Marinated Butternut Squash Scapece Di Zucca Recipes

Steps:

• Preheat oven to 450*F.
• Season the squash with salt and pepper.
• Drizzle with 4 tbls. of the olive oil, and place in a single layer on 1 02 cookie sheets.
• Bake in oven about 18-20 minutes, until just tender.
• Meanwhile, stir the remaining oil, vinegar, onion, chile flakes, oregano, and garlic together and season with salt and pepper.
• Remove the squash from the oven and pour the marinade over. Allow to cool for about 20 minutes in the marinade, then sprinkle with the fresh mint leaves, and serve.
• This dish can be made earlier in the day but should not be refrigerated. Enjoy!

Steps:

• Mix butternut squash, ricotta, Parmesan, and orange zest. Season with salt, pepper, and nutmeg. Brush pasta sheet with beaten egg and cut into 4-inch squares. Spoon squash filling in the middle of pasta square and fold over. Cut excess pasta with round dough cutter into half moon shape. Place on floured tray.
• Boil agnolotti in salted water until tender, about 3 to 4 minutes. Drain and place on a platter. Add butter and sage leaves to a medium sized saute pan and place over medium-high heat. Cook butter and sage until butter is golden brown. Spoon butter and sage over agnolotti and sprinkle with flaked Parmesan.
• Combine dry ingredients in mixer. Combine eggs, egg yolk, and spinach puree, and mix well. Add spinach and egg mixture to dry ingredients on low speed until dough is formed. Remove dough from bowl and knead by hand for 6 to 8 minutes. Let pasta rest covered for 30 minutes before using. Roll dough into sheets.