A recipe calls to roast asparagus and squash, stirring occasionlly, how do you do that?

Question

The recipe says for 30 minutes, until lightly browned and softened.

hahaha, I am so sorry I meant how do you roast something. I know it too sounds funny, but I have never roasted anything.

Answer 1

How to you stir occasionally or what are you asking?
Just remove the pan from the oven a couple of time during roasting and insert large spoon and stir. As to the lightly browned and softened, eyeball it.

Answer 2

Ooh, roast squash, lovely :o)

I toss the cubed squash in a little olive oil with a clove of crushed garlic until it is all coated then place in a roasting tin and put in the middle of a medium oven for about 15 minutes. Take it out, use a spatula and turn the veggies over (so they brown evenly) and put back in the oven for another 15 minutes then check them to see if they're done. If not, just turn them again and put them back in the oven for 5-10 minutes and keep checking.
A fan assisted oven will cook faster than a conventional oven obviously so make sure you double check the recipe for temperatures and times according to your oven.

Enjoy your meal.

Answer 3

You pull the rack with the pan on it half way out of your oven, then, using a spatula, slide it under and over until all the vegetables are turned. That allows for all surfaces to become golden brown. Sounds good, whatever it is. BTW, do the turning 20 minutes into the roasting, it should only require 10 minutes for the other side to brown.

Answer 4

Cynthia had a great response but I would just like to add to it a couple of little points...Don't put them in the same cooking vessel to cook for the same amount of time. Summer squash (zucchini and yellow being the most common) are softer, have more water and tend to cook faster than asparagus. Roast them on shallow sided pans like cookie sheets or jelly roll pans. Let them cook for a good 15-20 minutes at this high heat and open the oven door (for the first time!) and listen for a sizzle in the pan. That sound means that they are hot and cooking. Now you can stir, shake or turn the veggies.

Answer 5

The way I usually roast any vegetables is to lightly coat them with olive oil and put them in a 450 degree oven. And I would stir/turn them about halfway through to make sure they were evenly done. Are they being roasted as part of a recipe where you will puree them or add them to something else? If not, you want to roast them until fork tender, and that will probably take longer for the squash unless you cut it in 1 inch cubes or so.

Answer 6

For stove top, should be in low heat then. Stir every 2 to 3 minutes. Cast iron pan is the best for this.

For oven
Preheat oven to 425.
Cut squash in pieces.
Add garlic cloves and onions if desired to roasting pan.
Coat with olive oil.
Season with salt and pepper.
Place roasting pan on stove top.
Over medium heat brown vegetables stirring often.
Cook until golden brown and fork-tender.

Answer 7

How do you stir?

I'm assuming the roasting is done in the oven in a roasting pan. Stirring means that you rotate the veggies around so they brown/roast evenly.

You can use tongs, a long handled spoon... chopsticks... whatever you have. You can probably just shake the pan so the veggies flip and mix.