Best Sautéed Butternut Squash With Sage Recipes

BUTTERNUT SQUASH WITH SAGE

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.

SAUTéED BUTTERNUT SQUASH

Steps:

• ⭐️ Prepare the squash. On the cutting board, carefully cut the ends off the squash. Using the peeler, peel the squash. Cut it in half then scoop out the seeds. Cut into bite-sized squares.
• ⭐️ Sautee the squash. In the large skillet, heat olive oil. Add squash cubes. Cook for 20-25 minutes or until fork tender, stirring often. Season with salt and serve hot.

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.

BUTTERNUT SQUASH SAUCE WITH SAGE

Steps:

• Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
• Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
• Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.

PAN SAUTEED BUTTERNUT SQUASH, PEARS AND SAGE

Steps:

• One pan -- In a large skillet, add the oil and saute the onions and garlic first. Medium heat so they do not burn. Cook 2-3 minutes and then add in the squash and a little of the apple cider and cook another 5 minutes until they begin to soften.
• Fruit -- Then add the pears, the rest of the apple cider and maybe a little stock to give the squash and pears moisture. Cook until the pears begin to soften. About 4-5 minutes. Add the sage, allspice, parsley, salt and pepper to taste and any additional stock if needed. You don't want the dish to burn. Cook until soft but not MUSH.
• NOTE: I just keep enough stock in the bottom to avoid burning but don't over do it. It varies as to how much stock I use. I just have my handy box in the fridge so I can always add a little if needed.
• Garnish -- one friend adds crumbled gorgonzola, another pecans. I have done either one and even both. They are very good with the dish, but the dish is also good on it's own.
• It is simple, tasty, healthy and just plain good.

BUTTERNUT SQUASH WITH SHALLOTS AND SAGE

Steps:

• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes.
• Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.