Roasted Winter Squash With Browned Butter And Sage Recipes

ROASTED BUTTERNUT SQUASH RAVIOLI WITH A SAGE BROWN BUTTER SAUCE

Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce image

Provided by Food Network

Time 35m

Yield 4 appetizer servings

Number Of Ingredients 11

Ingredients

9 tablespoons butter
3 tablespoons minced shallots
1 cup roasted butternut squash puree
Salt
Freshly ground white pepper
3 tablespoons heavy cream
3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
Pinch nutmeg
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
12 fresh sage leaves
1 tablespoon finely chopped fresh parsley leaves

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.

ROASTED WINTER SQUASH WITH BROWNED BUTTER AND SAGE

Roasted Winter Squash With Browned Butter and Sage image

You've guessed it...another browned butter recipe. I just can't help myself. Should be categorized as dessert.

Provided by gailanng

Categories Vegetable

Time 55m

Yield 1 squash

Number Of Ingredients 6

Ingredients

2 tablespoons extra-virgin olive oil
1 medium winter squash, halved lengthwise and seeded (butternut, acorn, etc.)
6 tablespoons unsalted butter
6 medium fresh sage leaves, sliced thin
salt & fresh ground pepper
brown sugar

Steps:

Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees.
Line a rimmed baking sheet with aluminum foil.
Brush the oil on the foil and the cut sides of the squash. Place squash halves face down.
Roast until a skewer inserted in the squash meets no resistance, about 40-50 minutes.
When the squash is almost done, melt the butter in a small skillet over medium heat.
Add the sage and cook, swirling the pan occasionally, until the butter is golden brown and the sage is crisp, about 4 to 5 minutes. Remove the skillet from the heat.
Remove the squash from the oven and turn cut-side up and season with salt and pepper.
Drizzle or brush with the sage butter sauce and sprinkle with brown sugar. Serve immediately.

Nutrition Facts : Calories 849.6, Fat 96.1, SaturatedFat 47.5, Cholesterol 183.2, Sodium 9.9, Carbohydrate 0.1, Sugar 0.1, Protein 0.7

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