BUTTERNUT CANDY BAR RECIPES
ROASTED BUTTERNUT SQUASH WITH BROWN BUTTER AND SAGE ...
<p>You can steam butternut squash on top of the stove, but the result doesn’t hold a candle to thick chunks of squash that have been roasted until caramelized and meltingly tender. When cloaked with nutty brown butter and crispy fried sage, it brings up visions of autumn. This scrumptious squash is excellent alongside pork.</p>
Provided by WILLIAMS-SONOMA.COM
Total Time 75 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat an oven to 425°F. Using a sturdy vegetable peeler, peel the squash. Using a large, sharp knife, cut the squash crosswise where the bulbous part meets the narrower part, and trim off the blossom and stem ends. Cut the bulbous part in half vertically and scrape out and discard the seeds and fibers. Cut all of the squash into 1-inch chunks. Spread the pieces on a rimmed baking sheet. Drizzle with the oil and toss with your hands to coat. Season with salt and pepper.
- Roast for 15 minutes. Stir the squash and continue roasting until tender and browned, 10 to 15 minutes more. Remove from the oven.
- In a small frying pan, melt the butter over medium heat until the foam subsides. Add the sage and cook just until the butter turns a light hazelnut brown and the sage is crisp, about 30 seconds. Immediately pour the brown butter and sage over the squash on the baking sheet and toss to coat. Transfer to a warmed serving bowl and serve. Serves 6 to 8.
- Variation: Root vegetables, such as carrots, potatoes, parsnips and turnips are also delicious served with brown butter and sage. Cut them all into 1-inch chunks. You can roast them together, mixing and matching the vegetables to suit your taste.
- Adapted from Williams-Sonoma <i>Comfort Food,</i> by Rick Rodgers (Oxmoor House, 2009).
WOLFGANG PUCK BUTTERNUT SQUASH SOUP ... - TOP SECRET RECIPES
There are several delicious variations of Wolfgang Puck's butternut squash soup recipe floating around, but as far as I can tell no version comes close to duplicating the amazing stuff served at his flagship restaurant. At the Las Vegas Spago in Caesar's Palace I recently slurped up the slightly sweetened, pale amber masterpiece with the perfect combination of spices, and then finagled two bowls to go. Since the soup is completely smooth, running it through a strainer revealed no solid evidence of ingredients; only black specks of various spices were visible. This one was not going to be easy. After many attempts at the butternut soup recipe, I finally recreated the subtle background flavors with chopped leek slowly sweated in butter, and one gala apple. I discovered that the apple contributes a perfect sweetness. The rest was easy: poach the leek, squash, and apple in broth until soft; blend everything until smooth; then reheat with the cream and just a little brown sugar. This Wolfgang Puck butternut squash soup recipe is my new favorite. Find more famous soup recipes here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 55 minutes0S
Prep Time 27 minutes30S
Cook Time 27 minutes30S
Nutrition Facts : Calories 302 calories
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