Best 2 Pappardelle With Sage Butter Sauce Roasted Acorn Squash And Pan Seared Scallops Recipes

Embark on a culinary journey to create an exceptional dish that captivates the senses and delights the palate: pappardelle with sage butter sauce, accompanied by roasted acorn squash and pan-seared scallops. Immerse yourself in the process of selecting the finest ingredients, from the rich and velvety pappardelle pasta to the aromatic sage leaves and creamy butter. Discover the art of perfectly roasting acorn squash to achieve a caramelized exterior and tender interior. Learn the technique of pan-searing scallops to a golden-brown crust while maintaining their delicate sweetness. Prepare to create a symphony of flavors and textures that will leave an unforgettable impression.

Here are our top 2 tried and tested recipes!

ACORN SQUASH PASTA SAUCE

Acorn Squash Pasta Sauce image

This vegetarian acorn squash pasta sauce is made with roasted squash and onion, milk, and butter for an easy fall béchamel sauce. Serve it with your favorite pasta!

Provided by Sarah Trenalone

Categories Meal Prep

Time 35m

Number Of Ingredients 11

Ingredients

2 pounds acorn squash, halved with seeds + membrane removed
1 onion, peeled + cut into wedges
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon red chili flakes
¼ teaspoon nutmeg, freshly grated
1 cup milk
2 tablespoons butter
1 tablespoon flour (Use gluten-free AP flour if needed)
1/4 ounce wine vinegar

Steps:

Preheat oven to 400°F.Place squash + onions on a baking sheet or oven-safe pan in a single layer. With squash flesh-side up, drizzle oil over squash and onions. Sprinkle with salt, paprika, chili flakes and nutmeg. Place squash flesh-side down.Roast 20-25 minutes or until tender.
After cooking, carefully scoop the squash out of the peel. (You may need to allow the squash to cool down for a few minutes.)Add half the vegetables and all the milk to a blender basin. Blend until creamy. Add the remaining veggies and blend again.
Add butter to a large pan and melt over medium heat. Whisk in the flour until it is completely absorbed by the butter.
Add the puréed squash to the pan with the butter. Cook over medium heat for about two minutes, stirring often, and then remove from heat. Stir in the vinegar.Serve immediately along with fresh pasta or refrigerate and use within four days.

Nutrition Facts : Calories 175 kcal, Carbohydrate 21 g, Protein 3 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 450 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

PAPPARDELLE WITH SPRING VEGETABLES

Pappardelle with Spring Vegetables image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt
12 ounces pappardelle pasta
1 cup frozen petite green peas
2 tablespoons unsalted butter
1 bunch radishes (about 8), halved or quartered if large
2 tablespoons chopped shallot
Pinch of red pepper flakes
5 cups baby spinach (about 3 1/2 ounces)
1 cup chopped mixed fresh herbs (such as parsley and chives)
1 cup chopped mixed fresh herbs (such as parsley and chives)
1 teaspoon grated lemon zest, plus the juice of 1/2 lemon
Freshly ground pepper
1/2 cup part-skim ricotta cheese

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then put the peas in a colander and drain the pasta over the peas.
Place the empty pot over medium heat and add the butter, swirling to melt. Add the radishes, shallot and red pepper flakes. Cook, stirring occasionally, until the radishes are slightly softened, about 2 minutes. Add the pasta and peas along with the spinach, herbs, lemon juice, 3/4 cup reserved cooking water, 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing, until the spinach is wilted and the pasta is lightly coated, gradually adding more of the reserved cooking water if needed.
Mix the ricotta, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Serve over the pasta.

Nutrition Facts : Calories 475 calorie, Fat 10 grams, SaturatedFat 5 grams, Cholesterol 70 milligrams, Sodium 505 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 19 grams

Tips:

Choose High-Quality Ingredients: Use fresh and seasonal ingredients to enhance the flavor of your dish. Opt for high-quality scallops, acorn squash, and unsalted butter for the best results.
Properly Sear Scallops: To achieve perfectly seared scallops, ensure your pan is adequately heated before adding them. Sear for approximately 1-2 minutes per side, or until golden brown and cooked through.
Roast Acorn Squash: Cut the acorn squash into 1-inch cubes and toss them with olive oil, salt, and pepper. Roast in a preheated oven at 425°F for approximately 20-25 minutes, or until tender.
Make a Flavorful Sage Butter Sauce: Clarify the unsalted butter by gently heating it in a saucepan until the milk solids separate and float to the surface. Remove these solids and discard them. Add sage leaves and cook until fragrant, then remove and set aside. Whisk in the lemon juice and chicken stock for a rich and flavorful sauce.
Cook Pappardelle Pasta: Bring a large pot of salted water to a boil and cook the pappardelle pasta according to the package instructions. Drain the pasta and reserve 1/2 cup of the cooking water.
Combine Everything: In a large sauté pan, combine the roasted acorn squash, cooked scallops, cooked pappardelle pasta, sage butter sauce, and reserved pasta water. Toss to coat everything evenly.
Garnish and Serve: Transfer the pasta to individual serving plates and garnish with grated Parmesan cheese, fried sage leaves, and a drizzle of extra virgin olive oil. Serve immediately while hot.

Conclusion:

This delectable dish of Pappardelle with Sage Butter Sauce, Roasted Acorn Squash, and Pan-Seared Scallops is a symphony of flavors and textures. The tender and succulent scallops, roasted acorn squash, and al dente pappardelle pasta are enveloped in a rich and flavorful sage butter sauce. Each bite offers a delightful combination of sweet, savory, and earthy flavors, complemented by the nutty Parmesan cheese and crispy sage leaves. Whether you're hosting a special dinner party or simply seeking a gourmet meal at home, this dish is sure to impress. Its exquisite presentation and burst of flavors will leave your taste buds tantalized and yearning for more.