Pumpkin Sage And Browned Butter Quick Breads Recipes

PUMPKIN, SAGE, AND BROWNED-BUTTER QUICK BREADS

Pumpkin, Sage, and Browned-Butter Quick Breads image

Pumpkin and spices, sage and browned butter: Fall's classic flavor combinations come together beautifully in these little loaves. The browned butter lends a rich nuttiness to the breads, which strike a perfect sweet-and-savory balance.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes eight 2 1/2-by-4-inch loaves

Number Of Ingredients 11

Ingredients

6 ounces (1 1/2 sticks) unsalted butter, plus more for pans
1/4 cup fresh sage, cut into thin strips, plus more, whole, for garnish
1 2/3 cups all-purpose flour, plus more for pans
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
1 cup solid-pack pumpkin (from one 15-ounce can)
1 cup packed light-brown sugar
2 large eggs

Steps:

Preheat oven to 350 degrees. Butter and flour eight 2 1/2-by-4-inch loaf pans. Melt butter in a medium saucepan over medium-low heat. Add sage strips, and cook until butter turns golden brown, 5 to 8 minutes. Transfer mixture to a bowl, and let cool slightly.
Meanwhile, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt.
Whisk together pumpkin, sugar, eggs, and browned butter with sage. Add flour mixture, and whisk until incorporated. Divide mixture evenly among 8 pans. Smooth tops gently using an offset spatula.
Place pans on a rimmed baking sheet, and bake until a tester inserted into centers comes out clean, about 30 minutes. Transfer pans to a wire rack, and let cool for 15 minutes. Invert pans to remove breads, transfer to wire rack, top sides up, and let cool completely. Garnish with whole sage leaves before serving.

ROASTED PUMPKIN RAVIOLI WITH BROWNED SAGE BUTTER

Roasted Pumpkin Ravioli With Browned Sage Butter image

My spin on a classic recipe. Based on chef Andrew Evan's recipe from Baltimore Style Magazine September/October 2007 issue.

Provided by Raquel Grinnell

Categories Pumpkin

Time 1h15m

Yield 1 pot, 4 serving(s)

Number Of Ingredients 11

Ingredients

9 tablespoons unsalted butter (1 stick plus 1 tbsp.)
1 small pumpkin, cut in half and deseeded
1 yellow onion, peeled and halved
kosher salt and freshly cracked black pepper
1/2 cup pine nuts, toasted and divided
wonton wrapper
1 egg, lightly beaten
1/4 cup all-purpose flour
2 roma tomatoes, small dice
1 tablespoon fresh sage leaf, sliced
1 half lemon

Steps:

Add 1 tablespoon butter to each pumpkin half, and season with salt and pepper. Add 1 tablespoon butter to onion, season with salt and pepper and wrap in aluminum foil. In a preheated 350-degree oven, roast onion and pumpkin, cut-side up, until completely soft and somewhat caramelized, about 45 minutes.
Scoop out cooked pumpkin and place in a food processor with onion, pulsing until smooth. Adjust seasoning with salt and pepper. Transfer pumpkin puree into a bowl, add half of the toasted pine nuts and stir to combine.
Cover wonton wrappers with a damp cloth. Assemble bowl of pumpkin puree, beaten egg, pastry brush and a sheet tray dusted with flour. Lay out 1 wonton wrapper and place a heaping tablespoon of pumpkin puree in the middle. Brush around the filling with beaten egg and cover with another wonton wrapper. Press edges. Place 20 raviolis on a sheet tray and put in freezer.
In a small sauce pot, add remaining butter and cook on medium heat until the butter bubbles and turns brown. Remove from heat and add tomatoes, sage and a squeeze of lemon. Season with salt and pepper.
Cook ravioli in salted boiling water until they float. Transfer ravioli to 4 warm bowls and drizzle with brown sage butter sauce. Top with remaining toasted pine nuts.

Nutrition Facts : Calories 409.8, Fat 38.9, SaturatedFat 17.7, Cholesterol 115.2, Sodium 24.7, Carbohydrate 13.4, Fiber 2.1, Sugar 3, Protein 5.7

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