SAGE WINTER RECIPES

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WINTER SQUASH CARBONARA WITH PANCETTA AND SAGE RECIPE ...



Winter Squash Carbonara with Pancetta and Sage Recipe ... image

This Winter Squash Carbonara with Pancetta and Sage is made creamy with a squash purée—no cream or egg yolks in sight.

Provided by Alison Roman

Total Time 1 hours

Cook Time 1 hours

Yield 4 Servings

Number Of Ingredients 10

2 tablespoons olive oil
4 oz. pancetta (Italian bacon), chopped
1 tablespoon finely chopped fresh sage
1 2-lb. kabocha or butternut squash, peeled, seeded, cut into ½” pieces (about 3 cups)
1 small onion, chopped
2 cloves garlic chopped
Kosher salt and freshly ground black pepper
2 cups low-sodium chicken broth
12 oz. fettucine or linguine
¼ cup finely grated Pecorino, plus shaved for serving

Steps:

  • Heat oil in a large skillet over medium-high heat. Add pancetta, reduce heat to medium, and cook, stirring occasionally, until crisp, 8–10 minutes. Add sage and toss to coat. Using a slotted spoon, transfer pancetta and sage to a small bowl; set aside.
  • Add squash, onion, and garlic to skillet; season with salt and pepper and cook, stirring occasionally, until onion is translucent, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 15–20 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper. Reserve skillet.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
  • Combine pasta, squash purée, and ¼ cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Mix in ¼ cup Pecorino; season with salt and pepper.
  • Serve pasta topped with reserved pancetta and sage, shaved Pecorino, and more pepper.
  • DO AHEAD: Squash purée can be made 3 days ahead. Let cool; cover and chill.

PANZANELLA WITH WINTER SQUASH AND SAGE RECIPE - NYT COOKING



Panzanella With Winter Squash and Sage Recipe - NYT Cooking image

This cool-weather panzanella trades tomatoes for caramelized roasted squash. It is a great salad for a buffet, but you can also make a meal of it.

Provided by Martha Rose Shulman

Total Time 1 hours

Yield 6 servings

Number Of Ingredients 17

1/2 delicata or medium butternut squash (about 1 1/4 pounds), peeled if butternut, seeded and sliced into 1/4- to 1/2-inch-thick moons
8 tablespoons extra-virgin olive oil
Salt
8 ounces stale bread, torn into bite-size pieces (about 5 cups)
2 1/2 tablespoons red wine vinegar or sherry vinegar
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
1 plump garlic clove, mashed to a paste in a mortar and pestle or put through a garlic press
3/4 cup thinly sliced celery
1/2 cup thinly sliced radishes
1 1/2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh parsley
Ground black pepper
1 romaine lettuce heart, leaves rinsed, dried, and torn into smaller pieces
1 tablespoon chopped chives
1 ounce shaved Parmesan
1 tablespoon chopped fresh sage

Steps:

  • Heat oven to 425 degrees. Line a baking sheet with parchment. Toss the squash with 1 tablespoon olive oil and salt to taste. Roast 25 minutes or until soft and caramelized on the edges, turning the slices over halfway through. Remove from heat.
  • Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add bread and stir until crisp, 4 to 6 minutes. Remove from heat.
  • Make the vinaigrette: In a small bowl, whisk together vinegars, salt to taste, mustard, garlic and 4 tablespoons (1/4 cup) olive oil.
  • Combine bread, celery, radishes, half the squash, thyme, parsley and pepper in a large bowl. Add 1/4 cup vinaigrette and toss together.
  • Whisk 1 tablespoon olive oil into remaining vinaigrette and toss with lettuce and chives. Place on a platter or in a wide bowl and top with bread mixture. Garnish with remaining squash and the Parmesan shavings. Sprinkle sage over the top, and serve.

Nutrition Facts : @context http//schema.org, Calories 317, UnsaturatedFatContent 16 grams, CarbohydrateContent 27 grams, FatContent 21 grams, FiberContent 4 grams, ProteinContent 6 grams, SaturatedFatContent 4 grams, SodiumContent 415 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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