Recipes tagged with « Butternut Squash »
Butternut Gnocchi with Chanterelles
Gnocchi made from roasted butternut squash blended with pecorino and spiced lightly with nutmeg. Pancetta crisps up in butter, mingles with chanterelles and shallots, deglazed with prosecco. Zucchini ribbons add freshness, toasted smoked almonds bring crunch and depth. Four yolks spooned atop, Parmesan shavings finish the dish. Texture contrast, earthy aroma, and balance between sweet, savory, smoky layers.
Butternut Tartines Agrodolce
Sliced butternut roasted with olive oil, layered on toasted multigrain bread with sharp cheddar. Topped with peppery arugula, shallots, and a tangy agrodolce sauce with cider vinegar, pumpkin seeds, golden raisins, capers, crushed chili, and maple syrup, finished with butter. Roasting and sauce simmering timed to bring out cider and sweet notes. Roasting brightens the squash and softens edges, sauce thickens to syrup consistency. Assembly quick, tartines warm, contrast of textures and savory-sweet balance stands out. Modified quantities for milder roast and richer sauce with hazelnuts instead of pumpkin seeds and dried apricots replacing raisins, plus a hint of smoked paprika.