Sentences with phrase «until the squash flesh»

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.

Not exact matches

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

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.

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.

Cook in a 200 C (400 F) oven for 40minutes to 1 hour (adding more water as needed to top up), or until a fork can easily pierce the flesh of the squash.

Drizzle olive oil on the flesh, place squash [flesh face down] in baking dish; place in oven another 30 - 45 minutes until flesh is cooked through with desired browning (flesh should no longer be whitish, and the noodles should separate easily).

Bring to a boil, reduce heat to medium, and boil squash until tender (you should be able to pierce the flesh easily with a fork), about 11 to 13 minutes.

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.

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.

When the squash is cool enough to handle, scoop out the flesh and puree it in a blender or food processor until completely smooth.

Place squash flesh side down on sheet tray and roast for 30 - 40 minutes until the prongs of a fork easily pierce the flesh.

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.

Begin by roasting the butternut squash and sweet potato (use 1 large sweet potato) in a 400 ° oven for 45 - 70 minutes or until the squash is tender and you can poke a fork through the flesh.

The squash is probably ready to come out by then — a fork should slide easily through the skin and into the flesh — and you can just cover it with foil and let it hang out on top of the stove until game time.

Divide mashed squash mixture among reserved pieces of skin and roast until top of flesh is beginning to brown, 10 — 12 minutes.

Grill squash, turning occasionally, until skin is charred and flesh is fork - tender, 25 — 35 minutes.

Scoop flesh from squash into processor; puree until smooth.

Roast squash in the oven for 30 - 40 minutes or until a knife goes into the squash flesh very easily.

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

Roast the squash for 45 minutes to 1 hour, until a fork easily slips all the way through and the flesh fluffs into spaghetti - like strands.

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

Place squash flesh side down on sheet tray and roast for 30 - 40 minutes until the prongs of a fork easily pierce the flesh.

Add the squash flesh and saute until the squash is completely cooked and soft.

Add the mushrooms and reserved squash flesh and cook until lightly golden, about 4 minutes.

Bake 40 - 60 minutes, depending on size of squash, until flesh is tender and can be pierced with a fork easily.

Remove, cool, scoop out the flesh and puree in a food processor until smooth — depending on the squash this can take a few minutes.