Butternut Squash With Tangerine And Sage Glaze Recipes

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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)

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.)

BROWN BUTTER AND SAGE BUTTERNUT SQUASH BAKE



Brown Butter and Sage Butternut Squash Bake image

Provided by Katie Lee Biegel

Categories     side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 8

Nonstick cooking spray, for the baking pan
1 1/4 pounds butternut squash, cubed
6 tablespoons unsalted butter
1 medium onion, finely diced
2 tablespoons chopped fresh sage
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
10 to 15 butter crackers, such as Ritz, roughly crushed

Steps:

  • Preheat the oven to 375 degrees F. Spray a baking pan with nonstick cooking spray and place the squash in the pan.
  • Heat 1 tablespoon of the butter in a medium skillet over medium heat. Add the onion and cook until tender and translucent, 6 to 8 minutes. Transfer the onion to the pan with the squash.
  • Return the skillet to the heat and add the remaining 5 tablespoons butter. Heat until the butter melts and begins to brown, 3 to 4 minutes. (The butter will begin to separate and sizzle. Take care to let it gently brown rather than burn. If the butter burns, throw it out and try again.) Stir in the sage. Drizzle the butter mixture over the squash and sprinkle with the salt and pepper. Use a wooden spoon to toss the mixture until the squash is evenly coated with the browned butter.
  • Bake until the squash is tender and beginning to brown around the edges, about 1 hour. Remove from the oven and increase the temperature to 400 degrees F. Top the squash with the crackers and cook until the crackers are nicely golden brown, an additional 20 minutes.

BUTTERNUT SQUASH SAUCE WITH SAGE



Butternut Squash Sauce with Sage image

Provided by Tyler Florence

Categories     side-dish

Time 38m

Yield 4 to 6 servings

Number Of Ingredients 10

1 large butternut squash, about 1 1/2 pounds
2 tablespoons olive oil
2 shallots, minced
Salt and pepper
1 bay leaf
Pinch ground nutmeg
6 fresh sage leaves, cut in thin strips
1 cup chicken broth
1/2 cup freshly grated Pecorino Romano
Chopped chestnuts, for garnish

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.

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 TANGERINE AND SAGE GLAZE



Butternut Squash With Tangerine and Sage Glaze image

Squash with long, thin necks will yield uniform rounds when sliced and ensure even cooking. Bon Appetit 2004

Provided by tornadoes three

Categories     Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 6

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

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.).

Nutrition Facts : Calories 306.9, Fat 11.7, SaturatedFat 7.2, Cholesterol 35.6, Sodium 74.5, Carbohydrate 53.6, Fiber 9.1, Sugar 10, Protein 4.9

GRILLED BUTTERNUT SQUASH WITH SAGE



Grilled Butternut Squash with Sage image

This is the best way to have this squash. If you slice it thin and small, it is like chips and smells great. Thicker slices are good for topping with other things at a meal. The grilled squash can also be cut and added to soups for a nice smoked favor.

Provided by cmkennedy7

Categories     Side Dish     Vegetables     Squash

Time 18m

Yield 8

Number Of Ingredients 4

¼ cup olive oil
8 leaves sage, finely chopped
1 butternut squash - peeled, seeded, and thinly sliced
coarse ground sea salt to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Warm olive oil and sage in a saucepan over medium-low heat until sage flavor is infused, 2 to 3 minutes. Remove from heat.
  • Brush 1 side of squash slices with sage-infused olive oil. Place oil-side down onto the preheated grill. Brush slices with additional oil. Grill until tender, 3 to 5 minutes per side. Sprinkle with salt.

Nutrition Facts : Calories 117.7 calories, Carbohydrate 15 g, Fat 6.9 g, Fiber 2.6 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 24.6 mg, Sugar 2.8 g

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.

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 & SAGE SOUP



Butternut squash & sage soup image

This vibrant orange pumpkin blend is a healthy way to warm up - served with herbs and a drizzle of honey

Provided by Good Food team

Categories     Lunch, Soup

Time 1h

Number Of Ingredients 8

1 tbsp olive oil
1 tbsp butter
3 onions , chopped
2 tbsp chopped sage
1.4kg peeled, deseeded butternut squash - buy whole squash and prepare, or buy bags of ready-prepared
1 tbsp clear honey
1 ½l vegetable stock
bunch chives , snipped, and cracked black pepper, to serve

Steps:

  • Melt the oil and butter in a large saucepan or flameproof casserole. Add the onions and sage, and gently cook until really soft - about 15 mins. Tip in the squash and cook for 5 mins, stirring. Add the honey and stock, bring to a simmer and cook until the squash is tender.
  • Let the soup cool a bit so you don't burn yourself, then whizz until really smooth with a hand blender, or in batches in a blender. Season to taste, adding a drop more stock or water if the soup is too thick. Reheat before serving, sprinkled with chives and cracked black pepper.

Nutrition Facts : Calories 130 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

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Top Asked Questions

What is your best butternut squash salad recipe?
1 small butternut squash (about one pound) 2 tablespoons olive oil 1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do) 1 large onion, halved and thinly sliced in half-moons 1 teaspoon salt Pinch of sugar 1/4 teaspoon cayenne, or to taste 3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
How to make a butternut squash and onion Galette?
Butternut Squash and Caramelized Onion Galette For the pastry: 1 1/4 cups all-purpose flour 1/4 teaspoon salt 8 tablespoons (1/2 cup or 115 grams) unsalted butter, cut into pieces 1/4 cup sour cream or plain yogurt 2 teaspoons fresh lemon juice 1/4 cup ice water For the filling: 1 small butternut squash (about one pound) 2 tablespoons olive oil
What can I use instead of sage for butternut squash Galette?
For the butternut squash galette I cut the dough butter down to 6 T and was much happier with the results. Also didn’t use sage but added thyme, cayenne and balsamic vinegar to the onions.
What is a healthy butternut squash casserole recipe?
1/4 cup sour cream or plain yogurt 2 teaspoons fresh lemon juice 1/4 cup ice water For the filling: 1 small butternut squash (about one pound) 2 tablespoons olive oil 1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do) 1 large onion, halved and thinly sliced in half-moons 1 teaspoon salt Pinch of sugar

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