Grilled Butternut Squash With Sage Recipes

BUTTERNUT SQUASH SAUCE WITH SAGE

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.

BROWN BUTTER SAGE BUTTERCUP SQUASH

Steps:

• Position an oven rack in the center of the oven and preheat to 425 degrees F.
• Toss the squash with the butter, sugar, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is just tender and beginning to brown on the edges, about 30 minutes.
• Remove the squash from the oven, sprinkle with the sage and toss to coat. Continue to roast until the squash is tender and browned all over, about 10 minutes more.

BUTTERNUT SQUASH WITH SAGE

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.

GRILLED BUTTERNUT SQUASH

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Brush both sides butternut squash with olive oil.
• Cook on the pre-heated grill, flipping as needed, until softened and browned, 15 to 20 minutes.

GRILLED BUTTERNUT SQUASH WITH MAPLE-BROWN SUGAR GLAZE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Bring a large pot of water to a boil over high heat. Add squash and boil until almost tender yet still firm, 5 to 8 minutes.
• Meanwhile, melt butter in a skillet over low heat. Stir in maple syrup and brown sugar and cook until sugar has dissolved, about 5 minutes.
• Drain semi-cooked squash and place on a large sheet of heavy-duty aluminum foil and brush with some of the maple glaze; reserve remaining glaze. Fold up foil to close.
• Cook on the preheated grill until squash is tender, 10 to 15 minutes, brushing with remaining glaze occasionally and flipping halfway through cooking time.

SAUTéED BUTTERNUT SQUASH WITH SAGE

Steps:

• In a heavy skillet, heat oil.
• Add squash and garlic and toss well to coat with oil.
• Sauté slowly over very low heat, stirring frequently, for about 30 minutes, until squash is golden and tender. Add a tablespoon or two of water if squash begins to stick.
• Add salt and pepper to taste, then sprinkle sage and parsley over squash and mix to combine well.

EASY GRILLED SQUASH

Steps:

• In a small bowl, combine the oil, garlic, salt and pepper. Brush over squash slices., Grill squash, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until tender.

GRILLED BUTTERNUT SQUASH WITH SAGE

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.