Roasted squash is the perfect summer side dish ... or salt and pepper with a little garlic powder. (Picture 3) Roast the ...

Heat a grill pan over medium heat. Slice each squash in half lengthwise. If the squash are quite fat, slice them into thirds, and if they are more than 6 inches long, half crosswise too.

On a baking sheet, toss squash, onions, garlic, and tomatoes with 1 tablespoon olive oil, salt and pepper. Roast for 12-15 minutes, tossing halfway through. Add the rotini to the pot of water and ...

Raw: Cut raw summer squash into rounds or sticks and eat with dip or yogurt. Larger raw summer squash can also be shredded (by hand or in a food processor) and used in quick breads, muffins, or ...

Add squash, tomatoes, and onion to the skillet and cook stirring occasionally, about 5 minutes or until tender. Add garlic powder, marjoram, salt and pepper. Stir and continue cooking for another ...

These new veggie side dishes, like miso-garlic squash and roasted Brussels sprouts, are so delicious you’ll want to make them ...

Add the kale to the dressing and massage the leaves until tender, 30 seconds to 1 minute. Add the cooled pasta and squash, ...

Place the squash onto a baking ... Place in the oven to roast for 30-40 minutes, or until tender. Heat a frying pan until hot, then add the onion and garlic and fry for 1-2 minutes.

Serve this creamy and cozy roasted butternut squash soup recipe for dinner this week. A vegetarian soup made with butternut ...

Swapping butternut squash for one ingredient in the easy viral feta pasta dish makes it perfect for chilly fall nights. We ...