Roasted Butternut Squash With Sage Recipes

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.

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.

Steps:

• In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
• Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
• Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
• In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
• Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

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.

Steps:

• Preheat oven to 350°F
• Peel squash, cut off stem and 1/2 inch of bottom end. Cut squash in half lengthwise. Remove the seeds and pulp. Place flat side down on a cutting board and slice into 1/2 inch pieces.
• Mix sage, olive oil, garlic powder, pepper and salt in a bowl and toss squash pieces in the mixture until they are evenly coated.
• Place squash pieces in a single layer on a large baking pan or dish. Roast squash for 35-40 minutes or until tender and caramelized, flipping pieces half way through cooking.
• Serve hot, garnished with a sprig of fresh or fried sage.