BUTTERNUT SQUASH WITH SAGE
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
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
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.
BUTTERNUT SQUASH SAUCE WITH SAGE
Provided by Tyler Florence
Categories side-dish
Time 38m
Yield 4 to 6 servings
Number Of Ingredients 10
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
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
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
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
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
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
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
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
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
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
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
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
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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