ROASTED SQUASH WITH MAPLE SYRUP AND SAGE CREAM
Barbara Lynch isn't choosy about which squash to include in this deeply flavored dish, which gets finished with a sage-infused cream sauce - she with whichever varieties look best at the farmers' market - but delicata and and butternut are among her favorites. From: A Chef's First Thanksgiving found in Food & Wine Magazine, November 2006 edition. It seems to be a lot of work but it is really worth the while! Made it last week and the residents loved it.
Provided by Manami
Categories Cheese
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F
- In a large bowl, toss the buttercup and butternut squash with 2 tablespoons of the olive oil and 2 tablespoons of the brown sugar.
- Season with salt and pepper.
- Spread the squash out on a large rimmed nonstick baking sheet.
- Add the acorn and delicata squash to the large bowl.
- Toss with the remaining 2 tablespoons each of olive oil and brown sugar and season with salt and pepper.
- Spread the squash out on another large rimmed baking sheet. Roast the squash for about 1 hour, turning once, until tender and lightly caramelized in spots.
- Arrange the squash on a large platter and drizzle with the maple syrup.
- Meanwhile, in a small saucepan, bring the cream to a simmer with the sage and cook over moderate heat for 5 minutes.
- Remove from the heat and let stand for 5 minutes, then add the butter and season lightly with salt and pepper.
- Strain the cream into a heatproof cup.
- Drizzle it over the roasted squash, garnish with the baby watercress, chopped cashews and pecorino.
- Serve & enjoy!
Nutrition Facts : Calories 295.9, Fat 16.9, SaturatedFat 7.8, Cholesterol 38.7, Sodium 23.1, Carbohydrate 38.1, Fiber 4.9, Sugar 12.7, Protein 3.3
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Alfonsina Saver
[email protected]I tried this recipe and it was a disaster. The squash was undercooked and the sauce was too thin.
Naren Msn
[email protected]This dish is too sweet for my taste. I would reduce the amount of maple syrup by half.
Chuhdary Latif
[email protected]I'm not sure why this recipe calls for sage cream. I think it would be better with a simple butter sauce.
Prince Obi
[email protected]This dish is easy to make and can be served as a side dish or a main course.
Maureen Gov
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved the unique flavor combination.
Miss Peru
[email protected]This is a great recipe for fall. The squash is in season and the maple syrup adds a nice touch of sweetness.
Mohona Akter Tumpa
[email protected]I'm not a big fan of squash, but this dish changed my mind. The maple syrup and sage cream sauce really made the squash taste amazing.
md Adbay
[email protected]This dish is a great way to use up leftover squash. I always have a few extra squash in my fridge after Thanksgiving and this is a great way to use them up.
Opeyemi Obayemi
[email protected]I love the combination of flavors in this dish. The sweetness of the squash, the richness of the maple syrup, and the earthiness of the sage all come together perfectly.
Ibrahim Olaide
[email protected]This is a great recipe for a special occasion dinner. It's easy to make and always impresses my guests.
Liza Bhattarai
[email protected]I made this dish for my family last night and it was a hit! The squash was perfectly roasted and the maple syrup and sage cream sauce was divine. Everyone went back for seconds.
Benjamin Franklin
[email protected]Roasted squash with maple syrup and sage cream is a delightful dish that combines the natural sweetness of squash with the richness of maple syrup and the savory earthiness of sage. The result is a dish that is both comforting and elegant.