SAUTEED BUTTERNUT SQUASH WITH SHAVED APPLE AND PECANS
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.
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.
BUTTERNUT SQUASH WITH ROASTED APPLES, PEARS AND ONION SOUP
A fun fall soup. Roasting of the vegetables and fruits to me just really makes this the best. A drizzle of maple syrup, chopped candied walnuts, cranberries, and a dollop of creme fraiche finishes this over the top. What a wonderful Holiday soup, but also just a good comfort soup. I make this often with grilled cheese. Smoked gouda, multi grain bread and maple smoked bacon make for an amazing sandwich. I often make a bunch of these walnuts for the garnish and store them in the freezer in a baggie to use throughout the Holiday season. They are really easy and don't take any time.
Provided by SarasotaCook
Categories Vegetable
Time 1h15m
Yield 6-8 Bowls, 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Walnuts -- In a dry saute pan, use non-stick if possible and heat up the walnuts on medium high heat until they get slightly toasted. They don't take long. Just 2-3 minutes. Then add in the sugar and stir well. The sugar will begin to melt in seconds. Keep stirring until they are all well combined and coated in the sugar mixture. Remove to a cookie sheet or baking sheet lined with parchment paper or you can use wax paper and lay them out separating them so they can cool. Thats it. They will cool in just minutes and then transfer to a baggie and freeze for later or just refrigerate if you are going to be using them soon.
- Roasting -- Add to a large bowl the squash, apples, pears and onion. Drizzle with the olive oil and mix well. Transfer to a large baking sheet and spread out. Sprinkle with the salt and pepper. Pre-heat the oven to 400 degrees and cook for 20 minutes or less until all the vegetables and fruits are soft. Remove and just let cool while you cook your bacon and celery.
- Soup Base -- In a large soup pot, add the bacon and just a little oil, maybe 1/2 teaspoon to get it started and cook until crispy. Then to the same pot, add the celery and cook until tender, 3-4 minutes. Add in the apple cider, chicken broth, bay leaf, allspice, sage and all the vegetables and cook 15 minutes until all the flavors combine.
- Puree -- Now, I use my immersion blender right in the pot and blend until smooth, but you can also use a regular blender. Add a little at a time until it is all smooth and pureed. Return to the pot and add the cream and check for seasoning. Heat another couple of minutes and it is done.
- Garnish -- Remember those walnuts? Well just chop those and some dried cranberries and mix them together for great topping.
- Serving -- A big bowl of soup -- drizzle with a little maple syrup, top with a spoon of the cranberry walnut mixture and a little dollop of the creme fraiche.
- Heaven!
Nutrition Facts : Calories 602.7, Fat 35, SaturatedFat 13.1, Cholesterol 64.6, Sodium 805.3, Carbohydrate 68.8, Fiber 12, Sugar 28.4, Protein 12.7
PASTA PAN-FRIED WITH BUTTERNUT SQUASH, FRIED SAGE, AND PINE NUTS
A recipe I have not tried yet but want to try that came from thekitchn.com. I love butternut squash and fresh sage, so think it will be delicious. The high quality parmesan cheese needs to be shredded or shaved.
Provided by WiGal
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 375°.
- Cut the butternut squash in half and scoop out the strings and seeds the middle cavity.
- Flip the squash halves upside down and peel them.
- Cut the squash into 1-inch cubes.
- Toss with the onion, garlic, a drizzle of olive oil and salt and pepper.
- Mince about half of the fresh sage leaves and also toss with the squash.
- Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.
- Heat salted pasta water to boiling and cook the farfalle until al dente.
- Drain and set aside.
- As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan.
- The oil is ready when it pops and sputters. (Don't let it start smoking.)
- Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up.
- Remove with a slotted spoon and salt lightly.
- Crush with the back of a spoon.
- Add half the pasta to the pan, along with half the roasted squash mixture. Crumble in half the sage.
- Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges.
- Add the pine nuts and cook for another minute.
- Stir in half the cheese and serve.
- (Repeat the last step with the rest of the ingredients. The originator of the recipe also wrote--We split it into two because none of our pans are big enough to accommodate the entire recipe. It's very important that you not crowd the pan too much - you want the pasta to really pan-fry, not just steam up.).
Nutrition Facts : Calories 898.8, Fat 33.2, SaturatedFat 6.9, Cholesterol 22, Sodium 402.2, Carbohydrate 125, Fiber 10.6, Sugar 11.2, Protein 31.1
PAN SAUTEED BUTTERNUT SQUASH, PEARS AND SAGE
Easy and Healthy .... Ok the hardest part is peeling and chopping the butternut squash. But this is a great Fall dish. I love this served with a roasted Cornish Hen and some nutty wild rice on the side. This is really good. My friend tops it with Gorgonzola crumbles ... I eat mine as it. That is completely up to you.
Provided by SarasotaCook
Categories Vegetable
Time 40m
Yield 4-6 Side Dish Servings, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- One pan -- In a large skillet, add the oil and saute the onions and garlic first. Medium heat so they do not burn. Cook 2-3 minutes and then add in the squash and a little of the apple cider and cook another 5 minutes until they begin to soften.
- Fruit -- Then add the pears, the rest of the apple cider and maybe a little stock to give the squash and pears moisture. Cook until the pears begin to soften. About 4-5 minutes. Add the sage, allspice, parsley, salt and pepper to taste and any additional stock if needed. You don't want the dish to burn. Cook until soft but not MUSH.
- NOTE: I just keep enough stock in the bottom to avoid burning but don't over do it. It varies as to how much stock I use. I just have my handy box in the fridge so I can always add a little if needed.
- Garnish -- one friend adds crumbled gorgonzola, another pecans. I have done either one and even both. They are very good with the dish, but the dish is also good on it's own.
- It is simple, tasty, healthy and just plain good.
Nutrition Facts : Calories 243.4, Fat 10.8, SaturatedFat 1.5, Cholesterol 0.6, Sodium 38.4, Carbohydrate 38.4, Fiber 6.8, Sugar 13.8, Protein 3.1
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