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ISO: ISO Recipe that incorporates squash and spaghetti (pasta) - I know I
- Thread starter dawnnys
- Start date
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markinhouston
Well-known member
Butternut squash ravioli (from Emeril)
Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce
Prep Time: 25 min
Cook Time: 10 min
Serves: 4 appetizer servings
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
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 Butternut Squash Ravioli with a Sage Brown Butter Sauce
Prep Time: 25 min
Cook Time: 10 min
Serves: 4 appetizer servings
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
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.
Here's one I haven't tried, but saved just in case...
Butternut squash, Italian Sausage and Sage Pasta
This pasta dish came together quite easily and quickly. The butternut squash, Italian sausage and sage pasta turned out great and best of all there was enough leftovers for lunches during the week. The sweetness of the squash went well with the heat of the sausage and the creaminess of the sauce and cheese balanced everything out nicely. While I was eating the pasta I was thinking that next time it would be nice to use turkey sausage and if I did, I could make it more of a holiday pasta by adding some dried cranberries.
Ingredients:
1 tablespoon oil
1 onion (chopped)
2 cloves garlic chopped)
red chili pepper flakes to taste
2 tablespoons sage (chopped)
2 links Italian sausage (casings removed and crumbled)
1 splash white wine (optional)
1 cup chicken stock
1 butternut squash (peeled, seeded and cut into 1 inch cubes)
1 bunch Swiss chard (optional, rinsed and cut into bit sized pieces)
1 pound pasta
1 splash heavy cream (optional)
parmigiano reggiano to taste (grated)
Instructions:
1. Heat the oil in a pan.
2. Add the onion and saute until tender, about 5 minutes.
3. Add the garlic, red pepper flakes and sage and saute until fragrant, about a minute.
4. Add the sausage and saute until cooked, about 5 minutes.
5. Add the wine and deglaze the pan.
6. Add the chicken stock, squash and and chard simmer until the squash is tender, about 10 minutes.
7. Cook your pasta.
8. Add the cooked pasta to the sauce along with a splash of heavy cream and remove from heat.
9. Plate and garnish with parmigiano reggiano
http://closetcooking.blogspot.com/2008/11/butternut-squash-italian-sausage-and.html
Butternut squash, Italian Sausage and Sage Pasta
This pasta dish came together quite easily and quickly. The butternut squash, Italian sausage and sage pasta turned out great and best of all there was enough leftovers for lunches during the week. The sweetness of the squash went well with the heat of the sausage and the creaminess of the sauce and cheese balanced everything out nicely. While I was eating the pasta I was thinking that next time it would be nice to use turkey sausage and if I did, I could make it more of a holiday pasta by adding some dried cranberries.
Ingredients:
1 tablespoon oil
1 onion (chopped)
2 cloves garlic chopped)
red chili pepper flakes to taste
2 tablespoons sage (chopped)
2 links Italian sausage (casings removed and crumbled)
1 splash white wine (optional)
1 cup chicken stock
1 butternut squash (peeled, seeded and cut into 1 inch cubes)
1 bunch Swiss chard (optional, rinsed and cut into bit sized pieces)
1 pound pasta
1 splash heavy cream (optional)
parmigiano reggiano to taste (grated)
Instructions:
1. Heat the oil in a pan.
2. Add the onion and saute until tender, about 5 minutes.
3. Add the garlic, red pepper flakes and sage and saute until fragrant, about a minute.
4. Add the sausage and saute until cooked, about 5 minutes.
5. Add the wine and deglaze the pan.
6. Add the chicken stock, squash and and chard simmer until the squash is tender, about 10 minutes.
7. Cook your pasta.
8. Add the cooked pasta to the sauce along with a splash of heavy cream and remove from heat.
9. Plate and garnish with parmigiano reggiano
http://closetcooking.blogspot.com/2008/11/butternut-squash-italian-sausage-and.html
It's one of my favourite pastas Dawn. I nuke the squash, because it's easy. Then add it
to shallots that have been sauteeing in butter. Mash it a bit and just simmer around in the pan with sea salt and pepper. Then when it is all well incorporated, I add heavy cream and a pinch of nutmeg, continuing to heat through for about 5 minutes.
Serve over pasta drizzling with a sage brown butter and curls of parmegiano.
Okay, now I"ve looked at Mark's suggestion. That's about what I do for the 'sauce'. I used to make ravioli as well, and will do again, but the whole flavour comes through just serving the filling over the pasta. I'm all for easy these days and have discovered that I have to make my own ravioli sheets from scratch.
to shallots that have been sauteeing in butter. Mash it a bit and just simmer around in the pan with sea salt and pepper. Then when it is all well incorporated, I add heavy cream and a pinch of nutmeg, continuing to heat through for about 5 minutes.
Serve over pasta drizzling with a sage brown butter and curls of parmegiano.
Okay, now I"ve looked at Mark's suggestion. That's about what I do for the 'sauce'. I used to make ravioli as well, and will do again, but the whole flavour comes through just serving the filling over the pasta. I'm all for easy these days and have discovered that I have to make my own ravioli sheets from scratch.