CREAMY BUTTERNUT SQUASH PASTA WITH SAGE AND WALNUTS
Butternut squash gets roasted, puréed, then tossed with Parmesan to make this nutty, creamy pasta sauce. Each serving is topped with crispy fried sage leaves, a hint of lemon zest, and toasted walnuts, adding a crunchy contrast to the squash. Feel free to forgo wrestling with a giant squash and use a package of cubed precut squash instead.
Provided by Lidey Heuck
Categories dinner, pastas, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.
- Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.
- Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.
- Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle 1/2 cup pasta water into a measuring cup and set aside.
- Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the 1/2 cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.
- Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.
BUTTERNUT SQUASH SOUP WITH PARMESAN AND FRIED SAGE LEAVES
Categories Soup/Stew Parmesan Butternut Squash Fall Sage Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
- Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes.Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.
BUTTERNUT SQUASH AND PARMESAN SOUP
Make and share this Butternut Squash and Parmesan Soup recipe from Food.com.
Provided by Queen uh Cuisine
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Gently fry onions, garlic, and chili flakes in olive oil in a large saucepan for about 10 minutes, or until soft and golden.
- Meanwhile cut off the tough skin of the butternut squash. Scrape out and discard the seeds, then roughly chop the flesh and stir it into the sauteed onions. Cover and continue to cook, stirring occasionally, until the squash begins to soften.
- Add the stock, herbs, and parmesan rind and simmer gently for 45 minutes, or until the squash is meltingly soft.
- Discard the herbs and Parmesan rind, scraping any gooey cheese into the soup.
- In a blender, (careful with the hot liquids) process the soup, add the creme fraiche, and season to taste.
- Serve piping hot with Parmesan cheese shavings.
Nutrition Facts : Calories 568.1, Fat 25, SaturatedFat 9.3, Cholesterol 48.9, Sodium 423.1, Carbohydrate 82.2, Fiber 12.3, Sugar 19.1, Protein 13.8
BUTTERNUT SQUASH AND FRIED SAGE PASTA
Provided by Kerri Conan
Categories Pasta Vegetarian Kid-Friendly Quick & Easy Dinner Lunch Squash Sage Self Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook penne as directed on package. Heat oil in a large skillet over medium heat. Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel. Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute. Serve, garnished with cheese and sage.
BUTTERNUT & SWEET POTATO SAGE SOUP
A delicious soup, lightly spiced with turmeric and served with crispy sage leaves & a drizzle of sage chilli oil.
Provided by Justine Wall
Time 55m
Yield Serves 4
Number Of Ingredients 28
Steps:
- In a very large pot (I use my stock pot) fry the onion, celery and carrots for about 10 minutes, and then add the parmesan rind, sage leaves, butternut, sweet potato and turmeric. Turn the heat up a little bit, and fry, stirring and shaking the pot, for another ten minutes or so.
- Pop the lid on the pot, and let the vegetables "stick" a little bit: I find that this imparts a lovely flavour to the soup. Putting the lid on also steams the vegetables so that they cook a bit quicker. Keep shaking the pot with the lid on, almost as if you are making popcorn. Take the lid off from time to time, and scrape off any bits that have caramelised on the bottom. Keep doing this for about ten minutes, and then add the Marigold and litre of water. Stir well, making sure you have scraped off the bits on the bottom, and bring to a boil. Turn down to a simmer, and simmer until the vegetables are soft, which should take around 25-30 minutes.
- While the soup is simmering, get on with your oil. Heat the butter and oil in a pan, until frothy. Add the sage leaves, chilli and garlic, and fry until the sage leaves have darkened ever so slightly, and have curled a little. Using a fork, remove the sage leaves and drain them on kitchen towel. Pour the oil, which contains the chilli and garlic, into little individual bowls: I use tiny glass or ceramic bowls for each person.
- When the soup is done, remove from the heat, add the milk, salt and pepper, and remove the parmesan rind. Whizz to a smooth soup using a hand held blender. If you feel the soup is too thick for you, simply add a little more water and whizz again until you feel it is right.
- Serve in large bowls, with the deep fried sage leaves sprinkled on top, and the oil on the side. The oil is a bit of a game changer- don't be shy with it.
BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN
Provided by Moira Hodgson
Categories soups and stews, appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large stock pot over medium heat. Add the onion, celery, leeks and garlic and cook them until they are soft.
- Add the vegetable or chicken stock, Parmesan pieces or rinds and simmer 15 to 20 minutes. Add the butternut squash, sage, bay leaf, salt, pepper, nutmeg and cayenne. Cook until the squash is tender (about 10 to 15 minutes).
- Remove the bay leaf and the cheese and puree one quarter of the soup in a food processor and return it to the stock pot (the cheese -- not the rind -- can be crumbled or grated as a garnish for the soup). Heat through and correct seasoning. Garnish the soup with scallions and serve. Pass the freshly grated Parmesan separately.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 5 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 634 milligrams, Sugar 10 grams, TransFat 0 grams
More about "butternut squash soup with parmesan and fried sage leaves food"
SAVORY BUTTERNUT SQUASH SOUP - MANN'S FRESH VEGETABLES
From veggiesmadeeasy.com
EASY BUTTERNUT SQUASH SOUP WITH CRISPY SAGE LEAVES
From today.com
ROASTED BUTTERNUT SQUASH SOUP WITH FRIED SAGE LEAVES
From traditionalcookingschool.com
BUTTERNUT SQUASH SOUP WITH PARMESAN & FRIED SAGE LEAVES
From bistroonesix.com
BUTTERNUT SQUASH RECIPES: SOUP, ROASTED, PASTA
From today.com
BUTTERNUT SQUASH SOUP WITH PARMESAN AND FRIED SAGE …
From bonappetit.com
Servings 8
BUTTERNUT SQUASH PASTASOTTO RECIPE | FOOD NETWORK KITCHEN ...
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
BUTTERNUT SQUASH LEAVES - COOKEATSHARE - RECIPES
From cookeatshare.com
BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN RECIPE - FOOD ...
From foodnewsnews.com
BUTTERNUT SOUP – TREASURE VALLEY FOOD AND WINE BLOG
From tvfw.wordpress.com
BUTTERNUT SQUASH AND PARMESAN SOUP RECIPES
From tfrecipes.com
SAVORY BUTTERCUP SQUASH SOUP WITH SAGE - THE SPRUCE EATS
From thespruceeats.com
VEGAN BUTTERNUT SQUASH RISOTTO (CREAMY + DELICIOUS) - THE ...
From thepeskyvegan.com
BUTTERNUT SQUASH SOUP WITH PARMESAN AND SAGE | MY KITCHEN ...
From mykitchenaddiction.com
BUTTERNUT SQUASH SOUP WITH PARMESAN AND FRIED SAGE LEAVES ...
From pinterest.com
10 BEST FRY BUTTERNUT SQUASH RECIPES - YUMMLY
From yummly.com
BUTTERNUT SQUASH SOUP WITH PARMESAN AND FRIED SAGE LEAVES ...
From blog.brockmanfamilyfarming.com
BUTTERNUT SQUASH AND SAGE PASTA - CASHEWS & QUINOA
From cashewsandquinoa.com
BUTTERNUT SQUASH SOUP WITH PARMESAN AND FRIED SAGE LEAVES ...
From tfrecipes.com
ROASTED BUTTERNUT SQUASH SOUP - TLN
From tln.ca
BUTTERNUT SQUASH SOUP WITH PARMESAN AND FRIED SAGE LEAVES ...
From cookingindex.com
SQUASH SOUP RECIPE - BBC FOOD
From bbc.co.uk
WINTER SQUASH SOUP WITH SAGE RECIPE - FOOD NEWS
From foodnewsnews.com
BUTTERNUT SQUASH PASTA | FOODBYMARIA RECIPES
From foodbymaria.com
BUTTERNUT SQUASH SOUP WITH PARMESAN AND FRIED SAGE LEAVES ...
From mondaymommas.wordpress.com
BUTTERNUT SQUASH APPLE SOUP WITH SAGE PARMESAN CROUTONS
From wellplated.com
BUTTERNUT SQUASH SOUP WITH PARMESAN AND FRIED SAGE LEAVES ...
From cookeatshare.com
BUTTERNUT SQUASH SPAGHETTI WITH FRIED SAGE AND PANCETTA ...
From tastefulventure.com
ROASTED BUTTERNUT SQUASH SOUP WITH SOURDOUGH SAGE ...
From foodtalkdaily.com
BUTTERNUT SQUASH RISOTTO WITH CRèME FRAîCHE AND FRIED SAGE ...
From crazyfoodiestunts.blogspot.com
ROASTED BUTTERNUT SQUASH RISOTTO WITH FRIED SAGE - DASH OF ...
From dashofhoney.ca
BUTTERNUT SQUASH SOUP WITH BROWNED BUTTER AND SAGE
From challengedairy.com
BUTTERNUT SQUASH SOUP – TREASURE VALLEY FOOD AND WINE BLOG
From tvfw.wordpress.com
BUTTERNUT SQUASH SOUP WITH PARMESAN AND FRIED SAGE LEAVES ...
From pinterest.ca
BUTTERNUT SQUASH AND FRIED SAGE LASAGNA - WASHINGTON DAIRY
From wadairy.org
BUTTERNUT SQUASH SOUP WITH PARMESAN AND FRIED SAGE LEAVES ...
From advancejewelrychoice.com
BUTTERNUT SQUASH SOUP WITH PARMESAN AND FRIED SAGE LEAVES ...
From mastercook.com
BUTTERNUT SQUASH SOUP WITH FRIED SAGE LEAVES – ROSEMARY ...
From rosemaryandthegoat.com
COSTCO BUTTERNUT SQUASH - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BUTTERNUT SQUASH SOUP WITH PARMESAN AND SAGE - FOOD HUNTER
From hrcook.com
RECIPES/BUTTERNUT-SQUASH-SOUP-WITH-PARMESAN-AND-FRIED-SAGE ...
From github.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love