I'm late with this, but for your next 'squash' dinner party - this is great!!
ROASTED BUTTERNUT SQUASH PENNE AL BURRO
Serving Size : 6
AL BURRO SAUCE:
6 fluid ounces unsalted butter
1/3 cup heavy cream
3 ounces freshly grated Parmesan
BUTTERNUT SQUASH:
1 pound Butternut squash, peeled, cut in ~1/2" chunks
1 T. Olive oil
2 teaspoons minced garlic
1 1/2 T. fresh mincced sage leaves
salt & pepper
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1 pound Penne
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the following are optional garnishes for the dish -
24 -36 fresh sage leaves
1" depth of veggie oil in a small fry pan
Optional adds: toasted pine nuts,
al Burro sauce:
With a mixer, beat the butter till light & fluffy; add the heavy cream gradually, beating constantly till all cream is added.
Add the Parmesan, mix just till blended; cover and reserve.
Butternut Squash:
Put the 1/2" cubes on a baking sheet and toss together with the 1 T. olive oil, minced sage, garlic, and salt & pepper.
Roast in a 400° oven for 15 - 20 min. till tender, turning the pieces once during roasting. Remove from oven and set aside.
Sage Leaves garnish:
Heat the fry pan with ~1" veggie oil till a couple of drops of water sizzle.
Drop in individual leaves top side down - after 30-45 seconds, turn over and let just brown; remove quickly w/a slotted spoon and drain on paper towels.
Set aside.
Cook Penne according to pkg. directions, drain.
Finish dish:
Add the penne to the al burro sauce mix together well, then add the roasted butternut squash, toss gently to completely mix - add salt to taste and lots of freshly grated pepper.
Top each plate with addtl. grated parmesan and a few fried sage leaves and/or pine nuts. And, a little more freshly ground pepper, if desired.
Serving Ideas : -----
When you feel flush, try a bottle of E. Guigal Condrieu (a White Rhône wine) with this dish - delicious!!