Squash Sage Sourdough Bake Food

SQUASH, SAGE & SOURDOUGH BAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss the squash with 1 tbsp olive oil, salt, pepper and the thyme leaves. Cover the tin with foil and roast for 30 mins until the squash is tender.
• Heat the remaining olive oil with the butter until the butter has melted and is foaming slightly. Throw in the sage leaves and cook for a couple of mins until crisp, then add the onion, garlic, chilli flakes and lemon zest. Cook, stirring, for about 8 mins, until the onion is soft and fragrant, add a drizzle more oil if needed. Mix in the breadcrumbs, toasting in the fat for a few mins.
• Whisk the milk, eggs and cream together before adding the cheese. Remove the squash from the oven and turn the oven down to 170C/150C fan/gas 3. Combine the crumb mix with milk, eggs and cream. Pour over the squash. Scatter over the pumpkin seeds, then roast for another 15 mins. Remove from the oven and allow to settle for a couple of mins before serving.

BROWN BUTTER AND SAGE BUTTERNUT SQUASH BAKE

Steps:

• Preheat the oven to 375 degrees F. Spray a baking pan with nonstick cooking spray and place the squash in the pan.
• Heat 1 tablespoon of the butter in a medium skillet over medium heat. Add the onion and cook until tender and translucent, 6 to 8 minutes. Transfer the onion to the pan with the squash.
• Return the skillet to the heat and add the remaining 5 tablespoons butter. Heat until the butter melts and begins to brown, 3 to 4 minutes. (The butter will begin to separate and sizzle. Take care to let it gently brown rather than burn. If the butter burns, throw it out and try again.) Stir in the sage. Drizzle the butter mixture over the squash and sprinkle with the salt and pepper. Use a wooden spoon to toss the mixture until the squash is evenly coated with the browned butter.
• Bake until the squash is tender and beginning to brown around the edges, about 1 hour. Remove from the oven and increase the temperature to 400 degrees F. Top the squash with the crackers and cook until the crackers are nicely golden brown, an additional 20 minutes.

ROASTED BUTTERNUT SQUASH AND SAGE SPREAD

Steps:

• 1. Pat sage leaves dry with paper towels. In small skillet heat olive oil over medium-high heat. Add 3 sage leaves. Cook for 30 to 40 seconds or until crisp. Remove with slotted spoon, reserving oil in skillet. Drain leaves on paper towels.
• 2. In medium bowl toss together squash, 2 tablespoons of the reserved oil, salt and pepper. Spread in single layer on 15 x 10 x 1-inch baking sheet lined with foil. Bake at 400degrees F for 25 to 30 minutes or until tender and golden brown. Cool slightly.
• 3. In food processor bowl combine squash, cream cheese, Parmesan cheese and 2 teaspoons chopped sage. Cover and process until smooth. Transfer to 2- to 3-cup shallow serving bowl. Drizzle with remaining reserved oil. Top with sage leaves. Serve with KEEBLER TOWN HOUSE Flatbread Crisps - Roasted Garlic crackers.

BROWN BUTTER SAGE BUTTERCUP SQUASH

Steps:

• Position an oven rack in the center of the oven and preheat to 425 degrees F.
• Toss the squash with the butter, sugar, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is just tender and beginning to brown on the edges, about 30 minutes.
• Remove the squash from the oven, sprinkle with the sage and toss to coat. Continue to roast until the squash is tender and browned all over, about 10 minutes more.

LOW CARB BAKED SPAGHETTI SQUASH WITH GARLIC SAGE CREAM

Steps:

• Pre-heat oven to 400°F.
• Prick squash in several places and bake 45 min until tender.
• Allow to cool slightly, cut in 1/2 and scoop out seeds.
• Pull out squash strands from each side with a fork.
• Transfer to a warm bowl.
• While squash is baking: Heat cream, garlic and sage in pan over med. heat.
• Cook 10 min until cream is thick enough to coat the back of a spoon.
• Pour sauce over squash, toss lightly until combined.
• Add salt and pepper to taste, sprinkle with parmesan cheese.
• Serve immediately.

SAGE & GRUYERE SOURDOUGH BREAD

Steps:

• Let Sourdough Starter come to room temperature before using., In a small bowl, dissolve yeast in warm water. In a large bowl, combine Sourdough Starter, pumpkin, 1/4 cup cheese, butter, sugar, sage, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be slightly sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; shape into a round loaf. Place on a greased baking sheet. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Brush egg over loaf; sprinkle with remaining cheese. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.

BUTTERNUT SQUASH, SAGE AND MUSHROOM CASSEROLE

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.

ROASTED SQUASH WITH MAPLE SYRUP AND SAGE CREAM

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!