Sage Butter Spaghetti Squash

 

• 1 Spaghetti Squash
• 2 Shallots (chopped)
• 3 clove Garlic (minced)
• 1/2 bunch Sage (chopped)
• 2 tbsp Butter
• Salt & Pepper to taste

Heat oven to 350.

Cut squash in half lengthwise and place cut side down in a glass baking pan. Bake for 50 minutes or until tender.

About ten minutes before squash is finished cooking, saute shallots and garlic in butter. Add sage and cook until wilted.

Scrape flesh of out of squash onto your serving plates and top with sage butter. Add salt & pepper as desired.

Serve hot.

Balsamic Sunchokes

• 2 pounds Sunchokes (cut into chunks)
• 2 tbsp Oil of choice (olive recommended)
• 2 tbsp Herb of choice (rosemary, sage or thyme)
• 1/2 stick Butter
• 3 clove Garlic (minced)
• 3 tbsp Balsamic vinegar
• Salt & pepper to taste

 

In a large skillet, heat oil over medium high heat. Add sunchokes and a 1/4 water. Cover and cook, stirring occasionally, for 8-10 minutes or until tender.

Uncover and cook until water is evaporated and sunchokes begin to brown. Transfer to a serving dish.

Add herb, garlic and butter to hot skillet. Stirring often, cook until butter foams and browns. Remove from heat and stir in balsamic. Pour butter sauce over sunchokes and serve.