Best 3 Creamiest Winter Squash With Raisins And Sage Recipes
Indulge in the comforting flavors of winter squash transformed into a creamy delight in this culinary adventure. This versatile dish, a symphony of textures and flavors, showcases the natural sweetness of squash harmonized with the tangy zest of raisins and the earthy notes of sage. Embark on a culinary journey with three delectable variations: a classic version featuring the harmonious trio of squash, raisins, and sage; a tantalizing rendition elevated with the addition of aromatic cinnamon and nutmeg; and a vegan delight where creamy coconut milk takes center stage, complemented by the warmth of garam masala. Each recipe promises a unique symphony of flavors, promising to warm your soul and tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
SLOW-COOKED WINTER SQUASH WITH SAGE AND THYME
Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.
Provided by Claire Saffitz
Categories Bon Appétit Squash Thyme Sage Fall Vegetable Vegetarian Garlic Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place a rack in middle of oven and preheat to 350°F. Toss squash, garlic, sage, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.
- Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 60-70 minutes. Let cool slightly, then add vinegar and toss to coat.
WINTER SQUASH AND SAGE BLINI
Pancakes are a great vehicle for many vegetables. These are simple buttermilk/buckwheat blini with puréed butternut squash and sage whisked into the batter. I make them small and serve them as hors d'oeuvres. For vegetarian blini I top them with drained yogurt and a small spoonful of the sautéed winter squash with anchovies, capers and olives in this week's recipes. You can also go the more traditional blini route and top with smoked salmon.
Provided by Tara Parker-Pope
Time 1h30m
Yield 50 to 60 blini, depending on the size.
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees. Line a baking sheet with foil and lightly oil the foil. Lay the squash on the foil, skin side up, and roast until it is thoroughly tender when pierced with a knife or skewer, 45 minutes to an hour. Remove from the heat, allow to cool until you can handle it, then remove the skin and purée in a food processor fitted with the steel blade or in a standing mixer fitted with the paddle. You should have about 3/4 cup of purée.
- Sift together the flours, baking powder, baking soda, sugar and salt. In a medium bowl, beat the eggs and whisk in the buttermilk and the puréed squash. Add 2 tablespoons of the oil and whisk together.
- Heat the remaining oil over medium-high heat in a small skillet and add the slivered sage. Fry the leaves for about 10 seconds, until they are beginning to crisp, and remove from the heat. Allow the oil to cool, then add to the liquids in the bowl. Quickly whisk in the flour mixture.
- Heat a griddle over medium-high heat and ladle 1 to 2 tablespoons of batter for each pancake. They should be about 2 to 3 inches in diameter. Cook until bubbles break through; flip over and cook until lightly browned on the other side. Remove from the heat.
Nutrition Facts : @context http, Calories 30, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 52 milligrams, Sugar 1 gram, TransFat 0 grams
CREAMY WINTER SQUASH WITH RAISINS AND SAGE
Steps:
- Preheat the oven to 400°F. Arrange whole squash on a baking sheet and roast until the skin is papery and a fork inserted in 2 or 3 different spots reveals very tender flesh, about 1 1/4 hours. Set aside until cool enough to handle. Peel away the skin, and discard the seeds. Meanwhile, pulse raisins, pecans, parsley, sage and orange zest in a food processor until finely chopped and transfer to a bowl; wipe out food processor. In the clean food processor, purée warm squash and tofu until very smooth and creamy. (Reheat, if needed, in a medium pot over medium heat.) Transfer to a large bowl or platter, scatter raisin-sage mixture over the top and serve.
Tips for Making Creamy Winter Squash with Raisins and Sage
- Choose the right squash. Look for small to medium-sized winter squash that are heavy for their size, with smooth, unblemished skin. Some good varieties to use include butternut, kabocha, and acorn squash.
- Roast the squash until tender. This will help to bring out its natural sweetness and flavor. You can roast the squash in the oven, on a grill, or over a campfire.
- Use a high-quality broth. The broth is a key ingredient in this dish, so make sure to use a good-quality broth that has a lot of flavor.
- Don't overcrowd the pan. When you're cooking the squash, make sure to give it plenty of room to brown. If you overcrowd the pan, the squash will steam instead of roast.
- Add the raisins and sage at the end. This will help to preserve their flavor and texture.
Conclusion
This creamy winter squash with raisins and sage is a delicious and easy-to-make dish that is perfect for a fall or winter meal. It's also a great way to use up leftover squash. The squash is roasted until tender and then combined with a creamy sauce made with broth, cream, and sage. The raisins add a touch of sweetness and the sage adds a savory note. This dish is sure to be a hit with your family and friends.Tips for Making Creamy Winter Squash with Raisins and Sage
- Choose the right squash. Look for small to medium-sized winter squash that are heavy for their size, with smooth, unblemished skin. Some good varieties to use include butternut, kabocha, and acorn squash.
- Roast the squash until tender. This will help to bring out its natural sweetness and flavor. You can roast the squash in the oven, on a grill, or over a campfire.
- Use a high-quality broth. The broth is a key ingredient in this dish, so make sure to use a good-quality broth that has a lot of flavor.
- Don't overcrowd the pan. When you're cooking the squash, make sure to give it plenty of room to brown. If you overcrowd the pan, the squash will steam instead of roast.
- Add the raisins and sage at the end. This will help to preserve their flavor and texture.
Conclusion
This creamy winter squash with raisins and sage is a delicious and easy-to-make dish that is perfect for a fall or winter meal. It's also a great way to use up leftover squash. The squash is roasted until tender and then combined with a creamy sauce made with broth, cream, and sage. The raisins add a touch of sweetness and the sage adds a savory note. This dish is sure to be a hit with your family and friends.
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