California Central Coast Recipes
Acorn Squash with A Butter and Parmesan Sage Sauce
Acorn Squash and Pappardelle with a Sage Parmesan Cream Sauce is one of my favorite pasta-sauce combinations!. This is a delicious sauce--especially when teamed-up with the right pasta! This is a very mellow pasta dish made with cooked and lightly sauteed chunks of acorn squash served with a wide noodle like pappardelle. The acorn squash gives the pasta a sweet slightly nutty taste with goes very well with the sage spice of the sauce.
Most grocery-stores have Acorn Squash available most of the year-though Fall and Winter, they're at their peak flavor. This combination makes a delightful meal when one's abstaining due to religious or health reasons such as Christmas Eve's dinner prior to the Christmas Day feast. --When ever you serve this, it's so good and is certain to get raves from your guests!
Preparation time: 30 minutesCooking time: 15 minutes
1 2.5 pound Acorn squash halved lengthwise, seeds removed
25 Lg. Fresh Sage leaves rinsed and blotted dry
1/2 cup White wine to soak the sage leaves in for 5 minutes
6 Tablespoons Unsalted butter
1 cup Parmesan cheese grated
10 Sage leaves slivered
2 cups diced cooked Acorn Squash
1/3 to 1/2 cup whipping cream
4 Tablespoons Extra-virgin Olive oil
6 ounces Dried pasta OR
8 ounces Fresh pasta
1 Pre-heat the oven to 350F
2 Cut the squash in half length-wise. Remove the seeds (in some squash they are bitter).
3 Place the squash cut side down in a foil lined roasting pan with a quarter-inch depth water and place in the center of the oven.
4 Bake the squash for 30 minutes until the flesh is soft enough to pierce with a fork or knife. Remove the squash from the oven and allow to cool.
5 Peel the outer green layer of skin, then cube or dice the squash into bite-sized pieces (about 1/4th inch.)
6 Using a nonstick skillet, heat two tablespoons butter and a tablespoon olive oil over medium-low heat. When butter foams, add in the diced squash and saute until very lightly golden, adding salt and pepper to personal taste. Set the cooked sauteed squash aside for later.
7 Soak whole sage leaves in white wine for five minutes. Sake off excess wine and dust with flour. Fry floured sage leaves in small amount of olive oil until lightly crisp.
To make the sauce
8 Melt the four tablespoons of butter in a large sauce pan over medium-low heat, when the butter foams, add in the whipping cream. heat through and slightly reduce-down.
9 Add in the slivered sage leaves and heat through. Add in the grated Parmesan and combine well, then add in the cooked diced squash and stir gently as the squash heat back up. Remove from heat and stir in the cooked pasta.
10 In the meantime, cook the pasta as directed on the pasta package. Drain the pasta and add it to the cooked sauce.
11 Toss the pasta gently with the sauce to mix well. Add in the cooked sauteed squash cubes. Heat through.The pasta should be lightly covered with the sauce and the cubed squash.
12 Serve on warm dinner plates. You can garnish with a few of the fried sage leaves on top of each serving. Have more Parmesan cheese available on the table.
Serve with a chilled white wine such as a Viognier.