Beans and roast acorn squash10/13/2023 ![]() ![]() Rub with olive oil and season with paprika, sage, salt, and pepper. Stir in the chipotle, being judicious, and the cilantro. Season with salt and pepper to taste. Place squash halves cut side up on a sheet pan or oven-safe skillet. Remove from oven and turn the squash cut sides up. Then, season with salt and toss with herbs and spices of your choosing. 2) Roast the squash cut sides down in the preheated oven at 400 F for 30 minutes. Arrange the squash in a single layer on a baking sheet and brush it with butter or olive oil. Drizzle the cut sides and the insides of the squash with olive oil and season with salt and pepper. Stir in the beans and the tomatoes with their juice and bring to a boil. Reduce the heat to medium-low and simmer until the tomato juices thicken, about 20 minutes. First, carefully slice each acorn squash in half. ![]() Add the mushrooms and cook, stirring occasionally, until they begin to brown, about 5 minutes. Add the onion and green pepper and cook, stirring occasionally, until softened, about 3 minutes. Heat the oil in a large saucepan over medium heat. Meanwhile saute the onion, garlic, and green or red pepper in a medium. Add ½ cup water and cover with aluminum foil. Place squash on a pan cut side down and roast about 25-30 min. Brush the cut surfaces with oil and season with salt and pepper. Place, cut sides down, in the roasting pan.
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