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Fettuccine with Roasted Butternut Squash, Brown Butter and Sage
Fettuccine with Roasted Butternut Squash, Brown Butter and Sage
Heat the oven to 450°F. Peel the squash, scrape out the seeds, and cut it into 1/2-inch cubes. Toss the cubes with a little olive oil and salt, and spread in a single layer on a baking sheet. Roast for 45-60 minutes, stirring the cubes every 15 minutes, until they are tender and beginning to show caramelized brown spots. Remove from the oven and set aside. Bring a large pot of water to a boil and cook the pasta with a generous amount of salt for 7-9 minutes, or according to package instructions. Scoop out 1/2 cup of pasta cooking liquid before draining, then drain the pasta and set aside. While the pasta is cooking, melt the butter in a large skillet over medium heat. Swirl the pan occasionally and cook until the butter has turned caramel-brown and smells nutty, about 5 minutes. Add the sage leaves to the browned butter and let them fry for a few seconds until crispy. Add the roasted butternut squash, nutmeg, and a half teaspoon of salt to the pan and stir until the squash is evenly coated with butter. Pour in 1/4 cup of the reserved pasta liquid and let this bubble into a thin sauce. Taste and add more salt if needed. Add the cooked pasta, tossing to coat and mix evenly. Remove from heat. Transfer the pasta into a large serving bowl or individual pasta bowls. Top with the pine nuts and a generous shaving of parmesan cheese.
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Savory Mushroom Gravy
Savory Mushroom Gravy
In a small bowl, mix the flour with about 2 cups of vegetable broth until well dissolved. Once dissolved, add the remaining broth and mix. Set aside. Preheat a 2 quart pot over medium heat. Sauté the onion in oil for about 5 minutes, until translucent. Add mushrooms, garlic, thyme, sage, salt and pepper and sauté for about 5 more minutes. Add wine and turn heat up to bring to a boil. Let wine reduce for about 3 minutes. Add the broth/flour mix and the nutritional yeast, if using. Lower heat to medium and cook for about 20 minutes, stirring often. Taste for salt and pepper and serve.
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Sausage Stuffed Mushroom Appetizer
Sausage Stuffed Mushroom Appetizer
Preheat the oven to 325 degrees F. Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly. Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.
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