Roasted Butternut Squash Sauteed Apples And Toasted Walnut Crepes With Cinnamon Gelato Food

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.

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425 degrees F.
• Trim both ends off the squash and remove the skin with a vegetable peeler. Cut the squash in half lengthwise with a large, sharp knife. Scoop out the seeds with a spoon. Cut the squash halves crosswise into 1-inch thick half-moons, then dice into 1-inch pieces. (A 3-pound squash will yield about 7 cups.)
• Place the diced squash, olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast for 35 to 40 minutes, until the squash is lightly browned and tender, turning once with a metal spatula.

ROASTED SQUASH, CARROTS & WALNUTS

Steps:

• Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise., In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally., Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.

BUTTERNUT SQUASH WITH WALNUTS

Steps:

• Preheat oven to 350°F. Place squash, cut side down, in 13x9x2-inch glass baking dish. Pour water over squash. Bake until skin on squash is blistered and brown and flesh is tender, about 1 hour 15 minutes.
• Turn squash cut side up. Cool slightly. Scoop out flesh and transfer to medium bowl, leaving 1/3-inch-thick shell. Mash flesh. Add butter and stir until melted. Season to taste with salt and pepper. Spoon squash back into shells. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm in 350°F oven until heated through, about 30 minutes.) Sprinkle squash with chopped walnuts and serve.