Shredded Butternut Squash With Brown Butter Sage And Pecans Recipes

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SHREDDED BUTTERNUT SQUASH WITH BROWN BUTTER, SAGE AND PECANS



Shredded Butternut Squash With Brown Butter, Sage and Pecans image

Provided by Melissa Clark

Categories     quick, side dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 11

1 medium butternut squash (about 2 1/2 pounds), peeled and seeded
8 tablespoons unsalted butter
1 shallot, peeled and thinly sliced
2 garlic cloves, finely chopped
1 tablespoon finely grated ginger
1 1/2 tablespoons finely chopped sage
1 teaspoon kosher salt, more as needed
1/2 teaspoon black pepper
3/4 cup chopped toasted pecans
Pomegranate seeds, optional
Fresh lemon juice or balsamic vinegar, to taste

Steps:

  • In a food processor fitted with the grating attachment or on a box cutter, coarsely grate the squash.
  • Melt the butter in a very large skillet over medium heat. Cook until the foam subsides and the butter turns a deep, golden brown and starts to smell nutty and rich. Add the shallot and cook, stirring, 2 minutes. Stir in the garlic and ginger for 1 minute. Toss in the squash a handful at a time an and cook, tossing occasionally and scraping up any browned bits in the bottom of the pan, until the squash is just tender, about 10 minutes. Toss in sage, salt and pepper. Sprinkle with nuts and pomegranate seeds (if using) and drizzle very lightly with lemon juice or balsamic vinegar.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 194 milligrams, Sugar 3 grams, TransFat 0 grams

SAUTEED BUTTERNUT SQUASH WITH SHAVED APPLE AND PECANS



Sauteed Butternut Squash with Shaved Apple and Pecans image

Provided by Kardea Brown

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

4 tablespoons unsalted butter
2 tablespoons canola oil
8 sage leaves
3 cups cubed butternut squash (1/2-inch cubes; about 1 small squash)
1/4 teaspoon ground nutmeg
Kosher salt and freshly cracked black pepper
1 Granny Smith apple, cored and sliced thin with a mandoline or knife
1/2 cup toasted pecans, coarsely chopped

Steps:

  • Melt the butter and oil in a large heavy-bottomed skillet over medium-high heat. Add the sage and fry until crisp, about 2 minutes. Remove the sage to a paper towel-lined plate. Add the squash to the skillet along with the nutmeg and a sprinkle of salt and pepper. Saute the squash, stirring occasionally, until browned and almost cooked through, 10 to 15 minutes. Lower the heat and continue to cook until the squash is soft and cooked through, about 5 minutes more. Remove to a serving dish, top with the shaved apple and sprinkle with the toasted pecans and sage leaves. Serve immediately.

BROWN BUTTER AND SAGE BUTTERNUT SQUASH BAKE



Brown Butter and Sage Butternut Squash Bake image

Provided by Katie Lee Biegel

Categories     side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 8

Nonstick cooking spray, for the baking pan
1 1/4 pounds butternut squash, cubed
6 tablespoons unsalted butter
1 medium onion, finely diced
2 tablespoons chopped fresh sage
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
10 to 15 butter crackers, such as Ritz, roughly crushed

Steps:

  • Preheat the oven to 375 degrees F. Spray a baking pan with nonstick cooking spray and place the squash in the pan.
  • Heat 1 tablespoon of the butter in a medium skillet over medium heat. Add the onion and cook until tender and translucent, 6 to 8 minutes. Transfer the onion to the pan with the squash.
  • Return the skillet to the heat and add the remaining 5 tablespoons butter. Heat until the butter melts and begins to brown, 3 to 4 minutes. (The butter will begin to separate and sizzle. Take care to let it gently brown rather than burn. If the butter burns, throw it out and try again.) Stir in the sage. Drizzle the butter mixture over the squash and sprinkle with the salt and pepper. Use a wooden spoon to toss the mixture until the squash is evenly coated with the browned butter.
  • Bake until the squash is tender and beginning to brown around the edges, about 1 hour. Remove from the oven and increase the temperature to 400 degrees F. Top the squash with the crackers and cook until the crackers are nicely golden brown, an additional 20 minutes.

SAGE-PECAN BUTTERNUT SQUASH RAVIOLI



Sage-Pecan Butternut Squash Ravioli image

I am addicted to this ravioli recipe. The sauce is incredible with any pasta, but ravioli makes it a convenient dinner-in-one. -Barbie Miller, Oakdale, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 package (18 ounces) frozen butternut squash ravioli or 2 packages (9 ounces each) refrigerated cheese ravioli
3/4 cup chopped pecans or walnuts
3 tablespoons butter
1/4 cup packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Dash cayenne pepper
1/4 cup heavy whipping cream
2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
Shaved or shredded Parmesan cheese

Steps:

  • Cook ravioli according to package directions., Meanwhile, in a large dry skillet, toast pecans over medium-low heat 1-2 minutes or until lightly browned, stirring occasionally. Stir in butter until melted. Stir in brown sugar, salt, nutmeg and cayenne. Remove from heat; stir in cream and sage., Drain ravioli; add to skillet and toss to coat. Top with cheese.

Nutrition Facts :

ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR



Roasted Butternut Squash with Brown Sugar image

This sweet, savory, and simple recipe for roasted butternut with brown sugar makes a wonderful side dish for your holiday or everyday table.

Provided by M.Perry

Categories     Side Dish     Vegetables     Squash

Time 55m

Yield 6

Number Of Ingredients 7

8 cups cubed butternut squash (1-inch)
2 tablespoons extra-virgin olive oil
2 tablespoons brown sugar
1 teaspoon Himalayan sea salt
½ teaspoon ground cinnamon
1 pinch cayenne pepper
¼ cup coarsely chopped candied pecans

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  • Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
  • Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 28.6 g, Fat 6.3 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 333.7 mg, Sugar 9.4 g

BUTTERNUT SQUASH STEAKS WITH BROWN BUTTER-SAGE SAUCE



Butternut Squash Steaks with Brown Butter-Sage Sauce image

Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.

Provided by Anna Stockwell

Categories     Bon Appétit     Vegetarian     Squash     Butternut Squash     Sage     Fall     Dinner     Thanksgiving

Yield 2 servings

Number Of Ingredients 7

1 large butternut squash (about 3 lb.), preferably one with a long thick neck
1 Tbsp. extra-virgin olive oil
2 Tbsp. unsalted butter, cut into pieces
6 sage leaves
2 garlic cloves, crushed
1 Tbsp. fresh lemon juice
Kosher salt, freshly ground pepper

Steps:

  • Cut the neck off of squash; reserve base for another use. Trim the stem off the neck then peel. Resting neck on cut base, cut in half lengthwise, creating two lobes. Trim off outer rounded side of each piece to create two 3/4"-thick steaks (about 6 oz. per steak); reserve trimmed off sides for another use.
  • Heat oil in a large heavy skillet over medium. Cook squash steaks, turning every 3 minutes, until deeply browned on both sides and fork-tender, about 15 minutes. Add butter, sage, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steaks with butter. Cook, basting, until butter is no longer bubbling, smells nutty, and is beginning to brown, about 1 minute. Remove from heat and stir in lemon juice; season with salt and pepper.
  • Transfer squash steaks to plates and spoon sauce over.

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