Butternut Squash With Tangerine And Sage Glaze Recipes

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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)

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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 WITH TANGERINE AND SAGE GLAZE



Butternut Squash with Tangerine and Sage Glaze image

Categories     Citrus     Herb     Vegetable     Side     Bake     Thanksgiving     Vegetarian     Butternut Squash     Fall     Tangerine     Sage     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 16 servings

Number Of Ingredients 6

8 pounds butternut squash with long necks
1 cup fresh tangerine juice, divided
1/2 cup whipping cream
1/4 cup (1/2 stick) butter
2 tablespoons grated tangerine peel
Fresh sage leaves (about 30)

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Steps:

  • Preheat oven to 375°F. Cut neck off each squash. Peel necks and cut crosswise into generous 1/3-inch-thick slices. Overlap slices in 2 large baking dishes. Sprinkle with salt and pepper. Spoon 6 tablespoons tangerine juice over squash. Spoon cream over squash; dot with butter. Bake squash until beginning to brown, about 30 minutes. Mix tangerine peel into remaining 10 tablespoons juice; drizzle over squash. Place 1 sage leaf atop each squash round. Bake until squash are very tender and tops are browned in spots, about 30 minutes longer (do not turn squash over at any point). (Can be prepared 4 hours ahead. Let stand at room temperature. Before serving, heat in 375°F oven until warm, about 15 minutes.)

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

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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.

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