BUTTERNUT SQUASH TART WITH FRIED SAGE
Provided by Sel Magique
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper. Gently roll out 1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package) on a lightly floured surface to a 10" square (just enough to even out). Transfer to prepared sheet.
- Brush pastry with 1 large egg beaten with 1 teaspoon water. Arrange twelve 1/8"-thick rounds peeled butternut squash (cut from squash's neck) over pastry, overlapping as needed and leaving a 1/2" border. Place another sheet of parchment paper over squash. Set another large rimmed baking sheet over the tart. (This will weigh down the pastry dough and steam the squash slices.)
- Bake until bottom of pastry begins to brown and top begins to puff, about 10 minutes. Remove top baking sheet and discard top sheet of parchment paper. Brush squash slices with 1 tablespoon olive oil and season with Sel Magique. Return tart, uncovered, to oven and bake until pastry is deep golden brown and cooked through, 25-30 minutes longer.
- Meanwhile, combine 1/4 cup honey, 1 thinly sliced Fresno, jalapeño, or red Thai chile, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat (add another thinly sliced chile if more heat is desired). Boil until thickened slightly and syrupy, about 6 minutes.
- Line a plate with paper towels. Heat 2 tablespoons olive oil in a small skillet until just beginning to smoke. Add 12 fresh sage leaves; fry until crisp, about 30 seconds. Transfer to paper towels to drain.
- Slice tart. Arrange 1/4 cup shaved Parmesan on top; drizzle with chile-infused honey. Garnish with fried sage leaves and a few grinds of black pepper. Season with Sel Magique!
- Recipe found on Mission-food.com
BUTTERNUT SQUASH WITH SAGE
This warm and comforting dish is the epitome of fall flavors.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 137 g, Fat 6 g, Protein 2 g
BUTTERNUT SQUASH AND FRIED SAGE PASTA
Provided by Kerri Conan
Categories Pasta Vegetarian Kid-Friendly Quick & Easy Dinner Lunch Squash Sage Self Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook penne as directed on package. Heat oil in a large skillet over medium heat. Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel. Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute. Serve, garnished with cheese and sage.
BUTTERNUT SQUASH SAGE PULL-APART BREAD RECIPE BY TASTY
Here's what you need: medium butternut squash, olive oil, salt, pepper, whole wheat flour, all-purpose flour, instant yeast, salt, ground ginger, fresh sage, olive oil, maple syrup, olive oil, maple syrup, salt, fresh sage
Provided by Crystal Hatch
Categories Bakery Goods
Yield 16 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Roast the squash: Add the butternut squash to the prepared baking sheet. Drizzle with the olive oil and season with the salt and pepper. Toss to coat.
- Bake for 30 minutes, until the squash is tender and starting to brown around the edges.
- Make the dough: Transfer the squash to a large bowl and mash until smooth.
- In a separate large bowl, combine the whole wheat flour, all-purpose flour, yeast, salt, ginger, sage, olive oil, and maple syrup.
- Stir with a wooden spoon until well mixed. Add 1 cup (450 g) of the mashed butternut squash (save the rest for another use) and work with your hands until the dough begins to come together.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- Place the dough in a bowl, cover with a kitchen towel, and let rise in a warm place until doubled in size, 1-2 hours.
- Make the maple olive oil: In a small bowl, mix together the olive oil, maple syrup, and salt.
- Once the dough has risen, roll out to about a 20-inch (51-cm) wide circle. Brush with maple olive oil and sprinkle with the chopped sage.
- Cut the dough into about 1½-inch (4-cm) squares. Roll up each dough square like a jelly roll.
- Place the dough pieces in a greased 8½x4½-inch (21x11-cm) loaf pan with the cut sides up.
- Loosely cover the loaf pan with a kitchen towel and let rise for 45 minutes.
- Towards the end of proofing, preheat the oven to 350°F (180˚C).
- Lightly brush the top of the proofed loaf with maple olive oil and garnish with the whole sage leaves.
- Bake for 35 minutes, until golden brown. If the top begins to brown too quickly, loosely cover with foil for the remainder of the cook time.
- Let the bread cool for 15 minutes before serving.
- Enjoy!
- Nutrition - Calories: 117 calories, Total fat: 4 grams, Total carbs: 19 grams, Dietary fiber: 2 grams, Sugars: 3 grams, Proteins: 3 grams
Nutrition Facts : Calories 129 calories, Carbohydrate 21 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, Sugar 3 grams
PASTA PAN-FRIED WITH BUTTERNUT SQUASH, FRIED SAGE, AND PINE NUTS
A recipe I have not tried yet but want to try that came from thekitchn.com. I love butternut squash and fresh sage, so think it will be delicious. The high quality parmesan cheese needs to be shredded or shaved.
Provided by WiGal
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 375°.
- Cut the butternut squash in half and scoop out the strings and seeds the middle cavity.
- Flip the squash halves upside down and peel them.
- Cut the squash into 1-inch cubes.
- Toss with the onion, garlic, a drizzle of olive oil and salt and pepper.
- Mince about half of the fresh sage leaves and also toss with the squash.
- Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.
- Heat salted pasta water to boiling and cook the farfalle until al dente.
- Drain and set aside.
- As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan.
- The oil is ready when it pops and sputters. (Don't let it start smoking.)
- Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up.
- Remove with a slotted spoon and salt lightly.
- Crush with the back of a spoon.
- Add half the pasta to the pan, along with half the roasted squash mixture. Crumble in half the sage.
- Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges.
- Add the pine nuts and cook for another minute.
- Stir in half the cheese and serve.
- (Repeat the last step with the rest of the ingredients. The originator of the recipe also wrote--We split it into two because none of our pans are big enough to accommodate the entire recipe. It's very important that you not crowd the pan too much - you want the pasta to really pan-fry, not just steam up.).
Nutrition Facts : Calories 898.8, Fat 33.2, SaturatedFat 6.9, Cholesterol 22, Sodium 402.2, Carbohydrate 125, Fiber 10.6, Sugar 11.2, Protein 31.1
More about "butternut squash tart with fried sage recipes"
BUTTERNUT SQUASH TART WITH FRIED SAGE RECIPE | BON APPéTIT
From bonappetit.com
4/5 (135)Servings 8
- Preheat oven to 375°. Line a large rimmed baking sheet with parchment paper. Gently roll out 1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package) on a lightly floured surface to a 10-inch square (just enough to even out). Transfer to prepared sheet.
- Brush pastry with 1 large egg beaten with 1 tsp. water. Arrange twelve 1/8-inch-thick rounds peeled butternut squash (cut from squash's neck) over pastry, overlapping as needed and leaving a 1/2-inch border. Place another sheet of parchment paper over squash. Set another large rimmed baking sheet over the tart. (This will weigh down the pastry dough and steam the squash slices.)
- Remove top baking sheet and discard top sheet of parchment paper. Brush squash slices with 1 tablespoon olive oil and season with kosher salt. Return tart, uncovered, to oven and bake until pastry is deep golden brown and cooked through, 25–30 minutes longer.
BUTTERNUT SQUASH TART WITH FRIED SAGE RECIPE | EPICURIOUS
From epicurious.com
4.3/5 (41)Servings 8
BUTTERNUT SQUASH TART WITH SPICY HONEY & SAGE
From jerryjamesstone.com
BUTTERNUT SQUASH FRITTATA WITH FRIED SAGE AND GRUYèRE
From foodnetwork.com
ROASTED BUTTERNUT SQUASH WITH SAGE RECIPE - FOOD & WINE
From foodandwine.com
ROASTED BUTTERNUT SQUASH WITH SAGE - RECIPE GIRL
From recipegirl.com
BUTTERNUT SQUASH TART WITH FRIED SAGE - PLAIN.RECIPES
From plain.recipes
RECIPE: BUTTERNUT SQUASH SOUP WITH FRIED SAGE - MYERSDETOX.COM
From myersdetox.com
RECIPES/BUTTERNUT-SQUASH-TART-WITH-FRIED-SAGE-51117300.JSON AT …
From github.com
CARAMELIZED BUTTERNUT SQUASH WITH FRIED SAGE - THEKITTCHEN
From thekittchen.com
BUTTERNUT SQUASH FRITTATA WITH FRIED SAGE - COOKIE AND KATE
From cookieandkate.com
BUTTERNUT SQUASH TART WITH FRIED SAGE RECIPES
From stevehacks.com
BUTTERNUT SQUASH SAGE TART RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
BUTTERNUT SQUASH TART WITH FRIED SAGE - BROOKE'S RECIPES
From brookesrecipes.weebly.com
BUTTERNUT SQUASH TART - VEGETARIAN REPUBLIC
From vegetarianrepublic.com
BUTTERNUT SQUASH TART WITH FRIED SAGE WITH CHILE-INFUSED HONEY
From keeprecipes.com
CREAMY (VEGAN!) BUTTERNUT SQUASH LINGUINE WITH FRIED SAGE
From cookieandkate.com
HOW TO MAKE LEITHS' BUTTERNUT SQUASH, SAGE AND PARMESAN TART
From independent.co.uk
BUTTERNUT SQUASH PENNE WITH CHICKEN AND FRIED SAGE
From parsnipsandpastries.com
BUTTERNUT SQUASH CROSTATA - SAVOR THE BEST
From savorthebest.com
BUTTERNUT SQUASH-COINTREAU TART | RECIPE | FOOD & STYLE
From foodandstyle.com
ROASTED BUTTERNUT SQUASH RISOTTO WITH FRIED SAGE - DASH OF HONEY
From dashofhoney.ca
BUTTERNUT SQUASH TART WITH FRIED SAGE RECIPE - FOOD NEWS
From foodnewsnews.com
BUTTERNUT SQUASH TART WITH FRIED SAGE | WINTER SQUASH RECIPES ...
From pinterest.ca
BUTTERNUT SQUASH TART: THE IDEAL SAVORY DESSERT
From urbanfoodiekitchen.com
ROASTED BUTTERNUT SQUASH WITH BROWN BUTTER AND SAGE
From williams-sonoma.com
FRIED SAGE BUTTERNUT SQUASH TOSSED IN BROWN BUTTER
From feastingnotfasting.com
BUTTERNUT SQUASH & GOATS' CHEESE TART - ANNA BANANA
From annabanana.co
RECIPES FROM THE GRAPEVINE COTTAGE
From grapevinecottage.com
BUTTERNUT SQUASH TART - COOKING FOR KEEPS
From cookingforkeeps.com
ROASTED BUTTERNUT SQUASH SOUP WITH FRIED SAGE LEAVES
From traditionalcookingschool.com
BUTTERNUT SQUASH TART WITH CHILLI AND SAGE - TASTEBOTANICAL
From tastebotanical.com
BUTTERNUT SQUASH TARTS WITH CARAMELIZED ONIONS AND CRISPY SAGE
From grumpyshoneybunch.com
BUTTERNUT SQUASH RISOTTO WITH FRIED SAGE - SEASONED AND SALTED
From seasonedandsalted.com
BUTTERNUT SQUASH TART WITH FRIED SAGE | RECIPE | VEGETARIAN ...
From pinterest.com
BUTTERNUT SQUASH TART WITH FRIED SAGE | SQUASH RECIPES, BUTTERNUT ...
From pinterest.jp
EASY ROASTED BUTTERNUT SQUASH WITH SAGE RECIPE
From everydayeasyeats.com
ROASTED BUTTERNUT SQUASH RISOTTO WITH FRIED SAGE - FLOURISHING …
From flourishingfoodie.com
BUTTERNUT SQUASH AND FRIED SAGE LASAGNA - WASHINGTON DAIRY
From wadairy.org
BUTTERNUT SQUASH TART WITH FRIED SAGE | KEEPRECIPES: YOUR …
From keeprecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search