Gnudi With Butternut Squash Sage And Crispy Prosciutto Topping Food

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.

BUTTERNUT SQUASH NOODLES WITH PROSCIUTTO AND SAGE

Steps:

• Preheat the oven to 450 degrees F. Cut the bulbous end off the squash and reserve for another use. Remove the stem, then peel the remaining squash and cut in half crosswise. Using a spiralizer, shave the squash into ribbons.
• Put the squash on a baking sheet and toss with the oil. Sprinkle generously with salt and pepper and roast until tender but still firm, 10 to 15 minutes.
• Meanwhile, heat 1 tablespoon butter in a large skillet over medium heat until melted. Add the prosciutto in a single layer and cook until golden and curled around the edges, flipping with tongs halfway through, about 2 minutes per side. Transfer to a plate to cool, then coarsely crumble.
• Add the remaining 5 tablespoons butter to the drippings in the skillet along with the sage leaves and a pinch of salt, and cook, stirring often, until the butter is a dark brown color, about 4 minutes. Remove from the heat.
• Put the squash on a serving platter and drizzle with the butter and sage leaves. Top with the Parmesan and coarsely crumbled prosciutto. Serve immediately.

GNUDI CON LA ZUCCA: NAKED RAVIOLI WITH SQUASH

Steps:

• Heat 1/4 cup extra-virgin olive oil in a saucepan. Add the butternut squash, salt, and pepper and saute until the butternut squash is fork tender. Transfer the squash mixture to a bowl. Using the back of a fork, mash until the squash is an even mixture. Let cool. Add the ricotta cheese, 1 cup Parmigiano cheese, flour, and an egg. Mix thoroughly until the mixture becomes a soft dough.
• Using your hands, scoop enough of the mixture to roll into the size of a golf ball. Repeat with the remaining mixture.
• Place the gnudi balls in a pot of boiling salted water for about 1 minute, or until they float to the surface. Drain and plate.
• Drizzle the gnudi balls with the remaining extra-virgin olive oil and sprinkle with Parmigiano cheese.

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.

BUTTERNUT SQUASH SOUP WITH CRISPY PROSCIUTTO

Steps:

• Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Cook prosciutto strips until crispy, 8 to 10 minutes. Drain on paper towels.
• Heat remaining 1 tablespoon olive oil in the same pot over medium-high heat. Add celery, carrots, and onion; saute until vegetables begin to soften, about 10 minutes. Add butternut squash. Pour in chicken stock to cover vegetables (you will not use both boxes of stock here). Season with thyme, sage, cayenne pepper, salt, and pepper. Bring to a boil, reduce heat to low and simmer until vegetables are tender, about 30 minutes. Remove from heat.
• Let soup cool slightly. Blend with an immersion blender. Add more chicken stock to thin to desired consistency.
• Ladle soup into bowls and top with crispy prosciutto.