Butternut Squash Puree With Sun Dried Tomatoes And Sage Recipes

BUTTERNUT SQUASH SUN-DRIED TOMATO & SAGE SOUP

Steps:

• Preheat oven to 375F
• Place cubed squash on a lined baking sheet and drizzle with avocado oil, salt, & pepper. Bake in preheated oven for ~20 minutes or until fork-tender
• Saute onions in avocado oil in a large pot over medium heat until fragrant and translucent. Add in garlic and continue to saute
• Add in sun-dried tomatoes and cook for another 2 minutes
• Once squash is cooked, add into pot and cook for a couple minutes
• Add in sage and cook for about 30 seconds before pouring in broth and coconut milk
• Bring to a boil, add salt and pepper, then reduce to a simmer for ~15 minutes
• Remove from heat and allow to cool for about 5 minutes before transferring soup to blender in 2-4 batches and blending until smooth
• Enjoy immediately or refrigerate up to 5 days and reheat to eat

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.

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.

BUTTERNUT SQUASH PUREE WITH SUN-DRIED TOMATOES AND SAGE

Steps:

• 1. Bring the water to boil in a small pan, and add the sun-dried tomatoes. Turn off the heat, and let sit 20 minutes, or until the tomatoes have softened. Drain and set aside. 2. While the tomatoes soak, place the sunflower seeds in an un - oiled skillet over medium-low heat. Stirring occasionally, dryroast the seeds for 5 minutes, or until they begin to pop and have a nutty aroma. Remove from the heat and set aside to cool. 3. Place the squash on a steamer basket set over boiling water. Cover and steam 15 minutes, or until fork tender. 4.While the squash cooks, heat the oil in a medium-sized skillet over medium heat. Add the garlic and onions, and sauté 5 minutes, or until the onions begin to soften. Add the mushrooms, and continue to cook another 5 minutes, or until they begin to soften. 5. Place the sunflower seeds in a food processor and grind. Add half the sun-dried tomatoes, half the squash, half the sautéed vegetables, and half the sage, oregano, and salt. Purée until smooth, then transfer to a large mixing bowl. Repeat with the remaining ingredients. Adjust the seasonings, if desired. 6. Transfer the purée to a serving bowl, and enjoy. For a Change . . . • Use pecans, walnuts, or pumpkin seeds instead of sunflower seeds. • Instead of steaming the squash, bake it whole for 1 hour in a 400°F oven.

BUTTERNUT SQUASH & SUNDRIED TOMATOES

Steps:

• Start the water for the Rigatoni - Add pasta/salt when boiling Lightly coast the bottom of your pan with Olive Oil Add the cubed Butternut Squash. (I do the work of cutting up a fresh guy but you can use any version you find, so long as it's not seasoned, (frozen, cubed and fresh off the veggie isle ) Add 2 cloves of chopped garlic Add salt & pepper (use your own judgment as salt is a subjective ingredient. Rock Sea Salt is my fave!) Sauté until soft and blendable Pour about a half of a cup of veggie stock to the pan when the squash begins to caramelize on the bottom; scrape the bits up so they make it into the blend. Get out your food processor or blender! (I love this part for some silly reason) Add half a cup of veggie stock to the processor, spoon in the squash and blend to a smooth creamy sauce texture. Add the blended squash back to the pan and when the pasta is al denté scoop directly from the water into your squash pan. Keeping some of the starchy water will add an extra element to the sauce. Coat the pasta completely with the sauce, add the sun dried tomatoes, *peas* and parmigiano. add as much parm as you'd like!