STEAMED SQUASH DUMPLINGS

STEAMED SQUASH DUMPLINGS

This makes a nice starter course, but it can become a full meal if you decide to make a large batch of the dumplings.epending on the size of your steamer, you may need to make the dumplings in two batches, but that is OK, because you can cover and set the cooked ones aside without harming the texture. Just reheat in a microwave for about 1 minute. And don't forget to have the duck stock ready. It should be boiling while you are making the dumplings; or microwave it if you made it ahead and want to reheat it right before serving.
Yield: 16 to 18 dumplings (serves 4 to 6)

1 pound pared, seeded squash
1 tablespoon reduced-sodium soy sauce
1 tablespoon grated ginger root
1 teaspoon dark sesame oil
6 tablespoons plain bread crumbs
1 whole egg, well-beaten
4 tablespoons rice flour (or use cornstarch)
1 tablespoon sesame seeds
3 quarts duck stock
chopped spring onions

Steam the squash in a vegetable steamer for 20 minutes, or until soft. Remove and purée. Add the soy sauce, ginger, sesame oil, bread crumbs and beaten egg. Thicken the batter with the rice flour and add the sesame seeds. Set aside to recover for about 25 minutes so that the batter stiffens slightly.

Au Gratin Turkey Skillet

Au Gratin Turkey Skillet
Servings: 4

2 1/2 cups water
1 (4.9 ounce) package au gratin potatoes
1/2 cup chopped onion
1/2 cup milk
2 tablespoons butter 1/2 teaspoon poultry seasoning
1/4 teaspoon dried rosemary, crushed
2 cups cubed cooked turkey
2 cups frozen peas, thawed

Directions:

In a large skillet, combine the water, potatoes with contents of sauce mix, onion, milk, butter, poultry seasoning and rosemary. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Gently stir in turkey and peas; heat through.

Rigatoni with Pumpkin and Bacon

Rigatoni with Pumpkin and Bacon
Serves 4

Coarse salt
8 slices bacon, coarsely chopped
1 medium onion, halved and thinly sliced
1 sugar pumpkin (about 3 pounds), peeled and halved, seeds removed, and flesh cut into 3/4-inch cubes
1 tablespoon finely chopped fresh sage
1/4 teaspoon allspice
1 1/2 cups homemade or low-sodium store-bought chicken stock
3 tablespoons heavy cream
Freshly ground pepper
1 pound rigatoni
1/2 cup finely grated Parmesan cheese, plus more for serving
2 tablespoons hulled raw pepitas (pumpkin seeds), toasted, for garnish

Directions-

1. Bring a large pot of water to a boil; add salt. Put bacon into a large skillet over medium heat. Cook, stirring, until bacon is almost crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels; let drain.

2. Add onion to skillet with bacon grease. Cook, stirring, until soft, 12 to 15 minutes. Add pumpkin, sage, 1/2 teaspoons salt, and the allspice. Cook, stirring occasionally, 5 minutes. Add stock and cream; bring to a boil. Reduce heat to medium low, and simmer until pumpkin is soft and sauce has thickened slightly, about 25 minutes. Season with pepper.

3. Meanwhile, add pasta to boiling water, and cook until al dente. Drain pasta, and add to skillet. Add the bacon and Parmesan, and toss to combine. Divide among bowls. Serve with Parmesan on the side, and garnish with pepitas.

Turkey Pasta Primavera

Turkey Pasta Primavera
Servings: 6

Ingredients:
8 ounces fettuccine or spaghetti
1 cup broccoli florets
1 cup julienned carrots
1/2 cup chopped sweet red pepper
2 tablespoons all-purpose flour
1 3/4 cups milk
1 (8 ounce) package cream cheese, cubed 1/2 cup chopped green onions
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 teaspoon salt
2 cups julienned cooked turkey
1/2 cup grated Parmesan cheese

Directions:

1. Cook pasta according to package directions; add broccoli, carrots and red pepper during the last 5 minutes.

2. Meanwhile, in a medium saucepan, stir flour and milk until smooth. Add the cream cheese, onions and seasonings; bring to a boil over medium-low heat. Cook and stir 1-2 minutes. Add turkey and Parmesan cheese; heat through. Drain pasta; toss with cheese sauce.

Roasted Butternut Squash, Rosemary and Garlic Lasagna

Roasted Butternut Squash, Rosemary and Garlic Lasagna


3 lbs. butternut squash, quartered, seeded, peeled, and cut into 1/2-inch  dice, about 9 1/2 cups
3 tbsps. vegetable oil
4 cups milk
2 tbsps. dried rosemary, crumbled
2 tbsps. minced garlic
1/4 cup butter
4 tbsps. all-purpose flour
9 7 x 3 1/2 inch sheets dry no-boil lasagna pasta
1 1/3 cups freshly grated Parmesan (about 5 oz.)
1 cup heavy cream
1/2 tsp. salt
Garnish: fresh rosemary sprigs

Preheat oven to 450 degrees and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.

While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.

In a large heavy saucepan cook garlic in butter over moderately low heat, stirring until softened. Stir in flour and cook roux, stirring, 3 minutes.
Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.

Reduce temperature to 375 degrees and butter a baking dish, 13 x 9 x 2 inches.

Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagna sheets, making sure they do not touch each other.

Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make one more layer in same manner, beginning and ending with pasta. In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered.

Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden. Let lasagna stand 5 minutes. Garnish each serving with rosemary.

Yields 6 servings as a main course or 12 as a side dish

(From Garlic Loving Recipes (Myrtle Killian))

Rosemary Roasted Turkey

Rosemary Roasted Turkey

3/4 cup olive oil
3 tablespoons minced fresh garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 (12-pound) whole turkey, thawed if frozen
As needed rosemary sprigs for garnish

Preheat oven to 325 degrees F
In a small bowl, mix olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.

Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen skin from the breast by slowly working your finger tips between the breast and skin. Work it loose to the end of the drumstick, being careful not to tear the skin.

Using your finger tips, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.

Place the turkey on a rack in a shallow (2 to 3-inch) roasting pan. Add about 1/4 inch of water to the bottom of the pan to prevent the drippings from burning.

Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F in the inner most section of the thigh. Garnish with additional rosemary sprigs

Allow the turkey to stand for 15 to 20 minutes before carving.

Makes 16 servings.
~*From Lanie's Kitchen*~

Roast Turkey With Drambuie Stuffing

Roast Turkey With Drambuie Stuffing

1 (12-pound) whole turkey, cleaned and patted dry
3/4 cup Drambuie, divided use
9 cups prepared stuffing
1/2 cup butter, softened
2 tablespoons all-purpose flour
1 1/2 cups water or chicken broth
1 teaspoon chicken base or bouillon granules (or 1 cube)

Preheat oven to 350°F.

Add 1/2 cup Drambuie to prepared stuffing and place in cavity of turkey. Place turkey on a roasting rack in a shallow roasting pan, breast-side up.

Combine butter and 2 tablespoon Drambuie in a small bowl. Gently lift skin above cavity and rub butter mixture over breast meat, taking care not to tear skin. Tie drumsticks together to hold their shape. Bake for 3 to 4 hours, or until stuffing reaches an internal temperature of 165°F. After about 2 hours of cooking time, check the color of turkey. Cover with a loose foil tent when turkey reaches a light golden brown color.

Allow turkey to rest in order for juices to redistribute through turkey. Meanwhile, carefully pour all but 2 tablespoon fat from pan. Place over medium-low heat and add flour. Whisk constantly until mixture is hot and bubbly. Slowly pour in water while continuing to whisk. Add remaining 2 tablespoons Drambuie and chicken bouillon cube to pan. Stir until gravy reaches desired consistency. Season to taste with salt and pepper. Carve turkey as desired and serve with gravy on the side.

Makes 12 servings.

Roast Turkey with Herbal Rub

Roast Turkey with Herbal Rub

1 (13-pound) whole turkey, fresh or thawed
1 medium onion, quartered
1 lemon, quartered
1/4 cup vegetable oil
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 tablespoon dried rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Remove giblets and neck from turkey and reserve for broth. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.

In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin. Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.

Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours.

Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.

Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours. Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.

Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy. Note: Yields 18 servings at 6 ounces per portion. Makes 18 servings.

~*From Lanie's Kitchen*~

Argentine Creole Stew

Argentine Creole Stew

1 Pumpkin (10 to 12 pound size)
3 tablespoons Olive oil
4 pounds Beef chuck or rump; cut into 1-inch cubes
2 medium Onions; coarsely chopped
1 large Green bell pepper; seeds and stem removed
2 cloves Garlic; minced
4 cups Fresh or canned beef stock
2 large Tomatoes; peeled, seeded, and coarsely chopped
1 teaspoon Salt
1/2 teaspoon Freshly ground pepper
2 teaspoons Sugar
2 tablespoons Chopped cilantro
1 Bay leaf
1/2 teaspoon Oregano
1/2 teaspoon Thyme
3 Aji chiles; stems removed, crushed
1 1/2 pound Sweet potatoes; peeled and cut into 1/2 inch pieces
3 Ears corn; cleaned, and cut into kernels
3 Fresh peaches; peeled, pitted, and halved

Clean the outside of the pumpkin under running water. Cut off the top of the pumpkin to make a lid, making the opening 6 to 8 inches in diameter, and clean out the inside. Replace the lid and bake the pumpkin in a roasting pan at 350 degrees F for 20 minutes.

Heat the olive oil in a large casserole dish and add the cubed meat, a little at a time, and brown the meat on all sides. As the meat browns, remove it to an 8-quart heavy Dutch oven.

To the remaining oil in the casserole, add the onion, green pepper, and garlic and saute the mixture until the onion softens. Add the sauteed mixture to the browned meat. Add the beef broth and bring this mixture to a boil. Add the tomatoes, salt, pepper, sugar, cilantro, bay leaf, oregano, thyme, and the crushed chile. Reduce the heat, cover, and simmer for 1-1/2 hours, stirring occasionally.

Add the cubed sweet potatoes and cook, covered, for 15 minutes. Finally, add the corn and the peaches, and cook, covered, for an additional 10 minutes.

Carefully ladle the beef mixture into the pumpkin shell, replace the lid, and bake the filled pumpkin on a large, shallow roasting pan at 325 degrees F for 45 minutes, checking to make sure the shell is not getting too soft.

Christmas Meat Pie

Christmas Meat Pie

2 lbs. ground chuck beef
2 lbs. ground pork
1 large onion
1 tsp. cinnamon
1/8 tsp. allspice

Cook all the above until well done. Put a little water in pan to keep meat from sticking. Make pie shells for 2 pies, fill with cooked meat and cover with crust. Bake in 400 degree oven until pie crust is done.

Serve warm with mint apple jelly. Nice for Christmas Eve or New Year's Eve.

Printed from COOKS.COM

Butternut Squash Lasagna

Butternut Squash Lasagna
Recipe courtesy Giada De Laurentiis

Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.

1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food  processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg.

Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F. Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles.

Repeat layering 3 more times. Tightly cover the baking dish with foil and bake the lasagna for 40 minutes.
Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving. 
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Hazlenut Squash Ravioli Filling

Hazlenut Squash Ravioli Filling

1 sm butternut squash
1/2 c hazelnuts
1 c onions, diced
1 tsp garlic, minced
1 T olive oil
1/2 c breadcrumbs

Preheat oven to 350F.

Cut squash into quarters, remove seeds and place in a baking dish with 1/2 c water. Cover and bake until tender. Cool; scrape out the flesh and mash. Set aside.

Increase oven temperature to 375F. Place hazelnuts on a cookie sheet; roast until lightly browned, about 7 minutes. Let cool; then rub off the skins.

Saute onion and garlic in oil until browned. Add 1 c squash; cook for 2 minutes over medium heat. Place all ingredients in a food processor and process until smooth. Use the mixture to fill pasta dough of your choice. Cook as desired.

Roast Turkey with Apple Horseradish Glaze

Roast Turkey with Apple Horseradish Glaze

12 to 16 pounds Honeysuckle White Whole Turkey
1 jar apple jelly
1/2 cup red currant jelly
2 teaspoons horseradish, prepared

Preheat oven to 325*F. Place Turkey on roasting pan uncovered. Bake at 325*F until the temp. reaches 170*F in the deepest part of the breast.
In a small saucepan, mix apple jelly, currant jelly over medium heat until warm enough to mix together. Add horseradish and remove from heat.

Brush glaze over breast every 15 minutes during the last 45 minutes of cooking. Serve remaining glaze with turkey. Makes 12 servings.

Spaghetti Squash Saute

Spaghetti Squash Saute
From:allrecipes. com
Submitted by: joycekling "Quick simple side dish that can be served with anything.

Servings: 4

* cooking spray
* 1 spaghetti squash, halved and seeded
* 1/4 cup butter or margarine
* 1 small onion, chopped
* 2 cloves garlic, finely chopped
* salt and pepper to taste

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.

2. Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.

3. Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.

'Spaghetti' and Meatballs

'Spaghetti' and Meatballs

Serves: 4

Time for the meatballs overlaps the cook time for the sauce. The cook time is for the squash baked in the oven. Butternut squash purée can be found at Trader Joe's, or make your own.

For marinara sauce

1 tablespoon olive oil
1/2 cup yellow onion, diced
1/2 cup peeled baby carrots, steamed until softened
One 15-ounce can tomato sauce
One 15-ounce can no-salt-added diced tomatoes
1/3 cup butternut squash purée
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt, more to taste
1/2 teaspoon fresh ground pepper

For meatballs

1 pound ground turkey
1/3 cup bread crumbs
2 tablespoons Parmesan cheese
1 egg
1 1/2 teaspoons Italian seasoning
3/4 teaspoon garlic powder
Fresh ground salt and pepper, to taste
1 large spaghetti squash, pierced several times with fork all over

Heat olive oil in a saucepan set over medium-high heat. Add onions and sauté until golden. Set aside.

Place carrots in blender and puree until smooth, adding a little water if needed. Set aside.

Add tomato sauce and diced tomatoes to the pot with the onions and return to medium heat. Stir in the puréed carrots, butternut squash purée, Italian seasoning, garlic powder, salt and pepper. Cook over medium heat for 3 to 5 minutes, then reduce heat to low and simmer, covered, for 20 minutes.

While the sauce is cooking, preheat oven to 400 degrees and place ground turkey, bread crumbs, cheese, egg and seasonings in a bowl and mush with fingers until incorporated. Form into small balls, about the size of a Hershey's Kiss, and place onto a cookie sheet sprayed with nonstick cooking spray. Bake for 10 minutes, turning meatballs over after five minutes. Remove to a serving bowl and cover with foil.

Depending on how much time you have, cook the spaghetti squash in the microwave for about 12 minutes, rotating every three minutes. Or preheat an oven to 375 degrees Fahrenheit and roast in the oven for about 1 hour or until skin has some give. Once cooked, cut in half and remove seeds with a spoon. Take a fork and scrap the flesh to make the "spaghetti" strands. Divide into serving bowls and top with marinara sauce. Allow children to choose their meatballs and enjoy.

Source Therecipe-riotmaileroncooking-lists.com   

Butternut Squash Pizza

Butternut Squash Pizza
Serves 6

1 butternut squash (about 2 pounds), peeled
1 small yellow onion, sliced into 1/4-inch-thick rings
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 1-pound package refrigerated pizza dough
1 tablespoon cornmeal
1 tablespoon fresh thyme leaves
1/2 cup fresh ricotta

Directions

1. Heat oven to 400° F.

2. Cut the squash into 1/2-inch-thick slices, then cut each slice into 1-inch chunks. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss. Roast until tender, about 20 minutes. Transfer to a plate.

3. Increase oven temperature to 450° F. Roll the dough out 1/4 inch thick. Clean the baking sheet and sprinkle it with the cornmeal. Place the dough on top. Scatter the squash and onion mixture over the dough,
sprinkle with the thyme, and add dollops of the ricotta. Bake until golden, about 25 minutes. Slice into wedges.

Baked Spaghetti Squash Lasagna Style

Baked Spaghetti Squash Lasagna Style

* 1 spaghetti squash, halved lengthwise and seeded
* 1 onion, chopped
* 2 tablespoons minced garlic
* 2 (14 ounce) cans stewed tomatoes
* 1 tablespoon dried basil
* 1 cube vegetable bouillon
* black pepper to taste
* 1 (15 ounce) can black olives, chopped
* 1 cup shredded mozzarella cheese
* 1 cup shredded Parmesan cheese

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.

2. Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.

3. Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.

4. Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.

5. Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.

FOOTNOTE
*If you like, place the seeds on the same baking sheet as the spaghetti squash, sprinkle with garlic salt, and roast until done, about 30 minutes.
Use them as appetizers.

Spaghetti Squash Primavera

Spaghetti Squash Primavera
Serves: 2

1 spaghetti squash
1 t. crushed garlic
1/2 Spanish onion, diced
1 small zucchini, diced
1 green or red pepper, diced
1/2 package sliced mushrooms
1 can diced tomatoes (Italian herb, if available)
Oregano
Hot pepper flakes
Salt & pepper
Pinch of sugar (1/2 t.)

Squash: Using sharp knife, split squash in half lengthwise and remove seeds. Microwave skin-side down at High power for 12-16 minutes (depending on your microwave), rotating the pieces halfway through.
Test with point of small knife to see if it is tender; if not, nuke it for another few minutes.

Sauce: In non-stick pan, sauté garlic and onions until they release their fragrance.
Add the remainder of the veggies and sauté for about 5 minutes at medium heat till they start to release their juices. The onions should not get brown. Now, add the tomatoes and stir. Simmer at low-to medium heat till the excess liquid is evaporated.

Assembly:

Using oven mitts, remove squash from microwave and place on large platter. Keep the mitts on while you take a large fork and flake the squash into pasta-like strands. Use a lengthwise motion - if you've never seen this before, you'll be amazed how pasta-like this becomes! Divide spaghetti squash into two serving bowls, top with sauce, and enjoy!

TINA HO WING'S SQUASH RAVIOLI W/ BROWN BUTTER SAGE SAUCE

TINA HO WING'S SQUASH RAVIOLI W/ BROWN BUTTER SAGE SAUCE

You can use butternut squash instead of kabocha in this recipe.

1 cup pumpkin puree
Salt and freshly ground pepper
1 tablespoon butter
2 tablespoons minced shallots
2 tablespoons heavy cream
1 cup shredded parmesan cheese, plus more for garnish
1 pinch freshly ground nutmeg
1 package won ton wrappers (approximately 50)
1 egg whisked with 1 tablespoon water
8 tablespoons butter
10-15 fresh sage leaves

Saute shallots in 1 tablespoon butter. Blend shallots, pumpkin, cream, parmesan and nutmeg. Cool completely.

Put won ton wrapper on a lightly floured surface and place 2 teaspoons pumpkin filling on top. Brush edges of wrapper with egg wash and put a second wrapper over first, pressing down around filling to force out air and seal edges. If desired, trim edges with knife or round cookie cutter.

Transfer ravioli to dry kitchen towel and proceed until all wrappers and/or filling are used.
Bring a large pot of water to boil, adding about 1 tablespoon of oil to water to prevent ravioli from sticking together.

Cook ravioli in three batches, about 5 minutes each, or until ravioli rise to surface. Carefully remove ravioli from water with slotted spoon, drain and reserve.

Meanwhile, in a small saucepan or skillet, melt 8 tablespoons of butter over medium heat. Add the sage and continue to cook, swirling pan from time to time, until the butter starts to brown. Remove from heat.

To serve, place a few ravioli on a warmed plate. Spoon browned butter over, scattering sage leaves around. Top with parmesan and serve immediately.

Makes about 25 ravioli.

Acadian Rigatoni

Acadian Rigatoni

Three ingredients form the foundation of this Acadian dish -onion, celery, and green bell pepper. It's delectable!
Serves: 4
Source: Food and Wine Quick from Scratch

1 tablespoon cooking oil
1 pound hot Italian sausage, or andouille, casings removed, sausage cut into 1-inch pieces
1 onion, chopped
2 ribs celery, chopped
1 large green bell pepper, chopped
2 garlic cloves, chopped
1 1/2 cups canned crushed tomatoes in thick puree, one 16 ounce can
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
3/4 pound rigatoni

Directions
In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, stirring, for 3 minutes.

Stir in the onion, celery, green pepper, and garlic. Cover the pan and cook over moderately low heat, stirring occasionally, until the vegetables are soft, about 10 minutes.

Add the tomatoes, salt, and black pepper.

Cover and simmer for 15 minutes longer.

In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain and toss the pasta with the sauce.