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Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.
- 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
- 1 Tbsp. fresh lemon juice
- Kosher salt, freshly ground pepper
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 ¾"-thick steaks (about 6 oz. per steak); reserve trimmed off sides for another use.
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.
Transfer squash steaks to plates and spoon sauce over.
Brown butter, also known as beurre noisette, is made by cooking unsalted butter long enough to turn the milk solids brown while cooking out any water present in the butter. Often described as tasting nutty or toasty, it has a deeper, richer, more intense flavor than melted or clarified butter. Brown butter is traditionally served with fish, but it makes a delicious topping for vegetables such as Brussels sprouts and broccoli. Desserts get a flavor boost from brown butter, too, whether it&aposs baked into cookies and cakes, or whipped into frostings.
1. Cut unsalted butter into small, evenly-sized pieces and place it in a pot or pan. Cutting the butter into pieces helps it melt and cook evenly. Always use a light-colored pot or pan so you can see how dark the butter gets as it cooks.
2. Turn on the heat to medium and let the butter melt. Tip: The temperature you use can vary from high to medium either way, the butter will go from melted to brown in mere minutes. High heat will brown the butter very quickly, but if you don&apost keep a close eye on it, the milk solids could sink to the bottom of the pan and burn before you know it. Until you get really good at this, it&aposs safer to use moderate heat to slow things down just a bit so you can keep a careful eye on the process.
3. Stir or swirl the pan constantly, until the butter becomes a light tan color as the milk solids toast in the hot fat. At this point, you can take the pan off the burner because the butter will continue cooking even after you remove it from the heat. Notice the dramatic change in color: It should be nut-brown and have a toasty aroma. Pour the brown butter into a separate bowl to keep it from cooking further. If the butter gets overcooked, the milk solids will scorch and turn black, and the butter will have a very bitter taste.
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Along with apples and pumpkins, butternut squash is one of those foods that’s perfect for fall. Its textute lends itself well to being transformed into a creamy soup, stew, or pasta, and it can be a nutrient-dense alternative to potatoes in many dishes.
Or, if you don’t want to process it into a soup or pasta, butternut squash is delicious all on its own when it’s roasted and seasoned simply with garlic, salt, and pepper.
So, whether your butternut squash is the main entree or just a healthy side dish, here are some of our favorite ways to use this sweet and nutty squash all winter long.
Butternut Squash Soup with Sun-Dried Tomatoes
With butternut squash’s mild creaminess, sun-dried tomatoes add a much-needed punch of acidity and sweetness to give this soup a rich flavor.
- 1 yellow onion, peeled and chopped
- 5-6 cloves garlic peeled and chopped
- 4-6 sliced cremini mushrooms
- 2 T olive oil or butter
- 4-6 pieces sun dried tomato, soaked in 1 cup water for 20 minutes
- 1 2-3 lb. butternut squash, peeled and cubed in 1/2″ to 1″ cubes (optional: save seeds for roasting, see Tips & Notes)
- 1 red or yellow potato, cut into chunks (peeled or unpeeled)
- Water or broth to cover the vegetables
- Salt and pepper to taste
- 1/2 cup grated Parmesan or pecorino Romano cheese
- In a soup pot, sauté onions and garlic in olive oil or melted butter until onions are transparent. Add mushrooms and continue to sauté until mushrooms soften and release their juices.
- Add the soaked tomatoes, squash and potato and just enough water or broth to submerge vegetables. Bring soup to a gentle boil and simmer gently, uncovered, for 30-40 minutes. Stir occasionally, adding more water or broth as necessary to keep vegetables covered with liquid. Cook until squash falls apart easily.
- Puree with immersion blender or potato masher and season to taste with salt and pepper. Soup should be the consistency of a medium-thick split pea soup. (See Tips and Notes for using a blender of food processor.) Sprinkle with grated Parmesan or pecorino Romano cheese and serve.
Squash, Bacon and Apple Hash
Butternut squash is subbed in for potatoes in this healthy take on breakfast hash. If bacon isn’t your thing, our housemade breakfast sausage would be a great substitute.
- 4 cups diced butternut squash (about a 3-pound squash)
- 2 teaspoons vegetable oil
- 1/2 pound bacon
- 1 cup diced yellow onion
- 1 apple, peeled, cored and diced into 1-inch cubes
- 2 teaspoons minced fresh sage
- Ground black pepper
- Preheat the oven to 400°F.
- Peel, seed and dice the butternut squash into 1-inch cubes. In a bowl, toss the squash with the vegetable oil and a pinch each of salt and black pepper. Place the squash on a baking tray and bake for 20 to 25 minutes, stirring halfway through, until the squash is tender. Remove from the oven and set aside.
- While the squash bakes, cook the bacon in a large skillet over medium heat until crispy, turning occasionally. Remove the bacon from the pan and set aside on paper towels. Carefully drain all but 2 tablespoons of the bacon grease from the pan. Add the onion to the pan and sauté over medium-high heat for 5 minutes, then add the apple and cook another 5 minutes, stirring occasionally. Crumble or chop the bacon into bite-sized pieces. Add the cooked butternut squash, bacon and sage back into the pan and let the hash cook, without stirring, for several minutes to build up a nice brown crust on the bottom. Sprinkle in a pinch each of salt and black pepper and continue to cook another few minutes until the hash is adequately brown and crisp.
Butternut Apple Bisque
This recipe could be called “Fall In a Bowl Bisque”. The addition of apples gives it extra sweetness that balances well with the curry powder.
- 1 medium onion, diced
- 1 tablespoon butter or vegetable oil
- 1 tablespoon curry powder (or more, to taste)
- 1 butternut squash, about 1 1/2 pounds, seeded, peeled, and cubed
- 1 Granny Smith apple, cored, peeled, and cubed
- 5 cups low-sodium vegetable stock
- Sea salt to taste
- In a 4-quart pot, heat the butter or oil and saute the onion over medium heat until soft, about 5 minutes.
- Add curry powder and sauté 3 more minutes, being careful not to burn.
- Add squash, apple, and vegetable stock to the pot and bring to a boil.
- Reduce to a simmer, cover, and cook 20-30 minutes, or until the squash is tender.
- Puree the soup in a food processor or blender and salt to taste.
Squash and Caramelized Onion Tart
Thinly sliced butternut and delicata squash are combined with sweet potatoes, onions, and garlic, and baked int a homemade crust to create a simple, yet delectable seasonal tart.
Butter and cheese provide the tart with a rich and salty filling that’s highlighted by lots of fresh herbs.
This dish would be a great vegetarian option for your guests at Thanksgiving!
Roasted Butternut Squash
Sometimes the best way to savor local butternut squash is by simply roasting it.
This recipe offers 3 different fillings to stuff your roasted butternut squash with so you have some flexibility to find what you prefer.
No matter how you stuff them, serve your butternut squash with your favorite meat and some roasted veggies for a healthy weeknight meal.
Creamy Butternut Squash Alla Vodka Pasta
With its creamy texture, naturally butternut squash is a great base for a rich pasta sauce.
In this recipe, butternut squash is pureed and combined with prosciutto, shallots, garlic, vodka, and tomato paste to create a fall inspired version of traditional vodka sauce.
Serve your pasta with extra parm on top and a piece of crusty bread for dipping.
Butternut Squash Chipotle Chili with Avocado
Vegan-friendly and full of heaty, spicy flavors, this chipotle chili with butternut squash is the perfect seasonal side for Taco Tuesday.
Butternut squash adds a subtle sweetness to compliment spicy chioptle and cool avocado.
You could also serve this chili at your next Sunday football get together with a side of chips and salsa.
Butternut Squash Mac and Cheese with Broccoli
Yes, vegan mac and cheese is totally easy to make at home!
In this recipe from Forks Over Knives, spiced butternut squash, nutritional yeast, and plant-based milk all come together to create a rich and creamy sauce that’s similar to that of cheese.
Serve it over whole grain pasta in your favorite shape. And don’t forget the broccoli!
Butternut Lasagna with Wild Mushrooms and Sage
Here’s a recipe that combines two of the best ingredients the Northwest has to offer right now: winter squash and wild mushrooms.
This is definitely not your run-of-the-mill lasagna recipe, espeically since it’s made without tomato. It’s a rich and cozy dinner that’s full of unexepcted, but satisfying, texture.
Butternut Squash Steaks with Brown Butter-Sage Sauce
Oftentimes, butternut squash is transformed into a puree for recipes, but here’s it’s simply sliced into steaks.
Rather than having a creamy texture, these steaks are perfectly crisp and buttery on the outside and have a tender interior.
Serve these simple steaks as a vegetarian main with your favorite veggies on the side.
Hasselback Butternut Squash
If you’re looking for a quick and easy, yet flavorful side dish for dinner or Thanksgiving, consider this 8-ingredient hasselback butternut squash.
Butternut squash is simple cut in half and scored before being topped with homemade prosciutto breadcrumbs and herby sage butter.
Serve this salty-buttery-sweet appetizer with your favorite protein and roasted veggies.
Roasted Butternut Squash and Sage Pierogi
There’s something perfectly fall about combining butternut squash and sage.
In this recipe, butternut squash is turned into a savory, nutty filling for homemade pierogis.
Enjoy these delectable little treats with a fall harvest salad and roasted root veggies.
Butternut Squash, Coconut & Ginger Muffins
You probably don’t envision sweet baked goodies when you think of butternut squash—but you should!
In this muffin recipe, butternut squash is grated and combined with ginger, shredded coconut, and chopped pecans to create a texturally-satistfying treat.
If you end up with a bunch of leftover muffins, you can freeze them for up to 2 months.
Roasted Butternut Tikka Masala
Butternut squash soup meets tikka masala in this incredibly warm ans satisfying fall meal.
A fairly traditional tikka masala sauce is combined with roasted butternut squash and chicken (or chickpeas) before being topped off with a dollop of yogurt and fresh cilantro.
Serve it atop a bowl of rice with a side of naan.
Paleo Squash Galette
Fruit isn’t the only filling you can use for a seasonal galette!
In this recipe from Bob’s Red Mill, butternut squash is chopped and paired with pancetta and leeks for a flavorful filling that’s another solid appetizer option for Thanskgiving.
Coat the crust with an eggwash and salt and pepper to give it a crispy finish.
More Butternut Squash Recipes to Try
Leigha is the Marketing Assistant at the Skagit Valley Food Co-op.
How to roast whole butternut squash
If you’re at home with a whole squash but don’t care to tackle cutting through the hard flesh yourself, don’t. Roast the squash whole (at 425°F for 45 to 60 minutes, depending on size, until you can easily pierce through the center of the long end with a paring knife), and then cut it (or even tear it with your bare hands once it’s cooled down a little).
Roasting butternut squash whole does have a few disadvantages. It takes a little longer, you’ll have to wait until it’s cool enough to handle to scoop out the seeds, and you won’t get much caramelization on the flesh, which is really what makes roasted squash taste so good. To remedy that, sear the torn or cut pieces in a pan, like Claire Saffitz does in the recipe below, and then top the cooked squash with crumbled cheese, green sauce, crispy beans, other roasted or pickled vegetables, or anything else that sounds good to you.
How to Make a Brown Butter Sauce
A brown butter sauce is one of those simple recipes that really needs to be in your repertoire. It’s really very simple, because there’s one key ingredient – butter. It’s really very versatile, because while there’s only one key ingredient, that will go well with hundreds of others. Finally, almost everyone has butter in the fridge, so at home or if you’re cooking at a friend’s house, it’s almost always something you can do.
In a brown butter sauce, you allow the butter to melt down in a pan over medium high heat, and after a few minutes, the milk solids that are in the butter, will start to brown and form little tiny bits/specks near the bottom of the plan. The flavor of the butter changes, and becomes rich, nuttier and I think a little bit saltier. In itself the butter tastes great, but then adding a few other ingredients, it’s can become some magical.
Keys to success for a Brown Butter Sauce
The only big mistake that people make when doing a brown butter sauce is burning the butter – which can happen pretty quickly. Most of time when the butter burns, the pan was too hot to start with, or people walk away and forget to check back often enough. I think it’s pretty clear on to prevent the second issue. To make sure the pan’s not too hot, I like to use medium heat, and when it doubt, you can start at lower temperature, and just let it go longer and/or turn it up as the butter melts.
Here I’m going to describe a sage brown butter sauce, which goes really well with pasta’s. Especially stuffed pasta like ravioli with pumpkin or squash fillings. You can practice this sage brown butter sauce, but then experiment with other flavors. I’ve put a few ideas below.
Best sauce for Gnocchi
Gnocchi is fabulous in practically any sauce you throw at it. For crispy gnocchi, I prefer a sauce that doesn’t overshadow the texture like this brown butter sage sauce or pesto. For tender gnocchi, toss it in more robust sauces such as Bolognese, marinara, tomato cream sauce, vodka cream sauce or Alfredo.
Quick Dinner Tip: You can make a super quick dinner out of store-bought gnocchi and your favorite store-bought pasta sauce. Rao’s is by far my favorite brand of pasta sauce and comes in all sorts of varieties such as tomato basil, arrabiata, roasted garlic sauce, and roasted garlic Alfredo.
Now, let’s talk seductive brown butter sauce…
Screaming Skillet Green Beans
Screaming skillet green beans get their name from the screaming hot skillet used to cook them. Laced with garlic and the fruity citrus notes of white wine, they make a great summer side dish. &hellip
Asian Salad and Marinated Strip Steaks and Vegetables
For the Asian Salad with Cashews and Mandarin Oranges:
For the Vinaigrette: 2 teaspoons of finely grated ginger
3 cloves of finely grated garlic
1 tablespoon of grainy mustard
1 tablespoon of sugar
2/3 cup of balsamic vinegar
1/3 cup of sherry vinegar
¼ cup of soy sauce
2 1/2 cups of canola or grapeseed oil
For the Salad: 2 heads of chopped red leaf lettuce
¼ each red and green heads of cabbage, thinly shaved
1/2 cup of matchstick carrots
½ julienne red bell pepper
½ sliced cucumber
½ cup of mandarin oranges
½ cup of cashews
2 tablespoons each chopped green onions and cilantro
For the Soy-Balsamic Marinated Strip Steaks and Vegetables:
2 cups of leftover soy-balsamic vinaigrette
2 12-ounce strips steaks
2 each sliced zucchini and yellow squash
2 seeded and thickly sliced red bell peppers
1. Vinaigrette: Add all of the ingredients to a large bowl and whisk until the vinaigrette is emulsified. Reserve ¾ for a marinade or another usage.
2. Salad: Combine all ingredients in a large bowl and serve alongside soy-balsamic vinaigrette.
3. For the Strip Steak & Veggies: Place the steaks in a plastic bag and pour have of the marinade over top. Seal the bag and move around to ensure vinaigrette completely coats the steaks.
4. Next, place the vegetables in a plastic bag and pour have of the marinade over top. Seal the bag and move around to ensure vinaigrette completely coats the steaks.
5. Marinate the steaks and vegetables for at least 2 hours or overnight.
6. Preheat the grill to high heat (450° to 550°).
7. Remove the steak from the bag and place directly on a hot grill. Cook for 4 to 5 minutes and then add on the vegetables.
8. Flip the steak over and cook for a further 4 to 5 minutes to achieve a medium-rare internal temperature.
9. Flip over the vegetables and for 2 to 3 more minutes or until they are cooked and have grill marks.
10. Remove the food from the grill and serve. Optional garnish: chopped parsley.
Seagar’s Prime Steaks & Seafood: Bringing elegance back to fine dining
SANDESTIN – It’s rare to find a restaurant in a hotel or resort that can stand alone in experience and style, but Seagar’s Prime Steaks and Seafood, a AAA Four-Diamond Restaurant at Hilton Sandestin Beach Golf Resort & Spa, achieves just that. Its award-winning menu and drink lineup create a memorable dining experience that makes every meal feel like a special occasion.
Raines Farm Wagyu Beef Tataki
Seagar’s is consistently recognized as one of the top steakhouses in Florida and top restaurants in Destin, named to the Diner’s Choice, Top 100 Most Romantic Restaurants in America, and Top 100 Steakhouses in America.
And it’s no wonder the restaurant brings traditional elegance back to the fine-dining experience, providing guests with the option of private dining and offering every diner captain and sommelier service and special tableside preparation of such sumptuous items as steak Diane, Dover sole, and Seagar’s signature dessert, bananas foster.
The restaurant is also loved and revered by wine lovers around the country, with a private-reserve wine list of more than 600 labels. An intimate lounge and live piano entertainment round out the classic, elegant feel, providing a unique and unforgettable dining occasion for everyone who finds a seat at a Seagar’s table.
Crisp Potato-Wrapped Gulf Shrimp
What makes Seagar’s a must-visit for area guests and a favorite of seasoned locals?
“In my personal experience, the main difference is our shared commitment to excellence,” said Executive Chef Lee Guidry. “Being a AAA Four-Diamond Restaurant, we are deeply committed to consistently delivering exceptional service and premium dining. I find this adds another level of attentiveness to the kitchen atmosphere and how we execute our dishes.”
Live oyster with spicy aji amarillo and a cucumber mignonette
Ingredients make the meal
Where does he draw inspiration for the beautiful dishes that come out of the Seagar’s kitchen?
“The regionality of the Gulf and local farms that provide our produce are very inspiring. With roughly 99% of our items coming in from nearby farms and fishing boats, each day I walk into the kitchen, I’m inspired to learn, create and teach those around me, creating dishes with the freshest, most beautiful ingredients,” Guidry said.
General Manager Gary Brielmayer, who has been with Hilton Sandestin Beach Golf Resort & Spa for almost 20 years, described the reason for the restaurant’s longevity.
“From the moment guests walk in the door, we want them to have a unique and unforgettable experience.” – Gary Brielmayer, general manager
“We focus on the best quality ingredients that money can buy,” Brielmayer said. “From the moment guests walk in the door, we want them to have a unique and unforgettable experience. Chef Guidry creates several new flavorful dishes each season to showcase the highest quality ingredients available and also to give guests the opportunity to try something new every visit.”
Berkwood’s Farm Pork Belly Cassoulet En Croute
Seagar’s impressive menu includes a selection of appetizing starters, including Crisp Calamari (with buttermilk, seasoned flour, house-made pickle, and grain mustard rouille) Berkwood’s Farm Pork Bell Cassoulet en Croute (with cannellini bean, tomato, fine herb, pork jus, mirepoix, and puff pastry) and a decadent French Onion Soup, a blend of five onions simmered in a hearty beef stock and finished with crouton and melted Jarlsberg and Gruyere cheeses).
Specialties found elsewhere in the area rarely include a Raines Farm Wagyu Beef Tataki (with cucumber, foie gras emulsion, fried garlic, yuzu, ginger, and cilantro) Crisp Bobwhite Quail (with butternut squash and foie gras ravioli, brown butter, sage, consume, buttermilk, oolong, and walnut) and Osetra Caviar (served with toast points, egg yolks, egg whites, sour cream, chives, and chilled vodka). A Caesar Salad for Two is prepared tableside and is a treat not to be missed, and a Custom Seafood Tower will be the delight of the party, created from large Gulf shrimp, Maine Lobster, live oysters, and Alaskan King Crab legs, three-tiered and served with cocktail sauce and drawn butter.
Steakhouse with style
A true New York steakhouse in style and offerings, the appetite is satisfied with Seagar’s main selections, USDA Prime Steaks and Lamb Chops that are certified 100% USDA Prime and available in a variety of cuts such as the Steak Diane, NY Strip, Bone-In Ribeye, Porterhouse, Bone-In Filet, Lamb Chop, Rôtisseur’s Special, and the Chateaubriand, a 22-ounce steak for two.
Custom cuts of the filet mignon are offered, and a wonderful assortment of entrée additions can customize the diner’s choice, including Maitre D’ Butter, Au Poivre, Maytag/Bacon, Mushroom & Madeira, Foie Gras Butter, Oscar, Grilled Shrimp, Pork Belly, Foie Gras, pan seared diver scallops, fried South African lobster tail, or a half pound of King Crab Legs.
For those wanting to stick closer to the coast with their selections, seafood entrees include Seared Snapper (with new potato galette, wilted spinach, Alaskan King Crab, lemongrass, and fume), Crisp Potato Wrapped Gulf Shrimp (with Yukon gold potato threads, artichoke fondue, cherry tomato, artichoke heart, and pea tendril), and South African Cold-Water Lobster Tails, lightly battered and fried and served with honey mustard.
Put a cherry on top of a perfect meal with something sweet, such as Cherries Jubilee or Bananas (or Peaches) Foster for Two, both prepared tableside and served over vanilla ice cream. A Double Irish Coffee or Mocha Espresso Martini can complete the evening or move the party to Seagar’s intimate lounge area for conversation and storytelling, or live piano music on select nights.
For guests new to the Seagar’s experience, Brielmayer says, “Expect the best quality food, expertly and simply prepared, and served with authentic, attentive service.”
21 Meatless Recipes That Are Perfect for Fall
Fall is a great time to hunker down with meaty stews and roasted chicken, but it's an even better time to get creative with seasonal produce. I'm not a vegetarian, but when things like squash, root vegetables, pomegranates, apples, pears, and more are in season, I find myself cooking creative meatless meals more often than I cook with meat. Sure, the weather is getting brisker, but that doesn't stop me from whipping up vibrant hearty salads out of the greens and fruits I see cropping up at the farmers markets. And when cold food just won't cut it, I rely on heartier fare to help me make all the soul-nourishing soups, bakes, and pastas I'm craving.
Whether you don't eat meat because of dietary restrictions, or you're looking for meatless recipes to liven up your diet, these 21 recipes are exactly what you need, and they'll help you make the most of all the great fall produce available right now. Everything from warm apple and lentil salads to pasta with Brussels sprouts and mushrooms will show you that you don't need meat to eat something exciting.