Apple Sage Crusted Butternut Squash

a Personal Chef client favorite

Seasonal cooking and eating is important to me. I go to the farmers’ markets and see what is in season. I teach my clients the benefits of eating seasonally ( freshness, higher nutritional value, support of local farmers and businesses, tastes better, helps us tune in to the Earth and her seasons,etc). My clients and I have eaten a lot of winter squash the last few months and will continue to do so until spring.

I adapted this butternut squash recipe from one from the Ravens restaurant at the Stanford Inn by the Sea cookbook. The original recipe calls for tofu which I do not recommend eating ( too processed, not so sure that soy is all that good for us, etc.)

Apple Sage Crusted Butternut Squash

1 medium to large butternut squash
2 c. toasted pecans, finely ground in food processor
1 pinch each of salt and cayenne pepper

Marinade

2 1/2 c. apple juice or cider
3 T. dried rubbed sage
1 T. dried thyme
1 1/2 tsp. red pepper flakes
1 tsp. dijon mustard
1 T. salt
1/8 tsp. nutmeg
1 pinch cinnamon
1/2 c. olive oil

1. In a medium bowl, combine all ingredients except olive oil. Whisk in oil slowly. Set aside

Apple Sage Glaze

1/2 c. marinade
1 c. apple juice
pinch cumin
pinch salt and pepper

1. Combine all ingredients in a saucepan. Bring to a boil over medium high heat.
2. Allow to boil until liquid is reduced by half.

Tempeh Croutons

6-8 oz. tempeh
2 T. olive oil

Cut the tempeh into 1/2 inch dice. Saute until crispy in the olive oil.

Assembly

Preheat oven to 350º.

1. Peel butter nut squash and cut  1/2 inch slices from the neck end.  ( Save the other end for soup or roasting, or cut more slices off the sides. You want flat pieces of squash for this recipe). Lay flat in a shallow baking dish and cover with marinade.
2. Tightly cover dish with foil and bake 45 minutes.
3. Uncover and bake another 15 minutes.
4. Place ground pecans , salt, and cayenne on flat plate. Press both sides of squash pieces into the pecans. Using a spoon or your hands, pile nuts on one side to create a crust. Place on a platter.
Scatter with the Tempeh croutons
6. Drizzle with the Apple Sage glaze over the top and serve immediately.

Serves 4 – 6.

This, while delicious, is sort of a mono-toned dish, so serve with something colorful such as Broccoli and Red peppers. Enjoy.

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