This time of year, when the weather is cold and the days are short, we yearn for something heart-warming to eat. May I introduce you to Pan-Seared Butternut Squash with Fried Sage Leaves and Feta?
It’s my go to recipe when short on time because it’s so quick, so delicious and so seasonal.
Sage is quite simply the taste of winter for me. It’s in all the hearty dishes this time of year – I like to melt it with butter and add to gutsy pasta dishes or pair with chicken and parsnip in a warming casserole.
But, I digress…
Pan-seared Butternut Squash with Fried Sage Leaves and Feta is one wintry dish you simply won’t forget in a hurry.
Prep time: 5 minutes
Cooking time: 15 minutes
- 2 tbsp. vegetable oil
- 1 medium butternut squash (around 900g), rough chopped in to palm-sized chunks
- ½ tsp. course sea salt
- 200g feta cheese
- 1/4 tsp. freshly ground black pepper
- 1 bunch fresh sage, leaves picked
- 1tbsp. olive oil
Olive oil, to drizzle
Sourdough bread, toasted, to serve
- Heat the vegetable oil in a skillet over medium-high heat then add the squash and toss to coat. Cook for 5 minutes, tossing once more
- Lower the heat to medium and cook for a further 10 minutes, tossing a couple of times
- Check they’re done by testing with a fork – each piece should be tender all the way through and the sides should have taken on some colour (light to dark brown)
- In a small frying pan heat 1 tbsp. of olive oil then fry 6-8 sage leaves until crisp (2-3 seconds). Transfer to a kitchen roll, dab off the excess oil and sprinkle generously with coarse sea salt
- Rough crumble the feta in to the skillet with the squash and cook for a minute
- Arrange the squash and sage leaves atop the feta, drizzle with olive oil and season with a generous crack of pepper and small pinch of course sea salt
Serve while still warm with a hunk of toasted sourdough, a simple and super-delicious supper x
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