ROASTED WINTER SQUASH
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h25m
Yield about 2 cups puree
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.
- Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
- Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
- Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.
- Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.
- Variation for Smoky Butternut Squash: Cook the prepared squash on a baking sheet in a covered grill with soaked chips to give a slightly smoky taste. Substitute in any of the recipes that call for roasted squash. If cooking kabocha, acorn, or other difficult-to-peel squash, cut in half, scoop out the seeds, and rub the insides and cut edges with the vinegar/molasses mixture. Place on a baking sheet, cut sides up, and roast at 400 degrees F until tender. Scoop out and puree.
- Toasted Spice Rub:
- Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
- Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
- Chef's notes: Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.
- Taste your chili powder before adding and, if spicy and hot, cut back the amount. California chilies are almost sweet, not hot.
- Yield: about 1 cup
ROASTED WINTER SQUASH WITH BROWNED BUTTER AND SAGE
You've guessed it...another browned butter recipe. I just can't help myself. Should be categorized as dessert.
Provided by gailanng
Categories Vegetable
Time 55m
Yield 1 squash
Number Of Ingredients 6
Steps:
- Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees.
- Line a rimmed baking sheet with aluminum foil.
- Brush the oil on the foil and the cut sides of the squash. Place squash halves face down.
- Roast until a skewer inserted in the squash meets no resistance, about 40-50 minutes.
- When the squash is almost done, melt the butter in a small skillet over medium heat.
- Add the sage and cook, swirling the pan occasionally, until the butter is golden brown and the sage is crisp, about 4 to 5 minutes. Remove the skillet from the heat.
- Remove the squash from the oven and turn cut-side up and season with salt and pepper.
- Drizzle or brush with the sage butter sauce and sprinkle with brown sugar. Serve immediately.
Nutrition Facts : Calories 849.6, Fat 96.1, SaturatedFat 47.5, Cholesterol 183.2, Sodium 9.9, Carbohydrate 0.1, Sugar 0.1, Protein 0.7
BROWN BUTTER SAGE BUTTERCUP SQUASH
Nutty brown butter and earthy sage counterbalance the sweetness of this hearty winter squash. The combination makes an elegant cold-weather side to most meats.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
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.
WINTER SQUASH WITH BROWNED BUTTER AND ROSEMARY
Categories Dairy Vegetable Side Sauté Steam Quick & Easy Rosemary Butternut Squash Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 3
Steps:
- Steam squash until almost tender when pierced with fork, about 5 minutes. Cool squash slightly. Melt butter in large nonstick skillet over medium heat. Continue to cook until butter is golden brown and aromatic, about 2 minutes. Add squash and rosemary and toss until squash is tender, heated through and coated with browned butter, about 3 minutes. Season generously with salt and pepper.
RAVIOLI WITH ROASTED SQUASH AND SAGE BROWN BUTTER
Sage, Parmesan, Butternut Squash, Onion, and Butter. Each serving cost $2.05. I found this recipe in Redbook Magazine. My future hubby and I really enjoyed this dish. When I made this dish I used canola oil for the olive oil and I used a 1 pound bag of small round ravioli. I mixed everything together then before serving.
Provided by internetnut
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 475. Toss squash with oil on a baking sheet with sides; spread in an even layer. Roast 25 minutes, tossing once or twice, or until browned on edges and tender. While squash roasts, bring a large pot of salted water to a boil.
- Five minutes before squash is cooked, add frozen ravioli to boiling water and cook 3-5 minutes or according to package directions, until tender. Scoop the ravioli out of the water with a large slotted spoon to a colander and drain well.
- While pasta is cooking, melt butter in a skillet over low to medium heat. Add onion and cook 3 minutes, then add sage leaves and slowly cook until butter is golden brown and smells nutty, and sage leaves are crisp. Watch carefully, as it will change from golden to burned very quickly.
- To serve, arrange 5 ravioli on each plate and top with roasted squash and parmesan. Spoon brown butter and sage leaves over each serving and season with salt and pepper.
Nutrition Facts : Calories 245.4, Fat 20.1, SaturatedFat 11.5, Cholesterol 48, Sodium 231.2, Carbohydrate 14.3, Fiber 2.4, Sugar 2.9, Protein 4.6
ROASTED BUTTERNUT SQUASH WITH BROWN BUTTER VINAIGRETTE
This roasted butternut squash is every bit as caramelized as you'd want it to be, without the prep work that's usually involved. First, it's cooked without being peeled: The skin is a crisp counterpart to the jammy interior. (If you do want to get rid of the peel, it tears away easily after roasting.) Then, it's dressed with a vinaigrette made with brown butter, vinegar and dried chile. Mint is added for freshness and flaky salt for crunch, and you could also throw on some cheese - Parmesan, Gruyère, ricotta - for more richness. Serve the squash over sturdy salad greens, or add nuts or pepitas to the browning butter for more texture.
Provided by Ali Slagle
Categories vegetables, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Arrange a rack at the bottom of the oven and heat to 425 degrees. Slice the squash 1/2-inch-thick crosswise. (No need to peel.) Cut slices in half, if desired, to make half moons. Remove the seeds from the squash with a spoon and discard.
- On a rimmed baking sheet, toss the squash with the olive oil, and season with salt and pepper. Spread in an even layer and roast on the bottom rack until browned, 20 to 25 minutes. Flip and roast until tender, another 5 to 10 minutes.
- After you flip the squash, make the brown butter: Melt the butter in a small saucepan over medium. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty, 3 to 4 minutes. Remove from heat and add the vinegar and red-pepper flakes. Season with salt and pepper and set aside on the stovetop until the squash is ready. (The heat from the oven keeps the butter from hardening.)
- Dip a piece of squash into the vinaigrette, try it, and adjust vinegar, salt and red-pepper flakes to taste. Spoon the vinaigrette over the squash and top with mint leaves, if using, and flaky salt.
SWEET ROASTED WINTER SQUASH
Sugar, butter, and spices on roasted acorn squash.
Provided by Josh Gebelein
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cover a baking pan with aluminum foil and coat with vegetable oil.
- Remove acorn squash stems, cut in half lengthwise, and clean out the seeds. Place squash cut side-down onto the prepared baking pan.
- Roast in the preheated oven until tender, 30 to 60 minutes, depending on the size of the squash
- While squash roasts, place brown sugar, butter, sea salt, cinnamon, and allspice in a small bowl. Microwave to melt the butter, about 30 seconds; stir to combine.
- Remove squash from the oven, turn over, and coat with the sugar mixture. Continue to roast for 5 minutes more.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 53.3 g, Cholesterol 15.3 mg, Fat 9.4 g, Fiber 3.9 g, Protein 2.1 g, SaturatedFat 4.2 g, Sodium 456.1 mg, Sugar 32.3 g
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