SAGE TV RECIPES

Name: Squash, sage & chestnut rolls
Total time: 1 h 45 min
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 1 kg butternut squash; 1 teaspoon dried chilli; olive oil; 1 onion; 4 cloves of garlic; ½ bunch of fresh sage; 200 g vac-packed chestnuts; 30 g Parmesan cheese; plain flour for dusting; 500 g all-butter puff pastry; 1 large free-range egg

SQUASH, SAGE & CHESTNUT ROLLS | VEGETABLE RECIPES | JAMIE ...

Squash, Sage & Chestnut Rolls | Vegetable Recipes | Jamie ... image

Total Time 1 hours 45 minutes

Number Of Ingredients 11

Ingredients

1 kg butternut squash
1 teaspoon dried chilli
olive oil
1 onion
4 cloves of garlic
½ bunch of fresh sage
200 g vac-packed chestnuts
30 g Parmesan cheese
plain flour for dusting
500 g all-butter puff pastry
1 large free-range egg

Steps:

1. Preheat the oven to 200ºC/400°F/gas 6.
2. Deseed the squash and cut into 8 wedges, then place in a roasting tray and sprinkle over the chilli, drizzle with oil and season. Toss well, spread evenly and roast for 35 to 40 minutes. Remove and cool.
3. Peel and finely chop the onion and garlic, pick the sage leaves and roughly chop the chestnuts. Finely grate the Parmesan.
4. Add a drizzle of oil to a pan and place over a medium heat. Fry the onions for 10 minutes, until soft, then add the garlic, sage and chestnuts. Continue to fry for 3 to 4 minutes, then add to a large bowl.
5. Remove the skin from the squash and mash the flesh together with the Parmesan, then season.
6. Dust a clean surface with flour and roll your pastry into a 30cm x 45cm rectangle, about 5mm thick and cut into two equal pieces.
7. Beat the egg, then brush the longer side of each piece of pastry with the egg. Place your filling down the centre, then fold the pastry over, using egg to seal the edges (press down with a fork).
8. Cut each into 8 equal-sized pieces and place on a lined baking tray.
9. Brush with the egg and bake for 20 to 25 minutes until crisp and golden.

Nutrition Facts : Calories 192 calories, FatContent 11 g fat, SaturatedFatContent 4.2 g saturated fat, ProteinContent 5.5 g protein, CarbohydrateContent 19.2 g carbohydrate, SugarContent 4.7 g sugar, SodiumContent 0.7 g salt, FiberContent 2 g fibre

SAGE DRESSING RECIPE | FOOD NETWORK

Sage Dressing Recipe | Food Network image

Provided by Food Network

Categories side-dish

Total Time 1 hours 45 minutes

Prep Time 25 minutes

Cook Time 1 hours 20 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 pound dense country white bread, cut in 3/4-inch cubes
6 tablespoons unsalted butter, plus more for greasing the baking dish
2 leeks, halved lengthwise
4 to 6 ounces button or wild mushrooms, sliced 1/3-inch thick
Oil
1 1/2 cups thinly sliced celery
2 to 3 teaspoons crumbled dried sage
1 1/2 teaspoons dried thyme or dried marjoram, or a combination
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups chicken or turkey stock
2 large eggs
1/2 teaspoon baking powder
Fresh sage or thyme sprigs, for garnish

Steps:

Preheat the oven to 325 degrees F.
Toast the bread cubes on baking sheets for about 25 minutes, stirring once or twice, until lightly brown and crisp. Transfer them to a large bowl.
Butter a 9 by 13-inch baking dish and set aside.
Brush the leeks and mushrooms with oil and grill over medium heat until tender. Slice the white and pale green part of the leek and add them along with the mushrooms to the croutons. Warm 6 tablespoons of butter in a skillet and stir in the celery. Saute until soft, about 7 minutes. Add the sage, thyme, salt, and pepper. Stir to combine and scrape into the bowl of croutons. Add the stock 1 cup at a time until the bread is very moist but not soupy. Cover and refrigerate the dressing until ready to use.
Turn the oven up to 425 degrees F.
Taste and adjust the seasoning of the dressing. Whisk the eggs and baking powder together and incorporate into the dressing. Spoon the dressing into the prepared baking dish and cover. Transfer to the oven and bake for 25 minutes. Uncover and continue baking 15 to 20 additional minutes, or until lightly browned and crusty on top.
Garnish with the herb sprigs and serve the dressing hot.

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1. Peel and crush the garlic, peel and slice the onions and shallots. Trim, wash and slice the leeks.
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SQUASH, SAGE & CHESTNUT ROLLS | VEGETABLE RECIPES | JAMIE ...

From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 192 calories per serving

1. Preheat the oven to 200ºC/400°F/gas 6.
2. Deseed the squash and cut into 8 wedges, then place in a roasting tray and sprinkle over the chilli, drizzle with oil and season. Toss well, spread evenly and roast for 35 to 40 minutes. Remove and cool.
3. Peel and finely chop the onion and garlic, pick the sage leaves and roughly chop the chestnuts. Finely grate the Parmesan.
4. Add a drizzle of oil to a pan and place over a medium heat. Fry the onions for 10 minutes, until soft, then add the garlic, sage and chestnuts. Continue to fry for 3 to 4 minutes, then add to a large bowl.
5. Remove the skin from the squash and mash the flesh together with the Parmesan, then season.
6. Dust a clean surface with flour and roll your pastry into a 30cm x 45cm rectangle, about 5mm thick and cut into two equal pieces.
7. Beat the egg, then brush the longer side of each piece of pastry with the egg. Place your filling down the centre, then fold the pastry over, using egg to seal the edges (press down with a fork).
8. Cut each into 8 equal-sized pieces and place on a lined baking tray.
9. Brush with the egg and bake for 20 to 25 minutes until crisp and golden.

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See details

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1. Peel and crush the garlic, peel and slice the onions and shallots. Trim, wash and slice the leeks.
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5. Preheat the oven or grill to maximum.
6. Toast your bread on both sides. Correct the seasoning of the soup. When it’s perfect, ladle it into individual heatproof serving bowls and place them on a baking tray.
7. Tear toasted bread over each bowl to fit it like a lid. Feel free to push and dunk the bread into the soup a bit. Grate over some of the Cheddar and drizzle over a little Worcestershire sauce.
8. Dress your reserved sage leaves with some olive oil and place one on top of each slice of bread. Put the baking tray into the preheated oven or under the grill to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn’t burn! When the cheese is bubbling, very carefully lift out the tray and carry it to the table. Enjoy.

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