Spaetzle With Butternut Squash And Mushroom Cream Sauce Recipes

BUTTERNUT SQUASH NOODLES WITH MUSHROOM SAUCE

Butternut Squash Noodles with Mushroom Sauce image

Provided by Tyler Florence

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 butternut squash, neck only, peeled
Olive oil
Salt and pepper
1 cup quartered Brussels sprouts
1 cup chanterelles
1 cup halved king trumpet mushrooms
1 cup oyster mushrooms
4 tablespoons olive oil
8 fresh sage leaves
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
1 cup heavy cream
1/2 cup red wine
1/4 cup freshly grated Parmesan

Steps:

Preheat the oven to 400 degrees F.
Using a spiralizer, make "buttles" (butternut squash noodles) from the squash.
Heat 2 tablespoons olive oil in a medium saute pan over medium heat until glistening. Add the squash noodles and saute until softened, 7 to 10 minutes. Season with salt and pepper.
Pulse 1/2 cup of the chanterelles and 1/2 cup of the king trumpet mushrooms in a food processor until ground.
Heat 4 tablespoons olive oil in a medium saute pan over medium heat. Fry the sage until crispy, then transfer to a paper towel-lined plate. Add the garlic and shallots to the pan and sweat until just translucent, about 3 minutes. Add the ground mushrooms and cook until starting to brown, about 7 minutes. Season with salt and pepper. Add the cream and wine and bring to a boil. Reduce the heat to low and simmer until the liquid is reduced by half, about 10 minutes.
On a baking sheet, spread out the remaining 1/2 cup chanterelles, 1/2 cup king trumpets and the Brussels sprouts in a single layer. Drizzle with olive oil to lightly coat; season with salt and pepper. Roast until starting to brown and the Brussels sprouts are tender, about 15 minutes.
Toss the noodles in the cream sauce, then divide among four plates. Top with the roasted Brussel sprouts and mushrooms. Sprinkle with the Parmesan and garnish with the crispy sage.

CREAMY SAGE BUTTER SAUCE

Creamy Sage Butter Sauce image

A rich and creamy white sauce, served best over angel hair pasta.

Provided by favrelvr04

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

1 stick unsalted butter
10 fresh sage leaves
1 cup heavy cream
½ cup chicken broth
1 pinch salt and ground black pepper to taste

Steps:

Melt the butter in a skillet over medium heat; add the sage leaves and cook for 2 minutes. Pour in the heavy cream and chicken broth and cook until hot; about 2 minutes more. Season with salt and pepper to serve.

Nutrition Facts : Calories 410 calories, Carbohydrate 1.9 g, Cholesterol 142.5 mg, Fat 45.1 g, Protein 1.5 g, SaturatedFat 28.3 g, Sodium 25.8 mg, Sugar 0.1 g

CREAMY BUTTERNUT SQUASH CASSEROLE

Creamy Butternut Squash Casserole image

Substitute Grana Padano cheese for Parmesan if desired. You can cube butternut squash a food processor with the pommes frites (french fry) cutter and then just pulse it one or two times with a regular blade.

Provided by Laka kuharica - Easy Cook

Categories Side Dish Casseroles Squash Casserole Recipes

Time 1h10m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 small onions, chopped
1 (2 1/2 pound) butternut squash - peeled, seeded, and cubed
6 cloves garlic, crushed
¼ teaspoon salt
1 tablespoon water, or as needed
3 eggs
¾ cup sour cream
1 cup grated Parmesan cheese
⅓ cup chopped fresh basil
¼ teaspoon ground black pepper
½ (8 ounce) package coarsely shredded mozzarella cheese

Steps:

Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic; season with salt. Cook squash mixture, stirring occasionally, until squash is slightly tender, about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish.
Lightly whisk eggs in a bowl; stir in sour cream, Parmesan cheese, basil, and black pepper. Pour egg mixture over squash mixture; top with mozzarella cheese.
Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.

Nutrition Facts : Calories 512.4 calories, Carbohydrate 41.8 g, Cholesterol 194 mg, Fat 30.1 g, Fiber 6.5 g, Protein 24.2 g, SaturatedFat 14.1 g, Sodium 713.8 mg, Sugar 8.6 g

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