Butternut Squash Agnolotti With Bacon And Aged Balsamic Recipes
BALSAMIC GLAZED BUTTERNUT SQUASH
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl combine all ingredients and mix to coat the squash.
- Place squash on a nonstick baking sheet or a baking sheet lined with foil. Bake until the squash is tender and brown about 30 to 35 minutes making sure to flip the squash after 15 minutes.
BUTTERNUT SQUASH AND BACON LASAGNA
Italian Fontina is a comforting and pungent melting cheese. It's buttery flavor pairs well with the layers of butternut squash and bacon in this rich and creamy lasagna.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 ̊ F. Stir the butter and flour in a small bowl to make a paste. Cook the bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a paper towel-lined plate. Pour off all but 2 tablespoons fat from the skillet.
- Add the onion to the skillet and cook until softened, about 4 minutes. Add the garlic, parsley, sage and Italian seasoning and cook until the garlic is softened, about 1 minute. Season with 1 teaspoon each salt and pepper. Stir in the milk and heavy cream; bring to a simmer. Whisk in the butter-flour paste and cook until thickened, about 6 minutes. Remove from the heat; stir in 1/2 cup Parmesan and the bacon.
- Combine the mozzarella and fontina in a bowl. Spread 1/2 cup of the cream sauce on the bottom of a 9-by-13-inch baking dish; top with 3 lasagna noodles. Top with a layer of butternut squash slices, overlapping them, then 1/2 cup more sauce and 1/3 cup mozzarella-fontina mixture. Repeat the layering 5 more times (noodles, squash, sauce, cheese), using up all the squash. Top with the remaining 3 noodles, then the remaining sauce and mozzarella-fontina mixture. Cover with foil and bake until the squash is tender, 35 to 40 minutes.
- Mix the breadcrumbs and remaining 1/4 cup Parmesan; sprinkle over the lasagna. Bake, uncovered, until golden, 15 minutes. Let sit 10 minutes before serving.
ROASTED BUTTERNUT SQUASH WITH BALSAMIC VINEGAR
Provided by Lynne Rossetto Kasper
Categories Vegetable Side Roast Vegetarian Dinner Lunch Squash Butternut Squash Fall Healthy Vegan Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3- to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about 1/2 inch deep. Rub all over with olive oil.
- Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature, sprinkled with balsamic vinegar.
More about "butternut squash agnolotti with bacon and aged balsamic recipes"
BUTTERNUT SQUASH AGNOLOTTI RECIPE
From bonappetit.com
4.5/5 (11)Estimated Reading Time 5 minsServings 4
- Preheat oven to 425°. Toss squash, shallot, garlic, oil, thyme, red pepper flakes (if using), and 4 sage leaves on a rimmed baking sheet until coated. Season with salt and pepper; cover loosely with foil. Bake until squash and shallot are very soft, 35–45 minutes. Transfer to a plate and let cool.
- Reduce oven temperature to 350°. Toast walnuts on baking sheet, tossing once, until golden brown and fragrant, 8–10 minutes. Let cool and finely chop; set aside.
- Peel shallot and garlic and discard herbs. Purée squash, shallot, garlic, Parmesan, marscapone, and lemon juice in a food processor until smooth. Scrape into pastry bag fitted with ¼" tip (or use a large resealable plastic bag and cut a small opening in 1 corner).
- Set pasta maker to thickest setting; dust lightly with cornmeal. Divide dough into 8 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers. Fold dough as needed to fit and roll again. Repeat without folding, adjusting machine to thinner settings after every pass and dusting with cornmeal if sticky, until pasta is 1/16" thick (setting 8 on most machines). (Alternatively, you can roll out sheets lengthwise with a rolling pin until 1/16" thick.)
21 AGNOLOTTI RECIPES (EASY AGNOLOTTI PASTA RECIPES)
From happymuncher.com
Cuisine American, ItalianTotal Time 15 minsCategory Main Course, Pasta, Side DishCalories 478 per serving
BUTTERNUT SQUASH AGNOLOTTI | MCCORMICK FOR CHEFS®
From mccormickforchefs.com
SQUASH AGNOLOTTI WITH BACON & SCALLOPS RECIPE
From hellofresh.com
BALSAMIC GLAZED BACON WRAPPED SQUASH - 3 INGREDIENT …
From thecreativebite.com
BUTTERNUT SQUASH AGNOLOTTI WITH BROWN BUTTER SAUCE
From noreciperequired.com
BUTTERNUT SQUASH AND LEEK AGNOLOTTI WITH SAGE AND WALNUT BROWN …
From foodnetwork.com
Author Jeff MauroSteps 8Difficulty Intermediate
BUTTERNUT SQUASH AGNOLOTTI RECIPE
From hellofresh.com
RECIPES AND GLOBAL DISHES | FOOD NETWORK UK
OVEN ROASTED BUTTERNUT SQUASH WITH BACON – UNSOPHISTICOOK
From unsophisticook.com
RAPID BUTTERNUT SQUASH AGNOLOTTI RECIPE
From hellofresh.com
BUTTERNUT SQUASH AGNOLOTTI RECIPE
From hellofresh.com
BUTTERNUT SQUASH AGNOLOTTI | CLUB HOUSE FOR CHEFS
From clubhouseforchefs.ca
BUTTERNUT SQUASH AGNOLOTTI WITH BACON AND AGED BALSAMIC
From recipenet.org
BUTTERNUT SQUASH AGNOLOTTI WITH BROWN BUTTER AND BREADCRUMBS
From today.com
BUTTERNUT SQUASH AGNOLOTTI RECIPE
From hellofresh.com
BUTTERNUT SQUASH AGNOLOTTI WITH BACON AND AGED BALSAMIC
From foodnetwork.cel30.sni.foodnetwork.com
BUTTERNUT SQUASH AGNOLOTTI WITH BACON AND AGED …
From foodnetwork.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
