Sage and Butternut Squash Soup
Sage and Butternut Squash Soup is a delightful and creamy autumn dish that beautifully blends the earthy flavors of roasted butternut squash with the aromatic essence of fresh sage. Perfect as a comforting starter or a light meal, this soup is not only nourishing but also a celebration of fall’s harvest.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium (about 2 lbs) |
| Olive oil | 2 tablespoons |
| Onion | 1 large, chopped |
| Garlic | 2 cloves, minced |
| Fresh sage | 6-8 leaves, chopped |
| Vegetable broth | 4 cups |
| Salt | To taste |
| Black pepper | To taste |
| Heavy cream (optional) | 1/2 cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove seeds, and drizzle with olive oil. Season with salt and pepper.
- Roast the squash cut-side down on a baking sheet for about 30-40 minutes, or until tender.
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and chopped sage, cooking for an additional 2 minutes.
- Scoop the roasted squash into the pot, adding vegetable broth. Bring to a boil and simmer for 10-15 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender (in batches if necessary). Adjust seasoning and stir in heavy cream if desired.
- Serve hot, garnished with additional sage leaves or a drizzle of cream, if you like. Enjoy!
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Rosemary, Sage, and Garlic Roasted Chicken
Rosemary, Sage, and Garlic Roasted Chicken is a flavorful and aromatic dish that embodies the cozy essence of fall cooking. The combination of rosemary and sage complements the tender chicken beautifully, while garlic adds a rich depth of flavor. This dish is perfect for a family gathering or a comforting weeknight meal.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 4-5 lbs |
| Fresh rosemary | 2-3 sprigs |
| Fresh sage | 6-8 leaves |
| Garlic | 4 cloves, minced |
| Olive oil | 3 tablespoons |
| Lemon | 1, halved |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat the oven to 425°F (220°C). Rinse the chicken and pat it dry with paper towels.
- In a small bowl, mix olive oil, minced garlic, salt, and black pepper. Rub this mixture all over the chicken, including under the skin.
- Place the rosemary, sage, and lemon halves inside the cavity of the chicken.
- Place the chicken in a roasting pan and roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.
- Let the chicken rest for 10-15 minutes before carving. Serve hot, garnished with additional herbs if desired. Enjoy!
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Sage-Infused Mashed Potatoes
Sage-Infused Mashed Potatoes are a delightful twist on the classic comfort food, bringing a warm and earthy flavor to your fall dining experience. The aromatic notes of sage blend seamlessly with creamy mashed potatoes, making this dish an ideal side for hearty autumn meals, from roasted meats to savory vegetable dishes.
| Ingredients | Quantity |
|---|---|
| Potatoes | 2 lbs (peeled and cubed) |
| Fresh sage | 8-10 leaves |
| Butter | 4 tablespoons |
| Heavy cream | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
- In a small saucepan, melt the butter over low heat, adding the fresh sage leaves to infuse the butter with flavor for about 2-3 minutes.
- Drain the potatoes and return them to the pot. Add the sage-infused butter and heavy cream, then mash until smooth and creamy.
- Season with salt and black pepper to taste, mixing well.
- Serve warm, garnished with additional sage leaves if desired. Enjoy your comforting side dish!
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Creamy Sage and Mushroom Risotto
Creamy Sage and Mushroom Risotto is a luxurious and flavorful dish that perfectly captures the essence of fall. The creamy Arborio rice is infused with earthy mushrooms and aromatic sage, creating a comforting balance that makes it a perfect main course or side dish for your autumn gatherings.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Fresh sage | 10-12 leaves |
| Mushrooms (cremini or button) | 8 oz, sliced |
| Onion | 1 small, finely chopped |
| Garlic | 2 cloves, minced |
| Vegetable or chicken broth | 4 cups, warm |
| White wine | 1/2 cup |
| Parmesan cheese | 1/2 cup, grated |
| Butter | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat; add the onions and sauté until translucent.
- Add garlic and sliced mushrooms, cooking until the mushrooms are tender.
- Stir in the Arborio rice, toasting it for 1-2 minutes before adding white wine; simmer until absorbed.
- Gradually add warm broth, one ladle at a time, stirring frequently until each addition is absorbed before adding more.
- When the rice is creamy and al dente, stir in the remaining butter, grated Parmesan, chopped sage, salt, and black pepper to taste.
- Serve warm, drizzled with extra olive oil if desired. Enjoy this rich and comforting risotto!
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Sage and Apple Stuffing
Sage and Apple Stuffing is a delightful dish that blends the savory notes of fresh sage with the sweet and tart flavor of apples, making it an ideal accompaniment for roasted meats or a hearty vegetarian main. This stuffing is perfect for fall gatherings, providing warmth and comfort while introducing seasonal ingredients.
| Ingredients | Quantity |
|---|---|
| Bread (cubed, preferably rustic) | 8 cups (about 1 loaf) |
| Fresh sage | 1/4 cup, chopped |
| Granny Smith apples | 2, peeled and diced |
| Onion | 1 small, chopped |
| Celery | 2 stalks, chopped |
| Vegetable or chicken broth | 2 cups |
| Butter | 4 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Dried cranberries (optional) | 1/2 cup |
| Pecans or walnuts (optional) | 1/2 cup, chopped |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt butter over medium heat; sauté onions and celery until soft.
- Stir in the chopped apples and sage, cooking for a few minutes.
- In a large bowl, combine the bread cubes, cooked apple mixture, broth, and seasonings; mix until evenly combined.
- Transfer the mixture to a greased baking dish and cover with foil; bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, until the top is golden brown. Serve warm and enjoy!
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Pumpkin Sage Pasta
Pumpkin Sage Pasta is a comforting and creamy dish that brings together the rich flavors of roasted pumpkin and the aromatic taste of fresh sage, perfectly suited for cozy fall evenings. This dish not only warms the heart but also showcases seasonal ingredients, making it a delightful entrée or side for any autumn gathering.
| Ingredients | Quantity |
|---|---|
| Pasta (like fettuccine or rigatoni) | 12 oz |
| Pumpkin puree | 1 cup |
| Fresh sage (chopped) | 1/4 cup |
| Heavy cream | 1 cup |
| Parmesan cheese (grated) | 1/2 cup |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Crushed red pepper flakes (optional) | 1/4 teaspoon |
Cooking Steps:
- Cook the pasta according to package instructions; reserve 1/2 cup of pasta water and drain the rest.
- In a large skillet, heat olive oil over medium heat and sauté fresh sage until fragrant (about 1-2 minutes).
- Add pumpkin puree to the skillet, then mix in the heavy cream and reserved pasta water to create a smooth sauce.
- Stir in the cooked pasta, Parmesan cheese, salt, pepper, and red pepper flakes (if using); mix well to coat evenly.
- Serve warm, garnished with additional Parmesan and fresh sage if desired. Enjoy!
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Brown Butter Sage Brussels Sprouts
Brown Butter Sage Brussels Sprouts are a delectable side dish that elevates the humble Brussels sprout into something extraordinary. By roasting the sprouts until they’re crispy, then tossing them in a rich, nutty brown butter and fragrant fresh sage, this dish becomes a perfect addition to any fall meal, whether it be a holiday gathering or a cozy family dinner.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 lb |
| Unsalted butter | 4 tablespoons |
| Fresh sage (chopped) | 1/4 cup |
| Salt | To taste |
| Black pepper | To taste |
| Balsamic vinegar | 1 tablespoon (optional) |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Trim and halve the Brussels sprouts.
- On a baking sheet, toss the Brussels sprouts with olive oil, salt, and pepper, then roast for 20-25 minutes until golden brown and crispy.
- In a small saucepan, melt the butter over medium heat; continue cooking until it turns a deep golden brown and smells nutty, then add the chopped sage and cook for an additional 1-2 minutes.
- Drizzle the brown butter sage mixture over the roasted Brussels sprouts, toss to combine, and add balsamic vinegar if desired before serving. Enjoy!
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Savory Sage and Sausage Quiche
Savory Sage and Sausage Quiche is a hearty and comforting dish that brings together a flaky pie crust, a rich filling of eggs, sausage, and the aromatic flavor of fresh sage. This quiche is perfect for brunch, a cozy dinner, or even as a make-ahead meal for busy weekdays.
| Ingredients | Quantity |
|---|---|
| Pie crust | 1 (9-inch) |
| Ground sausage | 1 lb |
| Eggs | 4 large |
| Heavy cream | 1 cup |
| Shredded cheddar cheese | 1 cup |
| Fresh sage (chopped) | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Onion (chopped) | 1 medium |
Cooking Steps:
- Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie pan; prick the bottom with a fork.
- In a skillet over medium heat, cook the ground sausage and chopped onion until browned; drain excess fat and stir in the chopped sage.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth; fold in the sausage mixture and shredded cheese.
- Pour the filling into the pie crust and bake for 30-35 minutes, or until the quiche is set and lightly golden on top. Let cool slightly before slicing and serving. Enjoy!
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Sage-Seasoned Vegetable Medley
Sage-Seasoned Vegetable Medley is a delightful and vibrant side dish that highlights the earthy flavor of fresh sage paired with a mix of seasonal vegetables. This dish is not only colorful but also incredibly versatile, making it a perfect addition to any fall meal, whether served at a holiday gathering or a simple weekday dinner.
| Ingredients | Quantity |
|---|---|
| Carrots (sliced) | 2 cups |
| Green beans (trimmed) | 2 cups |
| Bell pepper (chopped) | 1 medium |
| Zucchini (sliced) | 1 medium |
| Fresh sage (chopped) | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Garlic (minced) | 2 cloves |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine all the vegetables with olive oil, chopped sage, minced garlic, salt, and black pepper; toss to coat evenly.
- Spread the vegetable mixture in a single layer on the prepared baking sheet.
- Roast in the oven for 20-25 minutes, or until the vegetables are tender and lightly browned, stirring halfway through for even cooking. Serve warm. Enjoy!
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Maple Glazed Carrots With Sage
Maple Glazed Carrots with Sage is a delectable side dish that beautifully marries the natural sweetness of carrots with the rich, aromatic flavors of sage and a hint of maple syrup. This dish not only brings a pop of vibrant color to your fall table but also serves as a comforting complement to any hearty main course. Perfect for holiday dinners or cozy family meals, these glazed carrots are sure to become a favorite.
| Ingredients | Quantity |
|---|---|
| Carrots (peeled and cut into sticks) | 4 cups |
| Maple syrup | ¼ cup |
| Fresh sage (chopped) | 1 tablespoon |
| Butter | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a large saucepan, melt the butter over medium heat.
- Add the carrot sticks and sauté for 5-7 minutes until they begin to soften.
- Drizzle the maple syrup over the carrots, adding the chopped sage, salt, and black pepper; stir to combine.
- Cover the saucepan and simmer for an additional 10-12 minutes, stirring occasionally, until the carrots are tender and glazed.
- Serve hot, garnished with extra sage if desired. Enjoy!
