Edible Party Hats!

This summer has been filled with dinner party after dinner party.  Either we are going to someone’s house or they are coming over to ours.  These pasta hats are simple and make the “WOW” presentation.   We have many vegetarian friends and this has been the huge hit this summer.
The classic combination of butternut squash and brown butter with sage has been used many times over the years.  Using the pasta hats vs. ravioli adds an element of fun to what is usually a pretty standard meal.
Antonio Marella Sombreroni

Butternut Squash Filled Pasta Hats with Brown Butter Sage Sauce

Serves 6

    • 2 large butternut squash, cut in half and seeded
    • 4 oz sweet cream butter (1 stick)
    • 1 package of Pasta Hats with bottoms
    • 2 Tablespoons of Dark Brown sugar ( I prefer Dark Muscavado)
    • 1/4 cup fresh sage leaves – cut into strips
    • Sea Salt and Cracked Black Pepper
    • 4 ounces Pecorino Romano – shaved
      1. Cook the butternut squash covered in the oven at 350 F with a small pat of butter, salt and pepper in the cavity cut side facing up with a small amount of water underneath which will keep it moist.  Cook for approximately 40-60 minutes until soft.  Scoop out the squash, add the dark brown sugar and a small amount of butter. Cool to room temperature.
      2. Boil the pasta hats and bottoms in water for 4-5 minutes.  Drain the pasta and pat dry.  Fill with the butternut squash.  Place the bottoms on the pasta, stand the hats upright, in a greased pan or on a silicone baking sheet (Silpat), add about 1/4 cup white wine or either chicken or vegetable stock and cover tightly with foil. Bake for 20-25 minutes in a 350F oven.  Right before you get ready to remove the pasta from the oven. . .
      3. Make the sauce:  Cook the remaining butter over medium heat until it turns light brown and smells nutty.  Watch your butter closely because it can go from brown to black in just seconds.  Add the sage leaves until fragrant.  Pour the butter sage sauce over the hats, sprinkle with shaved Pecorino Romano and serve immediately.
      Does anybody out there have other ravioli fillings they love???  Please share!!
      Happy Cooking!
      Constance
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      2 Comments

      1. August 3, 2010 at 6:39 pm

        I was just musing the other day as to what I was going to do with my butternut squash. The garden’s going crazy this year! Thanks for sharing a great idea!

        • August 8, 2010 at 5:19 pm

          You are very welcome. I LOVE butternut squash and brown butter sage sauce. I also love eating the squash blossoms if the garden gets too crazy.


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