until the squash slices are cooked through and lightly roasted, 25 to 30 minutes; set aside.