Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Squash With Maple Syrup and Sage Cream Recipe
    Lost? Site Map

    Roasted Squash With Maple Syrup and Sage Cream

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    1 hrs 10 mins

    1 hrs

    Manami's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°F
    2. 2
      In a large bowl, toss the buttercup and butternut squash with 2 tablespoons of the olive oil and 2 tablespoons of the brown sugar.
    3. 3
      Season with salt and pepper.
    4. 4
      Spread the squash out on a large rimmed nonstick baking sheet.
    5. 5
      Add the acorn and delicata squash to the large bowl.
    6. 6
      Toss with the remaining 2 tablespoons each of olive oil and brown sugar and season with salt and pepper.
    7. 7
      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.
    8. 8
      Arrange the squash on a large platter and drizzle with the maple syrup.
    9. 9
      Meanwhile, in a small saucepan, bring the cream to a simmer with the sage and cook over moderate heat for 5 minutes.
    10. 10
      Remove from the heat and let stand for 5 minutes, then add the butter and season lightly with salt and pepper.
    11. 11
      Strain the cream into a heatproof cup.
    12. 12
      Drizzle it over the roasted squash, garnish with the baby watercress, chopped cashews and pecorino.
    13. 13
      Serve & enjoy!

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Roasted Squash With Maple Syrup and Sage Cream

    Serving Size: 1 (340 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 295.8
     
    Calories from Fat 151
    51%
    Total Fat 16.8 g
    25%
    Saturated Fat 7.7 g
    38%
    Cholesterol 38.7 mg
    12%
    Sodium 23.1 mg
    0%
    Total Carbohydrate 38.1 g
    12%
    Dietary Fiber 4.8 g
    19%
    Sugars 12.7 g
    50%
    Protein 3.2 g
    6%

    The following items or measurements are not included:

    sage leaves

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites