Roasted Butternut Squash Wilted Arugula Spaghetti Food

SPAGHETTI TOSSED WITH BUTTERNUT SQUASH AND SAGE BUTTER

Steps:

• Preheat the oven to 400 degrees F.
• Put the butternut squash on a baking sheet, toss with the olive oil and season heavily with salt and pepper. Roast until very tender, about 30 minutes. Reserve.
• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions.
• Meanwhile, melt the butter in a saucepan over medium-low heat. Add the garlic and cook until fragrant, about 5 minutes. Add the sage and cook until crisp, about 2 minutes. Add the roasted butternut squash and hazelnuts and toss to combine.
• Drain the pasta, add it to the saucepan and mix well to evenly incorporate all the ingredients. Season with salt and pepper. Sprinkle with Parmesan and serve.

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.

SPAGHETTI WITH ROASTED BUTTERNUT SQUASH

Steps:

• Heat oven to 425 degrees F. and start heating water in a large pot for cooking the spaghetti.
• In a 15x10x1 inch baking pan (jelly roll size) toss together squash, peeled garlic cloves, oil and 1/4 teaspoon each of salt and black pepper. Evenly spread squash in pan. Bake 15-18 minutes or until squash is tender and lightly browned.
• Meanwhile, cook spaghetti, with1 tablespoon salt added to the water, according to package directions. Drain; keep warm.
• In a small saucepan heat butter over medium heat until it turn the color of light brown sugar, stirring frequently.
• In a serving bowl toss spaghetti with about half of the browned butter. Toss squash, garlic, bacon, nuts and nutmeg with the remaining browned butter. Serve squash mixture over spaghetti. Sprinkle with cheese and green onions.

RISOTTO WITH BUTTERNUT SQUASH AND ARUGULA

Steps:

• For Squash:.
• Preheat oven to 450 degrees.
• Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt.
• Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes (you might actually need to do it a little longer).
• Set aside 6 crescent-shaped squash slices for serving and keep warm. Cut flesh from remaining slices and chop into 1/2-inch pieces, discarding skin.
• For Risotto:.
• Start risotto after squash has been roasting 40 minutes:.
• Bring broth to a simmer and keep at a bare simmer, covered.
• Meanwhile, cook the onion in the butter in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes.
• Add rice, garlic, and cumin and cook, stirring, 3 minutes.
• Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed.
• Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.).
• Stir in 1/2-inch squash pieces, then stir in cheese, sage, and arugula and salt and pepper to taste. Then simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.).
• Serve risotto immediately, spooned over reserved squash slices.

ROASTED BUTTERNUT SQUASH PASTA WITH BACON AND CRISPY SAGE

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
• Place the squash on a rimmed baking sheet and drizzle liberally with oil and season with salt and pepper. Roast for 10 minutes. Remove from the oven, toss and roast until soft and golden brown, 10 to 15 minutes longer.
• Place the diced bacon in a medium nonstick skillet and place over medium heat. Cook until crispy and golden, 12 to 15 minutes. Remove the bacon with a slotted spoon and place in a medium bowl lined with a paper towel.
• Add the pasta and a generous amount of salt to the boiling water and cook according to the package directions until al dente. Drain, reserving 3/4 cup of the cooking water.
• Add the sage leaves to the rendered bacon fat in the skillet, return to medium heat, and fry until the leaves are crispy, about 1 minute. Transfer the leaves to a small plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat.
• Place a large nonstick skillet over medium-low heat. Add the reserved bacon fat and the garlic. Cook, stirring, until fragrant, about 1 minute. Add the goat cheese and cook, stirring, 1 minute. Whisk in the cream, Parmesan, mustard, nutmeg, cayenne and black pepper to taste. Keep warm on low heat.
• Once the pasta is drained, add it to the skillet along with 1/2 cup of the reserved cooking water. Toss to coat, then add the squash and bacon. Crumble in half of the fried sage leaves. Toss and add more salt to taste. If the mixture looks dry, add some of the remaining cooking water. Scrape the pasta into a serving bowl and top with the remaining whole sage leaves, a sprinkle of black pepper and some Parmesan.

ROASTED BUTTERNUT SQUASH& WILTED ARUGULA SPAGHETTI

Steps:

• 1. Cut your butternut squash into quarters. (reserve seeds for next year's planting)
• 2. Rub with oil and place skin down in a square Pyrex baking dish. Sprinkle brown sugar and pour in the water to the bottom of pan.
• 3. Bake at 400 until squash is fork tender.
• 4. Reserve water for sauce. Allow squash to cool until easy to handle.
• 5. Cut off skin. Then cube into decent size cubes.
• 6. In a saucepan, place butter and squash. Cook until butter is melted on med high.
• 7. Add maple, wine, and reserved roasting water. Cook for an additional 5 minutes.
• 8. Lower heat to low medium and add milk and seasonings. Cover and stir occasionally for 10 to 15 minutes.
• 9. Take almost all of the liquid and half of the squash and arugula and puree in the food processor. Pour back into pan and mix well. Continue to cook on low while you prepare your pasta.
• 10. At this time, boil your pasta. When al dente, drain and optionally toss with olive oil and parmesan.