Best 3 Shredded Butternut Squash With Brown Butter Sage And Pecans Recipes
In this culinary exploration, we embark on a journey to create a symphony of flavors with our star ingredient, the butternut squash. Roasted to perfection, its vibrant orange flesh yields a tender and delectable canvas for a trio of enticing recipes. First, we present a classic combination of roasted butternut squash, bathed in a luscious brown butter sage sauce, and crowned with crunchy pecans. For a delightful twist, our second recipe incorporates butternut squash into a savory and creamy risotto, where each grain dances with the squash's inherent sweetness. And finally, we venture into the realm of sweet indulgence with a delectable butternut squash bread, infused with warm spices and dotted with pockets of melted chocolate, promising a harmonious balance of flavors in every bite.
Check out the recipes below so you can choose the best recipe for yourself!
BROWN BUTTER AND SAGE BUTTERNUT SQUASH BAKE
Provided by Katie Lee Biegel
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Spray a baking pan with nonstick cooking spray and place the squash in the pan.
- Heat 1 tablespoon of the butter in a medium skillet over medium heat. Add the onion and cook until tender and translucent, 6 to 8 minutes. Transfer the onion to the pan with the squash.
- Return the skillet to the heat and add the remaining 5 tablespoons butter. Heat until the butter melts and begins to brown, 3 to 4 minutes. (The butter will begin to separate and sizzle. Take care to let it gently brown rather than burn. If the butter burns, throw it out and try again.) Stir in the sage. Drizzle the butter mixture over the squash and sprinkle with the salt and pepper. Use a wooden spoon to toss the mixture until the squash is evenly coated with the browned butter.
- Bake until the squash is tender and beginning to brown around the edges, about 1 hour. Remove from the oven and increase the temperature to 400 degrees F. Top the squash with the crackers and cook until the crackers are nicely golden brown, an additional 20 minutes.
SAUTEED BUTTERNUT SQUASH WITH SHAVED APPLE AND PECANS
Steps:
- Melt the butter and oil in a large heavy-bottomed skillet over medium-high heat. Add the sage and fry until crisp, about 2 minutes. Remove the sage to a paper towel-lined plate. Add the squash to the skillet along with the nutmeg and a sprinkle of salt and pepper. Saute the squash, stirring occasionally, until browned and almost cooked through, 10 to 15 minutes. Lower the heat and continue to cook until the squash is soft and cooked through, about 5 minutes more. Remove to a serving dish, top with the shaved apple and sprinkle with the toasted pecans and sage leaves. Serve immediately.
SAGE-PECAN BUTTERNUT SQUASH RAVIOLI
I am addicted to this ravioli recipe. The sauce is incredible with any pasta, but ravioli makes it a convenient dinner-in-one. -Barbie Miller, Oakdale, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook ravioli according to package directions., Meanwhile, in a large dry skillet, toast pecans over medium-low heat 1-2 minutes or until lightly browned, stirring occasionally. Stir in butter until melted. Stir in brown sugar, salt, nutmeg and cayenne. Remove from heat; stir in cream and sage., Drain ravioli; add to skillet and toss to coat. Top with cheese.
Nutrition Facts :
Tips:
- Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with a smooth, unblemished skin. Avoid squash that has any soft spots or bruises.
- Roast the butternut squash before shredding it: Roasting the squash intensifies its flavor and makes it easier to shred. To roast the squash, preheat your oven to 400 degrees Fahrenheit. Cut the squash in half lengthwise and scoop out the seeds. Drizzle the squash with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 45-60 minutes, or until the flesh is tender.
- Use a sharp knife to shred the butternut squash: A sharp knife will make it easier to shred the squash and will help to prevent the squash from becoming stringy.
- Don't overcrowd the pan when browning the butter: If you overcrowd the pan, the butter will not brown evenly. Brown the butter in batches if necessary.
- Add the sage and pecans at the end of cooking: Adding the sage and pecans at the end of cooking will help to prevent them from burning.
Conclusion:
Shredded butternut squash with brown butter, sage, and pecans is a delicious and versatile side dish that can be enjoyed with a variety of meals. The squash is roasted until tender and flavorful, then shredded and tossed with browned butter, sage, and pecans. This dish is a great way to add a pop of color and flavor to your next meal.
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