Best 3 Butternut Squash Sage Pull Apart Bread Recipe By Tasty Recipes
Indulge in a delightful culinary journey with our butternut squash sage pull-apart bread, a symphony of flavors and textures that will tantalize your taste buds. This savory bread, crafted with the goodness of roasted butternut squash, aromatic sage, and a hint of earthy rosemary, is a perfect blend of sweet and savory. Its golden-brown crust and tender, fluffy interior create an irresistible combination that will be the star of any gathering. But that's not all; this article unveils a treasure trove of other tantalizing recipes, each a culinary masterpiece in its own right. From the classic comfort of chicken and dumplings to the vibrant flavors of Thai peanut chicken lettuce wraps, and the delectable indulgence of chocolate peanut butter cup cookies, there's something for every palate to savor. Prepare to embark on a culinary adventure that will leave you craving more.
Here are our top 3 tried and tested recipes!
BROWN BUTTER SAGE BUTTERCUP SQUASH
Nutty brown butter and earthy sage counterbalance the sweetness of this hearty winter squash. The combination makes an elegant cold-weather side to most meats.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Position an oven rack in the center of the oven and preheat to 425 degrees F.
- Toss the squash with the butter, sugar, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is just tender and beginning to brown on the edges, about 30 minutes.
- Remove the squash from the oven, sprinkle with the sage and toss to coat. Continue to roast until the squash is tender and browned all over, about 10 minutes more.
BUTTERNUT DUMPLINGS WITH BROWN BUTTER AND SAGE
Provided by Alton Brown
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- On a sheet pan, place the squash flesh side down and roast until very tender (about 45 minutes). At the same time, bake potatoes directly on the rack of oven for 1 hour.
- Split the potatoes and allow to cool slightly, or until you can handle them. Don't let them cool completely. Scoop the flesh of the potatoes and the squash into a bowl and mash with a hand masher. Mix in the egg, salt and nutmeg. Then add the flour and mix until a soft dough forms. Do not do this in a mixer, it will overwork the dough. Add flour by the spoonful if it's still too moist.
- Turn out onto a floured board and divide into 8 portions. Roll out into ropes and cut into 1/2-inch pieces. Line the pieces up on a floured sheet pan as you work. At this point you could freeze them on the pan until solid, then transfer to zip top bags and store in the freezer.
- In a large pot of boiling, salted water gently drop in the dumplings. Don't overcrowd. As they begin to float, remove them with a slotted spoon and toss them into an ice bath.
- Drain off the water and toss in a little oil. Store loosely in containers until ready to use.
- To reheat, in a saute pan over high heat add 1 tablespoon of soft butter. Cook until the butter begins to foam and turn brown. Add 2 teaspoons sage leaves and 1 cup of dumplings. Cook for an additional minute until the dumplings are heated through. Repeat until you have desired amount of servings. Plate and top with freshly grated Parmesan.
BUTTERNUT SQUASH WITH SAGE
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
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
Tips
- Choose the right squash: Look for a butternut squash that is firm and has a deep orange color. Avoid squashes that have soft spots or blemishes.
- Roast the squash properly: Roasting the squash brings out its natural sweetness and flavor. Make sure to roast the squash until it is tender and slightly caramelized.
- Use fresh sage: Fresh sage has a more intense flavor than dried sage. If you can, use fresh sage in this recipe.
- Don't overwork the dough: Overworking the dough will make the bread tough. Mix the dough just until it comes together.
- Let the bread rise properly: Rising the bread allows the yeast to work and produce carbon dioxide gas, which creates the bread's light and airy texture. Make sure to let the bread rise in a warm place until it has doubled in size.
- Bake the bread until golden brown: The bread is done baking when it is golden brown and sounds hollow when tapped.
Conclusion
This butternut squash sage pull-apart bread is a delicious and easy-to-make recipe that is perfect for any occasion. The bread is soft and fluffy, with a slightly sweet and savory flavor. The butternut squash and sage add a unique and flavorful twist to this classic recipe. Whether you're serving it as an appetizer, side dish, or main course, this bread is sure to be a hit.
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