Butternut Squash Puree With Sun Dried Tomatoes And Sage Recipes

BUTTERNUT SQUASH WITH SAGE

Steps:

• Melt butter in a 12-inch skillet over medium heat. Add butternut squash. Season with salt and pepper. Cook, tossing frequently, until squash is lightly browned, 5 to 6 minutes.
• Add 1/4 cup water, and reduce heat to a simmer. Cover, and cook until squash is fork-tender, 8 to 10 minutes.
• Toss with sage.

BUTTERNUT SQUASH SAUCE WITH SAGE

Steps:

• Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
• Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
• Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.

BUTTERNUT SQUASH SUN-DRIED TOMATO & SAGE SOUP

Steps:

• Preheat oven to 375F
• Place cubed squash on a lined baking sheet and drizzle with avocado oil, salt, & pepper. Bake in preheated oven for ~20 minutes or until fork-tender
• Saute onions in avocado oil in a large pot over medium heat until fragrant and translucent. Add in garlic and continue to saute
• Add in sun-dried tomatoes and cook for another 2 minutes
• Once squash is cooked, add into pot and cook for a couple minutes
• Add in sage and cook for about 30 seconds before pouring in broth and coconut milk
• Bring to a boil, add salt and pepper, then reduce to a simmer for ~15 minutes
• Remove from heat and allow to cool for about 5 minutes before transferring soup to blender in 2-4 batches and blending until smooth
• Enjoy immediately or refrigerate up to 5 days and reheat to eat

ROASTED BUTTERNUT SQUASH PUREE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place squash on a baking sheet, flesh-side up.
• Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
• Scoop flesh into a food processor; pulse until smooth. Add chicken stock, 1/4 cup at a time, while continuing to pulse, until smooth. Season puree with salt and pepper.

BUTTERNUT SQUASH PUREE

Steps:

• Preheat oven to 350 degrees. Place squash in a large shallow baking dish. Drizzle with butter, and toss to coat. Cover with parchment-lined foil. Transfer to oven, and cook until tender, 25 to 30 minutes.
• Meanwhile, clean seeds and transfer to a small baking sheet; bake until dried out. When dried, cook in 1 tablespoon olive oil in a medium skillet until golden. Season with salt and pepper. Transfer to a parchment paper-lined baking sheet, and let stand until cool.
• Using an immersion blender or working in batches in a blender, puree squash until smooth. Stir in honey, salt, and nutmeg. Transfer to a serving bowl, and garnish with roasted seeds.

STEAMED SQUASH MEDLEY WITH SUN-DRIED TOMATOES

Steps:

• Place the sun-dried tomatoes in a bowl with the boiling water, and allow to sit 10 minutes. Remove tomatoes with a slotted spoon, and coarsely chop. Reserve the water.
• Transfer the reserved sun-dried tomato water to a saucepan, and bring to a boil. Place the chopped sun-dried tomatoes, zucchini, squash, and onion in a steamer basket, and set over the boiling water. Reduce heat to low, cover, and simmer 15 minutes, or until vegetables are tender. Discard water.
• Transfer the steamed vegetables to a bowl, and mix with butter, sugar, pepper, and salt to serve.

BUTTERNUT SQUASH PUREE WITH SUN-DRIED TOMATOES AND SAGE

Steps:

• 1. Bring the water to boil in a small pan, and add the sun-dried tomatoes. Turn off the heat, and let sit 20 minutes, or until the tomatoes have softened. Drain and set aside. 2. While the tomatoes soak, place the sunflower seeds in an un - oiled skillet over medium-low heat. Stirring occasionally, dryroast the seeds for 5 minutes, or until they begin to pop and have a nutty aroma. Remove from the heat and set aside to cool. 3. Place the squash on a steamer basket set over boiling water. Cover and steam 15 minutes, or until fork tender. 4.While the squash cooks, heat the oil in a medium-sized skillet over medium heat. Add the garlic and onions, and sauté 5 minutes, or until the onions begin to soften. Add the mushrooms, and continue to cook another 5 minutes, or until they begin to soften. 5. Place the sunflower seeds in a food processor and grind. Add half the sun-dried tomatoes, half the squash, half the sautéed vegetables, and half the sage, oregano, and salt. Purée until smooth, then transfer to a large mixing bowl. Repeat with the remaining ingredients. Adjust the seasonings, if desired. 6. Transfer the purée to a serving bowl, and enjoy. For a Change . . . • Use pecans, walnuts, or pumpkin seeds instead of sunflower seeds. • Instead of steaming the squash, bake it whole for 1 hour in a 400°F oven.