Butternut Squash Cappellacci With Sage Brown Butter Recipes

BROWN BUTTER AND SAGE BUTTERNUT SQUASH BAKE

Steps:

• Preheat the oven to 375 degrees F. Spray a baking pan with nonstick cooking spray and place the squash in the pan.
• Heat 1 tablespoon of the butter in a medium skillet over medium heat. Add the onion and cook until tender and translucent, 6 to 8 minutes. Transfer the onion to the pan with the squash.
• Return the skillet to the heat and add the remaining 5 tablespoons butter. Heat until the butter melts and begins to brown, 3 to 4 minutes. (The butter will begin to separate and sizzle. Take care to let it gently brown rather than burn. If the butter burns, throw it out and try again.) Stir in the sage. Drizzle the butter mixture over the squash and sprinkle with the salt and pepper. Use a wooden spoon to toss the mixture until the squash is evenly coated with the browned butter.
• Bake until the squash is tender and beginning to brown around the edges, about 1 hour. Remove from the oven and increase the temperature to 400 degrees F. Top the squash with the crackers and cook until the crackers are nicely golden brown, an additional 20 minutes.

BROWN BUTTER SAGE BUTTERCUP SQUASH

Steps:

• Position an oven rack in the center of the oven and preheat to 425 degrees F.
• Toss the squash with the butter, sugar, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is just tender and beginning to brown on the edges, about 30 minutes.
• Remove the squash from the oven, sprinkle with the sage and toss to coat. Continue to roast until the squash is tender and browned all over, about 10 minutes more.

BUTTERNUT SQUASH CAPPELLACCI WITH SAGE BROWN BUTTER

Steps:

• Make filling while dough stands:
• Preheat oven to 425°F with rack in middle.
• Brush cut sides of squash with oil and sprinkle with 1/4 teaspoon each of salt and pepper (total). Roast in a shallow baking pan until golden brown and tender, 30 to 45 minutes. Cool to room temperature, then use a spoon to scoop out flesh, transferring it to a medium bowl and discarding rind. Stir in cheese, nutmeg, bread crumbs, and salt and pepper to taste.
• Make cappellacci:
• Quarter dough. Cover 3 pieces with plastic wrap. Pat out remaining piece into a flat rectangle; dust with flour.
• Set rollers of pasta machine on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking.
• Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second- or third-narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)
• Put pasta sheet on a lightly floured surface and cut into 3-inch squares. Place a rounded teaspoon of filling in center of each square, then lightly moisten edges of square with water and fold in half to form a triangle, pressing down firmly but gently around filling to seal and forcing out any air. Bring 2 opposite corners together, overlapping ends, to make a small ring, then press them together. Transfer to a lightly floured kitchen towel (not terry cloth). Make more cappellacci with remaining pieces of dough and remaining filling, transferring to kitchen towel.
• Cook cappellacci and make sauce:
• Cook cappellacci in a pasta pot of simmering salted water (2 tablespoons salt for 4 quarts water) until al dente, 6 to 8 minutes. Gently drain pasta.
• Meanwhile, heat butter in a heavy medium skillet over medium heat, swirling, until golden brown, then cook sage, stirring, until sage is crisp and butter is deep golden brown. Stir in lemon juice and salt and pepper to taste.
• Serve cappellacci with sauce.

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.

PUMPKIN CAPPELLACCI WITH SAGE BROWN BUTTER

Steps:

• Preheat oven to 400 degrees.
• Place pumpkin in a roasting pan; rub cut sides with 3 tablespoons butter and place one sage leaf in the cavity of each pumpkin quarter; season with salt and pepper. Cover pan with parchment paper-lined aluminum foil. Transfer to oven and bake until pumpkin flesh is easily pierced with a fork, about 1 hour.
• Remove from oven and discard foil. Let pumpkin stand until cool enough to handle. Discard sage leaves. Using a spoon, scoop out pumpkin flesh and transfer to a large bowl; discard skin. Using a fork, mash pumpkin until smooth; add mascarpone, Parmesan, and olive oil. Season with salt and pepper; stir to combine. Set filling aside.
• Divide pasta dough into 4 equal pieces. Set the rollers of a hand-crank or electric pasta machine at their widest opening. Working with one piece at a time (and keeping the remaining pieces covered with plastic wrap), generously flour dough and run it through the pasta machine. Dust dough again with flour and fold into thirds like a letter. Run dough through pasta machine again. Repeat process 2 to 3 more times until smooth.
• Now change the rollers of the pasta machine to the next decreasing setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the second to last setting. Transfer pasta to a lightly floured baking sheet and cover with plastic wrap. Repeat process with remaining pieces of dough.
• Working with one pasta sheet at a time, cut into 3-by 3-inch squares. Place 1 tablespoon pumpkin filling toward the middle of the top half of each square. Using a wet pastry brush, brush edges of pasta to moisten. Fold bottom half of square over filling. Press air out and pinch dough together, working from the middle outwards to remove any air pockets. Seal edges with the ends of the tines of a fork; fold edges over filling and pinch together. Transfer cappellacci to a lightly floured baking sheet as you work.
• Bring a large pot of water to a boil; generously salt water and return to a boil. Working in batches, add cappellacci; cook until tender, 5 to 6 minutes. Drain, reserving 1/4 cup pasta cooking liquid.
• Meanwhile, tear remaining 6 sage leaves into small pieces. Heat 4 tablespoons butter and torn sage in a large skillet over medium high heat until aromatic and browned, taking care not to burn, about 3 minutes.
• Reduce heat to low and add reserved pasta cooking liquid to skillet along with remaining 4 tablespoons butter; cook, stirring, until butter is emulsified. Add cappellacci to skillet and gently stir to combine. Serve in warmed bowls sprinkled with Pecorino Romano.