Best Sage And Maple Roasted Pork And Squash Recipes

SLOW-COOKER MAPLE-SAGE PORK ROAST

Slow-Cooker Maple-Sage Pork Roast image

Maple syrup brings subtle sweet flavor to a savory pork roast cooked alongside lovely vegetables.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 8

Number Of Ingredients 11

Ingredients

2- to 3-lb boneless pork shoulder roast
2 tablespoons real maple syrup or maple-flavored syrup
1 clove garlic, finely chopped
2 teaspoons dried sage leaves
1/2 teaspoon beef bouillon granules
1/2 cup water
2 cups 1 1/2-inch cubes peeled butternut squash
2 cups baby-cut carrots, cut in half lengthwise
2 small onions, cut into wedges
3 tablespoons cornstarch
1/2 cup water

Steps:

Spray 4- to 5-quart slow cooker with cooking spray. If pork roast comes in netting or is tied, remove netting or strings. Place pork in cooker. In small bowl, mix syrup, garlic, sage, bouillon granules and 1/2 cup water; spoon over pork. Arrange squash, carrots and onions around pork.
Cover; cook on Low heat setting 8 to 9 hours.
Remove pork and vegetables from cooker; cover to keep warm. If desired, skim fat from juices in cooker. Pour juices into 4-cup microwavable measuring cup. In small bowl, mix cornstarch and 1/2 cup water until smooth; stir into juices in cup. Microwave uncovered on High 2 to 3 minutes, stirring every minute, until mixture thickens. Serve with pork and vegetables.

Nutrition Facts : Calories 280, Carbohydrate 14 g, Cholesterol 75 mg, Fat 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 7 g, TransFat 0 g

EASY ONE-PAN PORK AND SQUASH DINNER

Easy One-Pan Pork and Squash Dinner image

This quick and easy one-pan pork tenderloin and roasted butternut squash will have your weeknight dinner done in no time and hassle free!

Provided by Fioa

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

cooking spray
3 tablespoons olive oil, divided
2 tablespoons honey
2 teaspoons salt, divided
2 teaspoons dried sage, divided
1 teaspoon ground black pepper, divided
1 pork tenderloin
5 cups (1-inch) cubes peeled, seeded butternut squash
2 Granny Smith apples, cut into 1-inch wedges
1 white onion, cut into 1/2-inch slices

Steps:

Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 358 calories, Carbohydrate 44.5 g, Cholesterol 49.1 mg, Fat 13 g, Fiber 6.4 g, Protein 20.3 g, SaturatedFat 2.3 g, Sodium 1211.9 mg, Sugar 22.1 g

ROASTED SQUASH WITH MAPLE SYRUP AND SAGE CREAM

Roasted Squash With Maple Syrup and Sage Cream image

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

Ingredients

1 (2 lb) buttercup squash, seeded and cut into 1-inch wedges (about 2 lbs) or 1 (2 lb) kabocha squash, peeled seeded and cut into 1-inch wedges (about 2 lbs)
1 (2 lb) butternut squash, peeled and cut into 1-inch cubes (about 2 pounds)
1/4 cup extra virgin olive oil
1/4 cup light brown sugar
salt, to taste
fresh ground black pepper, to taste
1 (1 1/2 lb) acorn squash, halved, seeded and cut into 1-inch wedges (about 1 1/2 pounds, with skin)
1 (1 lb) delicata squash, cut into 1-inch rings (about 1 pound)
2 tablespoons pure maple syrup
1 cup heavy cream
20 sage leaves, coarsely chopped
2 tablespoons unsalted butter
roasted cashews, coarsely chopped
baby watercress, for garnish
shaved pecorino cheese, for garnish

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

MAPLE-ROASTED SQUASH WITH SAGE AND LIME FOR TWO

Maple-Roasted Squash With Sage and Lime for Two image

Slathered with a mildly spicy maple glaze, chunks of winter squash are roasted until velvety soft and browned at the edges, then brightened with lime and fresh sage just before serving. Unless you're using a squash variety with a particularly thick rind, you don't need to peel the squash before roasting. The skins of butternut or delicata roast up wonderfully crisp, adding texture to each bite.

Provided by Melissa Clark

Categories vegetables, side dish

Time 35m

Yield 2 servings

Number Of Ingredients 9

Ingredients

3 tablespoons maple syrup
Large pinch of ground cayenne or chile powder
2 tablespoons unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Large pinch of coriander seeds
1 pound winter squash, such as dumpling, delicata or butternut, halved, seeded and sliced into 1/2-inch thick (you don't have to peel it)
Fresh lime juice, for serving
1 tablespoon chopped fresh sage leaves, for serving

Steps:

Heat oven to 425 degrees. If you like, line a rimmed baking pan with parchment paper or foil. (It's not necessary but will prove helpful when cleaning up.)
In a small pot over medium-high heat, combine maple syrup and cayenne in a small pot. Bring to a simmer and let cook until it reduces by a third, 1 to 3 minutes. Add butter and let it melt. Turn off heat and mix in salt, pepper and coriander.
Spread the squash out on the pan and spoon maple mixture over the pieces, turning them to coat. Roast until the pieces begin to soften, 15 minutes. Turn the squash pieces over and roast until glazed and tender, 10 to 20 minutes more. Drizzle lime juice and scatter sage leaves over the top for serving.

PORK WITH SQUASH AND APPLES

Pork with Squash and Apples image

Provided by Food Network Kitchen

Categories main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 teaspoon freshly grated nutmeg
1 1/2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons chopped fresh sage
2 1-pound pork tenderloins, trimmed
Kosher salt and freshly ground pepper
1 small butternut squash, peeled and cut into 1-inch pieces
2 cooking apples, peeled and cut into 1/2-inch pieces
1 medium red onion, cut into 1/2-inch pieces
1 tablespoon honey mustard
1 sprig fresh rosemary
5 tablespoons unsalted butter, cut into pieces

Steps:

Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.
Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.
Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.