BUY SAGE RECIPES

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BUTTERNUT SQUASH & SAGE SOUP RECIPE | BBC GOOD FOOD



Butternut squash & sage soup recipe | BBC Good Food image

This vibrant orange pumpkin blend is a healthy way to warm up - served with herbs and a drizzle of honey

Provided by Good Food team

Categories     Lunch, Soup

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 8

Number Of Ingredients 8

1 tbsp olive oil
1 tbsp butter
3 onions , chopped
2 tbsp chopped sage
1.4kg peeled, deseeded butternut squash - buy whole squash and prepare, or buy bags of ready-prepared
1 tbsp clear honey
1 ½l vegetable stock
bunch chives , snipped, and cracked black pepper, to serve

Steps:

  • Melt the oil and butter in a large saucepan or flameproof casserole. Add the onions and sage, and gently cook until really soft – about 15 mins. Tip in the squash and cook for 5 mins, stirring. Add the honey and stock, bring to a simmer and cook until the squash is tender.
  • Let the soup cool a bit so you don’t burn yourself, then whizz until really smooth with a hand blender, or in batches in a blender. Season to taste, adding a drop more stock or water if the soup is too thick. Reheat before serving, sprinkled with chives and cracked black pepper.

Nutrition Facts : Calories 130 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 5 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.5 milligram of sodium

SAUSAGE & SAGE STUFFING – INSTANT POT RECIPES



Sausage & Sage Stuffing – Instant Pot Recipes image

Every traditional holiday flavor comes through in this delicious herby stuffing, but be warned: it’s so good, you probably won’t have any leftovers. To make the stuffing, you will need a 7-inch springform pan or a 1-quart ovenproof baking dish that fits your Instant Pot.

Provided by Instant Pot Holiday Cookbook by Heather Schlueter

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 13

4 tbsp butter
1 medium onion (minced)
3 celery stalks (finely chopped)
3 cloves garlic (minced)
1 lb ground Italian sausage (sweet or hot)
4 cups dried bread cubes, either store-bought stuffing cubes or bread (cut into 1-inch pieces and air-dried on a cookie sheet overnight)
1/4 cup minced fresh sage ((or 2 teaspoons dried sage))
1 1/2 cups vegetable or chicken broth
2 eggs (lightly beaten)
1/2 tsp salt
1/2 tsp pepper
Cooking Spray
chopped parsley for garnish

Steps:

  • Press the Sauté button to heat up the Instant Pot inner pot. When the display reads “Hot,” add the butter. As soon as the butter melts, add the onion, celery, and garlic. Sauté the veggies for 3 minutes, and then add the sausage. Break up the sausage into small crumbles with a wooden spoon and continue to brown the sausage until it is no longer pink. Press Cancel to turn off the Sauté function.
  • In a large bowl, mix together the dried bread cubes, sausage mixture, sage, broth, eggs, and the salt and pepper. Gently mix until the bread is well coated. Let the mixture sit for 2 minutes until the bread has absorbed the liquid.
  • Spray the springform pan or baking dish with cooking spray.
  • Scoop the bread and sausage mixture into the springform pan, pressing it down, if necessary, to fit it all in the pan. Cover the pan with foil.
  • Clean the inner pot, and then place back into the Instant Pot. Put the Instant Pot steam rack into the inner pot and add 1 cup of water. Place the springform pan onto the steam rack. Secure the lid, ensuring the valve is turned to the Sealing position. Press Pressure Cook and set the time to 20 minutes.
  • When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid.
  • Turn on the oven broiler.
  • Remove the springform pan from the Instant Pot and remove the foil covering. Place the springform pan under the broiler for about 5 minutes, until the stuffing is lightly golden.
  • Remove the stuffing from the oven, garnish it with the parsley, and let the pan sit for 5 minutes before serving.

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