Butternut Squash Noodles With Prosciutto And Sage Recipes

ROASTED SQUASH WITH PROSCIUTTO

Steps:

• Heat oven to 400 degrees F.
• Line a rimmed baking sheet with parchment paper.
• In small bowl, whisk together the cinnamon, nutmeg, smoked paprika and maple syrup.
• Place the squash in a large bowl, then drizzle the maple syrup mixture over it.
• Use a large spoon to toss the squash to coat evenly.
• Add the prosciutto and toss to distribute.
• Transfer the squash to the prepared baking sheet.
• Bake for 45 minutes to 50 minutes or until the squash is lightly browned at the edges.
• Season with salt and pepper.

GNUDI WITH BUTTERNUT SQUASH, SAGE AND CRISPY PROSCIUTTO TOPPING

Steps:

• Heat oven to 375°F. In 15x10-inch pan, arrange squash in single layer; sprinkle with salt and pepper. In separate 15x10-inch pan, place proscuitto. Place pans on separate oven racks in oven; bake 15 minutes or until prosciutto is crispy. Remove prosciutto from oven; set aside. Bake squash 10 minutes longer or until tender. Sprinkle with sage; set aside.
• Meanwhile, make gnudi. In large bowl, stir 3/4 cup of the flour and all remaining gnudi ingredients until well blended. Line cookie sheet with plastic wrap. Divide dough in half. On work surface dusted with remaining flour, shape each half into 12-inch log. Cut logs into 1/2-inch slices; place on cookie sheet. Refrigerate 15 minutes.
• In 4-quart saucepan or Dutch oven, heat 3 quarts water to boiling; add gnudi. Boil 4 minutes or until all gnudi rise to surface. Remove with slotted spoon; drain.
• In 12-inch skillet, heat olive oil over medium-high heat. Add squash mixture to oil. Cook 2 minutes, stirring frequently, until heated through; stir in gnudi. Remove from heat; top with prosciutto. Serve warm.

PASTA WITH BUTTERNUT SQUASH AND SAGE

Steps:

• Preheat the oven to 375 degrees. Place the squash on a baking sheet and roast until tender, about 25 minutes. Meanwhile, bring a large ovenproof pot of lightly salted water to the boil. Add the pasta and cook until al dente, about 11 minutes. Drain, rinse and drain again.
• Lower the oven to 350 degrees. Place the pasta back in the pot and add the squash, butter, chicken broth, 2 tablespoons of the sage, 2 teaspoons of the salt, 1/2 teaspoon pepper and 2 tablespoons Parmesan. Toss to mix well. In a small bowl, combine the bread crumbs, remaining 2 teaspoons sage, 1/2 teaspoon salt, 1 tablespoon Parmesan and pepper to taste. Sprinkle the mixture over the top of the pasta. Bake for 15 minutes. Divide among 4 plates and serve immediately.

PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender.
• Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a large skillet over medium heat, cook the turkey sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl, and toss with balsamic vinegar to serve.

CREAMY BUTTERNUT SQUASH PASTA WITH SAGE AND WALNUTS

Steps:

• Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.
• Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.
• Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.
• Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle 1/2 cup pasta water into a measuring cup and set aside.
• Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the 1/2 cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.
• Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.