Oprahs Roasted Butternut Squash With Sage Recipes

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.

PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender.
• Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a large skillet over medium heat, cook the turkey sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl, and toss with balsamic vinegar to serve.

OPRAH'S ROASTED BUTTERNUT SQUASH WITH SAGE

Steps:

• Preheat oven to 350°F
• Peel squash, cut off stem and 1/2 inch of bottom end. Cut squash in half lengthwise. Remove the seeds and pulp. Place flat side down on a cutting board and slice into 1/2 inch pieces.
• Mix sage, olive oil, garlic powder, pepper and salt in a bowl and toss squash pieces in the mixture until they are evenly coated.
• Place squash pieces in a single layer on a large baking pan or dish. Roast squash for 35-40 minutes or until tender and caramelized, flipping pieces half way through cooking.
• Serve hot, garnished with a sprig of fresh or fried sage.

ROASTED BUTTERNUT SQUASH, RED GRAPES, AND SAGE

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, ROASTED GARLIC & SAGE SOUP

Steps:

• In a large soup pot, sauté the onion in half of the butter until caramelized, about 20 minutes.
• Add squash, roasted garlic cloves, sage & chicken stock.
• Simmer until squash is tender.
• Puree with an immersion blender or in a food processor.
• Add cream and season with salt & pepper.
• Garnish with additional sage leaves fried in 2 tablespoons of butter.
• Enjoy!

RICE WITH ROASTED BUTTERNUT SQUASH, ONIONS AND SAGE

Steps:

• Follow the directions for Mexican rice, adding the sage with the chicken broth and salt in Step 3.
• Meanwhile, preheat the oven to 350 degrees. Place onions in a shallow baking dish. Toss with olive oil. Bake for 10 minutes. Stir in the squash cubes. Bake until squash is tender, about 30 minutes. Season with salt and pepper.
• When rice is done, stir in the squash and onion mixture. Serve hot.