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--- recipes:butternut_dumplings_with_brown_butter_and_sage [2016/12/06 09:57] – created jmarcos
+++ recipes:butternut_dumplings_with_brown_butter_and_sage [Unknown date] (current) – external edit (Unknown date) 127.0.0.1
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+{{ :recipes:butternut_dumplings_with_brown_butter_and_sage.jpg?direct&200|}}
+====== Butternut Dumplings w/Brown Butter & Sage ======
+/* Description */
+[[http://www.foodnetwork.com/recipes/alton-brown/butternut-dumplings-with-brown-butter-and-sage-recipe/index.html | Good Eats - Squash Court]]
+<WRAP right>{(rater>id=100|name=Butternut Dumplings With Brown Butter And Sage|type=rate|headline=off)}</WRAP>
+|**Preheat:** 375°|**Yield:** 6-8 servings||
+|**Prep:** 0:30|**Wait:** 0:00|**Cook:** 1:15|
+====== Ingredients ======
+  * 1 1/2 small butternut squash, halved and seeded
+  * 4 medium baking (russet) potatoes, pierced
+  * 1 egg
+  * 11/2 tablespoons kosher salt
+  * 1 pinch nutmeg
+  * 1 1/2 cups all-purpose flour, plus additional, for dusting
+  * Oil
+  * 1 bunch sage, leaves chiffonade
+  * 8 tablespoons unsalted butter
+  * 1/2 cup grated Parmesan
+====== Directions ======
+  - 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.
+====== Notes ======
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Pasta-Rice European/Italian GoodEats}}
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