Squash Spinach And Sage Tart Recipes

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BUTTERNUT SQUASH TART WITH CHILE HONEY



Butternut Squash Tart with Chile Honey image

This impressive tart, drizzled with a little homemade chile-honey, is perfect for late summer and early fall. Plus, the dough is a press-in, so there's no rolling required!

Provided by Food Network Kitchen

Categories     side-dish

Time 2h40m

Yield 8 servings

Number Of Ingredients 15

6 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature, plus more for the pan
1 1/4 cups all-purpose flour
1/2 teaspoon sugar
Kosher salt
1 large egg, lightly beaten
1 butternut squash (1 3/4 pounds), peeled and sliced into 1/4-inch thick half-moons
2 tablespoons unsalted butter, melted
2 teaspoons finely chopped fresh sage
3 tablespoons honey
Kosher salt
1/4 cup grated Parmesan
1/4 cup plain breadcrumbs
1 1/2 cups gruyere cheese, cut into small cubes
2 teaspoons white wine vinegar
1/2 teaspoon crushed red pepper

Steps:

  • For the crust: Butter a 9-inch springform pan. Put the flour, sugar and 1/2 teaspoon salt in a food processor and pulse to combine. Add the butter and process until thoroughly combined with no visible chunks of butter. Add the egg and pulse until the dough just starts to clump. Transfer the dough to the springform pan and press it evenly on the bottom and 1 inch up the sides. Refrigerate for 30 minutes.
  • For the filling: Adjust an oven rack in the middle position and preheat the oven to 375 degrees F.
  • Toss the butternut squash slices with the melted butter, sage, 1 tablespoon honey and 1 teaspoon salt in a large bowl.
  • Sprinkle the Parmesan and breadcrumbs evenly on the bottom of the crust, then scatter over 1/2 cup of the gruyere cubes. Lay out a single layer of butternut squash slices, breaking off pieces of squash to fill any gaps. Scatter another 1/2 cup of gruyere over the squash. Top with the rest of the butternut squash slices and then the remaining 1/2 cup gruyere.
  • Put the springform pan on a baking sheet and bake, until the squash can be pierced easily with a knife, about 1 hour and 40 minutes to 1 hour 50 minutes. (If the crust gets too dark, cover loosely with foil.)
  • Meanwhile, combine the vinegar, crushed red pepper and the remaining 2 tablespoons honey in a microwave-safe bowl large enough to contain it (the honey may boil over in the microwave). Microwave for 30 seconds to heat up the honey and infuse the chile flavor. Reserve.
  • Drizzle the tart all over with the chile-infused honey and serve immediately.

BUTTERNUT SQUASH AND SAGE LATKES



Butternut Squash and Sage Latkes image

Winter squash and sage is one of my favorite flavor combinations. Make sure to squeeze as much juice out of the onion as you can before you add it to the other ingredients.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 45m

Yield About 25 latkes, serving 6

Number Of Ingredients 9

1/2 medium onion, grated
6 cups grated butternut squash (1 3-pound squash)
1/4 cup chopped or slivered fresh sage (more to taste)
1 teaspoon baking powder
Salt and freshly ground pepper
3 tablespoons oat bran
1/4 cup all-purpose flour
2 eggs, beaten
About 1/4 cup canola, grape seed or rice bran oil

Steps:

  • Place the grated onion in a strainer set over a bowl while you prepare the other ingredients. Then wrap in a dishtowel and squeeze out excess water, or just take up by the handful to squeeze out excess water. Place in a large bowl and add the squash, sage, baking powder, salt and pepper, oat bran, and flour. Taste and adjust salt. Add the eggs and stir together.
  • Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Line a sheet pan with parchment. Place a rack over another sheet pan. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 30 latkes.
  • Add the oil to the pan and when it is hot (hold your hand a few inches above - you should feel the heat), use a spatula to transfer a ball of latke mixture to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook 3 or 4 at a time without crowding; my 12-inch pan will accommodate 4 or 5. Cook on one side until golden brown, 4 to 5 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 3 to 4 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.
  • Serve hot topped with low-fat sour cream, Greek style yogurt or crème fraîche.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 12 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 638 milligrams, Sugar 6 grams, TransFat 0 grams

PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE



Pasta with Roasted Butternut Squash and Sage image

Excellent pasta dish. Different from the norm with turkey sausage, roasted butternut squash, balsamic vinegar, and sage.

Provided by Anna

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h5m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
1 ⅔ cups cubed butternut squash
1 large onion, chopped
salt and pepper to taste
8 ounces uncooked penne pasta
½ pound turkey sausage
¼ cup heavy cream
2 teaspoons dried sage
3 cloves garlic, minced
3 ½ tablespoons balsamic vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender.
  • Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • In a large skillet over medium heat, cook the turkey sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl, and toss with balsamic vinegar to serve.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 57.2 g, Cholesterol 63.2 mg, Fat 19.4 g, Fiber 4.4 g, Protein 20.3 g, SaturatedFat 6.3 g, Sodium 484.4 mg, Sugar 5.8 g

BUTTERNUT SQUASH-SPINACH TART



Butternut Squash-Spinach Tart image

Provided by Food Network Kitchen

Categories     appetizer

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 15

1/3 cup extra-virgin olive oil, plus more for brushing
1/3 cup cold water, plus more if needed
2 cups all-purpose flour, plus more for dusting
Kosher salt
2 cups grated peeled butternut squash (from a 2 1/2-pound squash)
1 10-ounce box frozen chopped spinach, thawed
1 cup fresh ricotta cheese
1 cup grated fontina cheese (4 ounces)
1/2 cup grated parmesan cheese (1 1/2 ounces)
1/2 cup half-and-half
1 bunch scallions, thinly sliced
1/4 cup chopped fresh parsley
3 large eggs
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground pepper

Steps:

  • Make the crust: Combine the olive oil and water in a measuring cup. Pulse the flour and 1 teaspoon salt in a food processor. With the machine running, add the olive oil mixture and pulse until the dough clumps together, adding up to 1 more tablespoon water if needed. Turn out onto a piece of plastic wrap; press into a disk and wrap. Let sit at room temperature while you make the filling.
  • Make the filling: Wrap the squash in a kitchen towel and wring out as much liquid as possible; transfer to a large bowl. Repeat with the spinach and add to the squash; stir to break up any clumps. Add the ricotta, fontina, parmesan, half-and-half, scallions, parsley, 2 eggs, the nutmeg, 1 1/2 teaspoons salt and a few grinds of pepper; mix until combined.
  • Position a rack in the bottom of the oven; preheat to 375 degrees F. Brush a quarter sheet pan or 9-by-13-inch straight-sided baking pan with olive oil. Cut off one-quarter of the dough; set aside. Roll out the remaining dough into an 11-by-15-inch rectangle on a floured surface. Trim the edges with a fluted cutter or a knife and ease into the pan. Spread the filling over the dough.
  • Roll out the reserved dough into a 6-by-12-inch rectangle on a floured surface. Cut lengthwise into 10 strips with the fluted cutter; arrange in a lattice pattern over the filling, trimming as needed. Fold in the overhanging edges. Beat the remaining egg with a pinch of salt and brush on the crust. Bake until the crust is golden and the filling is set, about 50 minutes. Let cool on a rack 30 minutes before cutting.

MAPLE-ROASTED SQUASH WITH SAGE AND LIME FOR TWO



Maple-Roasted Squash With Sage and Lime for Two image

Slathered with a mildly spicy maple glaze, chunks of winter squash are roasted until velvety soft and browned at the edges, then brightened with lime and fresh sage just before serving. Unless you're using a squash variety with a particularly thick rind, you don't need to peel the squash before roasting. The skins of butternut or delicata roast up wonderfully crisp, adding texture to each bite.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 35m

Yield 2 servings

Number Of Ingredients 9

3 tablespoons maple syrup
Large pinch of ground cayenne or chile powder
2 tablespoons unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Large pinch of coriander seeds
1 pound winter squash, such as dumpling, delicata or butternut, halved, seeded and sliced into 1/2-inch thick (you don't have to peel it)
Fresh lime juice, for serving
1 tablespoon chopped fresh sage leaves, for serving

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.

CRISP SPINACH TART WITH SQUASH WEDGES



Crisp spinach tart with squash wedges image

This veggie filo pie with roast pumpkin is versatile enough for a quick dinner, packed lunch or buffet

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dinner, Lunch, Main course, Snack, Supper

Time 1h

Number Of Ingredients 9

3 eggs , beaten
250g tub ricotta
200g frozen leaf spinach , defrosted, squeezed dry and chopped
1 spring onion , finely sliced
½ a 145g tub fresh basil pesto
1 butternut squash , peeled and cut into wedges
½ a 240g pack SunBlush tomatoes in oil, roughly chopped
270g pack filo pastry
knob of butter , melted

Steps:

  • Mix together the eggs and ricotta, then add the spinach, spring onion and pesto.
  • Heat oven to 180C/160C fan/gas 4. Toss the squash in a little of the tomato oil, spread out on a baking sheet and roast for 15 mins. Unwrap the pastry and cover with a just-damp piece of kitchen paper. Mix the butter with 2 tbsp tomato oil.
  • Brush the butter mixture over 1 sheet of pastry, then place in a 23cm tart tin. Brush another piece of pastry with butter and place slightly further around the tin. Keep brushing and lining the tin (keeping the pastry covered when not using) until you have used up the pack and the tin is completely covered. Trim away any pastry overhanging the edges of the tin, then bake for 5-10 mins until starting to crisp. Spoon the spinach mixture into the tin and scatter with the tomatoes. Cook for 20-25 mins more alongside the squash until the tart is set and the squash is cooked through.

Nutrition Facts : Calories 645 calories, Fat 34 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 2.78 milligram of sodium

CARAMELISED SQUASH & SPINACH LASAGNE



Caramelised squash & spinach lasagne image

Enjoy this veggie lasagne, with layers of spinach and slow-roasted squash. Add in some sage and a little crunch from golden pine nuts for a comforting supper

Provided by Cassie Best

Categories     Dinner

Time 2h5m

Number Of Ingredients 14

1 medium butternut squash, peeled, seeds removed and cut into 2cm cubes (1.2kg prepared weight)
3 garlic cloves, unpeeled
handful of sage leaves
1 tbsp olive oil, plus a litte extra
600g fresh spinach
12-15 lasagne sheets
125g ball mozzarella, torn or cut into small pieces
40g pine nuts
70g butter
70g flour
800ml milk
250g mascarpone
50g parmesan (or vegetarian alternative), grated
grating of nutmeg

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Tip the squash and garlic into a large roasting tin or dish (you can use the same one to assemble the lasagne to save on washing-up - ours was 35 x 40cm and 5cm deep). Tear over 4-5 sage leaves, drizzle with the oil and season well, then toss to coat. Roast for 40-50 mins, moving the squash around once or twice, until soft and caramelised. Squeeze the garlic from the skins and mash with the squash, leaving a few chunky bits for texture.
  • Meanwhile, make the white sauce. Melt the butter in a large saucepan, and stir in the flour to make a sandy paste. Splash a little milk into the pan, stirring continuously to prevent lumps. Keep adding more milk, a little at a time, until the paste thins to a smooth, creamy sauce and the milk has all been used. Simmer for 1 min more. Stir in the mascarpone and half the parmesan. Season well and grate in a generous amount of nutmeg.
  • Tip the spinach into a colander and pour over a kettleful of boiling water to wilt (do this in batches). Once cool enough to handle, squeeze the spinach over the colander to remove the water, then season and roughly chop.
  • Remove half of the crushed garlicky squash from the roasting tin and set aside on a plate. Spread the remaining squash out over the base of the tin or dish you intend to serve the lasagne in. Ladle over about a quarter of the sauce, then top with a single layer of lasagne sheets, snapping them to fill any gaps. Make an even layer of spinach on top of the pasta, and top with another quarter of the sauce, more pasta, squash, sauce, pasta and finally the remaining white sauce.
  • Scatter over the remaining parmesan, the mozzarella and pine nuts. If the oven is off, heat to 200C/180C fan/gas 6 and cook the lasagne for 30 mins. Rub a little extra oil over 5 or 6 sage leaves, place them on top of the lasagne and return to the oven for another 15-20 mins until golden and bubbling. Leave to cool for 5 mins before serving.

Nutrition Facts : Calories 840 calories, Fat 48 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 18 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium

SQUASH, SPINACH AND SAGE TART



Squash, Spinach and Sage Tart image

Make and share this Squash, Spinach and Sage Tart recipe from Food.com.

Provided by Chris Wilson UK

Categories     Savory Pies

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 12

1 small butternut squash, peeled, deseeded and cut into small wedges
1 red onion, sliced
4 tablespoons olive oil
250 g portabellini mushrooms, chopped
2 sage sprigs, leaves chopped
1 pinch dried chili pepper flakes
80 g Baby Spinach
4 large eggs
1 egg yolk
270 g phyllo pastry
200 ml creme fraiche
4 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 200'C, gas mark 6. Place the squash, onion in oil in a roasting tin, season and toss. Bake for 10 minutes. Stir in the mushrooms, cook for 15 minutes. Stir in the sage and chilli, cook until tender (about 5 minutes). Mix in the spinach and set aside.
  • Meanwhile, lightly oil a 23cm (9in) round tart tin and lightly beat the eggs and yolk. Brush a filo sheet with oil and line the tin, with overhang. Repeat with the remaining filo, overlapping to cover the tin. Brush with oil, scrunch the edges and prick the base. Bake for 7 minutes. Flatten the centre, brush with egg and cover the edges with foil, and bake for 7 minutes, until golden.
  • Reduce the heat to 180'C, gas mark 4. Mix the remaining egg with the creme fraiche and cheese. Season and stir into the cooked vegetables. Spoon into the case and bake for 40-45 minutes, until set.

Nutrition Facts : Calories 360.1, Fat 22, SaturatedFat 8.7, Cholesterol 150.9, Sodium 260.5, Carbohydrate 33.7, Fiber 3.4, Sugar 3.3, Protein 8.9

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From csmonitor.com


BUTTERNUT SQUASH LASAGNA RECIPE
2022-06-23 Gather the ingredients. Preheat the oven to 400 F. Line a large rimmed baking sheet with foil, then lightly grease with oil or olive oil spray. Place the butternut squash cubes on the prepared baking sheet, then toss with 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Spread into an even layer.
From thespruceeats.com


10 BEST BUTTERNUT SQUASH FETA SPINACH RECIPES | YUMMLY
2022-06-03 Butternut Squash, Chickpea And Feta Crumble Veggie Bites-Pratiksha. chilli flakes, dried oregano, cumin powder, ground cinnamon, chilli powder and 10 more.
From yummly.com


ROASTED BUTTERNUT SQUASH AND SAGE GALETTE | OLIVEMAGAZINE
2015-12-21 Cut the squash into paper-thin slices on a mandoline or in a food processor. STEP 2. Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry to the thickness of a 20p piece then trim to fit an oiled baking sheet. STEP 3. Mix the mascarpone, parmesan, chopped sage and season. Spread all over the tart leaving a 3cm border.
From olivemagazine.com


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