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.
ROASTED SQUASH WITH SHALLOTS, GRAPES, AND SAGE
Scoop out the squash seeds and roast them for a nutritious snack.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Cut squashes in half lengthwise. Scoop out seeds and reserve, if desired (see note, above).
- Brush cut sides of squash halves with 1 teaspoon oil; season with salt and pepper. Place, cut sides down, on a rimmed baking sheet. Combine grapes, shallot, and sage in a bowl and drizzle with remaining 2 tablespoons oil. Season with salt and pepper; place around squash. Roast, stirring grape mixture once, until squash is tender and grape mixture is caramelized, 35 to 40 minutes. To serve, fill squash with grain and grape mixture.
ROASTED BUTTERNUT SQUASH WITH SAGE
Celebrate the flavors of the season, and make our Roasted Butternut Squash with Sage. With just five ingredients, our Roasted Butternut Squash with Sage is a sweet and zesty side dish that's packed with flavor!
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 425°F.
- Cover rimmed baking sheet with foil; spray with cooking spray. Peel squash; cut lengthwise in half. Scoop out and discard seeds. Cut off and discard both ends of squash. Cut trimmed squash crosswise into 3/4-inch-thick slices, then cut each slice into 3/4-inch chunks. Spread onto prepared baking sheet. Add dressing, shallots and 2 Tbsp. cheese; stir.
- Bake 30 to 35 min. or until squash is tender, stirring after 20 min. Remove from oven.
- Melt butter in small skillet on medium heat. Add sage; cook and stir 2 to 3 min. or until leaves are crisp.
- Serve squash topped with sage and remaining cheese.
Nutrition Facts : Calories 110, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
SAUTéED BUTTERNUT SQUASH WITH SAGE
Make and share this Sautéed Butternut Squash With Sage recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy skillet, heat oil.
- Add squash and garlic and toss well to coat with oil.
- Sauté slowly over very low heat, stirring frequently, for about 30 minutes, until squash is golden and tender. Add a tablespoon or two of water if squash begins to stick.
- Add salt and pepper to taste, then sprinkle sage and parsley over squash and mix to combine well.
Nutrition Facts : Calories 170.2, Fat 10.4, SaturatedFat 1.4, Sodium 7.6, Carbohydrate 20.6, Fiber 3.7, Sugar 3.8, Protein 1.8
ROASTED BUTTERNUT SQUASH AND SHALLOTS
Make and share this Roasted Butternut Squash and Shallots recipe from Food.com.
Provided by lisar
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 475.
- Combine ingredients in bowl.
- Pour into a lightly sprayed jellyroll pan.
- Bake at 475 for 20 minutes or until tender, stirring occasionally.
ROASTED BUTTERNUT SQUASH, RED GRAPES, AND SAGE
Categories Fruit Herb Vegetable Side Roast Butternut Squash Fall Healthy Sage Grape Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Combine butternut squash, grapes, onion, and sage in large bowl. Drizzle with oil and melted butter. Season generously with salt and pepper. Toss to coat. Spread out onto large rimmed baking sheet. Roast until squash and onion begin to brown, stirring occasionally, about 50 minutes. Transfer to platter, sprinkle with toasted pine nuts, and serve.
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
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