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From the Publisher
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Highgarden Dumplings
Makes: 4 servings
Directions:
- Preheat the oven to 400°F. Toss the squash with olive oil and spread out on a baking sheet. Roast in the oven for 25 minutes, flipping the squash halfway through, until very tender.
- Make the sauce: Melt the butter over medium-low heat in a large frying pan, stirring occasionally. After several minutes, it should become foamy and start to turn a nutty brown color. Reduce the heat to low, add in the sage, and then stir in the heavy cream. Let cook for several minutes, until somewhat thickened. Remove from the heat and stir in the walnuts and peas.
- Add the cooked squash to a medium mixing bowl and allow it to cool for several minutes. Add the egg and puree with an immersion blender until smooth (the squash may also be mashed by hand). Add in the Parmesan and nutmeg. Gradually add in 1½ cups of the flour. If needed, continue to add flour until you have formed a dough that is not sticky and can be kneaded. Turn the dough out onto a lightly floured surface and knead until smooth.
- Boil a large pot of salted water. Divide the dough into quarters and roll each out into a rope that is no more than ½ inch thick. Cut each rope into sections about 1 inch long. Add the dumplings to the boiling water in batches of four. Allow the dumplings to cook for several minutes, until they are all floating at the top of the water, then scoop them out with a slotted spoon to drain.
- Add the cooked dumplings to the sauce and stir to coat. Serve warm and top with extra Parmesan cheese, if desired
Ingredients
- 1 pound (about 2 cups) butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 egg
- ¼ cup grated Parmesan cheese
- ½ teaspoon ground nutmeg
- 1½ to 2 cups all-purpose flour
- Brown Butter Sauce (recipe below)
- (Sauce: 1 stick butter, chopped fresh sage, ½ cup heavy cream, ¼ cup chopped walnuts, ½ cup peas)
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