Butternut Squash With Shallots And Sage Recipes

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BUTTERNUT SQUASH WITH SHALLOTS AND SAGE



Butternut Squash with Shallots and Sage image

Categories     Side     Sauté     Vegetarian     Quick & Easy     Butternut Squash     Fall     Vegan     Sage     Shallot     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)
1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
1/2 cup reduced-sodium chicken broth or water
1 tablespoon packed brown sugar
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon salt
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper

Steps:

  • Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes.
  • Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.

ROASTED BUTTERNUT SQUASH WITH SAGE



Roasted Butternut Squash with Sage image

Celebrate the flavors of the season, and make our Roasted Butternut Squash with Sage. With just five ingredients, our Roasted Butternut Squash with Sage is a sweet and zesty side dish that's packed with flavor!

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 6

1 butternut squash
1/4 cup KRAFT Tuscan House Italian Dressing
2 shallots, cut into wedges
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
1 Tbsp. butter
1/4 cup fresh sage leaves

Steps:

  • Heat oven to 425°F.
  • Cover rimmed baking sheet with foil; spray with cooking spray. Peel squash; cut lengthwise in half. Scoop out and discard seeds. Cut off and discard both ends of squash. Cut trimmed squash crosswise into 3/4-inch-thick slices, then cut each slice into 3/4-inch chunks. Spread onto prepared baking sheet. Add dressing, shallots and 2 Tbsp. cheese; stir.
  • Bake 30 to 35 min. or until squash is tender, stirring after 20 min. Remove from oven.
  • Melt butter in small skillet on medium heat. Add sage; cook and stir 2 to 3 min. or until leaves are crisp.
  • Serve squash topped with sage and remaining cheese.

Nutrition Facts : Calories 110, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

BUTTERNUT SQUASH WITH SAGE



Butternut Squash with Sage image

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

2 tablespoons butter
2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch chunks
Coarse salt and ground pepper
1 tablespoon chopped fresh sage (or 1/2 teaspoon dried)

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 SAGE LATKES



Butternut Squash and Sage Latkes image

Winter squash and sage is one of my favorite flavor combinations. Make sure to squeeze as much juice out of the onion as you can before you add it to the other ingredients.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 45m

Yield About 25 latkes, serving 6

Number Of Ingredients 9

1/2 medium onion, grated
6 cups grated butternut squash (1 3-pound squash)
1/4 cup chopped or slivered fresh sage (more to taste)
1 teaspoon baking powder
Salt and freshly ground pepper
3 tablespoons oat bran
1/4 cup all-purpose flour
2 eggs, beaten
About 1/4 cup canola, grape seed or rice bran oil

Steps:

  • Place the grated onion in a strainer set over a bowl while you prepare the other ingredients. Then wrap in a dishtowel and squeeze out excess water, or just take up by the handful to squeeze out excess water. Place in a large bowl and add the squash, sage, baking powder, salt and pepper, oat bran, and flour. Taste and adjust salt. Add the eggs and stir together.
  • Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Line a sheet pan with parchment. Place a rack over another sheet pan. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 30 latkes.
  • Add the oil to the pan and when it is hot (hold your hand a few inches above - you should feel the heat), use a spatula to transfer a ball of latke mixture to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook 3 or 4 at a time without crowding; my 12-inch pan will accommodate 4 or 5. Cook on one side until golden brown, 4 to 5 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 3 to 4 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.
  • Serve hot topped with low-fat sour cream, Greek style yogurt or crème fraîche.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 12 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 638 milligrams, Sugar 6 grams, TransFat 0 grams

ROASTED SQUASH WITH SHALLOTS, GRAPES, AND SAGE



Roasted Squash with Shallots, Grapes, and Sage image

Scoop out the squash seeds and roast them for a nutritious snack.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h

Number Of Ingredients 7

2 acorn squashes (about 1 1/2 pounds each)
2 tablespoons plus 1 teaspoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound mixed black and red grapes (about 3 cups)
1 large shallot, thinly sliced (about 1 cup)
2 tablespoons packed small fresh sage leaves
1 1/3 cups cooked spelt, wheat berries, barley, or other whole grain

Steps:

  • Preheat oven to 400 degrees. Cut squashes in half lengthwise. Scoop out seeds and reserve, if desired (see note, above).
  • Brush cut sides of squash halves with 1 teaspoon oil; season with salt and pepper. Place, cut sides down, on a rimmed baking sheet. Combine grapes, shallot, and sage in a bowl and drizzle with remaining 2 tablespoons oil. Season with salt and pepper; place around squash. Roast, stirring grape mixture once, until squash is tender and grape mixture is caramelized, 35 to 40 minutes. To serve, fill squash with grain and grape mixture.

ROASTED BUTTERNUT SQUASH AND SHALLOTS



Roasted Butternut Squash and Shallots image

Make and share this Roasted Butternut Squash and Shallots recipe from Food.com.

Provided by lisar

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

3 cups cubed peeled butternut squash
1 tablespoon brown sugar
2 1/2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
8 shallots, peeled and halved lengthwise

Steps:

  • Preheat oven to 475.
  • Combine ingredients in bowl.
  • Pour into a lightly sprayed jellyroll pan.
  • Bake at 475 for 20 minutes or until tender, stirring occasionally.

ROASTED BUTTERNUT SQUASH, RED GRAPES, AND SAGE



Roasted Butternut Squash, Red Grapes, and Sage image

Categories     Fruit     Herb     Vegetable     Side     Roast     Butternut Squash     Fall     Healthy     Sage     Grape     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 2 1/4-pound butternut squash, peeled, seeded, cut into 1 1/2-inch pieces
1 1/2 cups seedless red grapes (about 8 ounces)
1 medium onion, cut into 1-inch pieces
1 tablespoon thinly sliced fresh sage leaves
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) unsalted butter, melted
1/4 cup pine nuts, toasted

Steps:

  • Preheat oven to 425°F. Combine butternut squash, grapes, onion, and sage in large bowl. Drizzle with oil and melted butter. Season generously with salt and pepper. Toss to coat. Spread out onto large rimmed baking sheet. Roast until squash and onion begin to brown, stirring occasionally, about 50 minutes. Transfer to platter, sprinkle with toasted pine nuts, and serve.

BUTTERNUT SQUASH WITH SHALLOTS AND SAGE



Butternut Squash With Shallots and Sage image

Make and share this Butternut Squash With Shallots and Sage recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)
1 (1 3/4 lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
1/2 cup reduced-sodium chicken broth or 1/2 cup water
1 tablespoon packed brown sugar
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon salt
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper

Steps:

  • Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes.
  • Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes.
  • Remove from heat and stir in vinegar, pepper, and salt to taste.

Nutrition Facts : Calories 178.5, Fat 7.2, SaturatedFat 1, Sodium 311, Carbohydrate 29.6, Fiber 4, Sugar 7.7, Protein 3

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Top Asked Questions

How to cook butternut squash?
Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil; season with salt. Transfer to oven and roast until squash is browned and tender, about 15 minutes. 3. Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil.
What are the best ways to cook squash?
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.
What goes well with butternut squash?
Butternut squash, browned butter, and sage flavor this simple pasta dish and make it somewhat special. This is a delicious way to enjoy butternut squash, but you can also use another winter squash like kabocha or an edible pumpkin in this dish. Be sure to cut the squash into even-sized pieces to ensure they all roast evenly.
How do you store butternut squash and pasta with Sage?
Use rombi pasta, store-bought or homemade gnocchi, or your favorite pasta shape in place of farfalle. •Store any remaining Butternut Squash and Pasta with Sage refrigerated in an airtight container for up to 3 days. •Reheat in a microwave-safe bowl in short bursts, stirring often until warmed through.

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