Squash Sage Butter Bean Hot Pot Recipes

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BUTTERNUT SQUASH WITH SAGE



Butternut Squash with Sage image

This warm and comforting dish is the epitome of fall flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 20m

Number Of Ingredients 4

2 tablespoons butter
2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch chunks
Coarse salt and ground pepper
1 tablespoon chopped fresh sage (or 1/2 teaspoon dried)

Steps:

  • Melt butter in a 12-inch skillet over medium heat. Add butternut squash. Season with salt and pepper. Cook, tossing frequently, until squash is lightly browned, 5 to 6 minutes.
  • Add 1/4 cup water, and reduce heat to a simmer. Cover, and cook until squash is fork-tender, 8 to 10 minutes.
  • Toss with sage.

Nutrition Facts : Calories 137 g, Fat 6 g, Protein 2 g

BROWN BUTTER SAGE BUTTERCUP SQUASH



Brown Butter Sage Buttercup Squash image

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

1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges
4 tablespoons unsalted butter, melted
1 teaspoon sugar
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh sage

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.

BUTTERNUT SQUASH SAUCE WITH SAGE



Butternut Squash Sauce with Sage image

Provided by Tyler Florence

Categories     side-dish

Time 38m

Yield 4 to 6 servings

Number Of Ingredients 10

1 large butternut squash, about 1 1/2 pounds
2 tablespoons olive oil
2 shallots, minced
Salt and pepper
1 bay leaf
Pinch ground nutmeg
6 fresh sage leaves, cut in thin strips
1 cup chicken broth
1/2 cup freshly grated Pecorino Romano
Chopped chestnuts, for garnish

Steps:

  • Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
  • Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
  • Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.

BUTTERNUT SQUASH WITH SHALLOTS AND SAGE



Butternut Squash with Shallots and Sage image

Categories     Side     Sauté     Vegetarian     Quick & Easy     Butternut Squash     Fall     Vegan     Sage     Shallot     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)
1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
1/2 cup reduced-sodium chicken broth or water
1 tablespoon packed brown sugar
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon salt
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper

Steps:

  • Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes.
  • Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.

CREAMY BUTTERNUT SQUASH & SAGE SOUP



Creamy Butternut Squash & Sage Soup image

I recently started experimenting with new soup recipes, and finally created a rich squash version that omits heavy cream altogether, making it a healthier way to curb my creamy-tooth. -Nithya Kumar, Davis, California

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 4 servings.

Number Of Ingredients 16

4 cups cubed peeled butternut squash
1 tablespoon olive oil
2 tablespoons minced fresh sage
1/4 teaspoon salt
1/4 teaspoon pepper
SOUP:
1 tablespoon olive oil
2 tablespoons butter, divided
1 medium onion, chopped
1 garlic clove, minced
3/4 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
4 cups water
1 medium sweet potato, chopped
1 medium carrot, chopped

Steps:

  • Preheat oven to 400°. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir 3-4 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper., Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through.

Nutrition Facts : Calories 255 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 659mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges

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.

SQUASH, SAGE & BUTTER BEAN HOT POT



Squash, sage & butter bean hot pot image

Feeding a small crowd? This squash, sage and butter bean hot pot is just the ticket. Serve with spinach and roasties for a comforting veggie main course

Provided by Anna Glover

Categories     Dinner

Time 2h15m

Number Of Ingredients 16

2 tbsp olive oil, plus a drizzle
2 onions, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
1 butternut squash
2 garlic cloves, crushed
2 rosemary sprigs, needles picked and chopped
2 bay leaves
3 parsnips, peeled and cut into 3cm pieces
3 tbsp plain flour
125ml white wine
400ml vegetable stock
3 x 400g tins butter beans, drained and rinsed
2 tbsp wholegrain mustard
150g crème fraîche
½ small bunch of sage, ½ leaves picked, ½ finely chopped

Steps:

  • Heat the oil in a large ovenproof pan over a low heat and slowly fry the onions, carrots and celery for 10-15 mins until soft but not golden. Meanwhile, peel the squash and cut the neck from the bulb. Halve the bulb, remove the seeds and chop into 3cm pieces. Finely slice the squash neck on a mandoline or with a sharp knife into 2mm-thick slices. Stack these in order as you slice.
  • Heat the oven to 200C/180C fan/gas 6. When the onions are tender, stir in the garlic and herbs. Fry for 1 min, then add the parsnips and chopped squash. Cook for another 5-8 mins until the veg has just softened, then sprinkle in the flour. Stir well, then mix in the wine. Bubble for a few minutes, then add the stock and beans. Bring to a simmer, then stir in the mustard and crème fraîche. Simmer uncovered for a few minutes until the sauce thickens - it needs to be quite thick or the squash will sink. Remove from the heat, fold in the chopped sage, lots of black pepper and a little salt.
  • Starting from the outside edge, arrange the squash slices over the stew from largest to smallest in a tight spiral, working into the middle. Top with the sage leaves, drizzle with a little oil and bake for 35-40 mins until the squash is tender, the filling bubbling and the veg soft. Serve with spinach and roasties.

Nutrition Facts : Calories 409 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 13 grams sugar, Fiber 15 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium

BUTTERNUT SQUASH GNOCCHI WITH SAGE BUTTER



Butternut Squash Gnocchi With Sage Butter image

You have to prepare the squash for the gnocchi the day before, so plan accordingly. Cook time includes the time for roasting the squash. Recipe from Executive Chef Brandon Miller of Stokes Restaurant and Bar in Monterey, CA.

Provided by Punky Julster

Categories     Vegetable

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 8

1 (1 1/2 lb) butternut squash
2 large eggs, lightly beaten
1 1/4 teaspoons salt
1 1/2 cups all-purpose flour
4 ounces unsalted butter
12 fresh sage leaves
2 ounces parmesan cheese, grated (about 1/2 cup)
salt and pepper, to taste

Steps:

  • for gnocchi:.
  • Position a rack in the lower third of the oven and preheat to 350°F.
  • Cut the squash in half lengthwise, through the stem end, and place on a greased cookie sheet.
  • Roast until tender, about 1 hour 15 minutes.
  • When cool enough to handle, scoop out and discard the seeds.
  • Remove squash flesh (pulp) and place in a sieve.
  • Set the sieve over a bowl to catch liquid and allow squash to drain in a refrigerator overnight.
  • The next day, puree the squash in a food processor.
  • Transfer puree to a bowl and add the eggs and salt, stirring to combine.
  • Add the flour and blend thoroughly.
  • The dough should feel sticky and soft.
  • Bring a large pot of water to a boil.
  • Using a teaspoon, form walnut-sized pieces of dough and push them off the spoon and into the water with your fingers.
  • Alternately, use a pastry bag and a small knife.
  • Cook the gnocchi in small batches, 10 to 15 pieces.
  • Once the gnocchi have risen to the surface, poach for exactly 2 minutes.
  • Remove gnocchi with a slotted spoon and set aside to drain.
  • Repeat until all the dough is used up.
  • for butter sauce:.
  • Place butter in a large skillet and cook over medium heat until the foam subsides and the butter begins to lightly brown.
  • Add the sage leaves and a pinch of salt and pepper.
  • Add the gnocchi to the browned butter, tossing to coat.
  • Sprinkle with Parmesan and serve immediately.

BUTTERNUT SQUASH, ROASTED GARLIC & SAGE SOUP



Butternut Squash, Roasted Garlic & Sage Soup image

This is a great fall or winter soup. Very impressive for dinner parties! To roast garlic, cut off the top of a head of garlic & drizzle with a little olive oil. Wrap in foil & bake for about an hour at 350°F.

Provided by accidental glutton

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

2 large onions, julienned
3 lbs butternut squash, peeled, seeded & chopped
8 garlic cloves, roasted
1/2 bunch sage leaf, plus additional for garnish
6 -8 cups chicken stock
1/4 cup cream
salt & pepper
4 tablespoons butter, divided

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!

Nutrition Facts : Calories 311.7, Fat 13.9, SaturatedFat 7.6, Cholesterol 38.6, Sodium 426, Carbohydrate 41.4, Fiber 5.5, Sugar 11, Protein 9.4

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