BUTTERNUT SQUASH IN ITALIAN RECIPES

ITALIAN BUTTERNUT SQUASH SOUP RECIPE - JENNIFER JASINSKI ...

Italian Butternut Squash Soup Recipe - Jennifer Jasinski ... image

This silky butternut squash soup from chef Jennifer Jasinski gets depth of flavor from nutty brown butter and the North African spice blend ras el hanout. Slideshow: Warming Recipes

Provided by Jennifer Jasinski

Total Time 45 minutes

Yield 6

Number Of Ingredients 12

Ingredients

1 1/2 teaspoons ras el hanout spice blend (see Note)
6 tablespoons unsalted butter
1/2 tablespoon light brown sugar
One 3-pound butternut squash—peeled, seeded and cut into 1-inch pieces
1 quart chicken stock or low-sodium broth
1/2 cup heavy cream
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus shaved cheese for garnish
1/2 ounce crushed amaretto cookies (3 small cookies), plus more for garnish
Kosher salt
Pepper
6 small sage leaves
2 teaspoons fresh lemon juice

Steps:

In a large saucepan, toast the ras el hanout over low heat, stirring, until fragrant, about 2 minutes. Add 2 tablespoons of the butter and the sugar and stir until the butter melts. Add the squash and cook over moderate heat, stirring occasionally, until lightly caramelized, about 10 minutes. Stir in the stock, scraping up any browned bits on the bottom of the pan. Bring to a simmer, cover and cook until the squash is tender, about 20 minutes. Remove the pan from the heat and stir in the cream, grated cheese and the 1/2 ounce of crushed cookies.
In a blender, working in 2 batches, puree the soup until smooth. Strain the soup into a clean saucepan. Season with salt and pepper and keep warm.
Meanwhile, in a small saucepan, melt the remaining 4 tablespoons of butter. Add the sage and cook over moderate heat until the butter is golden brown and the sage is toasted. Remove the pan from the heat and stir in the lemon juice. Season with salt and pepper.
Ladle the soup into bowls and drizzle with some of the sage brown butter. Garnish with cheese shavings and crushed amaretto cookies and serve.

ORICHETTE PASTA WITH BUTTERNUT SQUASH, SAGE & ITALIAN ...

Orichette Pasta With Butternut Squash, Sage & Italian ... image

This is really amazing, colorful and oh so tasty! The combination of sweet squash combined with sage, sweet or spicy Italian sausage is incredible! The Orichette pasta, "Little lamb ears" is perfect for this dish. I cooked the squash and sausage ahead of time, and set aside. This worked well since everything is heated through before cooking. This recipe was passed along to me from a GF. She's been bragging on it for years. I finally made it and now wonder WTH took me so long! From: Traditional Home, Sept. 2006 Although this recipe states that it serves 6-8, I think it serves 4-6 as a main dish. Serve with a green salad and sautéed haricot verts, some crusty bread and you have a lovely meal! Oh, don't forget the vino :D

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 -3 tablespoons olive oil
1 1/2 lbs butternut squash, peeled, seeded and cut into 1 inch chunks
1 1/4 lbs sweet Italian sausage, crumbled, I used spicy, can use more
2 tablespoons garlic, minced
1 pinch crushed red pepper flakes, add more as desired, omit if using spicy Italian sausage
1/4 cup dry white wine
1/4 cup chicken broth
3 tablespoons fresh sage, finely chopped, I use more, I have used dried rubbed sage
8 ounces orecchiette (little lambs ears pasta)
1/2 cup parmesan cheese or 1/2 cup parmigiano-reggiano cheese, grated
fresh ground pepper, to taste
salt, as needed

Steps:

Boil water (salted) for pasta.
Heat large skillet over med-high heat. Add olive oil; swirl to coat pan.
Add squash and cook 5-6 minutes until browned and caramelized, tossing until all sides are browned. Transfer to bowl. *This can be done ahead of time.
Add sausage to pan and cook until well browned. Drain. Return sausage to pan.
Stir in garlic and crushed red pepper, if using, and cook 1 minute.
Add white wine and simmer, uncovered, 1-2 minutes stirring constantly and scraping pan to loosen any brown bits. *This can be done ahead of time.
As a time saver: At this point you can set the squash and sausage aside.
Return squash to pan; add chicken broth and sage. Bring to boil and reduce heat. Cover and simmer, stirring occasionally, until squash is very tender, about 10-12 minutes.
Add pasta to the boiling water for pasta. Cook pasta according to package directions. When al dente, drain well.
Add pasta to squash & sausage mixture, then cook and stir for 2 minutes.
Add paremesan, pepper , season to taste with salt. Serve.

Nutrition Facts : Calories 638.7, FatContent 23.6, SaturatedFatContent 8, CholesterolContent 53.6, SodiumContent 1058.5, CarbohydrateContent 68.7, FiberContent 5.9, SugarContent 5.6, ProteinContent 37.6

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