BUTTERNUT SQUASH WITH SAGE BUTTER RECIPES

Name: Butternut Squash with Sage
Prep time: 10 min
Total time: 20 min
Ingredients: 2 tablespoons butter; 2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch chunks; Coarse salt and ground pepper; 1 tablespoon chopped fresh sage (or 1/2 teaspoon dried)

BUTTERNUT SQUASH WITH SAGE RECIPE - MARTHA STEWART

Butternut Squash With Sage Recipe - Martha Stewart image

This warm and comforting dish is the epitome of fall flavors.

Provided by Martha Stewart

Categories Butternut Squash Recipes

Total Time 20 minutes

Prep Time 10 minutes

Number Of Ingredients 4

Ingredients

2 tablespoons butter
2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch chunks
Coarse salt and ground pepper
1 tablespoon chopped fresh sage (or 1/2 teaspoon dried)

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.

Nutrition Facts : Calories 137 g, FatContent 6 g, ProteinContent 2 g

MAPLE BUTTERNUT SQUASH WITH SAGE BUTTER RECIPE - FOOD.COM

Maple Butternut Squash with Sage Butter Recipe - Food.com image

This is a wonderful fall dish. I like it because I can use the sage in my garden before winter comes.

Total Time 1 hours 50 minutes

Prep Time 25 minutes

Cook Time 1 hours 25 minutes

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

5 lbs butternut squash, peeled,seeded and cut into 1 inch pieces or 3 lbs prepeeled butternut squash
salt & freshly ground black pepper
2/3 cup maple syrup
8 tablespoons salted butter
12 leaves fresh sage, finely slivered

Steps:

Preheat oven to 400F.
Place rack in lower third of oven.
On large baking sheet with sides, arrange squash in even layer.
Season with salt and pepper.
Drizzle syrup over squash.
Cover tightly with aluminum foil.
Bake for 30 to 45 minutes or until squash is tender.
Uncover and bake for 30 minutes longer or until juices have cooked away.
Stir and cook for about 10 minutes longer or until squash is glazed with syrup.
Leave squash in chunks or mash into coarse puree.
In small saucepan, melt butter over medium-high heat.
Simmer until butter begins to foam up, then continue cooking, swirling pan, until butter turns nutty brown, about 1 minute longer.
Add sage and remove from heat.
Pour sage butter over mashed squash.

Nutrition Facts : Calories 299.9, FatContent 11.9, SaturatedFatContent 7.4, CholesterolContent 30.5, SodiumContent 95.6, CarbohydrateContent 51.3, FiberContent 5.7, SugarContent 22.2, ProteinContent 3

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