Source:- Google.com.pk
Roasted Garlic Squash with Crispy Sage Brown Butter:-
Roasted with garlic cloves, drizzled with nutty brown butter, and topped with crispy sage leaves, this squash smells as good as it tastes.
Ingredients
1/2 cup(s) peeled garlic cloves
4 teaspoon(s) extra-virgin olive oil
1 (3-pound) butternut squash, peeled, seeded, and cut into 3x1-inch chunks
1 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground pepper
5 tablespoon(s) unsalted butter
24 fresh sage leaves
Directions
Heat oven to 400 degrees F. Toss garlic with 1 teaspoon of the oil; wrap in a foil packet. Put squash on a rimmed baking sheet and toss with remaining oil, salt, and pepper. Place squash and garlic packet in oven; roast squash 1 hour, turning pieces several times, or until browned and tender. Roast garlic packet 45 minutes or until cloves are tender and soft.
Five minutes before the squash is done, melt butter in a large nonstick skillet over medium heat. Add sage leaves and cook 2 to 3 minutes, until butter is lightly browned and smells nutty and sage leaves start to crisp. Remove the skillet from heat; transfer sage leaves with a slotted spoon to a paper towel; reserve the brown butter.
Transfer roasted squash and garlic cloves to a large serving bowl. Drizzle with browned butter. Top with crispy sage leaves.
Broccoli Gratin:-
We've trimmed the fat from a family favorite by using creamy Yukon Gold potatoes as the base of this dish.
Ingredients
1 pound(s) broccoli florets
1 pound(s) Yukon Gold potatoes , peeled and cut into 1-inch chunks
2 cup(s) water
Pinch ground nutmeg
3/4 cup(s) (about 21⁄2 ounces) freshly grated Parmesan cheese
Salt and coarsely ground black pepper
Directions
In 4-quart saucepan, place broccoli, potatoes, and water. On high heat, cover and heat until boiling. Then reduce heat to medium-low and cook, covered, 17 to 20 minutes, or until potatoes and broccoli are very tender, stirring once halfway through cooking.
Meanwhile, preheat broiler and set oven rack 6 inches from source of heat.
Drain vegetables in colander set over large bowl, reserving 1/4 cup vegetable cooking liquid. Return vegetables to saucepan. With potato masher or slotted spoon, coarsely mash vegetables, adding some reserved cooking liquid if mixture seems dry. Stir in nutmeg, 1/4 cup Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
In shallow, broiler-safe 1- to 1 1/2-quart baking dish, spread vegetable mixture; sprinkle with remaining Parmesan. Place dish in oven and broil 2 to 3 minutes or until Parmesan is browned.
Candied Yams with Apples:-
Inspired by the South, these honey-glazed yams are a tasty Thanksgiving side dish.
Ingredients
3 pound(s) yams, peeled and cut into 1-inch pieces
1 pound(s) Granny Smith apples, peeled and cut into 1/2-inch pieces
2 medium onions, cut into 1-inch wedges
4 tablespoon(s) unsalted butter
1/4 cup(s) honey
1 teaspoon(s) salt
1/4 teaspoon(s) nutmeg
1/4 teaspoon(s) cayenne pepper
Directions
Roast the yams: Preheat oven to 350 degrees F. Toss all ingredients in a large bowl to combine. Transfer to a baking dish and bake, stirring occasionally, until yams are tender, about 1 hour. Increase oven to 500 degrees F and bake until liquid evaporates and yams are browned, 10 to 15 minutes. Serve immediately.
Green and Yellow Beans with Wild Mushrooms:-
Ingredients
1 pound(s) green beans, trimmed
1 pound(s) yellow wax beans, trimmed
3 tablespoon(s) extra-virgin olive oil
2 clove(s) garlic, minced
8 ounce(s) wild mushrooms, such as chanterelle, oyster or porcini, trimmed and sliced (see Substitution Note)
1/2 teaspoon(s) kosher salt, divided
Freshly ground pepper, to taste
Directions
Bring a large pot of water to a boil. Add green beans and wax beans and cook until tender-crisp, about 4 minutes. (Cook for another minute or two if you like your green beans more tender.) Drain well.
Meanwhile, heat oil in a large heavy skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon salt and pepper.
Reserve 1 tablespoon of the mushrooms for garnish. Add the cooked beans to the mushrooms in the pan and cook, stirring to combine, until heated through, 1 to 3 minutes. Season with the remaining 1/4 teaspoon salt and pepper. Serve topped with the reserved mushrooms.
Substitution note: If you cant find wild mushrooms, use button or cremini mushrooms.
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