Pumpkin Lune with Butter and Sage

Name: Pumpkin Lune with Butter and Sage
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams small pumpkin, or butternut or acorn squash (about; 1 teaspoons almond extract; 1 Tbsp amaretto; 2 Tbsps balsamic vinegar; 296 milliliters whole blanched almonds; 118 milliliters confectioners sugar; 2 teaspoons cornstarch; 2 egg whites; 5 extra larges eggs; 828 milliliters all-purpose flour; 8 fresh sage leaves; 79 milliliters granulated sugar; 1 pinch Pinch kosher salt; 4 servings Kosher salt and freshly ground black pepper; 1 teaspoons freshly grated nutmeg; 1 teaspoons extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 118 milliliters grated Parmigiano-Reggiano, plus more for serving; 118 milliliters turbinado sugar, for sprinkling; 8 Tbsps (1 stick) unsalted butter

Pumpkin Lune with Butter and Sage might be just the main course you are searching for. This recipe serves 4. One serving contains 1324 calories, 34g of protein, and 61g of fat. This recipe covers 40% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. Head to the store and pick up sage leaves, turbinado sugar, parmigiano-reggiano, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Cut the pumpkin in half, remove the seeds, drizzle with olive oil, and place on a baking sheet. Roast for 25 to 35 minutes or until the squash is very soft.

Ingredients you will need

Olive Oil

Pumpkin

Squash

Seeds

Equipment you will use

Baking Sheet

Remove from the oven, let cool, then scoop out the flesh from the skin.

Equipment you will use

Oven

In a large bowl, combine the cooled pumpkin, cheese, nutmeg, balsamic vinegar, and salt and pepper. Stir well to combine.

Ingredients you will need

Balsamic Vinegar

Salt And Pepper

Pumpkin

Cheese

Nutmeg

Equipment you will use

Bowl

Roll out the pasta dough to the thinnest setting on a pasta machine. Using a biscuit cutter or water glass, cut out 2-inch circles. Pipe or carefully spoon a scant teaspoon of filling onto the center of half of the rounds and cover the filling with the second pasta round. Press the edges together firmly to seal.

Ingredients you will need

Pasta Dough

Biscuits

Pasta

Water

Roll

Equipment you will use

Pasta Machine

Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Drop the lune in the boiling water and cook for 2 minutes. While the pasta cooks, melt the butter in a 12 to 14-inch saute pan until it foams and subsides.

Ingredients you will need

Butter

Pasta

Water

Salt

Equipment you will use

Frying Pan

Add 2 to 4 tablespoons of the pasta cooking water to the butter and whisk to emulsify.

Ingredients you will need

Butter

Pasta

Water

Equipment you will use

Whisk

Drain the pasta and add it to the butter.

Ingredients you will need

Butter

Pasta

Add the sage leaves and toss gently for 1 minute over medium heat to coat the pasta with sauce. Divide the lune among 4 warmed plates, grate the Parmigiano-Reggiano and amaretti over each plate, and serve immediately.

Ingredients you will need

Sage

Parmigiano Reggiano

Amaretti Cookies

Pasta

Sauce

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

Olive Oil

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Base

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for six more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Ingredients you will need

Dough

All Purpose Flour

Wrap

Roll or shape as desired.

Ingredients you will need

Roll

Preheat the oven to 300 degrees F.

Equipment you will use

Oven

Place the almonds, cornstarch, and confectioners' sugar in the bowl of a food processor and pulse until the almonds are very finely chopped.

Ingredients you will need

Powdered Sugar

Corn Starch

Almonds

Equipment you will use

Food Processor

Bowl

Place the egg whites in the bowl of an electric mixer and add the salt. Using the whip attachment on medium speed, beat the whites until foamy and light. Gradually add the granulated sugar in a steady stream, continuing to beat until the egg whites are somewhat stiff and glossy. Beat in the almond extract and amaretto.

Ingredients you will need

Granulated Sugar

Almond Extract

Egg Whites

Amaretto Liqueur

Salt

Equipment you will use

Hand Mixer

Bowl

Pipe or drop about 2 tablespoons batter (how much) onto an ungreased cookie sheet about 2 inches apart.

Ingredients you will need

Equipment you will use

Baking Sheet

Sprinkle a little turbinado sugar on top of each cookie.

Ingredients you will need

Turbinado Sugar

Bake for 15 minutes or until the cookies have begun to turn pale golden and are just beginning to crack slightly. Lower the oven temperature to 200 degrees F, and leave the oven door ajar to release some of the heat. Leave the cookies in the oven for at least 25 to 30 minutes, or until they are completely dry and crisp in the center. Allow the cookies to cool briefly on the baking sheets, then transfer them to a rack to cool completely. Store in an airtight container.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven