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Add the remaining 1 tablespoon oil to the saute pan. Add mushrooms and serrano, and saute for 4-5 minutes or until the mushrooms are cooked. Add the garlic and saute for an additional 2 minutes, stirring frequently. Stir the butternut squash in with the mushrooms, then season with salt and pepper and cumin to taste. Remove from heat and set aside.

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When hot, add onion, squash, mushrooms, and cilantro. Stir and cook for a minute or two until everything is coated in some oil. Cover with a lid and cook 5 minutes or until squash is soft. In another large skillet, warm one tortilla directly on the dry surface. Sprinkle 1/4 cup cheese on top (if using large tortillas, sprinkle only on one half.

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Prep the mushrooms. Put the mushrooms in a large pan and set them over high heat. Shake them around a bit and sprinkle them with salt. Heat, shaking often, until they release their water, about 3 minutes. Add 1 tablespoon of butter and saute until nicely browned. Set aside. Make the gnocchi dough.

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Heat oven to 425 degrees. Step 2. On a large rimmed baking sheet, combine mushrooms, squash, olive oil, thyme and 3 of the minced garlic cloves; season with salt and pepper. Toss to coat, then spread in an even layer. Roast, flipping halfway through, until tender and caramelized, about 30 minutes. Step 3.

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Step 1. Heat the oven to 400 degrees and line a large baking sheet with parchment. Step 2. In a very large skillet over high heat, melt 2 tablespoons butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If squash won't fit in a single layer, cook it in batches).

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Prepare a charcoal grill with medium-hot coals. Place wet herb sprigs directly on coals. Add rack to grill. Place squash and mushrooms on grill rack (use a grill pan if necessary). Grill, covered, 10 to 15 minutes or until squash is crisp-tender, turning once or twice to brown evenly. Add lemon halves, cut sides down, to grill rack the last 5.

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In a small saute pan, heat 2 tablespoons of the oil. Add the onion and chili or pepper strips with a sprinkle of salt, and cook, uncovered, without browning, for 1 minute. Step 3. Add the squash cubes, cover the pan and cook over medium heat, shaking the pan from time to time to prevent sticking. Cook for 10 minutes or until the squash is.

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In a large skillet, melt the butter over moderately high heat. Add the mushrooms, garlic, and thyme, and cook until the mushrooms are browned and tender, about 5 minutes. Add the squash, salt and.

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Place the squash into a bowl and set it aside. Heat 2 tablespoons of olive oil in a large pan, over medium-high heat. Add mushrooms and sauté until nicely golden brown. Season with some salt and pepper, remove from the heat, and set aside. Using the same pan, heat the remaining 1 tablespoon of oil over medium heat.

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Season with salt and discard the cinnamon stick. Bring the mushroom broth to a simmer. Heat 2 tablespoons butter and the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add.

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CREAMY ROASTED SQUASH. Preheat the oven to 425º. Line a baking sheet with parchment paper. Slice squash in half, scoop out seeds, and cut into 2- to 3-inch crescents. Place on the baking sheet and drizzle with olive oil to coat all sides. Sprinkle with sea salt.

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Step 3. Place the squash halves face down on one of the baking sheets. Place in the oven and bake for 40 minutes. Step 4. Meanwhile, slice the broccoli and mushrooms. Place on the other baking sheet. Season generously with salt and pepper. Place in the oven with the spaghetti squash and bake 15 minutes. Step 5.

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Directions. In a large skillet, saute the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through.

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Step 1. In a very large (12-inch) skillet (or in a Dutch oven), working in batches so as not to crowd the pan, heat 1 tablespoon oil and 1 tablespoon butter over high. Add mushrooms and cook, stirring occasionally, until well browned, 7 to 10 minutes. Transfer to a large mixing bowl and season lightly with salt and pepper.

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Keep either dough in the refrigerator until step 4 below. Topping: Over low-medium heat in a large skillet, cook oil and butternut squash together for 5 minutes stirring occasionally. Add mushrooms, onion, garlic, salt, pepper, thyme, rosemary, and nutmeg. Cook until vegetables are soft, about 5-6 minutes.

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Step 1. In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside. Step 2.