On Mon, 09 Oct 2006 02:25:02 -0500, Damsel in dis Dress
Yes, a vegetable peeler is what you need... but I'm amazed you only like it in soup. It's a clbuttic for mashed squash, the stuff that looks like mashed potato. Bake it for dryer pulp and then "squash" it with a ricer, add butter and a hint of sweet spice like cinnamon or allspice - if you wish.... or you can make it savory too.
Speaking of canned stuffUse by dates for canned goods is pretty much pointless marketing hype. Food in a can is going to...
Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce Recipe courtesy Emeril Lagbutte, 2000
Recipe Summary Prep Time: 25 minutes Cook Time: 10 minutes Yield: 4 appetizer servings User Rating: 5 Stars
Tomato prices 5132Green Mtn. Griller Rough weather making tomatoes hard to find September 24, 2006 BY DARRELL SMITH Blame it on the heat. Or blame it on...
9 tablespoons butter 3 tablespoons minced shallots 1 cup roasted butternut squash puree Salt Freshly ground white pepper 3 tablespoons heavy cream 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces Pinch nutmeg 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick *note from sf - use won ton wrappers to save time & effort* 12 fresh sage leaves 1 tablespoon finely chopped fresh parsley leaves
In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.
Episode#: EM1D75 Copyright © 2006 Television Food Network, G.P., All Rights Reserved
the 4-6 qt. size is good for two people.
-- See return address to reply by email
