THE RELUCTANT GOURMET COOKING COMMUNITY

[cjs]

I can't remember if I've posted on this forum before, but if not, may I begin with a wintry dinner item to share with ya'all?

In 2004, I catered my husband's company dinner where they wanted a meatless entrée for their buffet, and this is the dish I served. It quickly became a family favorite.


ROASTED BUTTERNUT SQUASH PENNE AL BURRO

Recipe By :a Chef's Journey

AL BURRO SAUCE:
6 ounces unsalted butter -- room temperature
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 cloves garlic -- minced
1 1/2 T. fresh minced sage leaves
salt & pepper
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1 pound Penne
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the following are optional garnishes for the dish -
18 fresh sage leaves
1 " depth of veggetalbe oil
Optional adds: toasted pine nuts

Preheat oven to 400°.

al Burro sauce:
With a mixer, beat the butter until light & fluffy; add the heavy cream gradually, beating constantly until all cream is added. Add the Parmesan and mix just until 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. until tender, turning the pieces once during roasting. Remove from oven and set aside.

Sage Leaves garnish:
Heat a small fry pan with ~1" veggie oil until a couple of drops of water sizzle.
Drop in individual leaves top side down, three or four at a time in the hot oil. After 30-45 seconds, turn over and let just brown; remove quickly with a slotted spoon and drain on paper towels. Set aside.

Toast the pine nuts in a dry skillet, if using.

Cook Penne according to pkg. directions, drain.

Finish dish:
Add the penne to the al burro sauce mix together well; add the roasted butternut squash, toss gently to completely mix and season with salt to taste and lots of freshly grated pepper.

Top each plate with additional grated Parmesan cheese and three fried sage leaves and/or pine nuts. And, a little more freshly ground pepper, if desired. Makes 6 servings.

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Nope, looks like this is the first (of many I hope ) post I've made. Now I'm off to look over the site - have already recognized one familiar face...hi there, Davie!

[dnelson]

Well hey there Chef Jean....nice to see you here! Nice looking recipe as well. Drop in often.

[ericajones80]

I love butternut squash...I will definitely give this a try. Thank you so much!

[cjs]

Hi there, Dave! Great to see you also. Nice looking forum here.

Erica, if (& when ) you make this, I dare you to stay out of the roasted squash pieces, they are like eating candy!!