Sentences with phrase «until butternut squash»

Bring the soup to boil, reduce the heat, cover and simmer for 20 - 25 minutes or until the butternut squash is fork tender.

Cook covered for 15 minutes or until butternut squash is fork tender.

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

Roast until butternut squash is tender, 20 to 25 minutes, stirring halfway through cooking.

Place butternut squash, garlic, water, cubes and spices in a pot and cook over medium fire until butternut squash is soft.

Reduce heat and simmer until the butternut squash is tender, stirring frequently, about 15 minutes.

Sautee until butternut squash begins to brown and caramelize.

Add the chopped butternut squash and stock cube and let simmer until the butternut squash is tender (approx. 25 - 30 minutes).

Let soup simmer until butternut squash is tender.

Bake in 400 ° oven until butternut squash is tender and onion is lightly browned, about 25 minutes, flipping once about halfway through.

Bring the soup to boil, reduce the heat, cover and simmer for 20 - 25 minutes or until the butternut squash is fork tender.

Cook another 10 minutes or so, until butternut squash is fork tender with roasted coloration.

Simmer until the butternut squash is almost cooked (10 - 15 minutes), then add the spinach and beef and simmer for 5 minutes more (* see note below regarding the beef).

I can't wait until the butternut squash in our garden are ready!

Put the lid on and let the soup simmer for a half hour or until the butternut squash and celeriac are very soft.

Not exact matches

Once the butternut squash is completely soft, remove the lemongrass stalks, then give the whole thing a good blitz using a hand blender until smooth — adding a splash of water if you want a thinner sauce.

In a large mixing bowl, beat together the eggs, sugar, oil, butternut squash puree, orange zest, and vanilla until well mixed.

Roast for 30 - 40 minutes, or until a knife easily pierces through the flesh of the thickest part of the butternut squash.

** To make butternut squash puree, roast a butternut squash in a 400 degree F (205 degrees C) oven for 25 minutes, or until fork tender.

This reminds me of my favorite quick / easy / delicious winter dinner: peel and cube a butternut squash, sweat it with a chopped onion and some garlic in a stockpot until soft, mix in 1/2 (or whole) can of coconut milk, add curry powder, salt, and a splash of sriracha to taste, puree the whole thing (I love my immersion blender!)

This soup, however, I actually wrote down when I made it a few months ago... and up until the last few days (when I started trying to avoid high FODMAP foods — of which butternut squash in medium and thus best eaten only in small quantities, and garlic and onion is high and therefore avoided) it has served me very well since butternut squash is cheap and readily available at the moment.

I added the butternut squash to the pan and cooked it for about seven minutes or until the cubes of squash became tender.

I might need to hold on my enthusiasm for this butternut squash soup until my son gets a bit back in to soups.

Start making the soup by gently frying some onions, ginger and garlic for even more veggie goodness, add seasoning, carrots and butternut squash and cook until ready.

Until the recent rise in popularity of butternut squash, acorn squash were the most commonly available squash in the U.S..

Cook butternut squash for about 5 - 7 minutes or until it's no longer frozen.

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.)

Once butternut squash is fork tender, transfer to a food processor along with vanilla, almond or cashew milk and a pinch of salt and puree until creamy.

While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 1 1/2 tablespoons of cold water, mustard powder, smoked paprika, 1/2 teaspoon salt, cayenne pepper and turmeric into a blender and process until the consistency of a thick, smooth sauce.

Roast butternut squash cut side down at 400F until skin is bubbly and squash is soft, about 30 minutes.

I'd never thought of eating raw butternut squash until I stumbled across a recipe for a shaved butternut squash salad in Justin Smillie's cookbook Slow Fires, in which it's marinated in lemon juice almost like a ceviche.

1 - 1.5 pounds of cooked butternut squash, cut into about 1 - inch cubes (You can boil it or roast it until it is tender when pierced with a fork.

Add the butternut squash to the skillet, drizzle with the maple syrup and sage, and cook for an additional 10 minutes, until the squash is tender and caramelized, and the chicken is golden brown.

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

Add the chickpeas, butternut squash, and spices (turmeric, cumin, salt, red pepper) and blend until well combined.

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

I can't wait until next year — we'll have these, your butternut squash ones, our sweet potato latkes, and some traditional ones.

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

Cook until fragrant and then add in the butternut squash and cook until it's soft, about 5 to 7 minutes.

Drain butternut squash, return to the saucepan, and mash until smooth with a fork.

Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, salt and pepper and bake in a 425 degree F oven for 25 minutes or until the squash begins to brown and is soft to the touch.

While the butternut squash and cauliflower are boiling, saute the second half of cauliflower at medium high heat until the edges are brown.

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.

Boil until the cauliflower and butternut squash is easily pierced with a fork (about 15 minutes).

To make the butternut squash puree, cut a medium butternut squash in half, scoop out the seeds and pulp, and bake it at 400ºF until it's tender, 30 - 40 minutes.

Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.

Add the mashed banana, butternut squash puree, coconut oil, maple syrup, vanilla extract and apple sauce and whisk until well combined

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.

The butternut squash is coated in a delicious mixture of honey, mustard sage and thyme and then cooked in the oven until perfectly tender.