Pappardelle With Sage Butter Sauce Roasted Acorn Squash And Pan Seared Scallops Recipe 455 Food

ACORN SQUASH PASTA SAUCE

Steps:

• Preheat oven to 400°F.Place squash + onions on a baking sheet or oven-safe pan in a single layer. With squash flesh-side up, drizzle oil over squash and onions. Sprinkle with salt, paprika, chili flakes and nutmeg. Place squash flesh-side down.Roast 20-25 minutes or until tender.
• After cooking, carefully scoop the squash out of the peel. (You may need to allow the squash to cool down for a few minutes.)Add half the vegetables and all the milk to a blender basin. Blend until creamy. Add the remaining veggies and blend again.
• Add butter to a large pan and melt over medium heat. Whisk in the flour until it is completely absorbed by the butter.
• Add the puréed squash to the pan with the butter. Cook over medium heat for about two minutes, stirring often, and then remove from heat. Stir in the vinegar.Serve immediately along with fresh pasta or refrigerate and use within four days.

PAPPARDELLE WITH SAGE BUTTER SAUCE, ROASTED ACORN SQUASH AND PAN SEARED SCALLOPS RECIPE - (4.5/5)

Steps:

• Prepare and Bake the Acorn Squash 1 Preheat oven to 350 degrees F. 2 Cut the squash in half lengthwise and remove the seeds. Place face-up on an oven safe baking dish such as a pie plate. 3 Melt 1/3 of the butter in a microwave (use the defrost setting). Tightly roll 2 medium to large sage leaves lengthwise and finely julienne. Add the julienne cut sage, brown sugar, Herbes de Provence, nutmeg for the squash, ground white pepper, and cayenne pepper to the melted butter. Baste the squash with the butter mixture and bake at 350 degrees until fork tender but NOT mushy, about 35 to 40 minutes. Do not rely solely on recommended cook times. The size and ripeness of the squash and individual oven calibration can significantly change coking times. See TIPS. 4 Allow the squash to cool completely and then carefully remove the fruit from the skin with a large serving spoon. Carefully dice the squash with a large chef's knife into 3/4 inch cubes. Set aside or refrigerate if preparing the squash in advance. Prepare the Pasta Sauce 1 Add 2/3 of the butter and olive oil to a large sauté or frying pan. Smash the garlic with a chef's knife to remove the skin (leave whole) and add to the butter-oil mixture. Sauté over medium heat until the garlic is golden brown (about 5 minutes). Add the vermouth. Cook until the volume is reduced by about 50%. Remove from heat. Julienne the remaining sage leaves as before and add to the butter mixture. Set aside. Prepare the Scallops 1 Dry the scallops thoroughly with paper towels. This prevents splatter, and a mess, when sautéing. 2 Place the cracker meal in a large plastic bag, add the scallops and shake vigorously. Remove the scallops to a plate and shake-off excess cracker meal. Set aside. This may have to be done in batches. Cook the Pasta 1 Bring 4 quarts of salted water to a boil in a large pot. When the water is vigorously boiling, drop the past and cook for 4 minutes if using the recommended pasta, otherwise follow the manufacturer's cooking recommendation. Drain the pasta and set aside. See TIPS. Sauté the Scallops 1 Add a couple of tablespoons of olive oil to a large frying or sauté pan over medium high heat. When the oil is hot (shimmering), quickly add the scallops without over-crowding. Sauté until lightly brown to golden brown and then turn until lightly brown on the other side (about 1.5 minutes per side). DO NOT over cook scallops. They should be rare and still translucent in the center. See recipe photo. Remember the scallops will continue to cook when removed from the pan. Remove the scallops to a room temperature plate and set aside. Finish and Assemble the Dish 1 Chop the parsley. 2 Re-heat the sauce over medium heat and add the squash. When hot add the drained pasta. Stir to warm and coat the pasta. Stir in the parsley and plate the pasta. Arrange the scallops over the pasta. Finish with a drizzle of extra virgin olive oil and grated parmesan if desired. Serve Servings: 4 Degree of Difficulty: Moderately difficult Oven Temperature: 350°F TIPS: Preparing and baking the squash ahead of time makes this dish much easier. Up to a day in advance is fine. The cooking time for the squash can be significantly reduced by microwaveing the raw squash on high for a few minutes before basting and baking. We strongly recommend using Cipriani Pappardelle. This pasta is extremely thin and very delicious. It's a bit hard to find. We found the best price is at The Fresh Market. See their website for locations. It can also be ordered from Fresh Market via the internet at http://www.freshmarket.com/online-market/detail.aspx?ID=160 ; or from Amazon.com, but the price is substantially higher. Cipriani Pappardelle comes in 250 gram boxes, 8.82 ounces. A suitable alternative pasta may be very thin egg noodles found in pasta section of most grocery stores. We recommend only diver scallops. The best we've ever found come from Costco. They are available weekends from their seafood kiosk or anytime frozen in 2 pound bags. They are day-boat scallops without any preservatives.

BROWN BUTTER ACORN SQUASH PASTA WITH TOASTED HAZELNUTS + SAGE

Steps:

• Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.
• Use a sharp knife to cut off the stem end of the acorn squash, you'll cut about ¼-½ inch off the end. Place the acorn squash cut side down vertically on a wooden cutting board so that it is very secured to your counter. We don't want the cutting board or squash to wobble as you cut it. Next cut the acorn squash in half vertically. Use your knife to cut the acorn squash vertically down the middle. Use a spoon to scoop out the seeds and discard. Place the squash halves flesh side down on your prepared baking sheet. Roast for 50 minutes-1 hour or until squash is very fork tender. Set aside to cool for a little bit before scooping out the flesh.
• While the squash is cooking: you can toast the hazelnuts: place a large skillet over medium low heat. Add in hazelnuts and toast for 2-3 minutes until nice and golden and fragrant. Remove from the pan and set aside.
• Add flesh to a high powered blender or food processor and add in milk, pure maple syrup, cinnamon and a pinch of nutmeg. Blend until smooth, adding more milk if necessary to smooth out the sauce. Set aside.
• In the same pan that you toasted the hazelnuts, you can brown your butter: add butter and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you stir constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens right when it foams. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside to cool a bit (keeping butter in the pan but removing pan from heat) while you cook your pasta.
• Cook pasta according to the directions on the package. Drain the pasta and add it to the skillet with the brown butter, give it a nice stir to coat all the pasta with the brown butter, then immediately add in the acorn squash sauce and garlic powder; stir again until nice and creamy. Generously season with salt and pepper to taste (I like a lot of black pepper!). Garnish with sage and your toasted hazelnuts, and fresh shaved parmesan; stirring into the pasta if desired.

PAPPARDELLE WITH FRESH RICOTTA, SQUASH BLOSSOMS AND BASIL OIL

Steps:

• To make the basil oil, in a small dish stir together the basil, garlic, lemon zest and olive oil. Add a little salt and pepper. Set aside for at least 15 minutes. Meanwhile, bring a large pot of salted water to a boil, add the pasta, and cook until al dente.
• In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the zucchini, season with salt and pepper, and cook until barely done, 1 or 2 minutes. Turn off the heat. Tear the squash blossoms into strips.
• Drain the pasta, reserving 1 cup pasta water. Add pappardelle to the skillet with the zucchini. Add squash blossoms, ricotta and a little salt and pepper. Quickly stir together with 2 wooden spoons, leaving the ricotta a little chunky. Add pasta water if necessary and transfer to a warm serving bowl.
• At the table, top each serving with 2 teaspoons basil oil and a sprinkling of grated pecorino.

PAN-SEARED SEA SCALLOPS WITH BROWNED BUTTER SAGE

Steps:

• With a paper towel, thoroughly dry all sides of scallops.
• Season all sides of scallops evenly with garlic powder, onion powder and black pepper. Then evenly coat all sides with flour and pat of excess flour.
• In an oven-safe skillet (cast iron preferred), heat olive oil over medium-high heat until glistening.
• Add scallops. Cook for 3 - 5 minutes and turn over when bottom edges change color 1/4 of the way up, and seared side has turned paper bag brown.
• Lower skillet to medium heat. Add butter to pan (being careful not to burn). When butter has melted and begins to foam, baste scallops with it for 1 - 3 minutes. (The butter will become amber in color. If it seems to be any darker than "amber", reduce heat a little.)
• During the last one minute of cooking time, sprinkle fresh sage into butter and allow to crisp. Scallops are done when their sides are evenly white from top to bottom (no longer opaque) or internal temperature reaches 140°F.

PAPPARDELLE WITH SQUASH, MUSHROOMS, AND SPINACH

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
• Meanwhile, melt 1/4 cup butter in large skillet over medium-high heat. Add squash and cook until almost tender, stirring often, about 6 minutes. Add mushrooms, sage, and remaining 1/4 cup butter; sauté until mushrooms are soft and squash is tender, about 8 minutes. Add spinach; stir until wilted, about 2 minutes. Stir in 1/2 cup cheese. Season with salt and pepper. Add pasta to sauce in skillet. Toss to coat, adding pasta cooking liquid by 1/4 cupfuls if dry. Sprinkle with 1/4 cup cheese.