donderdag 21 november 2013

Butternut Squash and Roasted Chicken Penne in a Parmesan-Sage Sauce (Kopie)

*****
I nearly cried the other day when I spotted the first fall squash of the season (or is it squashes?). All of the other recipes I had intended to share with you immediately flew out the window. Gourds make me do irrational things like that.

Every year it’s the same story. The first sighting takes place, my mind gets clogged with new ideas, excitement wins and I end up making the exact same thing: this. Or some rendition of this.

I then move on to the rest of the squash family, and I eventually get around to experimenting with new dishes and flavors, but in the meantime I am perfectly satisfied with that first taste of sage, sweet butternut squash and salty parmesan cheese. Sometimes in life, that’s all you need.

(serves about 6-8)

•meat from one 2-3 lb roasted chicken, shredded (or 4 chicken breasts, shredded)
•1 lb box penne pasta
•1 large butternut squash, peeled and diced 1/2 inch cubes
•1/4 cup maple syrup
•1 tbs olive oil
•salt and pepper
•optional: toasted pine nuts
Parmesan-Sage Sauce

•3 tbs flour
•3 tbs butter
•3 cups chicken stock
•2/3 cup heavy cream
•2 large garlic cloves, minced
•2 1/2 cups good quality parmesan cheese, shredded (plus more to top)
•1/2 cup fresh Sage leaves, roughly chopped
•salt and pepper
Roasted Squash: Preheat oven to 425 degrees and line baking sheet with foil. In a large bowl toss the butternut squash with the syrup, oil and a little salt and pepper. Lay out on baking sheet and bake for 15 minutes. Remove from oven and turn with a spatula, return to oven and bake for another 10-15 minutes, or until the squash is cooked through and tender.

While you are cooking the pasta make the sauce. (Just slightly undercook the pasta. You will finish cooking it in the sauce.)

The Sauce: In a large saucepan add the flour and butter to create a roux. Cook over medium heat for about 3 minutes while stirring. Add the chicken stock, and garlic to the pot and continue to cook over medium heat until thickened. Once the sauce thickens, add the heavy cream and continue to cook for a few minutes longer. Turn off the heat, but while still hot quickly whisk in the parmesan cheese until smooth. Add salt and pepper to taste and then stir in the sage.

Once the pasta is done, drain and immediately and to the large pot with the sauce. Add the shredded chicken, butternut squash and pine nuts and continue cooking the pasta for about 3 minutes. Ensure the pasta is coated with the sauce completely, serve and top with more shredded cheese.

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