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Crisp fried sage leaves add a new flavor twist to butternut squash.
Heat 1 tablespoon butter and oil in 10-inch nonstick skillet over medium-high heat; add sage leaves in single layer. Cook over low heat 1 minute or just until edges start to turn brown. Remove sage leaves from skillet with slotted spoon; drain on paper towels. Set skillet aside.
Place squash into 3-quart saucepan; add 1 inch water and salt. Bring to a boil over medium-high heat. Cover; reduce heat to low. Cook 10-12 minutes or until squash is tender. Drain well.
Add remaining 2 tablespoons butter to butter and oil in skillet. Cook over medium heat until melted; add garlic and pepper. Continue cooking 1-2 minutes or until garlic is tender. Pour garlic mixture over cooked squash; toss to coat.
Crumble all but a few fried sage leaves just before serving; sprinkle over squash. Garnish with whole sage leaves.
Dietary Fiber: 4g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3387
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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