My usual go-to with squash is to cook it in a soup or roast it with other root vegetables. The other day, I decided to try sautéing it. The addition of the crisp sage leaves is an obvious one (squash and sage are always a delicious combination). My family and I really enjoyed the result.
- 3 Tbsp. butter
- 2 shallots, thinly sliced
- 1 Butternut or Kuri Squash, peeled and cut into 1/2″ cubes (you should have roughly 4-6 cups)
- 3/4 cup vegetable stock
- Sea salt and freshly ground black pepper
- 4 Tbsp. olive oil
- 10-12 sage leaves
- Sea Salt
- Melt butter in a large saute pan. Saute shallots until soft.
- Add squash and saute until lightly browned on all sides, 8-10 minutes.
- Add vegetable stock, lower heat, cover pan and cook until squash is soft and liquid is mostly evaporated, 5-7 minutes.
- In a separate saute pan, heat olive oil. When hot, fry a few sage leaves at a time for 5-10 seconds. Do not leave them in for too long or they will burn.
- Remove sage leaves with a slotted spoon and put on a paper towel. When all the leaves are fried, sprinkle with sea salt.
- Garnish squash with sage leaves.