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 ...

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

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.

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

Pound or chop the garlic and add a generous glug of olive oil, half the sage leaves, sea salt and pepper. Tip into the tray and rub over the butternut squash with your hands. Roast in the oven for ...

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

Roast until completely soft, about 20 minutes. In a medium bowl, toss squash, zucchini and peppers with 2 tablespoons oil, garlic, lemon juice and a pinch each of salt and pepper. Thread ...