#sage squash

[nervousgnome]

Ivy hurt Sage's feelings so he took out his frustrations on her school project

[fattributes]

Butternut Squash Ravioli with Browned Butter Sage Sauce

[morethansalad]

Caramel Miso Butter Roasted Pumpkin (Vegan-Friendly)

[vegan-nom-noms]

Creamy Vegan Butternut Squash Pasta With Veggie Sausage & Fried Sage

[dykestache]

i’ll take any excuse to make luxurious comfort food

[askwhatsforlunch]

Maple and Sage Red Kuri Squash and Chestnuts

Hearty and fragrant, these Maple and Sage Red Kuri Squash and Chestnuts --with a tiny home-grown squash!-- made a beautiful Thanksgiving side for us; but this Autumnal dish can also be enjoyed as a vegetarian main all season long! Happy Monday!

Ingredients (serves 4):

1 ½ tablespoon olive oil

half a large onion

half a dozen large (or a dozen small) leaves Garden Sage 

a small (330-gram/11.5-ounce) Red Kuri Squash, thoroughly scrubbed

2 cups cooked chestnuts (bottled, canned or sous-vide)

1 large garlic clove, minced

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

3 tablespoons pure (Grade A) Canadian Maple Syrup

Heat olive oil in a large, deep skillet over medium-high heat.

Peel and finely chop onion, and stir into the skillet. Fry, a couple of minutes until just tender.

Finely chop Sage Leaves, and stir into the onion. Cook, 1 minute more.

Peel, halve and seed Red Kuri Squash, then, cut it into dices. Add Red Kuri Squash dices to the skillet, and cook, stirring often, about 4 to 5 minutes.

Stir in chestnuts and minced garlic and cook, 1 minute.

Season with fleur de sel and black pepper. Cook, a couple of minutes, then reduce heat to medium. Cook, about 5 minutes more, until Red Kuri Squash has softened.

Drizzle generously with Maple Syrup, stirring gently to coat.

Serve Maple and Sage Red Kuri Squash and Chestnuts hot.

[shoku-and-awe]

I think that ravioli should be big giant pillows! It's so much more fun that way. Especially if you have nice ingredients, like butternut squash. Sure, it's hard to know how much filling to add, but that's true even when you make small ones. Have fun in your life!

I used this pasta recipe for both the ravioli and the linguine. I divided squash in two and roasted it in two batches: for the ravioli filling, skin-off with a chopped onion, olive oil, and salt and pepper; for the linguine, skin-on with dry sage, nutmeg, chili powder, chili pepper, and salt and pepper.

For sauce, I made a sage butter sauce for the ravioli, but had to use frozen sage (it's not in stores here [yet? ever again?]), and it didn't get crispy or look pretty, but it tasted great. The linguine I basically with the roasted squash in olive oil with garlic, dry sage, pasta water, and a bit of lemon juice. Two amazing meals. I have another squash in the fridge, and I am still excited for more!

[appetizeme]

[lucky-clover-gazette]

LOOK AT MY CHARCUTERIE TABLE

[fieldtomatoes]

attempting to make gnocchi with my last local squash from work... not only have I never made gnocchi before, I've never even eaten it so I'll have no way of knowing if I mess up 👍🏻

[nervousgnome]

The twins have very different hobbies but apply the same determined attitude to them

[fattributes]

Crispy Butternut Squash Fritters

[morethansalad]

Creamy Vegan Butternut Squash Pasta with Veggie Sausage & Fried Sage

[vegan-nom-noms]

Super Squash, Sage & Shiitake Pasta

[ithinkofnealcassady]

4pm dinnerrr

[supercantaloupe]

tjs pre prepped veggie kits are a game changer