Sentences with phrase «toss until the squash»

Using a large spoon or your hands, toss until the squash pieces are evenly coated.

Combine squash, olive oil, salt and spice mix on a baking sheet and toss until squash is well coated.

Add squash, sausage, cheese, salt, and pepper and toss until squash is evenly coated in garlic - butter mixture.

Add the beaten egg and toss until the squash is coated.

Not exact matches

Place the squash noodles and 6 tablespoons of pesto into the skillet and toss to coat until the noodles are heated through (about 5 minutes).

Transfer to a large parchment - lined baking sheet and roast for 30 - 35 minutes, or until squash and apples are tender and chickpeas are crispy, tossing halfway through.

Add squash to pan; sprinkle with 3 ounces (3/4 cup) cheese and toss until combined.

Add squash strands to the pan and sprinkle with 3/4 cup grated Cabot Seriously Sharp Cheddar and toss until combined.

Toss squash in a large bowl with 1 tablespoon oil until well coated.

Also, I pull most of the stringy stuff off the squash seeds (but don't wash them), toss with extra virgin olive oil, salt, and chili powder or paprika or no extra spice and roast the seeds in the toaster oven until they get crunchy while the squash cooks.

Toss and bake an additional 10 minutes, or until squashes are fork - tender.

Toss together with the maple syrup and roast in the oven for 15 - 20 minutes, until the squash is tender and caramelized.

Toss squash and oil in an 8x8» baking dish; roast until squash is fork - tender, 30 — 40 minutes.

Pour the olive oil mixture into the spaghetti squash and toss until combined.

Toss the squash with 3 Tbsp of the dressing until well coated.

Toss until nicely coated, then pull the mozzarella ball apart, and gently toss it with the squash as wToss until nicely coated, then pull the mozzarella ball apart, and gently toss it with the squash as wtoss it with the squash as well.

The veg might be any combination of potatoes, carrots, squash and onions roasted, with any combination of brussel sprouts, cabbage, brocolli and broad beans either steamed or tossed in melted butter in a pan until they start to blacken.

Roast in the oven, tossing vegetables half way through, for about 20 minutes or until squash is soft and mushrooms are brown.

In a large bowl, toss butternut squash slices with olive oil, herbs and sea salt until evenly coated.

Add the cooked pasta and kale to the skillet, and toss with the chicken and squash until combined.

Add the butternut squash noodles, and toss in the pan for 3 - 4 minutes with tongs until tender - crisp.

Toss in the kale, zucchini, summer squash and chickpeas and cook for another 5 minutes or until the squash becomes tender.

Toss the butternut squash in the ground ginger, olive oil and chilli flakes and season, then roast for 15 minutes until golden and crisp.

In a 9x13 - inch baking dish, toss together shallots, red peppers, sweet potatoes, squash, salt, coriander, cumin, cinnamon and oil until well coated.

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.

Add squash and cook, tossing occasionally, until crisp - tender, about 5 minutes.

Toss butternut squash, onion, olive oil and maple syrup until squash and onion are evenly coated.

/ / Toss butternut squash with spices until totally coated and spread out on baking sheets.

Roast 25 minutes until squash and carrots are softened and lightly browned, tossing once halfway through.

The squash is peeled, sliced, tossed in olive oil and salt, pepper and some thyme leaves, then roasted until tender and lightly caramelized.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

Just toss chunks of butternut squash with a little oil and some spices, then roast until tender.

Heat the oven to 375F, toss the squash crescents with a splash of olive oil, and roast until deeply golden.

Bake for 45 to 60 minutes, tossing everything at the 35 - minute mark, until the eggplant and squash are soft and starting to caramelize.

Add squash and cook, tossing occasionally, until slightly softened, about 5 minutes.

Roast, tossing occasionally, until squashes are golden brown and tender, 30 — 35 minutes for kabocha and 20 — 25 minutes for delicata.

Roast squash and cauliflower, tossing and rotating sheets halfway through, until squash is browned and tender, 35 — 40 minutes, and cauliflower is browned and tender with charred edges, 40 — 45 minutes.

Toss squash, onion, chile, garlic, coconut oil, and vadouvan in a large bowl until squash is coated (it's okay if the oil solidifies after tossing); season with salt and pepper.

Toss squash in salt, pepper and olive oil and roast on baking sheet for 15 minutes until cooked through.

The concept is simple - toss squash with pesto, top it with panko, and then bake it until it's lightly crisp on top.

In a large bowl, toss squash with 2 tablespoons of olive oil and roast on a sheet pan until golden brown, about 20 minutes.

Combine pasta, squash purée, and 1/4 cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.

Toss squash, shallot, garlic, oil, thyme, red pepper flakes (if using), and 4 sage leaves on a rimmed baking sheet until coated.

Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal

Stir in 1/4 cup of the Parmesan cheese and toss until butternut squash noodles are coated in the Parmesan cheese.

Drizzle butternut squash with olive oil, toss to coat and roast on a baking sheet at 400 degrees for 20 minutes or until tender.

Roast in the oven for 30 - 35 minutes (or until squash is soft), tossing halfway.

Place squash cubes in a large bowl, add olive oil and 1T balsamic vinegar and toss until well coated.

Toss all together over medium heat until the squash is infused with the garlic, sage and oil, about 3 - 4 minutes.

Now toss the oiled squash with Otto's Cassava flour until they are all covered.