Pan Fried Squash with Sage

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  •     Serves 4 
  • 1   butternut squash  
  •     about 24 fresh sage leaves 
  • 4   tbsp cold pressed rapeseed oil  
  • 50 g   butter  
  •     salt and freshly ground black pepper 


0 Minuten
ganz einfach
Cut the butternut squash in half, scoop out and discard the seeds. Peel the squash and cut into chunks or thin wedges. Chop about one-third of the sage leaves. Heat the oil in a large frying pan and add the whole sage leaves.
Cook for 1¬–2 minutes until crispy, remove from the pan and drain on kitchen paper. Add the butter to the pan and stir in the chopped sage. Add the squash and cook over a low heat for 15–20 minutes or until the squash is tender.
Serve the squash with the juices from the pan, poured over and garnish with the crispy fried sage leaves.
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Foto: Wolf, Nadine

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