Pasta With Delicata Squash And Sage Brown Butter Food

PASTA WITH DELICATA SQUASH AND SAGE-BROWN BUTTER

Steps:

• Melt butter in a large skillet over medium. Cook, swirling pan occasionally, until butter turns caramel-brown and smells nutty, 2-3 minutes. Add sage leaves and fry until crispy, 10-15 seconds. Remove from heat. Using a slotted spoon, transfer sage to paper towels to drain. Pour all but 2 Tbsp. brown butter into a small bowl.
• Cook panko and 4 sage leaves in same skillet, stirring to break up sage, until mixture is toasty, about 2 minutes. Transfer to a plate.
• Cook squash and 3 Tbsp. brown butter in same skillet over medium heat, stirring frequently, until squash begins to brown, about 5 minutes. Add 1/2 tsp. salt, 1/8 tsp. pepper, and 3/4 cup water; cover pan and cook until squash begins to soften, about 5 minutes. Remove lid and continue cooking, stirring occasionally, until liquid has evaporated and squash is tender and caramelized, about 5 minutes more.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8-10 minutes. Drain, reserving 3/4 cup pasta cooking liquid.
• Add remaining 3 Tbsp. brown butter to skillet and stir until squash is evenly coated. Add 1/2 cup pasta cooking liquid and simmer until a thin sauce forms, about 1 minute; season with 1 tsp. pepper. Add pasta, tossing to coat and adding pasta cooking water as needed to coat pasta. Remove from heat, top with half of the reserved sage, and stir to combine.
• Transfer pasta to a large serving bowl or individual pasta bowls. Top with panko mixture, remaining sage, and a generous shaving of Parmesan.

CREAMY BUTTERNUT SQUASH PASTA WITH SAGE AND WALNUTS

Steps:

• Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.
• Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.
• Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.
• Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle 1/2 cup pasta water into a measuring cup and set aside.
• Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the 1/2 cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.
• Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.

PASTA WITH SAUSAGE, SQUASH AND SAGE BROWN BUTTER

Steps:

• Bring a large pot of heavily salted water to a boil. Meanwhile, cook the sausage: In a sauté pan or skillet large enough to hold all the pasta, add the sausage and enough cold water to cover. Set over medium-high heat, then remove from the heat when the water hits a boil, about 8 to 10 minutes.
• Transfer the sausage to a cutting board and cut into 1/2-inch coins. Dry out the pan and return it to the stove.
• In the same pan, heat the olive oil over high until nearly smoking. Add the sausage and cook, flipping once, until dark brown on both sides, 5 to 7 minutes. Remove the sausage to a paper towel-lined plate, then reduce the heat to medium. Add the squash and a pinch of salt to the pan. Let cook, stirring briefly and scraping up any browned bits on the bottom of the pan, until browned, 5 to 7 minutes.
• While the squash is browning, add pasta to boiling water, and cook to al dente according to package directions. Reserve 1 cup of the pasta cooking water, and drain the pasta.
• When the squash is nicely browned, add the butter and sage and cook until the butter is golden, nutty smelling and foaming, just a minute or two, then immediately remove the pan from the heat and add back the sausage.
• Add the pasta to the pan and mix with the brown-butter sauce (if the pasta has cooled off quite a bit, return the pan to low heat while you combine everything). Stir in the cheese, then add pasta water as needed to smooth the sauce. Adjust with salt and pepper, and serve with extra Parmesan, if you like.

WINTER PASTA WITH BROWN BUTTER, SQUASH, AND ARUGULA

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spread squash into a baking sheet. Drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat.
• Roast in the preheated oven until squash is browned and softened, about 30 minutes. Remove from oven and keep warm.
• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 10 to 11 minutes. Drain linguine, reserving 1 cup pasta water.
• Melt butter in a pot over medium heat until bubbling and slightly browned, about 5 minutes. Cook and stir garlic and pine nuts in the brown butter until fragrant, 2 minutes. Add linguine, arugula, 1 cup Parmesan cheese, 1/4 teaspoon black pepper, and enough pasta water to moisten to the mixture. Toss until Parmesan cheese melts.
• Transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon Parmesan cheese.