Roasted Butternut Boats Stuffed With Sausage Toasted Pasta And Rice Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Put the squash and sausage in a large baking dish. Add the oil and 1/2 teaspoon each salt and pepper and toss to combine. Spread the mixture into an even layer and drizzle with the maple syrup. Add 1/4 cup water, then sprinkle with the panko. Roast until the squash is tender, about 35 minutes.
• Heat the broiler and brown the top, about 3 minutes more. Sprinkle with the thyme leaves.

Steps:

• Defrost the squash puree in a microwave and place in a strainer to drain.
• Cook the pasta in boiling salted water to al dente, 7 to 8 minutes.
• Meanwhile, heat the EVOO in a large skillet over medium-high heat. Add the sausage to the skillet, crumble and brown. Add the garlic, onions and thyme and cook until tender, 5 to 6 minutes. Deglaze the pan with the white wine.
• Preheat the broiler with a rack in the upper third of the oven.
• Melt the butter in a medium sauce pot over medium heat. Whisk in the flour for 1 minute. Whisk in the milk and season with salt, pepper and nutmeg and thicken to coat a spoon. Stir in the butternut squash and bring the sauce back to a bubble and melt in the Cheddar.
• Toss the pasta, sauce and sausage to combine. Top with the Pecorino Romano and parsley and broil to brown, 1 to 2 minutes. Serve with the Fennel and Celery Slaw.
• Combine the honey, vinegar and shallot with the lemon juice and whisk in the EVOO. Add the parsley, celery and fennel and toss to coat and combine. Season with salt and pepper. Arrange on a platter and top with the toasted nuts.

Steps:

• Heat the oven to 200C/180 fan/gas 6. Whisk together the vinegar and half the olive oil. Put the squash in a roasting tin and toss with the dressing, the chilli and seasoning. Squeeze the sausagemeat out of the skins, roll into small meatballs (you should have about 35). Arrange around the squash and roast for 35-40 mins, turning halfway, until the squash is tender and the meatballs are caramelised.
• Meanwhile, melt the butter in a saucepan over a medium heat, until bubbling. Add the sage and allow to sizzle for a few minutes, or until crisp. Remove using a slotted spoon and set aside on a plate lined with kitchen paper. By this point, the butter should have browned. Stir in the flour and cook for a few seconds, then gradually pour in the milk, whisking continuously until you have a smooth sauce, about 7-10 mins. Add the nutmeg and some seasoning, stir in the parmesan until melted, then stir in the mustard.
• Oil a medium-sized baking dish. Cook the pasta following pack instructions until al dente, then drain and run under cold running water. Heat the remaining oil in a pan over a medium heat and fry the mushrooms with a pinch of salt for a few minutes, until softened and caramelised. Add the garlic, then the greens, stirring until the greens wilt, then add to the white sauce along with the squash, pasta and half the fried sage, adding up to 50ml milk or water if it's too thick.
• Pour into the baking dish, then add the meatballs. Scatter over the remaining sage, the reserved squash seeds, and grate over the extra parmesan. Roast for 25-30 mins, until golden and bubbling. Allow to settle for 10 mins before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender.
• Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a large skillet over medium heat, cook the turkey sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl, and toss with balsamic vinegar to serve.