Sautéed Squash & Apples

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Regular readers must have noticed by now that we love a combination of sweet and savory in our side dishes. Here’s another yummy entry in that category…

Serves 4

Ingredients

1 lb. of a firm squash, e.g. butternut
2 tart eating apples
Lemon
2 leeks
1 tablespoon olive oil

24-30 small fresh sage leaves
4 tablespoons unsalted butter
¼ cup vegetable stock, or water
Salt
Freshly ground black pepper

Instructions

  1. Peel the squash, and cube to ½ inch.
  2. Peel and core the apples. Cube to ½ inch. Squeeze a little lemon juice over the apples and toss, to prevent browning.
  3. Clean the leeks, and slice thinly.
  4. Heat the olive oil to very hot, but not smoking. Toss in the sage leaves and stir gently to separate. When they are lightly fried and crisp, remove pan from the heat and transfer sage leaves to paper towels to drain, reserving the oil in the pan.
  5. In a small, separate saucepan, heat the butter over medium heat until the sizzling subsides. Continue to cook, swirling frequently, until it turns a nut brown color and is aromatic. Remove from heat and set aside.
  6. Reheat the reserved olive oil over medium heat. Add the sliced leeks and sauté gently until just softened.
  7. Add the diced squash. Sauté until squash begins to brown slightly, 2-4 minutes.
  8. Reduce heat to low, add the stock or water and partially cover. Simmer until squash is just a little softened and liquid is mostly evaporated.
  9. Return heat to medium, and add diced apples. Cook, stirring frequently, until squash is fully softened, but apples remain somewhat crisp.
  10. Remove from heat and quickly stir in the brown butter. Season to taste with salt and pepper.
  11. Serve warm, with the fried sage slices sprinkled on top.