SLOW-COOKED WINTER SQUASH WITH SAGE AND THYME
Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.
Provided by Claire Saffitz
Categories Bon Appétit Squash Thyme Sage Fall Vegetable Vegetarian Garlic Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place a rack in middle of oven and preheat to 350°F. Toss squash, garlic, sage, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.
- Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 60-70 minutes. Let cool slightly, then add vinegar and toss to coat.
CREAMIEST WINTER SQUASH WITH RAISINS AND SAGE
Fragrant with fresh sage, orange zest and toasted pecans, this extra creamy roasted squash uses silken tofu as its secret ingredient.
Provided by Whole Foods Market(R)
Categories Trusted Brands: Recipes and Tips Whole Foods Market
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Arrange whole squash on a baking sheet and roast until the skin is papery and a fork inserted in 2 or 3 different spots reveals very tender flesh, about 1 1/4 hours. Set aside until cool enough to handle. Peel away the skin, and discard the seeds.
- Meanwhile, pulse raisins, pecans, parsley, sage and orange zest in a food processor until finely chopped and transfer to a bowl; wipe out food processor.
- In the clean food processor, puree warm squash and tofu until very smooth and creamy. (Reheat, if needed, in a medium pot over medium heat.) Transfer to a large bowl or platter, scatter raisin-sage mixture over the top and serve.
Nutrition Facts : Calories 211.8 calories, Carbohydrate 32.6 g, Fat 8.3 g, Fiber 5.3 g, Protein 7.6 g, SaturatedFat 0.9 g, Sodium 5294 mg, Sugar 10.3 g
CREAMY WINTER SQUASH WITH RAISINS AND SAGE
Steps:
- Preheat the oven to 400°F. Arrange whole squash on a baking sheet and roast until the skin is papery and a fork inserted in 2 or 3 different spots reveals very tender flesh, about 1 1/4 hours. Set aside until cool enough to handle. Peel away the skin, and discard the seeds. Meanwhile, pulse raisins, pecans, parsley, sage and orange zest in a food processor until finely chopped and transfer to a bowl; wipe out food processor. In the clean food processor, purée warm squash and tofu until very smooth and creamy. (Reheat, if needed, in a medium pot over medium heat.) Transfer to a large bowl or platter, scatter raisin-sage mixture over the top and serve.
CREAMIEST WINTER SQUASH WITH RAISINS AND SAGE
Fragrant with fresh sage, orange zest and toasted pecans, this extra creamy roasted squash uses silken tofu as its secret ingredient.
Provided by Whole Foods Market®
Categories Whole Foods Market
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Arrange whole squash on a baking sheet and roast until the skin is papery and a fork inserted in 2 or 3 different spots reveals very tender flesh, about 1 1/4 hours. Set aside until cool enough to handle. Peel away the skin, and discard the seeds.
- Meanwhile, pulse raisins, pecans, parsley, sage and orange zest in a food processor until finely chopped and transfer to a bowl; wipe out food processor.
- In the clean food processor, puree warm squash and tofu until very smooth and creamy. (Reheat, if needed, in a medium pot over medium heat.) Transfer to a large bowl or platter, scatter raisin-sage mixture over the top and serve.
Nutrition Facts : Calories 211.8 calories, Carbohydrate 32.6 g, Fat 8.3 g, Fiber 5.3 g, Protein 7.6 g, SaturatedFat 0.9 g, Sodium 5294 mg, Sugar 10.3 g
DUMPLING SQUASH WITH CREAM AND SAGE
Halves of these small winter squashes make individual servings when baked with a garlic-sage cream sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Arrange squash halves, cut side up, in two 9-by-13-inch baking dishes. Season with salt and pepper. Sprinkle sage over each. Pour 1/2 cup stock into each dish, and scatter garlic around squashes.
- Bake, covered, until squashes are tender when pierced with a fork, 45 to 55 minutes. Heat broiler with rack about 8 inches from heat source.
- Transfer garlic to a bowl using a slotted spoon. Mash with a fork, and stir in cream and 2 tablespoons liquid from baking dishes. Spoon over squash halves, including edges. Broil squashes until bubbling and golden, 3 to 4 minutes. Serve immediately.
WINTER SQUASH AND SAGE BLINI
Pancakes are a great vehicle for many vegetables. These are simple buttermilk/buckwheat blini with puréed butternut squash and sage whisked into the batter. I make them small and serve them as hors d'oeuvres. For vegetarian blini I top them with drained yogurt and a small spoonful of the sautéed winter squash with anchovies, capers and olives in this week's recipes. You can also go the more traditional blini route and top with smoked salmon.
Provided by Tara Parker-Pope
Time 1h30m
Yield 50 to 60 blini, depending on the size.
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees. Line a baking sheet with foil and lightly oil the foil. Lay the squash on the foil, skin side up, and roast until it is thoroughly tender when pierced with a knife or skewer, 45 minutes to an hour. Remove from the heat, allow to cool until you can handle it, then remove the skin and purée in a food processor fitted with the steel blade or in a standing mixer fitted with the paddle. You should have about 3/4 cup of purée.
- Sift together the flours, baking powder, baking soda, sugar and salt. In a medium bowl, beat the eggs and whisk in the buttermilk and the puréed squash. Add 2 tablespoons of the oil and whisk together.
- Heat the remaining oil over medium-high heat in a small skillet and add the slivered sage. Fry the leaves for about 10 seconds, until they are beginning to crisp, and remove from the heat. Allow the oil to cool, then add to the liquids in the bowl. Quickly whisk in the flour mixture.
- Heat a griddle over medium-high heat and ladle 1 to 2 tablespoons of batter for each pancake. They should be about 2 to 3 inches in diameter. Cook until bubbles break through; flip over and cook until lightly browned on the other side. Remove from the heat.
Nutrition Facts : @context http, Calories 30, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 52 milligrams, Sugar 1 gram, TransFat 0 grams
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- Meanwhile, pulse raisins, pecans, parsley, sage and orange zest in a food processor until finely chopped and transfer to a bowl; wipe out food processor.
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