Fusilli With Roasted Delicata Squash & Fresh Sage Brown Butter
Photo: diane padoven
Ingredients
1/2 onion, thinly sliced
pinch freshly grated nutmeg
freshly cracked black pepper
8 tablespoons unsalted butter (1 stick)
1 tablespoon extra virgin olive oil
1/4 cup diced shallots
16 fresh sage leaves
1/4 cup toasted pine nuts
freshly shredded parmigiano-reggiano
Preparation
1
Preheat oven to 400 degrees.
3
Place on cookie sheet, add onions and drizzle with olive oil.
4
5
Place in oven and roast for 30 minutes stirring occasionally until squash is tender and onions are caramelized.
6
Remove from oven and set aside.
8
Drain well and set aside.
9
10
Cook butter until foamy and slightly brown..do not burn!
11
12
Add squash mixture (including the oil from the pan), pasta, and pine nuts , combine all ingredients and cook until pasta is hot..add additional salt and pepper..taste and adjust seasonings if needed.
13
Serve immediately with plenty of cheese.
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About
fyi..the easiest way to peel winter squash is with a vegetable peeler..however, for the "ridged" squashes like delicata, i cut the squash in half lengthwise, then i cut each half in half again..lengthwise. using a sharp knife, i carefully cut the peel from the flesh of the squash..then i cut the squash into bite sized pieces...
Yield:
6.0 servings
Added:
Wednesday, October 13, 2010 - 10:08am