Best 3 Dumpling Squash With Cream And Sage Recipes
Dumpling squash, a unique winter squash with a sweet and nutty flavor, takes center stage in this delectable dish. Its tender flesh becomes even more flavorful when roasted, caramelizing its natural sugars and intensifying its taste. The creamy sauce, made with a combination of heavy cream, Parmesan cheese, and aromatic sage, provides a rich and luxurious complement to the roasted squash.
This recipe collection offers a variety of dumpling squash dishes, each with its own unique twist. The classic dumpling squash with cream and sage is a timeless favorite, showcasing the squash's natural flavors. For a more decadent experience, try the dumpling squash with brown butter and walnuts, where the nutty flavor of the walnuts pairs perfectly with the squash and the browned butter adds a touch of savory richness. If you're looking for a hearty and satisfying meal, the dumpling squash stuffed with sausage and bread crumbs is sure to hit the spot. And for a vegetarian option, the dumpling squash with roasted vegetables is a colorful and flavorful dish that's packed with nutrients.
No matter which recipe you choose, you're in for a treat. Dumpling squash is a versatile ingredient that can be prepared in a variety of ways, and these recipes offer a delicious and creative exploration of its possibilities.
BUTTERNUT DUMPLINGS WITH BROWN BUTTER AND SAGE
Provided by Alton Brown
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- On a sheet pan, place the squash flesh side down and roast until very tender (about 45 minutes). At the same time, bake potatoes directly on the rack of oven for 1 hour.
- Split the potatoes and allow to cool slightly, or until you can handle them. Don't let them cool completely. Scoop the flesh of the potatoes and the squash into a bowl and mash with a hand masher. Mix in the egg, salt and nutmeg. Then add the flour and mix until a soft dough forms. Do not do this in a mixer, it will overwork the dough. Add flour by the spoonful if it's still too moist.
- Turn out onto a floured board and divide into 8 portions. Roll out into ropes and cut into 1/2-inch pieces. Line the pieces up on a floured sheet pan as you work. At this point you could freeze them on the pan until solid, then transfer to zip top bags and store in the freezer.
- In a large pot of boiling, salted water gently drop in the dumplings. Don't overcrowd. As they begin to float, remove them with a slotted spoon and toss them into an ice bath.
- Drain off the water and toss in a little oil. Store loosely in containers until ready to use.
- To reheat, in a saute pan over high heat add 1 tablespoon of soft butter. Cook until the butter begins to foam and turn brown. Add 2 teaspoons sage leaves and 1 cup of dumplings. Cook for an additional minute until the dumplings are heated through. Repeat until you have desired amount of servings. Plate and top with freshly grated Parmesan.
DUMPLING SQUASH WITH CREAM AND SAGE
Halves of these small winter squashes make individual servings when baked with a garlic-sage cream sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Arrange squash halves, cut side up, in two 9-by-13-inch baking dishes. Season with salt and pepper. Sprinkle sage over each. Pour 1/2 cup stock into each dish, and scatter garlic around squashes.
- Bake, covered, until squashes are tender when pierced with a fork, 45 to 55 minutes. Heat broiler with rack about 8 inches from heat source.
- Transfer garlic to a bowl using a slotted spoon. Mash with a fork, and stir in cream and 2 tablespoons liquid from baking dishes. Spoon over squash halves, including edges. Broil squashes until bubbling and golden, 3 to 4 minutes. Serve immediately.
CREAMY BUTTERNUT SQUASH PASTA WITH SAGE AND WALNUTS
Butternut squash gets roasted, puréed, then tossed with Parmesan to make this nutty, creamy pasta sauce. Each serving is topped with crispy fried sage leaves, a hint of lemon zest, and toasted walnuts, adding a crunchy contrast to the squash. Feel free to forgo wrestling with a giant squash and use a package of cubed precut squash instead.
Provided by Lidey Heuck
Categories dinner, pastas, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.
- Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.
- Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.
- Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle 1/2 cup pasta water into a measuring cup and set aside.
- Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the 1/2 cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.
- Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.
Tips:
- Choose the right squash: Look for dumpling squash that is small, round, and has a smooth, blemish-free skin. The squash should feel heavy for its size.
- Prepare the squash properly: Cut the squash in half lengthwise and scoop out the seeds. Drizzle the squash with olive oil and season with salt and pepper.
- Roast the squash: Place the squash cut-side up on a baking sheet and roast in a preheated oven at 400 degrees Fahrenheit for 30-40 minutes, or until the squash is tender.
- Make the cream sauce: While the squash is roasting, make the cream sauce. In a saucepan, melt butter and whisk in flour. Gradually whisk in milk and cream. Bring the sauce to a simmer and season with salt, pepper, and nutmeg.
- Add the sage: Once the sauce has thickened, stir in chopped sage. You could use fresh or dried sage. For fresh sage, use about 1/4 cup. For dried sage, use about 1 tablespoon.
- Stuff the squash: Once the squash is roasted and the cream sauce is made, stuff the squash with the cream sauce. You can also add other ingredients to the stuffing, such as cooked sausage, bacon, or vegetables.
- Bake the stuffed squash: Place the stuffed squash in a baking dish and bake in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes, or until the squash is heated through.
Conclusion:
Dumpling squash with cream and sage is a delicious and easy-to-make dish that is perfect for a fall meal. With its sweet and savory flavor, this dish is sure to please everyone at the table. Whether you are looking for a vegetarian main course or a side dish, dumpling squash with cream and sage is a great option. Give this recipe a try and enjoy the delicious taste of roasted squash, creamy sauce, and aromatic sage.
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