Roasted Butternut Squash With Sage Dried Cherries Recipes

ROASTED BUTTERNUT SQUASH AND SAGE SPREAD

Steps:

• 1. Pat sage leaves dry with paper towels. In small skillet heat olive oil over medium-high heat. Add 3 sage leaves. Cook for 30 to 40 seconds or until crisp. Remove with slotted spoon, reserving oil in skillet. Drain leaves on paper towels.
• 2. In medium bowl toss together squash, 2 tablespoons of the reserved oil, salt and pepper. Spread in single layer on 15 x 10 x 1-inch baking sheet lined with foil. Bake at 400degrees F for 25 to 30 minutes or until tender and golden brown. Cool slightly.
• 3. In food processor bowl combine squash, cream cheese, Parmesan cheese and 2 teaspoons chopped sage. Cover and process until smooth. Transfer to 2- to 3-cup shallow serving bowl. Drizzle with remaining reserved oil. Top with sage leaves. Serve with KEEBLER TOWN HOUSE Flatbread Crisps - Roasted Garlic crackers.

ROASTED BUTTERNUT SQUASH WITH SAGE

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.

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.

ROASTED SQUASH WITH SOUR CHERRIES, SPICED SEEDS & FETA

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment. Arrange the squash or pumpkin wedges on the tray and drizzle with oil. Season well, put in the oven and roast for 35-45 mins or until tender (different varieties will take varying amounts of time, so check by pressing the flesh with a knife - it should be very tender when cooked).
• Meanwhile, prepare the spiced seeds. Wash and dry the seeds from your squash, removing any stringy bits. Mix the seeds, spices and oil on another baking tray lined with baking parchment, season well and toss together. Put on the shelf below the squash and roast together for the final 10 mins, stirring now and then, until toasted.
• Put the vinegar, honey and cherries in a small pan. Simmer gently for 2-3 mins until the cherries are plump and the dressing has reduced by half. Stir in a pinch of salt and the sesame oil, remove from the heat and leave to cool for 10 mins.
• To serve, arrange a layer of warm wedges on a platter. Drizzle over the syrupy dressing and cherries, the seeds and mint leaves. Finally, scatter with feta.

ROASTED BUTTERNUT SQUASH WITH SAGE & DRIED CHERRIES

Steps:

• Preheat oven to 375 F. Peel the squash with a potato peeler and cut in half lengthwise. Remove the seeds and discard them.
• Cut the squash in large chunks and put them in a huge bowl. Add the two tablespoons of coconut oil, salt, and pepper. Toss to coat the squash.
• Arrange on a parchment paper-lined baking sheet. Bake for 30 minutes or until caramelized.
• Peel the onions and cut into large chunks and put them into a large bowl. Coat with the remaining 2 tablespoons of coconut oil. Season with salt and pepper.
• Spread on a second parchment-lined baking pan. Bake for 20 minutes or until well caramelized.
• When the squash and onions are done, put in a big bowl toss with the sage and cherries.
• Serve warm and enjoy.