Butternut Squash Tart With Fried Sage Recipes

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FRIED BUTTERNUT SQUASH WITH SPICY HONEY



Fried Butternut Squash with Spicy Honey image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 9

1 1/2 cups all-purpose flour
Kosher salt
1 cup cornmeal
2 tablespoons finely chopped fresh sage
1 cup buttermilk
16 to 20 1/8-inch-thick slices peeled butternut squash (from 1 medium squash; use a mandoline)
Vegetable oil, for frying
1/4 cup honey
2 to 3 teaspoons hot sauce

Steps:

  • Mix 1/2 cup flour and 1/2 teaspoon salt on a plate. Whisk the remaining 1 cup flour, the cornmeal, sage and 2 teaspoons salt in a large bowl. Pour the buttermilk into a medium bowl. Dredge the squash slices in the flour, dip in the buttermilk, then coat with the cornmeal mixture, shaking off any excess. Place on a rack set on a baking sheet.
  • Heat about 2 inches vegetable oil in a large heavy pot or Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F. Mix the honey and hot sauce in a small bowl.
  • Working in batches, fry the squash, turning once, until golden brown, about 4 minutes. (Adjust the heat as needed to maintain the oil temperature.) Remove with a slotted spoon and return to the rack to drain. Season with salt. Serve hot or at room temperature with the spicy honey.

GARLIC SHRIMP AND BUTTERNUT PARTY BITES



Garlic Shrimp and Butternut Party Bites image

Try our Garlic Shrimp and Butternut Party Bites. They are large shrimp sautéed in garlic, butter and Spanish smoky paprika are skewered together with chunks of sweet butternut squash.

Provided by Pat Nyswonger

Categories     Appetizers

Time 50m

Number Of Ingredients 16

2 pounds butternut squash, peeled and cut into 1-inch cubes
1 tablespoons olive oil
2 tablespoons butter
1 tablespoon honey
1/2 teaspoon salt
1 pound large raw shrimp, peeled, heads removed, tails on
1/4 cup olive oil
4 tablespoons butter
1/4 teaspoon red pepper flakes
6 garlic cloves, grated or finely minced
1 teaspoon Spanish smoked paprika
Juice of 1/2 lemon
1/4 teaspoon salt
Bamboo picks for assembling
Fresh herbs for garnish (oregano, rosemary or parsley)
Lemon wedges

Steps:

  • Preheat oven to 400 degrees F. Lightly coat a baking sheet with oil spray.
  • Place the prepared butternut squash cubes in a large shallow bowl and set aside
  • Add the olive oil, butter and honey to a small saucepan set on low heat, stirring until warm and syrupy. Remove from the heat and cool to room temperature.
  • Drizzle the butter mixture over the butternut cubes and gently toss together to coat all sides of the cubes. Tip the cubes onto the baking sheet and spread them in a single layer with space between them. Sprinkle generously with salt.
  • Place in oven and bake for 18-20 minutes. The cubes should have a slight char to the edges and still a little firm when pierced with a toothpick. Do not over cook them as they will continue to cook a bit from residue heat.
  • Remove the baking sheet from the oven and immediately transfer the cubes to a plate and allow to cool to room temperature while preparing the shrimp.
  • In a large skillet, set over medium heat, add the olive oil, butter, red pepper flakes and garlic. Cook for 30 seconds just until the garlic becomes fragrant.
  • Stir in the paprika and lemon juice. Working in batches, add only enough shrimp to cover the bottom of the pan without crowding them. Sprinkle with salt and pepper. Cook the shrimp for about 2 minutes, turning with tongs as they begin to pink up. As they become uniformly pink and in a 'C' shape, transfer them to a paper towel lined plate to drain.
  • Proceed cooking the remaining shrimp in batches, adjusting the heat as necessary. Allow to cool to room temperature.
  • Insert a bamboo pick into each shrimp and then into a butternut cube. Add a fresh herb sprig to each appetizer. Arrange the appetizers attractively on a serving plate with lemon wedges.

Nutrition Facts : Calories 162 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, ServingSize 2 party bites, Sodium 247 grams sodium, Sugar 2 grams sugar

BUTTERNUT SQUASH WITH SAGE



Butternut Squash with Sage image

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

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 20m

Number Of Ingredients 4

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, Fat 6 g, Protein 2 g

BUTTERNUT SQUASH TART WITH CHILE HONEY



Butternut Squash Tart with Chile Honey image

This impressive tart, drizzled with a little homemade chile-honey, is perfect for late summer and early fall. Plus, the dough is a press-in, so there's no rolling required!

Provided by Food Network Kitchen

Categories     side-dish

Time 2h40m

Yield 8 servings

Number Of Ingredients 15

6 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature, plus more for the pan
1 1/4 cups all-purpose flour
1/2 teaspoon sugar
Kosher salt
1 large egg, lightly beaten
1 butternut squash (1 3/4 pounds), peeled and sliced into 1/4-inch thick half-moons
2 tablespoons unsalted butter, melted
2 teaspoons finely chopped fresh sage
3 tablespoons honey
Kosher salt
1/4 cup grated Parmesan
1/4 cup plain breadcrumbs
1 1/2 cups gruyere cheese, cut into small cubes
2 teaspoons white wine vinegar
1/2 teaspoon crushed red pepper

Steps:

  • For the crust: Butter a 9-inch springform pan. Put the flour, sugar and 1/2 teaspoon salt in a food processor and pulse to combine. Add the butter and process until thoroughly combined with no visible chunks of butter. Add the egg and pulse until the dough just starts to clump. Transfer the dough to the springform pan and press it evenly on the bottom and 1 inch up the sides. Refrigerate for 30 minutes.
  • For the filling: Adjust an oven rack in the middle position and preheat the oven to 375 degrees F.
  • Toss the butternut squash slices with the melted butter, sage, 1 tablespoon honey and 1 teaspoon salt in a large bowl.
  • Sprinkle the Parmesan and breadcrumbs evenly on the bottom of the crust, then scatter over 1/2 cup of the gruyere cubes. Lay out a single layer of butternut squash slices, breaking off pieces of squash to fill any gaps. Scatter another 1/2 cup of gruyere over the squash. Top with the rest of the butternut squash slices and then the remaining 1/2 cup gruyere.
  • Put the springform pan on a baking sheet and bake, until the squash can be pierced easily with a knife, about 1 hour and 40 minutes to 1 hour 50 minutes. (If the crust gets too dark, cover loosely with foil.)
  • Meanwhile, combine the vinegar, crushed red pepper and the remaining 2 tablespoons honey in a microwave-safe bowl large enough to contain it (the honey may boil over in the microwave). Microwave for 30 seconds to heat up the honey and infuse the chile flavor. Reserve.
  • Drizzle the tart all over with the chile-infused honey and serve immediately.

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