Roasted Butternut Squash With Sage Food

ROASTED BUTTERNUT SQUASH RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• Line a large baking pan or roasting pan with aluminum foil. Lightly oil the foil or spray with nonstick cooking spray.
• With a vegetable peeler or Y-peeler, remove the skin from the squash. Slice in half lengthwise and scoop out the seeds. Cut the squash into 1-inch cubes.
• In a large bowl, toss the squash and onion chunks with the olive oil, pepper, and sage. Arrange on the prepared baking sheet. Sprinkle with salt to taste.
• Roast for 30 to 40 minutes, turning occasionally, or until the squash is tender and lightly browned.
• Check for seasoning and add salt and pepper if needed.
• Serve hot and enjoy.

BUTTERNUT SQUASH SAUCE WITH SAGE

Steps:

• Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
• Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
• Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.

ROASTED BUTTERNUT SQUASH RAVIOLI WITH SAGE, HAZELNUT AND BROWN BUTTER SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Place squash on a baking sheet and roast until soft 30 to 40 minutes. Scoop out flesh and run though a food mill. Place the puree into a medium saucepan and cook over low heat until almost dry. Add the remaining ingredients and season with salt and pepper to taste. Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain, plate and spoon butter sauce over and garnish with finely chopped chives.
• Melt butter in a medium saute pan over medium heat and cook until the foam subsides and the butter begins to brown, 3 to 4 minutes. Remove from the heat, stir in the hazelnuts and sage and season with salt and pepper to taste.

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.

PARMESAN-ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400°F with rack in middle.
• Toss squash with cream, sage, 1 teaspoon salt, and ¼ teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
• Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
• Cooks note: Butternut squash can be cut 1 day ahead and chilled in sealable bags. If you're making this entire menu, squash can be roasted at same time as mushroom and farro pie. Use upper and lower thirds of oven, switching position halfway through.

BUTTERNUT SQUASH & SAGE SOUP

Steps:

• Melt the oil and butter in a large saucepan or flameproof casserole. Add the onions and sage, and gently cook until really soft - about 15 mins. Tip in the squash and cook for 5 mins, stirring. Add the honey and stock, bring to a simmer and cook until the squash is tender.
• Let the soup cool a bit so you don't burn yourself, then whizz until really smooth with a hand blender, or in batches in a blender. Season to taste, adding a drop more stock or water if the soup is too thick. Reheat before serving, sprinkled with chives and cracked black pepper.

BUTTERNUT SQUASH & SAGE RISOTTO

Steps:

• Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
• While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
• Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
• At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.

BUTTERNUT SQUASH WITH SAGE

Steps:

• Melt butter in a 12-inch skillet over medium heat. Add butternut squash. Season with salt and pepper. Cook, tossing frequently, until squash is lightly browned, 5 to 6 minutes.
• Add 1/4 cup water, and reduce heat to a simmer. Cover, and cook until squash is fork-tender, 8 to 10 minutes.
• Toss with sage.

ROASTED BUTTERNUT SQAUSH SOUP WITH SAGE OIL

Steps:

• In a large bowl, toss 3 cups of butternut squash, peeled and seeded, cut into large chunks. Add 1/2 cup orange juice, 1/3 cup dark brown sugar, and 1 cinnamon stick. Pour into roasting pan and cover with aluminum foil. Bake in a preheated 450 degree oven for 1 hour or until tender. Discard cinnamon stick, drain and set juice aside.
• In a heavy bottom stock pot place 1/4 cup sweet butter, 1 cup leeks, white part only - rough chopped, 1/2 cup onion and 1 granny smith apple - peeled, cored and chopped. Cook slowly over a medium flame, stirring frequently until very tender. Do not allow to color. Add 4 C chicken stock or vegetable bouillon. Bring to a low boil. Add squash, but not the squash juice. Cook for five minutes and add the optional 1/3 cup heavy cream and simmer for about 5 minutes. Cool and puree with a hand blender till very smooth.
• In a non-stick saute pan, over a high flame place 1/4 cup extra virgin olive oil. When it begins to smoke, add 1 cup of butternut squash, diced into small pieces. Stir until slightly colored. Add the reserved "juice" from the squash that was made earlier. Cook until all the liquid evaporates and the squash is lightly glazed. Reserve in a warm place.
• Place 1/4 cup sage leaves, 1/8 cup Italian parsley and 1/2 cup Canola oil in a blender with a few ice cubes. Blend at high speed till very smooth. Pour into a cup and refrigerate.
• In a small pan with a little peanut oil, fry 6 large sage leaves till crispy and drain on paper towels.
• Ladle squash soup puree into six warm bowls. Sprinkle glazed, diced squash evenly over bowls, and drizzle about one teaspoon sage oil over each, and lay one sage leaf on each soup. Serve immediately.