Again, it may seem like pumpkin season is behind us, but really, who are we kidding? Pumpkin deliciousness is always welcomed in our home. After all, we are connoisseurs of the beloved winter squash in any and all variety.
With a bit of pumpkin-sage quiche lingering on my palate, a simple dinner delight of delectable and downright dainty squash, accompanied by just the right amount of fervently fried sage and the perfect buttery crunch of sprouted almonds has been calling my name.
The absence of photos, once again, will determine the commitment of followers and readers, I’m sure. Yet, with a hungry belly and a desire for true health, warmth, and sensational nourishment to both the body and soul, a double-fisted bowl of pumpkin goodness this winter evening will surely impress you from start to finish.
With both hands on the bowl, you may just have to finish off your wine pairing before you dig in…
Buttery Pumpkin and Sage Dinner Delight
2 cups cooked pumpkin (freshly roasted is best)
½ tsp. sea salt
1/8 tsp. ground nutmeg (by the way, a pairing of nutmeg and sage together with pumpkin is truly amazing)
3 Tbs. Kerrygold butter, divided (+ more, if you really want this to taste great!)
½ cup sprouted almonds
1 medium boneless, skinless turkey breast
sea salt and pepper (for seasoning the chicken breast)
3 Tbs. fresh sage, minced and divided
2-3 tsp. fresh lemon juice (optional)
Preheat oven to 425 degrees. Liberally season the chicken breast with salt and pepper and about 1/3 of the fresh sage, as well as a tad of lemon juice, if desired. Bake the chicken, tightly covered, for about 30-35 minutes, until fully cooked, but still very juicy. Set aside.
Meanwhile, smash the salt and nutmeg into the roasted pumpkin, creating a “mash” of sorts, along with 1 Tbs. butter, and heating to just the perfect temperature for your tongue.
As the chicken cooks and the pumpkin becomes the best temperature possible, heat 1-2 Tbs. butter in a cast iron skillet over low to medium heat. Add the remaining sage and fry to a perfect crisp!
To assemble the bowl of deliciousness, top the pumpkin mash with the sprouted almonds, at least 1 Tbs. of butter to really slicker up the nuts, and then top with the sliced, baked turkey breast and fried sage…being sure to drizzle any leftover buttery goodness atop it all.
Enjoy. Delight. Nourish.
And, send me a photo of your own, if you so please.