SQUASH, SAGE & SOURDOUGH BAKE
Butternut squash, sage, sourdough crumbs and parmesan are baked together in a dish that is perfect comfort food for autumn. Scatter with pumpkin seeds
Provided by Rosie Birkett
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 16
Steps:
- Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss the squash with 1 tbsp olive oil, salt, pepper and the thyme leaves. Cover the tin with foil and roast for 30 mins until the squash is tender.
- Heat the remaining olive oil with the butter until the butter has melted and is foaming slightly. Throw in the sage leaves and cook for a couple of mins until crisp, then add the onion, garlic, chilli flakes and lemon zest. Cook, stirring, for about 8 mins, until the onion is soft and fragrant, add a drizzle more oil if needed. Mix in the breadcrumbs, toasting in the fat for a few mins.
- Whisk the milk, eggs and cream together before adding the cheese. Remove the squash from the oven and turn the oven down to 170C/150C fan/gas 3. Combine the crumb mix with milk, eggs and cream. Pour over the squash. Scatter over the pumpkin seeds, then roast for another 15 mins. Remove from the oven and allow to settle for a couple of mins before serving.
Nutrition Facts : Calories 328 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
BROWN BUTTER AND SAGE BUTTERNUT SQUASH BAKE
Provided by Katie Lee Biegel
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
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.
SPAGHETTI SQUASH WITH SAUSAGE, SAGE, AND WALNUTS
This is the simple fall dish you're looking for! This dish can be made vegetarian by omitting the sausage.
Provided by peloquinswife
Categories Spaghetti Squash Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place spaghetti squash halves, cut-side down, in a microwaveable dish. Cover with parchment paper and microwave until soft, 18 to 20 minutes. Remove and let cool for 5 minutes. Scrape out spaghetti squash strands with a fork and transfer to a bowl.
- Meanwhile, heat oil in a large skillet over medium-high heat and cook sausage until browned and crumbly, about 5 minutes. Add walnuts and cook for 3 minutes. Season with sage, salt, and pepper. Add spaghetti squash strands and mix until well combined. Cook for 1 more minute until heated through.
Nutrition Facts : Calories 452.8 calories, Carbohydrate 25.8 g, Cholesterol 64.9 mg, Fat 32.2 g, Fiber 0.4 g, Protein 18.2 g, SaturatedFat 9.6 g, Sodium 1653.6 mg, Sugar 0.1 g
BUTTERNUT SQUASH SAGE PULL-APART BREAD RECIPE BY TASTY
Here's what you need: medium butternut squash, olive oil, salt, pepper, whole wheat flour, all-purpose flour, instant yeast, salt, ground ginger, fresh sage, olive oil, maple syrup, olive oil, maple syrup, salt, fresh sage
Provided by Crystal Hatch
Categories Bakery Goods
Yield 16 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Roast the squash: Add the butternut squash to the prepared baking sheet. Drizzle with the olive oil and season with the salt and pepper. Toss to coat.
- Bake for 30 minutes, until the squash is tender and starting to brown around the edges.
- Make the dough: Transfer the squash to a large bowl and mash until smooth.
- In a separate large bowl, combine the whole wheat flour, all-purpose flour, yeast, salt, ginger, sage, olive oil, and maple syrup.
- Stir with a wooden spoon until well mixed. Add 1 cup (450 g) of the mashed butternut squash (save the rest for another use) and work with your hands until the dough begins to come together.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- Place the dough in a bowl, cover with a kitchen towel, and let rise in a warm place until doubled in size, 1-2 hours.
- Make the maple olive oil: In a small bowl, mix together the olive oil, maple syrup, and salt.
- Once the dough has risen, roll out to about a 20-inch (51-cm) wide circle. Brush with maple olive oil and sprinkle with the chopped sage.
- Cut the dough into about 1½-inch (4-cm) squares. Roll up each dough square like a jelly roll.
- Place the dough pieces in a greased 8½x4½-inch (21x11-cm) loaf pan with the cut sides up.
- Loosely cover the loaf pan with a kitchen towel and let rise for 45 minutes.
- Towards the end of proofing, preheat the oven to 350°F (180˚C).
- Lightly brush the top of the proofed loaf with maple olive oil and garnish with the whole sage leaves.
- Bake for 35 minutes, until golden brown. If the top begins to brown too quickly, loosely cover with foil for the remainder of the cook time.
- Let the bread cool for 15 minutes before serving.
- Enjoy!
- Nutrition - Calories: 117 calories, Total fat: 4 grams, Total carbs: 19 grams, Dietary fiber: 2 grams, Sugars: 3 grams, Proteins: 3 grams
Nutrition Facts : Calories 129 calories, Carbohydrate 21 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, Sugar 3 grams
NANA'S SQUASH CASSEROLE
An excellent, cheesy dish, especially around the holidays! My grandmother makes this for me every time I come see her because she knows it's my favorite!
Provided by Alyssa Johnston
Categories Side Dish Vegetables Squash Summer Squash
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium baking dish.
- Place squash in a pot with enough water to cover. Bring to a boil and cook 5 minutes, or until tender; drain.
- In a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1/2 cup cheese. Season with sage, salt, and pepper. Transfer to the prepared baking dish.
- Bake 45 minutes in the preheated oven. Top with remaining cheese, and continue cooking 15 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 421.6 calories, Carbohydrate 26 g, Cholesterol 75.2 mg, Fat 30.5 g, Fiber 2.6 g, Protein 11.8 g, SaturatedFat 9.8 g, Sodium 1178 mg, Sugar 5.8 g
SAGE & GRUYERE SOURDOUGH BREAD
A sourdough starter gives loaves extra flavor and helps the rising process. This bread, with sage and Gruyere cheese, comes out so well that I'm thrilled to share it. -Debra Kramer, Boca Raton, Florida
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 pieces).
Number Of Ingredients 11
Steps:
- Let Sourdough Starter come to room temperature before using., In a small bowl, dissolve yeast in warm water. In a large bowl, combine Sourdough Starter, pumpkin, 1/4 cup cheese, butter, sugar, sage, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be slightly sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; shape into a round loaf. Place on a greased baking sheet. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Brush egg over loaf; sprinkle with remaining cheese. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 98 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 186mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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