Butternut Squash Risotto With Sage
Butternut squash risotto with sage is a comforting autumn dish that perfectly embodies the flavors of fall. Creamy, rich, and infused with aromatic herbs, this risotto is a delightful way to enjoy the sweetness of butternut squash combined with the earthiness of sage. It’s an excellent option for a cozy dinner that will warm you up on cooler nights.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Butternut squash, diced | 2 cups |
| Vegetable broth | 4 cups |
| Onion, finely chopped | 1 |
| Garlic, minced | 2 cloves |
| Fresh sage leaves | 6-8 leaves |
| Olive oil | 2 tablespoons |
| Butter | 2 tablespoons |
| Grated Parmesan cheese | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
Instructions:
- In a saucepan, heat the vegetable broth over low heat; keep warm.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat; add onion and sauté until translucent.
- Add garlic and sage, cooking for an additional minute until fragrant.
- Stir in the diced butternut squash and cook for about 5 minutes until tender.
- Add the Arborio rice, stirring to coat, and cook for 1-2 minutes.
- Pour in a ladle of warm broth, stirring constantly until absorbed; repeat with remaining broth, one ladle at a time, until the rice is creamy and al dente.
- Stir in the remaining butter and Parmesan cheese; season with salt and black pepper.
- Serve hot, garnished with additional sage leaves if desired. Enjoy your savory fall feast!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Sage and Brown Butter Pasta
Sage and brown butter pasta is a simple yet elegant dish that captures the essence of fall with its nutty, savory flavors. The combination of silky pasta tossed in a rich brown butter sauce, enhanced with the aromatic goodness of fresh sage, creates a comforting meal perfect for chilly evenings. This dish is not only quick to prepare but also offers a delightful taste of autumn in every bite.
| Ingredients | Quantity |
|---|---|
| Pasta (your choice) | 8 ounces |
| Butter | 1/2 cup |
| Fresh sage leaves | 10-12 leaves |
| Garlic, minced | 2 cloves |
| Grated Parmesan cheese | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
Instructions:
- Cook pasta according to package instructions until al dente; reserve 1 cup of pasta water and drain the rest.
- In a large skillet, melt the butter over medium heat; continue cooking until it begins to brown and develop a nutty aroma.
- Add minced garlic and sage leaves to the skillet, cooking for about 1-2 minutes until fragrant.
- Toss the drained pasta into the skillet with the brown butter mixture, adding reserved pasta water as needed to create a silky sauce.
- Stir in grated Parmesan cheese and season with salt and black pepper.
- Serve immediately, garnished with additional sage if desired. Enjoy your delicious fall-inspired meal!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Roasted Chicken With Sage and Lemon
Roasted chicken with sage and lemon is a heartwarming dish that perfectly embodies the flavors of fall. The combination of tender, juicy chicken infused with the aromatic essence of fresh sage and zesty lemon creates a succulent meal that is both flavorful and satisfying. It’s ideal for cozy family dinners or gatherings, leaving a lasting impression on your guests.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 4-5 pounds |
| Fresh sage leaves | 15-20 leaves |
| Lemons | 2, halved |
| Garlic cloves | 4, smashed |
| Olive oil | 1/4 cup |
| Salt | To taste |
| Black pepper | To taste |
| Fresh thyme (optional) | 1 tablespoon |
Instructions:
- Preheat the oven to 425°F (220°C).
- Pat the chicken dry and season it inside and out with salt and black pepper.
- Tuck sage leaves and smashed garlic cloves under the skin and inside the cavity of the chicken. Squeeze lemon halves over the chicken and place them inside the cavity along with additional sage.
- Drizzle the outside of the chicken with olive oil and rub it to coat evenly.
- Place the chicken in a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
- Let the chicken rest for 10-15 minutes before carving and serving. Enjoy your flavorful roasted chicken dinner!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Pumpkin Sage Soup
Pumpkin sage soup is a velvety and comforting dish that perfectly highlights the flavors of fall. The combination of roasted pumpkin, aromatic fresh sage, and warm spices creates a delightful and nourishing soup that’s perfect for chilly evenings. This dish not only warms the soul but also impresses with its rich flavor and beautiful presentation.
| Ingredients | Quantity |
|---|---|
| Fresh pumpkin (peeled and cubed) | 4 cups |
| Fresh sage leaves | 10-12 leaves |
| Onion | 1 large, chopped |
| Garlic | 2 cloves, minced |
| Vegetable broth | 4 cups |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Heavy cream (optional) | 1/2 cup |
| Nutmeg (optional) | 1/4 teaspoon |
Instructions:
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Stir in minced garlic and fresh sage leaves; cook for an additional minute.
- Add the cubed pumpkin and vegetable broth; bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the pumpkin is tender.
- Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches.
- Season with salt, black pepper, and nutmeg to taste. If desired, stir in heavy cream for extra richness.
- Serve hot, garnished with additional sage leaves or a drizzle of cream. Enjoy your cozy pumpkin sage soup!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Sage Pork Chops With Apple Compote
Sage Pork Chops with Apple Compote is a deliciously hearty dish that captures the essence of fall. The succulent pork chops are paired with a sweet and tart apple compote, infused with fresh sage, creating a perfect balance of flavors. This dish is ideal for cozy family dinners or festive gatherings and offers a delightful way to enjoy seasonal ingredients.
| Ingredients | Quantity |
|---|---|
| Bone-in pork chops | 4 (about 1-inch thick) |
| Fresh sage leaves | 8-10 leaves |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Apples (peeled, cored, and chopped) | 3 medium |
| Brown sugar | 2 tablespoons |
| Cinnamon | 1/2 teaspoon |
| Apple cider (or juice) | 1/2 cup |
| Butter | 1 tablespoon |
Instructions:
- Season the pork chops with salt, black pepper, and fresh sage leaves.
- In a skillet, heat olive oil over medium-high heat, then sear the pork chops for 4-5 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, add the chopped apples, brown sugar, cinnamon, and apple cider; cook until the apples are soft and caramelized.
- Return the pork chops to the skillet, nestling them into the apple mixture. Cover and cook for an additional 5-7 minutes, or until the chops reach an internal temperature of 145°F (63°C).
- Finish with a pat of butter for richness and serve the pork chops topped with the apple compote. Enjoy your flavorful Sage Pork Chops with Apple Compote!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Creamy Mushroom and Sage Polenta
Creamy Mushroom and Sage Polenta is a comforting and rich dish perfect for chilly fall evenings. The creamy polenta serves as a delicious base for sautéed mushrooms and fresh sage, creating a warm and hearty meal that highlights the earthy flavors of the season.
| Ingredients | Quantity |
|---|---|
| Polenta (cornmeal) | 1 cup |
| Water | 4 cups |
| Salt | To taste |
| Heavy cream | 1/2 cup |
| Parmesan cheese (grated) | 1/2 cup |
| Olive oil | 2 tablespoons |
| Fresh mushrooms (sliced) | 8 ounces |
| Fresh sage leaves | 6-8 leaves |
| Garlic (minced) | 2 cloves |
| Black pepper | To taste |
| Butter | 1 tablespoon |
Instructions:
- In a medium saucepan, bring water and salt to a boil, then slowly whisk in the polenta. Reduce heat and cook for about 20 minutes, stirring frequently, until creamy. Stir in heavy cream and Parmesan cheese, and season with salt and black pepper.
- In a separate skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until browned. Add minced garlic and chopped sage leaves, sautéing for another 2-3 minutes.
- Serve the creamy polenta topped with the sautéed mushroom and sage mixture, finishing with a pat of butter for added richness. Enjoy your Creamy Mushroom and Sage Polenta!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Sage Infused Quinoa Salad
Sage Infused Quinoa Salad is a nutritious and vibrant dish that makes for a perfect light meal or a hearty side. Loaded with seasonal vegetables, protein-rich quinoa, and aromatic sage, this salad is a delightful way to celebrate the flavors of fall while keeping things healthy and satisfying.
| Ingredients | Quantity |
|---|---|
| Quinoa | 1 cup |
| Water | 2 cups |
| Olive oil | 2 tablespoons |
| Fresh sage leaves | 6-8 leaves |
| Cherry tomatoes (halved) | 1 cup |
| Cucumber (diced) | 1 medium |
| Feta cheese (crumbled) | 1/2 cup |
| Red bell pepper (diced) | 1 medium |
| Lemon juice | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
Instructions:
- Rinse quinoa under cold water and add to a pot with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 15 minutes until water is absorbed and quinoa is fluffy. Let it cool.
- In a small skillet, heat olive oil and sauté fresh sage leaves for 1-2 minutes until fragrant, then remove from heat.
- In a large bowl, combine cooled quinoa, sautéed sage, cherry tomatoes, cucumber, red bell pepper, and feta cheese.
- Drizzle with lemon juice and season with salt and black pepper. Toss gently to combine.
- Serve chilled or at room temperature. Enjoy your Sage Infused Quinoa Salad!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Buttery Sage Cornbread
Buttery Sage Cornbread is a deliciously moist and flavorful bread, perfect for fall gatherings and pairs beautifully with hearty soups and stews. The aromatic sage combined with the buttery richness makes this cornbread a comforting addition to any meal.
| Ingredients | Quantity |
|---|---|
| Cornmeal | 1 cup |
| All-purpose flour | 1 cup |
| Baking powder | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Sugar | 2 tablespoons |
| Milk | 1 cup |
| Eggs | 2 large |
| Unsalted butter (melted) | 1/2 cup |
| Fresh sage leaves (chopped) | 2 tablespoons |
Instructions:
- Preheat the oven to 400°F (200°C) and grease a 9-inch square baking dish or skillet.
- In a mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, whisk together milk, eggs, and melted butter. Add chopped sage.
- Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
- Pour batter into the prepared baking dish and bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool slightly before slicing and serving. Enjoy your Buttery Sage Cornbread!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Stuffed Acorn Squash With Wild Rice and Sage
Stuffed Acorn Squash With Wild Rice and Sage is a hearty and festive fall dish that showcases the natural sweetness of acorn squash combined with the nutty flavors of wild rice. This recipe is not just delicious but also makes for a beautiful presentation that will impress your guests at any autumn gathering.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium |
| Wild rice | 1 cup |
| Vegetable broth | 2 cups |
| Olive oil | 2 tablespoons |
| Onion (diced) | 1 medium |
| Celery (diced) | 1 stalk |
| Mushrooms (chopped) | 1 cup |
| Fresh sage leaves (chopped) | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Pepper | 1/4 teaspoon |
| Grated Parmesan cheese (optional) | 1/3 cup |
Instructions:
- Preheat the oven to 400°F (200°C). Cut each acorn squash in half and scoop out the seeds.
- Place the squash halves cut-side down in a baking dish with a bit of water, and roast in the oven for about 30 minutes until tender.
- While the squash roasts, cook wild rice in vegetable broth according to package instructions.
- In a skillet, heat olive oil over medium heat and sauté diced onion, celery, and chopped mushrooms until softened. Stir in cooked wild rice, chopped sage, salt, and pepper.
- Remove the cooked squash from the oven and flip them over. Fill each half with the wild rice mixture and sprinkle with Parmesan cheese if desired.
- Return stuffed squash to the oven and bake for an additional 15-20 minutes until heated through and golden on top. Serve warm and enjoy!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Sage and Garlic Mashed Potatoes
Sage and Garlic Mashed Potatoes are the perfect side dish for your fall dinner, bringing together creamy, buttery potatoes infused with savory garlic and fragrant sage. This dish showcases the warm, earthy flavors of the season and pairs beautifully with roasted meats or as a comforting standalone dish.
| Ingredients | Quantity |
|---|---|
| Potatoes (peeled and cubed) | 2 pounds |
| Unsalted butter | 1/2 cup |
| Garlic (minced) | 4 cloves |
| Fresh sage leaves (chopped) | 2 tablespoons |
| Milk | 1/2 cup |
| Salt | To taste |
| Pepper | To taste |
Instructions:
- Boil cubed potatoes in salted water until tender, about 15-20 minutes. Drain well.
- In a small saucepan, melt the butter over medium heat, then add minced garlic and sauté until fragrant.
- Mash the cooked potatoes in a large bowl, then stir in the garlic butter, chopped sage, and milk until smooth and creamy.
- Season with salt and pepper to taste. Serve warm as a delicious side dish. Enjoy!
Sage Butter Basted Steak
Sage Butter Basted Steak is a delectable main course that’s perfect for a cozy fall dinner. This dish features juicy, perfectly seared steak enhanced with the rich flavors of sage and butter, creating a mouthwatering combination that highlights the warm and savory essence of the season. Pair it with your favorite side dishes for a satisfying autumn meal.
| Ingredients | Quantity |
|---|---|
| Ribeye or sirloin steak | 2 steaks (8 oz each) |
| Unsalted butter | 1/2 cup |
| Fresh sage leaves | 6-8 leaves |
| Garlic (whole cloves) | 4 cloves |
| Salt | To taste |
| Pepper | To taste |
Instructions:
- Season the steaks with salt and pepper and let them sit at room temperature for 30 minutes.
- Heat a large skillet over medium-high heat and add the butter, allowing it to melt.
- Once the butter is foamy, add the whole garlic cloves and fresh sage leaves to the pan.
- Place the steaks in the skillet and sear for about 4-5 minutes on each side, basting continuously with the melted sage butter.
- Remove the steaks from the skillet and let them rest for 5 minutes before serving. Enjoy your flavorful, buttery steak!
