Dumpling Squash With Cream And Sage Food
DUMPLING SQUASH WITH CREAM AND SAGE
Halves of these small winter squashes make individual servings when baked with a garlic-sage cream sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Arrange squash halves, cut side up, in two 9-by-13-inch baking dishes. Season with salt and pepper. Sprinkle sage over each. Pour 1/2 cup stock into each dish, and scatter garlic around squashes.
- Bake, covered, until squashes are tender when pierced with a fork, 45 to 55 minutes. Heat broiler with rack about 8 inches from heat source.
- Transfer garlic to a bowl using a slotted spoon. Mash with a fork, and stir in cream and 2 tablespoons liquid from baking dishes. Spoon over squash halves, including edges. Broil squashes until bubbling and golden, 3 to 4 minutes. Serve immediately.
STUFFED SWEET DUMPLING SQUASH
Sweet potato puree is stuffed into squashes, then finished with kumquats and sage.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Remove and discard top third of each squash, as well as the pulp and seeds.
- Coat inside of each squash with 1 tablespoon brown sugar; sprinkle with orange zest and ginger. Bake on a parchment-lined baking pan until tender, about 30 minutes.
- Fill each squash with about 1/2 cup puree. Bake until puree is heated through, 15 to 20 minutes.
- Melt butter and granulated sugar in a skillet over medium heat. Stir until sugar has begun to caramelize. Add kumquats; cook until glazed, 3 to 4 minutes. Add sage leaves; toss to coat in glaze. Garnish squash with kumquats and sage.
THE BEST SQUASH LASAGNA RECIPE
Roasted squash and sage are classic fall and winter flavors. I wanted to find the best way to incorporate them into a rich, creamy lasagna. The result-after a bit of tweaking and testing, of course-was a squash lasagna with intense, rich, sweet squash flavor balanced with chunks of sage-scented browned squash and apple, all layered with a creamy Gruyère white sauce and layers of tender pasta.
Provided by J. Kenji López-Alt
Categories Entree Dinner Mains Pasta
Time 2h15m
Yield 8
Number Of Ingredients 16
Steps:
- Place lasagna noodles in a 9- by 13-inch casserole dish and cover with cold water. Set aside, agitating the noodles occasionally to make sure they aren't sticking.
Nutrition Facts : Calories 519 kcal, Carbohydrate 25 g, Cholesterol 138 mg, Fiber 3 g, Protein 24 g, SaturatedFat 20 g, Sodium 1010 mg, Sugar 15 g, Fat 36 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
MAPLE SWEET DUMPLING SQUASH
An easy way to prepare squash. Even folks who hate squash will love this one. Serve it as a side dish, or even as a dessert. This recipe can be prepared with butternut or acorn squash (or any other winter squash), but will require longer cooking times. Kosher: Dairy.
Provided by Whats Cooking
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Cut the squash in half and remove seeds with a spoon.
- Use a fork to poke several holes in the outside skin of each half of the squash. Place squash in baking pan with hollow side up. Add 1" of water to bottom of pan.
- Place 1 tablespoon of butter, 1/8 teaspoon of nutmeg and 1/2 teaspoon of cinnamon in the hollow of each squash half. Pour 1/4 cup of maple syrup on each.
- Bake uncovered on middle rack for 30-45 minutes or until the flesh is soft.
- Serve hot. If using sweet dumpling squash, each half will serve one person and can be served with dinner "as is." Alternately, you may allow the squash halves to cool partially, remove the skins, and mash or puree the squash.
Nutrition Facts : Calories 316.4, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 89.4, Carbohydrate 55.1, Fiber 0.7, Sugar 48, Protein 0.2
BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER
This ravioli is made with wonton wrappers instead of pasta. These make an impressive presentation. Recipe from San Francisco Flavors from the Junior League of SF.
Provided by cookiedog
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F Brush the olive oil over the cut sides of the squash. Sprinkle with salt and pepper and place, cut-side down, in a glass baking dish. Bake for about 45 minutes, or until soft. Let cool. Scoop the squash out of the skin and puree in a blender or food processor until smooth.
- In a large skillet, melt 1 tablespoon of the butter over medium-high heat and saute the leek until browned, about 7 minutes. Add the squash, cheese, and parsley and stir until just heated through.Season with salt and pepper to taste.
- Place 1 tablespoon filling on a wonton wrapper. Brush the edges of the wrapper with water, fold, and seal shut around the filling. Repeat until all the filling is used.
- In a large pot of salted slowly boiling water, cook the ravioli until they float to the top, about 4 minutes. Using a slotted spoon, transfer to serving bowls.
- While the ravioli are cooking, melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Brown the sage leaves in the butter for 3 to 4 minutes. Pour over the ravioli and serve at once.
Nutrition Facts : Calories 187.1, Fat 12.8, SaturatedFat 5.7, Cholesterol 22.6, Sodium 186.1, Carbohydrate 15.8, Fiber 2.6, Sugar 3.2, Protein 4.6
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- Meanwhile, preheat the oven to 350°. Using a sharp paring knife, carefully cut a 2-inch ring around the stems of each dumpling squash; remove and reserve. Scoop out and discard the seeds from inside the squash and those clinging to the tops. Season each squash with salt and pepper and replace the tops.
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- Center the oven rack; preheat the oven to 400°F. Halve and seed the squash. Brush the cut side with olive oil, and then place the squash halves cut-side-down on a baking sheet. Bake until perfectly tender -- 40-50 minutes.
- Tip the flour into a medium bowl. Add the sour cream, egg, olive oil, and salt. Stir until a shaggy dough dorms. Then pour the dough onto a lightly-floured work surface, and knead until smooth. Wrap the dough in cling film and let rest for 20-30 minutes. Meanwhile, add 4 quarts of water to a large pot, and set it to boil.
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KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds. Dumpling Squash with Cream and Sage. See original recipe at: marthastewart.com. kept by heenako recipe by MarthaStewart.com. Categories: Sage; Squash; Thanksgiving; Vegetarian; …
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