(WTNH) — If you’re looking for inspiration in the kitchen, Briana Cole, head chef at Elm City Market, shares two butternut squash recipes that are easy to make and delicious.
Butternut Squash Pasta with Sage Oil
1 small butternut squash
1 medium onion, cut into 1/2 inch wedges
1 1/2 tablespoons sage oil (2 cups sage oil, 10 fresh sage leaves)
1 lb butterfly pasta
1/2 cup finely grated Parmesan cheese
Its mixture as garnish
salt and freshly ground pepper to taste
1. Preheat the oven to 425°F. In a large bowl, toss the squash with the olive oil and salt. Spread on a baking sheet lined with parchment paper and roast in the top half of the oven until the squash is tender.
2. In a saucepan, place the onions and olive oil in a pan over medium heat until golden brown.
3. While the vegetables cook, bring a large pot of salted water to a boil and cook the pasta until tender, 8 minutes. Drain and rinse pasta and transfer to a large serving bowl.
4. Sage Oil (Heat EVOO & Sage over low heat)
5. Add the squash and onions to the pasta, then pour the sage oil over the bowl, tossing to evenly coat the pasta and vegetables. Garnish with Parmesan. Finish with a little more salt and freshly ground pepper.
Roasted butternut squash, Brussels sprouts and cranberries
- 1/2 medium butternut squash (about 3 lbs), seeded, peeled and the flesh cut into 1/2-inch cubes. pieces
- 1/2 stalk Brussels sprouts/about 30 pieces, halved or quartered
- 1 1/2 cups cranberries
- 1 tablespoon olive oil
- ground pepper and salt to taste
- Preheat the oven to 400 degrees F.
- Prepare and roast the vegetables (Brussels 400F- 4 minutes) (Butternut Squash 400F- 25 minutes)
- Toss Brussels sprouts and squash with cranberries in a large bowl
- Drizzle with oil and season with pepper and salt. Stir well.
- Put the mixture in the oven and cook for 35 to 45 minutes
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