This time of year is always a special time. The heat of Summer has begun to fade. The days are becoming shorter and with them cooler evenings. The sweetness of the Fall air is perfumed by the changing of the leaves and with that all their glorious colors. It’s also time to reap the bountiful harvest of Summer.
As the seasons change, so do our menus at Denver Cooking Classes. Keeping our menu offerings fresh and alive with what’s in season is our jam. Fall just screams comfort. And just like a cozy blanket snuggled up on the couch by a warm fire, enjoying the heartiness of Fall seasonal ingredients warms the heart and soul.
One of our all-time favorite Fall vegetables is the Butternut Squash. This beautiful gourd is so versatile and can be easily found at any market throughout the Fall and Winter season. We’ve added this fantastic ingredient to our Italian Menu and it’s guaranteed to become a house favorite. Introducing our Roasted Butternut Squash with Sage Infused Brown Butter. This warm and savory dish brings out the best flavors of Fall. Enjoy with our handmade Gnocchi, which brings the perfect balance to any Italian menu. Book a class with us to learn how to make your own homemade Gnocchi in your home today!!
Roasted Butternut Squash with Sage Infused Brown Butter
2 Sticks Unsalted Butter
1 Cup Sage Leaves
2 Medium Butternut Squash (Peeled, deseeded and cut into medium sized cubes)
2 Red Onions (Julienne’d)
Red Chili Flakes (To Taste)
Salt/Pepper (To Taste)
Preheat oven to 400 degrees. In a small saucepan, over low heat, melt butter with 1/2 cup of sage until browned. This will take about 30 minutes. You’re going for a medium brown color.
On a large baking sheet, put the butternut squash, olive oil to coat, salt, pepper and chili flakes in a single layer. Mix well before putting in the oven. Roast this for about 45 minutes, or until the squash is tender.
In a large sauce pan, over medium heat, start to caramelize the red onions with a touch of olive oil and salt to taste. Stir often so as not to burn. After about 15 minutes, you should start noticing the onions to change into a darker caramel color. Continue to stir for another 15 or so minutes until the entire mixture is reduced to about half its original size and is completely caramelized.
To assemble, add the remaining sage leaves to the butternut squash as well as the caramelized onions. Mix on the baking sheet to slowly cook the sage into the mixture. Pour the butternut squash mixture and the browned butter over the gnocchi (or pasta of choice) and enjoy!!