Maple-Glazed Delicata Squash

Maple- Maple-Glazed Delicata Squash


Maple-Glazed Delicata Squash

Does anyone else besides me wonder how come maple sap flows and is turned into maple syrup in the spring, but seems to team up so well with fall fruits and vegetables?   Just wondering!!

Here’s a perfect example of what I mean.   One of the early fall squashes to arrive is this delicata squash.  Its name says it all….delicate.   The outer skin is tender so there’s no need to peel it.  Plus the stripes add a colorful accent.   The flesh is a pale yellow and has a mild flavor.  However, it needs to have some enhancements to spice it up and give it some UMPH!   Maple syrup is its sole-mate.  The syrup adds just the right amount of sweetness, and sage contributes the savory note.  Together they really dress up this squash.   If you are planning to roast a cut of meat or poultry, try this squash as a side dish for a perfect pairing.

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I recently roasted a loin of pork, and made this squash casserole as a side dish.  Oven browned baby potatoes, and crisp coleslaw rounded out the meal.  Let me also state for the record that I made half the recipe (just 2 of us, you know), and used dried sage as fresh sage was not available at the time.

MAPLE-GLAZED DELICATA SQUASH

Yield:   Serves 6

Ingredients:IMG_8117

  • 1/2 cup maple syrup
  • 1/4 cup packed fresh sage leaves,  or 2 teaspoons dried sage
  • 2 medium (about 2.5 pounds) delicata squash
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

Directions:

1.  Prepare the squash:   trim the ends, cut in half lengthwise, and scoop out the seeds.  Then slice into 1-inch half moons.

Remove seeds, and slice cross-wise into half moons, or chunks.

Remove seeds, and slice cross-wise into half moons, or chunks.

2.  Preheat heat oven to 400*F.  In a small lidded pot, combine maple syrup and sage.  Bring to a simmer; reduce heat to low, cover and cook 15 minutes.  Set aside, covered.

3.  Meanwhile, in a bowl, toss squash slices with olive oil and salt.  Transfer to a foil-lined baking sheet in a single layer;  bake at 400*F for 20 minutes.

Toss with olive oil and salt and bake for 20 minutes.

Toss with olive oil and salt and bake for 20 minutes.

Pour maple syrup-sage mixture evenly on top of squash.  Bake 20 minutes more until squash is browned and tender, stirring once or twice so all slices get glazed with the syrup.

Syrup and sage mixture.

Syrup and sage mixture.

Pour syrup mixture over squash and continue baking another 20 minutes.

Pour syrup mixture over squash and continue baking another 20 minutes.

Fragrant and golden.

Fragrant and golden.

 

Perfection!

 

SOURCE:    Family Circle Magazine.

 

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Butternut Ravioli in Sage Browned Butter Sauce

Butternut Ravioli with Sage Brown Butter Sauce

Butternut Ravioli with Sage Brown Butter Sauce

Not too long ago we were out for a special dinner that was catered, and for the appetizer we were served this dish; butternut squash ravioli with a sage brown butter sauce.  It was so good I wanted the recipe, but, sadly, it was not available from the chef.  So I went on the hunt for a similar recipe, and on the Food Network website, I found this one by Emeril Lagasse.

He roasted his squash for starters, but I simply steamed mine, then mashed it with the same results.  Possibly roasting the squash brings out a debt of flavor that mine lacked, but with the nice balance of seasonings that are added I was perfectly satisfied with my results.  I found that using won ton wrappers is a good substitute for fresh pasta dough, if you’re in a time crunch.  However you don’t get that toothy “al dente” texture.  Not a big issue for me;  we enjoyed them all the same.

In trying out this recipe I served the ravioli as a side dish with roast chicken, and it was a good compliment.  The original recipe is written to be served as an appetizer, and that is very nice for a sit-down dinner where silverware is in use. But I would not try to serve it when people need to balance a plate and use a fork to eat it.

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BUTTERNUT SQUASH RAVIOLI WITH A SAGE BROWN BUTTER SAUCE

YIELD:   4 servings

INGREDIENTS

  • 9 Tablespoons butter
  • 3 Tablespoons minced shallots
  • 1 cup cooked butternut squash, mashed
  • salt
  • freshly ground pepper
  • 3 Tablespoons heavy cream
  • 3 Tablespoons grated Parmesean cheese, plus more for serving
  • pinch nutmeg
  • fresh pasta dough,rolled out into wide ribbons,  or won ton wrappers
  • 12 fresh sage leaves
  • 1 Tablespoon finely chopped fresh parsley

DIRECTIONS

1.  In a large saute pan, over medium heat, melt 1 Tablespoon of the butter.  Add the shallots and sauté for 1 minute.  Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes.  Season with salt and pepper.  Stir in the cream and continue to cook for 2 minutes.  Remove from the heat and stir in 3 Tablespoons cheese and nutmeg.  Season with additional salt and pepper as needed.  Cool completely.

2.  Start a large pot of salted water over medium-high heat and bring to boiling.  Cut the pasta into 3 – inch squares.  (Or alternately, use won ton wrappers.)  Place 2 teaspoons of the filling in the center of each square.  Bring one corner of the square to the opposite corner, forming a triangle, and seal completely, by wetting the edges slightly and pressing together.  Add the ravioli to the pot of boiling salted water.  Cook until al dente, about 2 to 3 minutes or until the ravioli float and are pale in color.

Remove the pasta from the water and drain well.  Season with salt and pepper.

3.  In a medium saute pan, melt the remaining 8 Tablespoons butter.  Add the sage leaves to the butter and continue to cook until the butter starts to brown.  Remove from the heat.

4.  Place some of the ravioli in the center of each serving plate.  Spoon the butter sauce over the ravioli.  Sprinkle with additional cheese and garnish with parsley.

Can be served as a side dish also.

Can be served as a side dish also.

SOURCE:  Emeril Lagasse, via Food Network

Apple and Sage Pork Chops

Apple and Sage Porkchops

Apple and Sage Porkchops

When I was a young girl, my family lived next door to a farm, and on this farm they raised some pigs.  No, their name was not McDonald, but in addition to the pigs they raised cows for milking.  They also grew strawberries, and other fruits and vegetables and my family was often the lucky recipient of their over abundance.  Well one year I was witness to their slaughtering one of the pigs.  I won’t go into details, but suffice it to say that I will never forget it and for a long time afterward I would not eat pork of any kind.  As I grew older and became responsible for preparing meals for my family, the vivid memory faded, and I gradually got over it.  Pork came back into my diet and now I can say that it is a meat I like very much and look for different ways to prepare it.

I just got around to making this dish, but I’ve had the recipe for quite some time now.  Don’t know why I waited so long.  Actually it seems  like the perfect fall meal, and that’s about when I clipped out the recipe.  But some things just take time to get to.  No matter, it is outstanding whenever you make it.

Pork chops—I used the boneless variety—apples, onions and a highly seasoned sauce.  Not a big time investment to make but a hugh payoff when you sit down at the table for dinner.  Wow! they were delicious.

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APPLE AND SAGE PORK CHOPS

SERVINGS:   4

YOU WILL NEED:

Cider, apple, onion and seasonings.

Cider, apple, onion and seasonings.

  • 4 pork chops, 1-inch thick, about 1 1/4 pounds
  • 1 Tablespoon flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons rubbed sage
  • 1 teaspoon minced garlic
  • 1 teaspoon thyme leaves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon paprika
  • 2 Tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 2 red apples, cored and thinly sliced
  • 1/2 cup apple juice or cider
  • 1 Tablespoon brown sugar

DIRECTIONS

1.  Whisk together the flour, salt and all the seasonings in a small bowl.   Sprinkle both sides of pork chops with 1 Tablespoon of the seasoned mixture.  Pat lightly to make it adhere.

2.  Cook pork chops in hot oil in a large skillet on medium-high heat until browned on both sides.

Season chops and brown on both sides.

Season chops and brown on both sides.

Remove from the skillet to a plate.  Add onion to skillet; cook and stir 3 minutes or until tender.  Add the apples;  cook and stir 2 minutes.

Add onions, then apples to skillet.

Add onions, then apples to skillet.

3.  Stir in juice, sugar and remaining seasoned flour until well mixed.  Return pork chops to skillet.  Bring to a boil.  Reduce heat to low; cover and simmer 6 – 8 minutes or until desired doneness.

Return chops to skillet and continue cooking till done.

Return chops to skillet and continue cooking till done.

4.  To serve, arrange chops, onions and apples in a shallow bowl.  Pour sauce over all.

Arrange in a serving dish with apples and onions poured over chops.

Arrange in a serving dish with apples and onions poured over chops.

Served with broccoli and sweet potato.

Served with broccoli and sweet potato.

SOURCE:  Bon Appetite.com