SAGE AND SQUASH PIZZA WITH BACON
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 500˚ F. Cook the bacon in a large skillet over medium-high heat, stirring, until crisp, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving the fat in the pan. Add the squash to the skillet and cook until soft and browned, 6 to 8 minutes.
- Cover an inverted large rimmed baking sheet with parchment paper. Stretch the pizza dough into a 12-inch oval on a lightly floured surface. Transfer to the baking sheet, prick the top with a fork and bake until the dough just begins to turn golden and looks dry, about 10 minutes. Remove from the oven.
- Mix together the ricotta, 1/2 cup mozzarella, the Parmesan, chopped sage and 1/2 teaspoon each salt and pepper. Spread on the crust, leaving a 1/2-inch border. Top with the bacon, squash and sage leaves. Sprinkle with the remaining 1/4 cup mozzarella. Return to the oven and bake until the crust is golden, about 10 minutes. Slide the pizza onto a cutting board, sprinkle with more Parmesan and let stand 5 minutes.
- Toss the arugula in a bowl with the olive oil and vinegar; season with salt and pepper. Slice the pizza and serve with the salad.
Nutrition Facts : Calories 490, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 40 milligrams, Sodium 1466 milligrams, Carbohydrate 49 grams, Fiber 3 grams, Sugar 3 grams, Protein 20 grams
RAVIOLI WITH ROASTED SQUASH AND SAGE BROWN BUTTER
Sage, Parmesan, Butternut Squash, Onion, and Butter. Each serving cost $2.05. I found this recipe in Redbook Magazine. My future hubby and I really enjoyed this dish. When I made this dish I used canola oil for the olive oil and I used a 1 pound bag of small round ravioli. I mixed everything together then before serving.
Provided by internetnut
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 475. Toss squash with oil on a baking sheet with sides; spread in an even layer. Roast 25 minutes, tossing once or twice, or until browned on edges and tender. While squash roasts, bring a large pot of salted water to a boil.
- Five minutes before squash is cooked, add frozen ravioli to boiling water and cook 3-5 minutes or according to package directions, until tender. Scoop the ravioli out of the water with a large slotted spoon to a colander and drain well.
- While pasta is cooking, melt butter in a skillet over low to medium heat. Add onion and cook 3 minutes, then add sage leaves and slowly cook until butter is golden brown and smells nutty, and sage leaves are crisp. Watch carefully, as it will change from golden to burned very quickly.
- To serve, arrange 5 ravioli on each plate and top with roasted squash and parmesan. Spoon brown butter and sage leaves over each serving and season with salt and pepper.
Nutrition Facts : Calories 245.4, Fat 20.1, SaturatedFat 11.5, Cholesterol 48, Sodium 231.2, Carbohydrate 14.3, Fiber 2.4, Sugar 2.9, Protein 4.6
ROASTED SQUASH WITH MAPLE SYRUP AND SAGE CREAM
Barbara Lynch isn't choosy about which squash to include in this deeply flavored dish, which gets finished with a sage-infused cream sauce - she with whichever varieties look best at the farmers' market - but delicata and and butternut are among her favorites. From: A Chef's First Thanksgiving found in Food & Wine Magazine, November 2006 edition. It seems to be a lot of work but it is really worth the while! Made it last week and the residents loved it.
Provided by Manami
Categories Cheese
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F
- In a large bowl, toss the buttercup and butternut squash with 2 tablespoons of the olive oil and 2 tablespoons of the brown sugar.
- Season with salt and pepper.
- Spread the squash out on a large rimmed nonstick baking sheet.
- Add the acorn and delicata squash to the large bowl.
- Toss with the remaining 2 tablespoons each of olive oil and brown sugar and season with salt and pepper.
- Spread the squash out on another large rimmed baking sheet. Roast the squash for about 1 hour, turning once, until tender and lightly caramelized in spots.
- Arrange the squash on a large platter and drizzle with the maple syrup.
- Meanwhile, in a small saucepan, bring the cream to a simmer with the sage and cook over moderate heat for 5 minutes.
- Remove from the heat and let stand for 5 minutes, then add the butter and season lightly with salt and pepper.
- Strain the cream into a heatproof cup.
- Drizzle it over the roasted squash, garnish with the baby watercress, chopped cashews and pecorino.
- Serve & enjoy!
Nutrition Facts : Calories 295.9, Fat 16.9, SaturatedFat 7.8, Cholesterol 38.7, Sodium 23.1, Carbohydrate 38.1, Fiber 4.9, Sugar 12.7, Protein 3.3
PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE
Roasted butternut squash and turkey sausage liven up penne pasta; balsamic vinegar gives a little zing.
Provided by DrGaellon
Categories Penne
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- Meanwhile, in a large non-stick skillet over medium heat, cook the turkey sausage until evenly brown. Transfer to a bowl with a slotted spoon.
- In the same skillet, melt butter in olive oil. Sauté onion until soft, 3-4 minutes. Add garlic and sauté until fragrant, about 1 minute.
- Add cubed squash and 1 tbsp sage and sauté until all the edges are brown, about 20 minutes. Do not turn too often or it will get mushy.
- Add cooked sausage and cooked pasta to skillet. Add milk, chicken broth and remaining sage. Add cornstarch slurry, and continue cooking until thickened. Add parmesan cheese and balsamic vinegar and stir to combine.
Nutrition Facts : Calories 526.5, Fat 21.4, SaturatedFat 9.1, Cholesterol 51.6, Sodium 590.8, Carbohydrate 67.1, Fiber 9.4, Sugar 5.7, Protein 19.4
ROASTED BUTTERNUT SQUASH, RED GRAPES, AND SAGE
Categories Fruit Herb Vegetable Side Roast Butternut Squash Fall Healthy Sage Grape Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Combine butternut squash, grapes, onion, and sage in large bowl. Drizzle with oil and melted butter. Season generously with salt and pepper. Toss to coat. Spread out onto large rimmed baking sheet. Roast until squash and onion begin to brown, stirring occasionally, about 50 minutes. Transfer to platter, sprinkle with toasted pine nuts, and serve.
ROASTED BUTTERNUT SQUASH, RED GRAPES AND SAGE
If you want something different to do with the season's harvest of winter squash, try this delicious roasted side dish.
Provided by Geema
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- In a large bowl, combine the squash, grapes, onions and sage; drizzle in the oil and melted butter.
- Season generously with salt and pepper and toss to coat everything well.
- Spread the mixture on a large rimmed baking sheet and roast until squash and onion begin to brown -- about 50 minutes.
- Sprinkle with pine nuts and serve.
Nutrition Facts : Calories 316.9, Fat 15.4, SaturatedFat 4.7, Cholesterol 15.3, Sodium 14.7, Carbohydrate 47.4, Fiber 7.2, Sugar 16.5, Protein 4.8
PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE
Make and share this Pasta with Roasted Butternut Squash and Sage recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dice the squash into half-inch cubes, and toss with olive oil and a dash of salt and pepper.
- Place on a greased baking sheet.
- Heat the oven to 350°, and roast the squash until soft.
- Roasting time will vary from 15 to 25 minutes, depending on the age of the squash.
- Remove from the oven and toss the squash with the chopped sage to infuse the flavor.
- Let cool.
- In a hot skillet, toast the breadcrumbs.
- (If desired, sauté a little garlic in oil until brown, then add the breadcrumbs and continue toasting.) In a large pot, bring water to a boil and add the pasta.
- Cook until the pasta is al dente (meaning it has a bit of resistance when bitten into).
- Drain the pasta, then toss with the squash, breadcrumbs, Parmesan cheese, and salt and pepper to taste.
- (If the pasta seems too dry, toss with a little chicken or vegetable stock, or a bit of the pasta water.) Garnish with fried sage leaves and Parmesan cheese shavings.
Nutrition Facts : Calories 643.4, Fat 3.6, SaturatedFat 1.1, Cholesterol 2.2, Sodium 156.5, Carbohydrate 135.3, Fiber 11.5, Sugar 10.4, Protein 21.1
BUTTERNUT SQUASH, SAGE AND MUSHROOM CASSEROLE
This is a Weight Watchers CORE recipe, adapted from the Weight Watchers website AND is vegetarian! (Can probably be made vegan if you sub the condensed skim milk with soy). There are quite a few steps to this, BUT in the end I think it tastes great. The earthy mushrooms and sage are a perfect match to the sweet and buttery squash. Sage is strong so I have 1-2 tbsp listed in the ingredients. Please use your own taste, as the original recipe called for only 1 tbsp. We like sage allot, so I would in fact increase the fresh sage to 2 tbsp when I make this again.
Provided by Kozmic Blues
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Keep one of the squash whole and cut the other into 1/2-inch cubes.
- Coat a nonstick cookie sheet with cooking spray.
- Place whole squash halves cut side down on cookie sheet, spray with cooking spray and sprinkle with salt and pepper to taste.
- Roast until very soft, about 35 to 40 minutes.
- Remove from oven and let cool.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat.
- Add 3 chopped garlic cloves.
- Swirl skillet to mix and cook until fragrant, about 10 seconds.
- Add mushrooms and 1/4 teaspoon salt, or to taste.
- Increase temperature to high and cook, stirring often, 6 minutes.
- Remove from heat and stir in cubed butternut squash; let cool.
- Put evaporated milk, shallots, remaining 2 garlic cloves and sage in a medium saucepan.
- Slowly bring to a boil, wisking constantly until slightly thickened.
- Cover and remove from heat.
- Scrape flesh of roasted squash halves into a large bowl.
- Mash with a potato masher, then add milk mixture and stir to combine.
- Season to taste with salt and pepper.
- Coat a 9 X 12-inch pan with cooking spray.
- Spoon half of mashed squash into bottom of pan and spread into an even layer.
- Top with 3 uncooked noodles and spoon over 1-1 1/2 cup of mushroom-squash mixture. Top with 1/2 cup of mashed squash and repeat layers two more times ending with 1/2 cup of mashed squash.
- Cover pan with foil and bake 40 minutes.
- Remove foil and bake 10-15 minutes more.
- Remove from oven and let stand 10-15 minutes before slicing into 6 pieces.
Nutrition Facts : Calories 388, Fat 2.2, SaturatedFat 0.4, Cholesterol 2.1, Sodium 183.7, Carbohydrate 85.7, Fiber 9.3, Sugar 16.7, Protein 16.8
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