Butternut Squash Sauce With Sage Recipes

BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
• Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
• Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
• Fill a deep pot with lightly salted water and bring to a boil.
• To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
• Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
• To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.

ROASTED BUTTERNUT SQUASH RAVIOLI WITH A SAGE BROWN BUTTER SAUCE

Steps:

• In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
• Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
• Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
• In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
• Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

BUTTERNUT SQUASH CANNELLONI WITH SAGE-WALNUT CREAM SAUCE

Steps:

• To make filling, heat 2 tablespoons butter in a large skillet with sides over medium heat. Add onion; cook until it begins to soften, about 3 minutes. Add squash cubes; cook, stirring occasionally, until they begin to soften, about 5 minutes. Add cinnamon, nutmeg, cayenne pepper, cumin, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper, and 1 cup water. Reduce heat, cover, and cook, stirring occasionally, until very tender, about 20 minutes.
• Mash mixture with potato masher or wooden spoon, and transfer to a medium bowl to cool. When cool, stir in Parmesan and ricotta. Set aside in refrigerator until ready to assemble.
• Wash the spinach or greens well. Remove and discard stems. Roughly chop spinach into smaller pieces. Heat remaining tablespoon butter in a large skillet over medium heat. Add spinach a little at a time; cook, tossing, until wilted and any liquid has evaporated. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Refrigerate until ready to assemble.
• Heat oven to 375 degrees. Bring a large pot of water to a boil. Add the olive oil and remaining tablespoon coarse salt. One at a time, add pasta sheets to boiling water, and cook until al dente, 2 to 3 minutes less than manufacturer's instructions. Remove the pasta sheets with tongs, and drain them in a colander.
• To assemble the cannelloni, lay out the pasta sheets on work surface. Spoon about 1/2 cup filling down the center of a sheet, and top with a heaping tablespoon of spinach. Brush one long side of pasta with water, roll up, starting with other long side, and seal. Repeat with the remaining pasta and filling. Spread half of the sage-walnut cream sauce in the bottom of a 9-by-13-by-2-inch baking dish. Place the cannelloni in the bottom of the dish, and cover with remaining sauce. Garnish with a few sage leaves. Bake until top starts to brown and filling is bubbling, about 30 minutes. Serve.

BUTTERNUT SQUASH FLAN WITH PARMESAN SAGE SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Roast squash, cut sides down, in a lightly oiled shallow baking pan until neck is tender, about 1 hour. Remove from oven and reduce oven temperature to 325°F. Cool squash to warm.
• Butter an 8- by 2-inch round cake pan. Line bottom with a round of parchment or wax paper and butter paper.
• Scoop flesh from squash, discarding skin, and purée in a food processor until smooth, about 45 seconds. Put 2 cups purée in a bowl, then whisk in whole eggs, 1 cup half-and-half, 2 tablespoons cheese, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper until combined.
• Pour squash mixture into cake pan and bake in a water bath until just set and a wooden pick or skewer comes out almost clean, 45 minutes to 1 hour. Remove from water bath and cool flan in pan on a rack 15 minutes. Invert a flat plate over flan, then invert flan onto plate and carefully remove parchment.
• Meanwhile, bring whole sage leaves and remaining cup half-and-half just to a simmer in a 1- to 2-quart heavy saucepan, then remove from heat and let steep, covered, 10 minutes.
• Remove sage, carefully squeezing leaves to extract liquid, and discard leaves.
• Whisk yolks into half-and-half and cook over moderately low heat, stirring constantly with a wooden spoon, until sauce is thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 4 minutes (do not let boil).
• Immediately pour sauce through a fine-mesh sieve into a bowl, then add remaining 1/2 cup cheese and chopped sage, stirring until cheese is melted. Stir in 1/4 teaspoon salt and 1/2 teaspoon pepper.
• Cut flan into wedges with a thin knife, wiping knife clean after each slice. Serve flan with sauce.