Wednesday, September 28, 2005

Acorn Squash Dumplings with Sour Cream

Acorn Squash Dumplings, these are awesome!! Alton Brown did a variation of this recipe using butternut squash and potatoes. I used acorn squash (which I personally happen to like a little better) and skipped the potatoes. Because of that, I got more squash flavor but had to use a lot more flour!

I have to tell you though, this is absoloutely an increadible snack or appetizer, or even a main course! The flavor is incredible, the sage and the squash come together just right!

Ingredients

  • 1 acorn squash, halved and seeded
  • 1 egg
  • kosher salt
  • black pepper
  • 1-2 cloves garlic
  • 1 pinch nutmeg
  • 3-5 cups all-purpose flour, plus additional, for dusting Oil (more or less, depending on size of acorn squash)
  • 1 bunch sage, leaves chiffonade
  • 8 tablespoons unsalted butter
  • 1/2 cup grated Parmesan
  • Sour cream

Directions

Preheat oven to 375 degrees F.

Cut and de-seed the acorn squash. Rub the meat of the squash with salt, black pepper, and crushed garlic cloves.

On a sheet pan, place the squash flesh side down and roast until very tender (about 45 minutes).

Peel the squash into a bowl and mash with a hand masher. Mix in the egg, salt and nutmeg. Then slowly add the flour and mix until a soft dough forms. Do not do this in a mixer, it will overwork the dough. Because the size of acorn squash can vary, slowly add in the flower to determine how much you really need.

Turn out onto a floured board and divide into 8 portions. Roll out into "snakes" of about 1/2" diameter and cut into 1" pieces. Line the pieces up on a floured sheet pan as you work. At this point you could freeze them on the pan until solid, then transfer to zip top bags and store in the freezer.

In a large pot of boiling, salted water gently drop in the dumplings. Don't overcrowd. As they begin to float, remove them with a slotted spoon and toss them into an ice bath (the ice bath stops the cooking process--don't skip this step or they will taste like tires instead of dumplings!)

Drain off the water and toss in a little oil. Store loosely in refrigerated containers until ready to use.

To prepare for serving: Heat up a saute pan over high heat add 1 tablespoon of soft butter. Cook until the butter begins to foam and turn brown. Add 2 teaspoons sage leaves and 1 cup of dumplings. Cook for an additional minute until the dumplings are heated through and golden brown. Repeat until you have desired amount of servings.

Plate and top with freshly grated Parmesan and sour cream.

1 Comments:

At 6:16 PM, Blogger Kitty Cheng said...

WOW sounds soooooooo delicious!

 

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