Butternut Squash Cappellacci with Sage Brown Butter

Butternut Squash Cappellacci with Sage Brown Butter
Photo by Andrea Fazzari

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 3 tablespoons grated Parmigiano-Reggiano
  • 1 pasta machine
  • 1 tablespoon fine dry bread crumbs
  • 1/8 teaspoon nutmeg
  • 1 ½ tablespoons sage
  • 1 pound butternut squash
  • + 3 more ingredients
    • Pasta dough
    • 5 tablespoons unsalted butter
    • ¼ teaspoon fresh lemon juice

Preheat oven to 425°F with rack in middle. Brush cut sides of squash with oil and sprinkle with 1/4 teaspoon each of salt and pepper (total). Roast in a shallow baking pan until golden brown and tender, 30 to 45 minutes. Cool to room temperature, then use a spoon to scoop out flesh, transferring ...

View full recipe at Epicurious

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