Oh Maryann! It is SOOO good and SOOO bad!
Here you go, I don't think Jean will mind. I think the notes at the top are Jean's? But I'm not sure! Now don't faint at the list of ingredients! And you have GOT to try it if only just once!
Roasted Butternut Squash Penne Al Burro
Servings:6
Optional adds: toasted pine nuts 1-12-08 This was wonderful! I will use this often. Serve with lots of fresh cracked pepper. It is very rich and does not need to be used with a heavy entree. I will probably have it with just a salad next time, although it did compliment the roasted chicken stuffed with sage, rosemary, and thyme very well.
Ingredients
1 1/2 sticks unsalted butter room temperature
1/3 cup heavy cream
3 ounces parmesan cheese freshly grated
1 pound Butternut squash peeled
1 tablespoon Olive oil
2 cloves garlic minced
1 1/2 tablespoons fresh sage freshly minced
salt & pepper
1 pound penne pasta
18 fresh sage whole leaves
Preparation
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.