Butternut squash sauté. Get your dark green and yellow veggies now. Love really thick butternut squash soup?! Add just half of the recommended amount of broth, puree, and then stir in additional broth as needed until you reach the consistency you prefer.
It has a sweet, nutty taste similar to that of a pumpkin.
This recipe for Butternut Squash and Kale Sauté is a lunch time staple for me during the fall.
It features two nutritional superstars: butternut squash and.
You can cook Butternut squash sauté using 8 ingredients and 3 steps. Here is how you cook that.
Ingredients of Butternut squash sauté
- You need to taste of salt & pepper.
- Prepare 4 leaves of fresh sage.
- It's 2 cloves of garlic.
- It's 4 of tbls olive oil.
- It's 1 of large shallot minced.
- Prepare 3 cups of butternut squash cubed.
- Prepare 4 slices of bacon cooked and crumbled.
- Prepare 3 oz. of blue cheese crumbled.
The hardest thing about this recipe is peeling the squash. I've tried different ways to peel it but I keep going back to my trusty sharp paring knife. Butternut squash soup is made from butternut squash, onions, garlic, maple syrup, nutmeg But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess. How much ginger and garlic should I use when making butternut squash soup?
Butternut squash sauté step by step
- Bake sqaush until tender with drizzle of olive oil salt and pepper. 350° about 25 min..
- Saute shallot in oil with garlic til tender but not browned. Add sage. Cook for one minute..
- Add sauted mixture to squash and top with bacon and blue cheese. Serve warm..
The farmer's market is stocked with beautiful squashes and pumpkins this time of year. I bought this beautiful squash and got inspired to paint my kitchen the same color. Butternut squash is perhaps the most versatile winter squash. It's sweet and light when cooked, but also substantial enough to stand up to both long cook times and quick sautés. If you see peeled, cubed butternut squash in the grocery store, BUY IT.