Sentences with phrase «until squash»

Stir in the squash and potatoes and cook until the squash starts to get tender, a few minutes.

Reduce heat to medium - low and gently simmer until squash is tender, 12 — 15 minutes.

Cook for 3 to 5 minutes until squash noodles are tender - crisp.

Roast until the squash are tender, about 20 minutes.

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

Cook over medium heat until the squash is soft and tender.

And the butternut squash and garlic and sauté until squash begins to slightly brown on the outside.

Reduce the heat to medium and cook for a couple of minutes, stirring until the squash is coated with the rest of the flavours.

Reduce heat to medium low and cover, stirring occasionally until squash is very soft, about 15 minutes.

Add the squash, nutmeg, and bay leaf, and cook until the squash starts to turn brown, 3 to 4 minutes.

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

Use your hands to mix until the squash is coated, then bake for 30 - 35 minutes, or until soft and golden.

Mix with your hands until the squash and chickpeas are well coated.

Bake for 1 hour (checking after 30 minutes) or until squash halves are tender.

Bake at 400 ° for 45 minutes or until squash pulp is tender.

Cook everything until the squash is tender and the onions are very soft and golden brown, about 10 to 12 minutes more.

In a large bowl, add squash, 2 tbsp olive oil, dry parsley, salt, and pepper until squash is evenly coated.

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

Lower the heat to medium, cover, and steam until the squash is tender, about 6 minutes.

Follow this with the summer squash and stir, cooking until the squash releases some of its juice.

When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle.

Bring to a boil and then simmer until the squash is soft, about 20 minutes or so.

Bake for a 45 to 50 minutes until the squash is done.

Spread on a baking sheet and roast until squash is fork tender, about 25 - 30 minutes.

Bake until squash is tender and starting to brown, 35 to 40 minutes.

Cover and cook over low heat until the squash is tender (about 10 minutes).

Place the squash flesh side down on a baking sheet and roast in the oven until squash is tender, about 35 to 45 minutes.

Cook for about 7 minutes, until the squash begins to brown.

Dress with ginger mixture and gently toss until the squash is evenly coated.

Add the chicken stock and squash and cook until the squash is soft.

Lower to a simmer and cook, stirring occasionally until the squash is soft.

Add the turmeric, cumin and butternut squash dice and stir until the squash is coated.

Cover the roasting pan with a sheet of aluminum foil and place in the oven to bake for one hour, until squash becomes tender.

Once the liquid was boiling, I turned the heat down and simmered everything on medium - low for about 15 minutes until the squash softened.

Spoon the filling into the center of each squash and bake at 350F until the squash is fork - tender, about one hour.

Transfer to a small bowl and continue until squash rind is empty.

Put squash into a large sauce pan and use an immersion blender for 30 seconds or more until squash and skin are smooth - OR - Put squash into a stand up blender and mix for 2 - 3 min and then transfer to a large sauce pan.

Place squash cut side down onto baking dish and bake about 15 minutes, just until squash insides are getting softer.

Bring to the boil and simmer for around 15 mins until squash is cooked through, it should be tender to the knifepoint.

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.

Grill on gass grill until squash is tender then slice into serving sized pieces.

Bake at 350 degrees for 45 minutes to 1 1/2 hours depending on the size of the squash, until the squash flesh can be easily pierced with a fork.

Broil about 3 ″ under the heat source until the squash tender and slightly charred, on both sides.

Add squash and coarse salt; sauté until squash softens and onions are golden, about 6 minutes.

Stuff squash halves with ground beef mixture, cover dish with foil, and bake until squash pierce easily with a fork (baking time will vary depending on squash size) approximately 30 minutes.

This is the only thing I want to eat until squash season is over!!