Butternut Squash, Sweet Sausage, Gnocchi and Sage
How To Make "Tandoori" Chicken In a Regular Oven | Nadiya Hussain
How To Make Browned Butter Rice | Nadiya Hussain
How To Make Utica Tomato Pie | Rachael Ray
Deals From Rue La La: Faux Fur Throw, Stuart Weitzman Leather Bo…
Rach's French Onion Risotto + Kyan Douglas Shares His Favorite A…
How To Make Beef Brutus | Rachael Ray's Steak Caesar Salad
How To Order The Right Size Every Time (+ save money!) | Online …
60-Second Guided Meditation | Andy From Headspace
How To Make Banoffee Pie The Royal Family Way With Prince Charle…
Andy From Headspace To Meditation Skeptics: It's Not What You Th…
How To Make Banoffee Pie (Banana Toffee Pie) with Pretzel Crust …
Dr. Ian Smith Answers Viewers' Health Questions + Dr. William Li…
Rach's Sheet-Pan Pizza Inspired By Upstate NY + Great British Ba…
We Help Deserving Busy Mom Pull Off Beauty & Style Transformatio…
How To Make Korean-Style Chicken and Vegetables | Sheet Pan Supp…
How "Remember The Titans" & "Boy Meets World" Star Ethan Suplee …
How To Make Korean Sauce or Marinade | Rachael Ray
Clinton Kelly's No-Bake Banana Toffee Pie With Pretzel Crust + R…
Sheet-Pan Meal: Korean-Style Chicken & Veggies + Remember The Ti…
Jason Biggs' Wife Jenny Mollen Adorably Crashes His Interview Wi…
From Every Day With Rachael Ray, December 2016
- 1 butternut squash (1 1/4 to 1 1/2 pounds)
- 2 tablespoons olive oil
- 6 links (about 1 1/2 pounds) fresh sweet sausage with fennel, casings removed
- 4 tablespoons butter
- 16 large fresh sage leaves
- 4 cloves garlic, crushed
- Salt and pepper
- About 1/4 teaspoon (a couple of pinches) freshly grated nutmeg
- 1 cup white wine
- 1 1/2 to 2 cups chicken stock
- 1 1/2 pounds fresh gnocchi
- Grated Parmigiano-Reggiano, for serving
Preheat the oven to 475°F. Bring a large pot of water to a boil for the gnocchi.
Preheat a large cast-iron skillet over medium-high.
Cut the neck off the squash; peel and cut into 1- to 1 1/2-inch cubes. Reserve the bulb portion to roast for another meal.
Add the olive oil to the skillet, two turns of the pan then add the sausage. Cook, stirring occasionally and breaking it up into bite-size pieces, until browned, about 8 minutes. Using a slotted spoon, transfer the sausage to a bowl.
Add the butter to the skillet and melt then add the sage; cook until crispy and the butter browns, about 2 minutes. Using a slotted spoon, transfer the sage to a paper towel.
Add the garlic to the skillet; stir until fragrant, 1-2 minutes. Add the squash; season with salt, pepper and nutmeg. Add the wine and cook, stirring often, until reduced a bit, about 1 minute. Add 1 1/2 to 2 cups stock, depending on how saucy you want the dish to be, and bring to a bubble. Add the reserved sausage then transfer skillet to the oven. Roast until the squash is tender, 12-15 minutes.
Salt the boiling water, add the gnocchi and cook until they float to the surface, about 3 minutes. Drain and toss with the squash and sausage sauce; season. Top with the sage leaves. Serve with the grated cheese for passing at the table.
Butternut Squash and Escarole Lasagna
Autumn Seafood Fritto Misto
4 Times Squash is the Star of your Thanksgiving Table