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 PORTOBELLO TACOS WITH GARLIC SAGE CREAM SAUCE
Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce are savory, flavorful and a favorite for a quiet date night at home with a little Netflix and Wine.
Provided by Nicole Cook
Categories Main Dish
Time 20m
Number Of Ingredients 16
Steps:
- To Prepare Filling:In a large skillet, heat the olive oil over medium-high heat. Add in the butternut squash pinch of salt. Cook, stirring fairly frequently for about 10 minutes.
- Toss in the minced garlic, cumin, coriander and sage. Add a little more olive oil, if needed.
- Add in the mushrooms and spinach and continue sauteeing for about 5 more minutes.
- To Prepare Garlic Sage Cream Sauce:In a skillet, over medium heat, melt the butter. Add in the sage leaves and mince garlic and cook for about 2 minutes.
- Add in the heavy cream and chicken broth. Cook for about 2 minutes more. Stir in the parmesan cheese.
- Season with salt and pepper. Serve warm over tacos. (also great over beef, pork, fish and pasta!)
SPICY SQUASH AND PORTOBELLO TACOS
Roasted squash and mushrooms are the perfect building blocks for a week's worth of lunches. Here they're used as a taco filling for whole wheat tortillas.
Provided by Dean Sherzai, MD, PhD
Yield 3 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F; lightly spray two rimmed baking sheets with avocado oil cooking spray (or broth) or line with parchment paper. Set aside.
- In a bowl, spray the squash with avocado oil then toss with cayenne pepper and cumin; season to taste with salt and pepper. Transfer to one of the prepared baking sheets and sprinkle with ½ teaspoon thyme.
- Combine portobello caps, red onion slices, garlic, chili, and remaining thyme in a bowl; drizzle with the balsamic vinegar and season with salt and pepper to taste. Spread onto the other baking sheet. Spray with avocado oil or drizzle on some vegetable broth.
- Place both sheets in the oven and bake, stirring occasionally, until the vegetables are cooked and begin to caramelize (about 15 to 20 minutes for the portobello mushrooms and 20 to 25 minutes for the squash). If needed, add a splash of water (or vegetable broth) to the baking sheets during the cooking process. Toss the vegetables together, adjust seasoning if needed, and scatter pumpkin seeds and parsley on top. Use as a taco filling with sliced onions, guacamole, and salsa.
CREAMY BUTTERNUT SQUASH PASTA
Good veggie dish.
Provided by Melissa Ulmer
Categories Vegetarian Pasta Main Dishes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and saute until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
- Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
- Divide between 8 bowls. Top with walnuts and more Parmesan.
Nutrition Facts : Calories 426.5 calories, Carbohydrate 48.7 g, Cholesterol 63.3 mg, Fat 21.7 g, Fiber 2.9 g, Protein 10.2 g, SaturatedFat 11.3 g, Sodium 63.2 mg, Sugar 2.5 g
BUTTERNUT SQUASH TACOS
Butternut squash makes for a great taco filling, whether you're eating clean or meat-free. A little garlic and some red pepper flakes make the flavors pop.
Provided by Heather
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine cubed squash, 1 tablespoon oil, red pepper flakes, and garlic in a large bowl; mix to coat. Spread out on a baking sheet.
- Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven.
- Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low heat until flavors combine, about 10 minutes.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onions and red bell pepper; cook and stir until tender, 5 to 10 minutes.
- Heat a large skillet over medium heat. Place 2 tortillas in the skillet and cook until heated through, about 1 minute per side. Repeat with remaining tortillas.
- Top tortillas with baked squash, black beans, and onion-red pepper mixture. Garnish with green onions, cilantro, and lime.
Nutrition Facts : Calories 239.3 calories, Carbohydrate 39.8 g, Fat 6.5 g, Fiber 7.7 g, Protein 7.6 g, SaturatedFat 1.3 g, Sodium 445 mg, Sugar 4.4 g
BUTTERNUT SQUASH, ROASTED GARLIC & SAGE SOUP
This is a great fall or winter soup. Very impressive for dinner parties! To roast garlic, cut off the top of a head of garlic & drizzle with a little olive oil. Wrap in foil & bake for about an hour at 350°F.
Provided by accidental glutton
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large soup pot, sauté the onion in half of the butter until caramelized, about 20 minutes.
- Add squash, roasted garlic cloves, sage & chicken stock.
- Simmer until squash is tender.
- Puree with an immersion blender or in a food processor.
- Add cream and season with salt & pepper.
- Garnish with additional sage leaves fried in 2 tablespoons of butter.
- Enjoy!
Nutrition Facts : Calories 311.7, Fat 13.9, SaturatedFat 7.6, Cholesterol 38.6, Sodium 426, Carbohydrate 41.4, Fiber 5.5, Sugar 11, Protein 9.4
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