Sentences with phrase «until squash halves»

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

Not exact matches

This soup really could hardly get easier as all you do is cut the squash in half lengthwise, remove the seeds and roast it until tender.

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

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.

Historians think that the settlers were not very impressed by the Indians» squash and / or pumpkins until they had to survive their first harsh winter when about half of the settlers died from scurvy and exposure.

Bake at 350 until a fork easily pierces the side of each squash half.

I didn't realize both halves wouldn't fit until I cut the squash.

Preparing Squash: Clean and dry your squash, cut it in half and bake on a baking tray (drizzled with olive oil) in the oven at 350 F for about 1 hr or until tSquash: Clean and dry your squash, cut it in half and bake on a baking tray (drizzled with olive oil) in the oven at 350 F for about 1 hr or until tsquash, cut it in half and bake on a baking tray (drizzled with olive oil) in the oven at 350 F for about 1 hr or until tender.

Roast the halves face - down on a baking pan or sheet for 30 - 40 minutes, until the flesh of the squash is fork - tender and has separated into spaghetti - like strands.

Shred the spaghetti squash by placing dragging a fork across the short side, in line with the strands, until each half is fully shredded.

Directions: Preheat oven to 400 / Place squash halves cut side up on baking dish, dotting each side with butter / Bake until very soft, 45 min.

Preheat oven to 400 degrees, cut Kabocha squash in half, remove seeds, spray baking sheet with cooking spray and cook each side, flesh down, for 40 - 45 minutes or until flesh is fully cooked and very soft.

Spread on a parchment - lined baking sheet and roast in the upper half of the oven until the squash is tender and the onions are golden, 30 to 35 minutes.

Divide squash between two sheet trays and bake in the oven for about 10 - 15 minutes, rotating trays and turning over squash half way through the cooking process until soft, caramelized and golden brown.

I take it out of the oven, cut off the stem, cut the squash in half lengthwise, scoop out the seeds, drizzle olive oil on the flesh, place squash on baking sheet flesh facing down, and back in the oven it goes for 30 - 45 minutes until flesh is cooked through with some browning.

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

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.

Roasted spaghetti squash halves shredded and mixed with Italian - style fillings like tomato sauce, herbs, cheese and chicken, then baked until warm and bubbly.

Place cauliflower and squash in the bowl of a food processor along with butter, half and half, vanilla extract, thyme and salt; process until slightly chunky.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Step 3: Bake in a 400 degree oven for 40 minutes or until the «shell / skin» puckers and halves feel soft then scoop squash «meat» out of the shell

Directions Preheat your over to 425 F. Get the butternut squash started first by cutting it in half lengthwise, drizzling with olive oil and placing in the oven on a dish to bake for about 40 minutes, or until soft.

For the fritters, mash the beans and squash together until a little over half of the beans are smushed (or pulse a few times with an immersion blender if you are impatient like me).

With any squash, if it's new or I'm in doubt about what to do with it, I usually slice in in half, scoop out the seeds (chop it into quarters if necessary) add a little oil to it and cook it at 425 ° for some period of time until I can poke easily into it with a knife or fork.

My favorite way is to slice the eggplant and halve and de-seed the squash, rub with olive oil and Salt & pepper, and roast at 400 degrees until tender.

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

Tear or cut squash in half and let sit until cool enough to handle.

Difficulty: Easy Time Required: 1 hour or less What You Need: Spaghetti squashA baking sheetA knifeA colanderA large mixing bowlFreezer bags or containers Here's How: Cut your spaghetti squash in half lengthwise, and scoop out the seeds.Place the squash on a baking sheet (cut side up), and bake at 375 degrees for 30 - 40 minutes (or until tender).

Bring to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 15 — 20 minutes.

Place the squash halves cut - side down on the baking sheet and roast for 35 - 40 minutes or until soft throughout.

Instead of dealing with peeling and chopping, I solved the problem with a single cut through the middle of my squash before roasting the two halves until soft.

Cut a spaghetti squash in half and bake facedown on a parchment covered sheet pan for one hour or until tender.

-- Cut 2 butternut squash in half, length-wise, peel, and scoop out the seeds — Put some coconut oil (or they say butter) and salt and pepper in the cavities and bake at 350 * f for ~ 1hr20, until tender.

With the butternut squash, I halved it, removed the seeds, then roasted it in a shallow pan with a little water until it was super soft.

a. Cut butternut squash in half and roast it in the oven until it's very soft and mushy on the inside.

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

Step 3: Bake in a 400 degree oven for 40 minutes or until the «shell / skin» puckers and halves feel soft then scoop squash «meat» out of the shell

To make your own puree, cut a pumpkin (or your favorite type of squash) in half, scoop out the seeds, sprinkle with water and bake for about 40 minutes or until tender.

Using a blender, hand blender of food processor, blend half of the cooked squash and sweet potatoes with the stock, coconut milk, and spices until smooth.

My favorite way to cook acorn squash is to cut it in half, scoop out the seeds, rub the insides with coconut oil, and bake at 400 degrees F until they're soft; about 30 minutes.Then scoop out the insides and refrigerate until you're ready to use.