Sage is one of the herbs of fall and this recipe uses sage perfectly. Plus it is a smother of great cheeses!
1/2 cup freshly grated Parmesan Reggiano
4-5 garlic cloves
1/2 cup extra virgin olive oil
2-3 Tbls water
1 medium butternut squash, peeled and cut into medium cubes
1/4 cup water
Salt and pepper
2 cups crumbled gorgonzola cheese, divided
For the pesto
Combine sage leaves, pine nuts, Parmesan, garlic and extra virgin olive oil in a food processor and pulse. Add water and continue to pulse until smooth. Keep in refrigerator until ready to use.
This is another wonderful side dish for
Thanksgiving or any fall meal. The
richness of the butternut squash and the seasonal flavors of sage combine
beautifully and will go well with a sage seasoned bird.
Butternut Squash and Sage Pesto Gratin
4 to 8 sprigs of fresh sage or about 1/4 cup fresh leaves.
4 Tbls toasted pine nuts1/2 cup freshly grated Parmesan Reggiano
4-5 garlic cloves
1/2 cup extra virgin olive oil
2-3 Tbls water
1 medium butternut squash, peeled and cut into medium cubes
1/4 cup water
Salt and pepper
2 cups crumbled gorgonzola cheese, divided
For the pesto
Combine sage leaves, pine nuts, Parmesan, garlic and extra virgin olive oil in a food processor and pulse. Add water and continue to pulse until smooth. Keep in refrigerator until ready to use.
Preheat the oven to 350 degrees. Coat a 9-inch baking dish with cooking spray
and set aside.
Fill a large pot with a couple inches of water and bring to a boil. Insert your
steamer into the pot and place the cubed butternut squash on the steamer rack.
Cover and steam for about 25 minutes or until the squash is very tender. Place
in a bowl and put in the refrigerator to cool for 15-20 minutes. Once the
squash has cooled, put it into a blender and add water. Puree until smooth and
creamy. Season with salt and pepper to taste. Spread half of the squash on the
bottom of the baking dish. Spread half of the pesto sauce evenly over top.
Sprinkle with 1 cup gorgonzola. Repeat the layers. Bake for 60 minutes or until
the sides begin to brown.
December - Herbal Cocktails
To find any recipe featured this month - use the search box and type: SquashOct
To find any theme recipe from this year type: recipe2018
For 2018 the monthly recipe themes will be:
January - Chicken Soup (ChickJan)
February - Beef Stew (StewFeb)
March - Jambalaya (JambMar)
May - Ham and Shrimp Dishes (ShrHamMay)
June - Bread recipes (BreadJun)
July - Grilling (GrillJul)
August- Garden Delights (GardAug)
September - Salsa, Corn and Jelly (SCJSep)
October - Squash Dishes (SquashOct)
November - Pumpkin Recipes (PumpNov)
No comments:
Post a Comment