Category Archives: sage

Butternut Lasagna

1 butternut squash, peeled
1 bunch kale or other greens
1 large onion
3 cloves garlic
3 TBS olive oil
Salt and pepper
2 cups diced tomatoes
1 TBS chopped fresh sage leaves
1 cup grated Gruyere, Swiss, mozzarella or fontina cheese, for topping.

Cut the squash in half lengthwise, then scoop out the seeds. Place the halves face-down and cut in 1/4-inch slices. Remove and discard the stems from 1 bunch kale or other greens. Chop the leaves roughly. Dice 1 large onion and mince 3 cloves of garlic. Sauté the onion in 3 TBS olive oil until soft, then add the garlic and cook another minute. Add the kale and cook for 5 minutes. Season with salt and pepper.
Lightly grease a 13-by-9-inch baking dish or large cast iron skillet, then cover with an overlapping layer of squash slices. Sprinkle with salt and pepper. Spread the cooked greens over the squash, then make another layer of squash. Spoon 2 cups of diced tomatoes and 1 TBS chopped fresh sage leaves over this layer, then make another layer of squash. Top with grated cheese. Bake the casserole at 350 degrees for 45 minutes or until it is brown on top and bubbling.

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Herb-Roasted Squash and Sunchokes

2 cups butternut squash, peeled, and cut into bite-size pieces
1 lb. small sunchokes, unpeeled and scrubbed, cut in half or quartered
1 medium red onion, trimmed and cut into wedges
1 1/2 TBS garlic oil
2 TBS minced fresh herbs (try sage, rosemary, thyme, or a combination)
Preheat oven to 425. Toss together all ingredients in a large bowl. Season with salt and pepper, if desired, and spread on baking sheet. Roast 1 hour, or until vegetables are soft and golden, turning several times with spatula.

Sage– Roasted Squash

3-4 medium yellow summer squash or zucchini
2 TBS Olive oil
2 TBS chopped fresh sage
1 TBS minced garlic
Salt and pepper
Directions: Heat oven to 350 degrees. Cut squash or zucchini into 1-inch dice, toss with other ingredients, and roast until tender in baking dish, 15-20 minutes. Season with salt and pepper to taste.

Roasted Squash

1 delicata squash, washed – cut in half (long way), and slice off stem and bottom. Scoop out seeds. Cut 1/3 – inch thick halfmoon slices.
2 TBS olive oil
1 clove of garlic, minced
15 leaves of sage, torn into small pieces
1/4 cup onion, sliced in rings (optional)
Coarsely ground sea salt
Directions: Preheat oven to 350. Place squash slices and onions into a shallow baking dish. Combine olive oil, garlic, and sage in a small bowl. Mix together. Pour over squash and onion slices, and mix to evenly coat. Sprinkle with salt as desired. Roast on top rack of oven for 30-45 minutes, until squash slices are easily pierced by a fork.

In this recipe the skin is left on the squash, and is quite delicious. If you prefer your squash skin-free, just peel the squash using a vegetable peeler before cutting in half.

You can also experiment with adding other veggies to this dish: carrots, potatoes, parsnips, brussels sprouts, etc.

Oven-Roasted Autumn Vegetables

Ingredients
1/2 pound each rutabaga, carrots, and parsnips, peeled and cut into 1-inch pieces
1/2 pound Brussels sprouts, trimmed
1 small head cauliflower, cut into florets
1/2 pound yams or sweet potatoes, cut into 1-inch pieces
1 TBS unsalted butter
1 TBS extra-virgin olive oil
2 tsp fresh chopped thyme
2 tsp freshly chopped sage
1/8 tsp freshly grated nutmeg
Salt and freshly ground black pepper
1/2 cup Marsala
Directions: 1. Preheat the oven to 450. Bring a pot of boiling salted water to a boil. Add the rutabaga, carrots, parsnips, and Brussels sprouts and simmer until they give slightly with a fork, about 5 minutes. Remove with a slotted spoon. Add the cauliflower and simmer 1 minute. Drain.
2. In a large roasting pan, place the rutabaga, carrots, parsnips, Brussels sprouts, cauliflower, and yams or sweet potatoes. In a small saucepan, melt the butter and add the oil, thyme, sage, and nutmeg and stir. Drizzle the butter mixture over the vegetables and toss to coat them completely. Season with salt and pepper to taste. Pour the Marsala into the bottom of the roasting pan. Cover tightly with foil and bake for 40 minutes. Remove foil, toss the vegetables, and continue to bake until the Marsala is evaporated and the vegetables can be easily pierced with a knife, 20 to 30 minutes.

Roasted Pumpkin with Shallots & Sage

From CSA members, Linda & Sonny

Ingredients
1 medium sugar pumpkin (about 4 pounds), Peeled (I cut off both ends, cut the pumpkin into slices and the peeled it with a potato peeler), seeded and cut into 2-inch chunks.
4 Shallots, peeled and quartered lengthwise
3 tablespoons olive oil
1/4 cup fresh sage leaves
coarse salt and ground pepper
Directions: Preheat oven to 450 degrees. Divide pumpkin, shallots, oil and sage between two large rimmed baking sheets, season with salt and pepper and toss. Roast until pumpkin is tender, 30 to 34 minutes, tossing once and rotating sheets halfway through.

Meal for the next day…
Rigatoni with Roasted Pumpkin & Goat Cheese

Butternut Squash Pizza

From CSA members, Marc, Jenny & Ari
Ingredients
2 Pizza crusts (made from scratch, pre-made, or pizza dough from can)
2 TBS olive oil
1 TBS butter
2 shallots, finely chopped, or you could use 1/3 cup onions
1 butternut squash, peeled, seeded and cubed (about 1 pound)
16 sage leaves, tear into small pieces
2, 14 oz cans chunky tomato sauce
4 oz mozzarella
4 oz goat cheese
Salt & pepper
Directions: Preheat oven to 400. Put butter and oil in a roasting pan and heat in oven for a few minutes. Add shallots, squash and half of sage. Toss to coat. Roast 15-20 minutes until tender. Raise oven temperature to 425. Grease 2 baking sheets. Transfer dough or pizza crusts to baking sheets. Spread tomato sauce over crusts. Spoon squash and shallot mix on top. Arrange cheese over squash, sprinkle with remaining sage. Salt and pepper. Bake for 15 to 20 minutes.

Sage-Roasted Squash

Ingredients
2 medium zucchini
2 medium yellow summer squash
2 TBS olive oil
2 TBS chopped fresh sage
1 TBS minced garlic
Salt & pepper
Directions: Heat oven to 350. Cut squash and zucchini into 1-inch dice, toss with other ingredients, and roast until tender, 15-20 minutes. Season with salt and pepper to taste. Makes 4 servings.