Butternut Squash Steaks with Brown Butter–Sage Sauce

Have some extra sage to use up? Apply the classic steakhouse butter-basting technique to slabs of butternut squash and turn it into a hearty vegetarian main dish.

butternut-squash-steaks-with-brown-butter-sage-sauce-recipe-BA-101518

INGREDIENTS

  • 1 large butternut squash (about 3 lb.), preferably one with a long thick neck
  • 1 Tbsp. extra-virgin olive oil
  • 2 Tbsp. unsalted butter, cut into pieces
  • 6 sage leaves
  • 2 garlic cloves, crushed
  • 1 Tbsp. fresh lemon juice
  • Kosher salt, freshly ground pepper

PREPARATION

  1. Cut the neck off of squash; reserve base for another use. Trim the stem off the neck then peel. Resting neck on cut base, cut in half lengthwise, creating two lobes. Trim off outer rounded side of each piece to create two 3/4″-thick steaks (about 6 oz. per steak); reserve trimmed off sides for another use.
  2. Heat oil in a large heavy skillet over medium. Cook squash steaks, turning every 3 minutes, until deeply browned on both sides and fork-tender, about 15 minutes. Add butter, sage, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steaks with butter. Cook, basting, until butter is no longer bubbling, smells nutty, and is beginning to brown, about 1 minute. Remove from heat and stir in lemon juice; season with salt and pepper.
  3. Transfer squash steaks to plates and spoon sauce over.

Recipe from: Epicurious

Butternut Squash and Sage Soup with Sage Breadcrumbs

This is the perfect Thanksgiving soup recipe that uses your AeroGarden herbs!

YIELD
Makes 6 servings

INGREDIENTS

  1. Soup:
    • 1 1/2 tablespoons butter
    • 1 1/2 tablespoons olive oil
    • 2 cups chopped onions
    • 2 tablespoons chopped fresh Italian parsley
    • 2 teaspoons chopped fresh sage
    • 4 cups 1/2-inch cubes peeled seeded butternut squash
    • 1 1/2 teaspoons coarse sea salt
    • 1 garlic clove, minced
    • 5 to 6 cups Chicken Stock or 5 to 6 cups purchased organic chicken broth
  2. Breadcrumbs:
    • 2 crustless slices fresh whole grain wheat bread, torn
    • 4 teaspoons butter
    • 1 tablespoon finely chopped fresh sage

PREPARATION

  1. For soup:
    1. Melt butter with oil in large pot over medium-high heat. Add onions, parsley, and sage; sauté until onions are softened, about 5 minutes. Add squash and coarse salt; sauté until squash softens and onions are golden, about 6 minutes. Add garlic; stir 1 minute. Add 5 cups stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly.
    2. Working in batches, puree soup in blender, allowing some texture to remain. Return soup to pot. Thin with stock, if desired. Season with pepper and more salt, if desired. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and chill. Rewarm before serving.
  2. For breadcrumbs:
    1. Place bread in processor; blend until fine crumbs form but some slightly coarser crumbs remain. Cook butter in large nonstick skillet over medium heat until golden, about 2 minutes. Add breadcrumbs and sage. Cook until crumbs are crisp, stirring frequently, about 10 minutes. Remove from heat and cool. DO AHEAD: Can be made 4 hours ahead. Let stand uncovered at room temperature.
    1. Ladle soup into bowls. Sprinkle with breadcrumbs.

Recipe from Epicurious