Spaghetti Tossed With Butternut Squash And Sage Butter Recipes

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.

Steps:

• Preheat the oven to 450 degrees F. Cut the bulbous end off the squash and reserve for another use. Remove the stem, then peel the remaining squash and cut in half crosswise. Using a spiralizer, shave the squash into ribbons.
• Put the squash on a baking sheet and toss with the oil. Sprinkle generously with salt and pepper and roast until tender but still firm, 10 to 15 minutes.
• Meanwhile, heat 1 tablespoon butter in a large skillet over medium heat until melted. Add the prosciutto in a single layer and cook until golden and curled around the edges, flipping with tongs halfway through, about 2 minutes per side. Transfer to a plate to cool, then coarsely crumble.
• Add the remaining 5 tablespoons butter to the drippings in the skillet along with the sage leaves and a pinch of salt, and cook, stirring often, until the butter is a dark brown color, about 4 minutes. Remove from the heat.
• Put the squash on a serving platter and drizzle with the butter and sage leaves. Top with the Parmesan and coarsely crumbled prosciutto. Serve immediately.

Steps:

• Cook onion in oil in a large nonstick skillet over moderately high heat, stirring occasionally, until golden. Finely chop squash pieces in a food processor and add to onion with water and salt to taste. Simmer, covered, stirring occasionally, 15 minutes, or until squash is tender. Add sage and simmer 1 minute more. Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking liquid in a cup and drain pasta. Return pasta to pot and add squash mixture, parsley, 1 cup parmesan, butter, and plenty of freshly ground black pepper, stirring until butter is melted. Season with salt and add some of reserved pasta cooking liquid to moisten if necessary.
• Serve sprinkled with additional parmesan.

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.

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.

Steps:

• Preheat the oven to 375 degrees. Place the squash on a baking sheet and roast until tender, about 25 minutes. Meanwhile, bring a large ovenproof pot of lightly salted water to the boil. Add the pasta and cook until al dente, about 11 minutes. Drain, rinse and drain again.
• Lower the oven to 350 degrees. Place the pasta back in the pot and add the squash, butter, chicken broth, 2 tablespoons of the sage, 2 teaspoons of the salt, 1/2 teaspoon pepper and 2 tablespoons Parmesan. Toss to mix well. In a small bowl, combine the bread crumbs, remaining 2 teaspoons sage, 1/2 teaspoon salt, 1 tablespoon Parmesan and pepper to taste. Sprinkle the mixture over the top of the pasta. Bake for 15 minutes. Divide among 4 plates and serve immediately.

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Steps:

• Preheat oven to 350 degrees F.
• Place butternut squash in a single layer on a baking sheet. Toss with 2 tbs. of olive oil, and season with salt and pepper to taste.
• Bake for 30 minutes. Remove from oven, let cool slightly. Place in a blender or food processor and blend until smooth.
• Heat a large pot of salted water to boil for spaghetti. Cook according to package directions al dente. Reserve 3 cups of the starchy pasta water before draining.
• Meanwhile, heat a large deep saute pan over medium heat. Add 2 tbs. olive oil, and 2 tbs. butter. Add onions, cook for 3 minutes stirring occasionally, add garlic cook for 1 minute. Add chicken bouillon cube, cook 1 more minute.
• Add blended butternut squash, Parmesan cheese, and freshly ground pepper. Cook for 5 minutes, stirring occasionally. Add in the pasta water one cup at a time, add one to three cups depending on how thick or thin you like your sauce (I added about 2 cups).
• Toss the drained pasta with the sauce. Mix well to combine.
• Top with extra Parmesan cheese if you like.