Baby Squash In Brown Butter Recipes

Steps:

• Arrange a rack at the bottom of the oven and heat to 425 degrees. Slice the squash 1/2-inch-thick crosswise. (No need to peel.) Cut slices in half, if desired, to make half moons. Remove the seeds from the squash with a spoon and discard.
• On a rimmed baking sheet, toss the squash with the olive oil, and season with salt and pepper. Spread in an even layer and roast on the bottom rack until browned, 20 to 25 minutes. Flip and roast until tender, another 5 to 10 minutes.
• After you flip the squash, make the brown butter: Melt the butter in a small saucepan over medium. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty, 3 to 4 minutes. Remove from heat and add the vinegar and red-pepper flakes. Season with salt and pepper and set aside on the stovetop until the squash is ready. (The heat from the oven keeps the butter from hardening.)
• Dip a piece of squash into the vinaigrette, try it, and adjust vinegar, salt and red-pepper flakes to taste. Spoon the vinaigrette over the squash and top with mint leaves, if using, and flaky salt.

Steps:

• Melt the butter in a large skillet over medium heat and add the butternut squash. Cook until the squash is just starting to caramelize and is golden brown, about 10 minutes. Add the water to cover and cook until the squash is tender, about 20 minutes. Drain. Transfer the squash to a food processor fitted with a metal blade. Add the amaretti, bread crumbs, Parmesan cheese, nutmeg, salt and pepper and blend until smooth. Flour a large cutting board or work surface. Place 2 cups of the flour and the salt on the board and make a wide well in it. Place the eggs and egg yolks in the well. With a fork, follow the perimeter of the well, bringing in small amounts of flour and continuing all the way around, until gradually most of the four is absorbed. If necessary, add up to 1/2 cup of the remaining flour. Divide the dough into 2 pieces. Put the dough through a pasta machine, folding into halves each time and reinserting 15 to 20 times, to knead it. Continue until the pasta is paper-thin. Lay out the sheets of dough and cut them into 4-inch squares; you should have about 40 to 42 squares. Place 1 heaping tablespoon of the filling on one corner of each square. Fold over the filled portion, press down around the filling, and place on a baking sheet lined with waxed paper and sprinkled with semolina. Melt the butter in a large skillet over medium-high heat and cook until it begins to foam and brown, about 4 minutes. Add the sage, salt and pepper. Bring a large pot of water, salted if desired, to a boil over high heat. Add the tortelli and cook until they are tender, about 3 minutes. Toss with the brown butter and Parmesan and serve immediately.

Steps:

• Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.
• Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.

Steps:

• 1. Cut tops and bottom stem area of squash and half lengthwise
• 2. Place in small 9x9 casserole skin side down.
• 3. Drizzle with olive oil and sprinkle sage, thyme, salt and pepper over the top.
• 4. Bake at 375 for 45 minutes.
• 5. Eat flesh out with a spoon (that's how I do it anyway!)