Rosemary Sage Squash Seeds Recipes

DELICATA SQUASH WITH ROSEMARY, SAGE, AND CIDER GLAZE

Steps:

• 1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef's knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.
• 2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.
• 3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.

MAPLE-ROASTED SQUASH WITH SAGE AND LIME FOR TWO

Steps:

• Heat oven to 425 degrees. If you like, line a rimmed baking pan with parchment paper or foil. (It's not necessary but will prove helpful when cleaning up.)
• In a small pot over medium-high heat, combine maple syrup and cayenne in a small pot. Bring to a simmer and let cook until it reduces by a third, 1 to 3 minutes. Add butter and let it melt. Turn off heat and mix in salt, pepper and coriander.
• Spread the squash out on the pan and spoon maple mixture over the pieces, turning them to coat. Roast until the pieces begin to soften, 15 minutes. Turn the squash pieces over and roast until glazed and tender, 10 to 20 minutes more. Drizzle lime juice and scatter sage leaves over the top for serving.

ROSEMARY SAGE SQUASH SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil or parchment paper.
• Separate squash seeds from squash flesh, rinse through a fine-mesh strainer, and spread onto a paper towel to dry.
• Combine squash seeds, olive oil, rosemary, salt, and sage in a bowl and mix well. Spread seasoned seeds in a single layer onto the prepared baking sheet.
• Bake in the preheated oven, flipping every 10 minutes, until seeds are crunchy, 30 to 40 minutes.

BAKED SQUASH WITH ROSEMARY AND HONEY

Steps:

• Preheat oven to 375. Place squash skin side up in a greased baking pan and bake 35 minutes, until softened.
• Turn squash over. Combine butter with honey and rosemary and spread about 2 teaspoons of the mixture over each squash piece.
• Bake for 10-15 minutes longer, until squash is bubbly.

ROSEMARY ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
• Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

SLOW-COOKED WINTER SQUASH WITH SAGE AND THYME

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.