Butternut Squash Sauteed Food

BUTTERNUT SQUASH SAUTé

Steps:

• In 12-inch skillet, cook bacon over medium-low heat, stirring occasionally, until crisp. Stir in onion. Cook about 2 minutes, stirring occasionally, until onion is crisp-tender.
• Stir in squash, thyme and pepper. Cover and cook 8 to 10 minutes, stirring occasionally, until squash is tender. Stir in spinach just until wilted.

SAUTéED BUTTERNUT SQUASH WITH GARLIC, GINGER & SPICES

Steps:

• Melt 3 Tbs. of the butter in a 10-inch straight-sided sauté pan over medium-high heat. Add the butternut squash and a large pinch of salt. Cook, stirring occasionally at first and then more frequently as the squash browns, until the squash is tender and lightly browned, about 15 minutes. Push the squash to one side of the pan and add the remaining Tbs. of butter to the clear space. When the butter melts, add the ginger, garlic, and 1/2 tsp. salt. Cook the aromatics in the melted butter, stirring constantly and scraping the bottom of the pan until they are softened, 1 to 2 minutes. Stir the cumin, coriander, cinnamon, and cayenne into the ginger and garlic and cook until fragrant, about 30 seconds. Stir the flavorings into the squash, adjust the salt to taste before serving, and garnish with the cilantro, if using.

SAUTéED BUTTERNUT SQUASH

Steps:

• ⭐️ Prepare the squash. On the cutting board, carefully cut the ends off the squash. Using the peeler, peel the squash. Cut it in half then scoop out the seeds. Cut into bite-sized squares.
• ⭐️ Sautee the squash. In the large skillet, heat olive oil. Add squash cubes. Cook for 20-25 minutes or until fork tender, stirring often. Season with salt and serve hot.

BUTTERNUT SQUASH SAUTE

Steps:

• Cook bacon in a 12 inch skillet over medium heat, stirring occasionally, until it is crisp.
• Stir in onion and cook about 2 minutes until it is crisp-tender.
• Stir in squash, thyme and pepper.
• Cover and cook 8 to 10 minutes, stirring occasionally, until squash is tender.
• Stir in spinach until just wilted.

TURKEY MILANESE WITH SAUTEED HARICOTS VERTS AND BUTTERNUT SQUASH

Steps:

• Preheat the oven to 200 degrees F.
• For the haricots verts: Bring a medium saucepan of salted water to a boil. Add the haricots verts and cook until bright green and crisp-tender, 3 to 4 minutes. Use a slotted spoon to remove to a salted ice bath. Let sit until completely cool. Drain and pat dry. Set aside.
• For the butternut squash and cranberry stew: Add the squash and cinnamon stick to a large, high-sided skillet. Add the orange juice and water to cover by 1 inch. Season with a large pinch of salt. Bring to a simmer and cook until the squash is just tender and the liquid has reduced some, 10 to 12 minutes.
• Heat another large, high-sided skillet over medium heat and add the butter. When melted, add the shallots and cook, stirring frequently, until soft and translucent, about 4 minutes. Stir in the cranberries. Add the cooked butternut squash, with liquid, and stir to combine. Add salt to taste. Keep warm.
• For the sausage veloute: Melt the butter in a medium saucepan over medium-low heat. Add the flour and cook, stirring, until completely absorbed, 1 to 2 minutes. Whisk in the chicken stock, raise the heat to medium and bring to a low simmer. Cook, stirring, until the sauce is thick enough to coat the back of a spoon. Remove from the heat.
• Meanwhile, heat a medium skillet over medium-high heat. Add the sausage and cook, stirring and breaking it into pieces, until just browned. Stir in mushrooms and cook for 3 minutes. Add the sausage-mushroom mixture to the veloute. Keep warm.
• For the turkey Milanese: Whisk together the milk and eggs in a medium baking dish, until thoroughly combined. Put the breadcrumbs and the flour each in a separate medium baking dish.
• Sprinkle the turkey cutlets with the poultry seasoning and some salt. Bread the cutlets using the standard breading procedure: Coat in the flour, shaking off any excess. Then dip in the egg and milk mixture. Next, coat in breadcrumbs, shaking off any excess. Put on a large plate.
• Heat a 1/4 inch of oil in large, high-sided skillet over medium heat. When the oil is shimmering, add a breaded cutlet and cook until golden brown on both sides and cooked through, 4 to 5 minutes per side. Remove to a rack on a baking sheet and season with salt. Keep warm in the oven. Repeat with the remaining two cutlets.
• Finish the haricots verts: Heat a medium skillet over medium-high heat. Add the oil and garlic and cook, stirring, until the garlic is fragrant, about 2 minutes. Remove and discard the garlic. Add some crushed red pepper and the cooked haricots verts to the pan and toss to coat in the oil. Cook until heated through. Season to taste with salt.
• Serve the turkey cutlets with the butternut squash and cranberry stew, the sausage veloute and the haricots verts.

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 WITH SHALLOTS AND SAGE

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 ONIONS AND PECANS

Steps:

• Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
• Peel the squash, and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash.
• Melt butter or margarine in a heavy large skillet over low heat. Add onion and saute until very tender, about 15 minutes. Add squash and toss to coat. Cover. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.
• Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley. Serve.

BUTTERNUT SQUASH SAUTEED

Steps:

• 1. Peel butternut squash (I use a potato peeler). Scrape out seeds. Use a sharp knife and dice desired amount into small bite size pieces.
• 2. Add butter/margarine to frying pan and melt over med high heat.
• 3. Add diced onions, and other ingredients.
• 4. Cover pan and cook on medium until butternut is tender.
• 5. Serve with your meal or over rice.

PAN-ROASTED BUTTERNUT SQUASH

Steps:

• Bring squash, water, butter, thyme and pepper just to boil in large skillet on medium-high heat; cover. Simmer on medium heat 5 to 6 min. or until squash is crisp-tender.
• Uncover skillet; cook squash on high heat 4 to 6 min. or until squash is lightly browned and liquid is cooked off. Remove from heat.
• Add dressing; stir to evenly coat squash. Sprinkle with cheese.

BUTTERNUT SQUASH, SAGE AND MOZZARELLA GRATIN

Steps:

• Peel the squash,cut into pieces and steam or boil until tender; mash with 1/2 T butter, there should be about 1 1/2 cups squash.
• Spread squash evenly into a small oiled casserole; sprinkle with cheese.
• Saute the onions in the remaining 1 T of butter until translucent; add bread crumbs, salt, pepper and sage and stir to combine.
• Sprinkle the bread crumb mixture over the cheese; bake at 325° for 25-30 minutes.

SQUASH SAUTE

Steps:

• In a large skillet, saute the zucchini, squash and onion in oil for 4-6 minutes or until crisp-tender. Add the remaining ingredients; cook 1 minute longer.