Roasted Squash With Maple Syrup And Sage Cream Recipes

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

Ingredients

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.

ROASTED SQUASH WITH MAPLE SYRUP AND SAGE CREAM

Roasted Squash With Maple Syrup and Sage Cream image

Barbara Lynch isn't choosy about which squash to include in this deeply flavored dish, which gets finished with a sage-infused cream sauce - she with whichever varieties look best at the farmers' market - but delicata and and butternut are among her favorites. From: A Chef's First Thanksgiving found in Food & Wine Magazine, November 2006 edition. It seems to be a lot of work but it is really worth the while! Made it last week and the residents loved it.

Provided by Manami

Categories Cheese

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

1 (2 lb) buttercup squash, seeded and cut into 1-inch wedges (about 2 lbs) or 1 (2 lb) kabocha squash, peeled seeded and cut into 1-inch wedges (about 2 lbs)
1 (2 lb) butternut squash, peeled and cut into 1-inch cubes (about 2 pounds)
1/4 cup extra virgin olive oil
1/4 cup light brown sugar
salt, to taste
fresh ground black pepper, to taste
1 (1 1/2 lb) acorn squash, halved, seeded and cut into 1-inch wedges (about 1 1/2 pounds, with skin)
1 (1 lb) delicata squash, cut into 1-inch rings (about 1 pound)
2 tablespoons pure maple syrup
1 cup heavy cream
20 sage leaves, coarsely chopped
2 tablespoons unsalted butter
roasted cashews, coarsely chopped
baby watercress, for garnish
shaved pecorino cheese, for garnish

Steps:

Preheat the oven to 350°F
In a large bowl, toss the buttercup and butternut squash with 2 tablespoons of the olive oil and 2 tablespoons of the brown sugar.
Season with salt and pepper.
Spread the squash out on a large rimmed nonstick baking sheet.
Add the acorn and delicata squash to the large bowl.
Toss with the remaining 2 tablespoons each of olive oil and brown sugar and season with salt and pepper.
Spread the squash out on another large rimmed baking sheet. Roast the squash for about 1 hour, turning once, until tender and lightly caramelized in spots.
Arrange the squash on a large platter and drizzle with the maple syrup.
Meanwhile, in a small saucepan, bring the cream to a simmer with the sage and cook over moderate heat for 5 minutes.
Remove from the heat and let stand for 5 minutes, then add the butter and season lightly with salt and pepper.
Strain the cream into a heatproof cup.
Drizzle it over the roasted squash, garnish with the baby watercress, chopped cashews and pecorino.
Serve & enjoy!

Nutrition Facts : Calories 295.9, Fat 16.9, SaturatedFat 7.8, Cholesterol 38.7, Sodium 23.1, Carbohydrate 38.1, Fiber 4.9, Sugar 12.7, Protein 3.3

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