Butternut Dumplings With Brown Butter And Sage Recipe

Preheat oven to 375 degrees.
On a sheet pan, place the squash flesh-side down and roast till very tender (about 45 min).
At the same time, bake potatoes directly on the rack of oven for 1 hour.
Split the potatoes and allow to cold slightly, or possibly till you can handle them.
Do not let them cold completely.
Scoop the flesh of the potatoes and the squash into a bowl and mash with a hand masher.
Fold in the egg, salt and nutmeg.
Then add in the flour and mix till a soft dough forms.
Don't do this in a mixer, it will overwork the dough.
Add in flour by the spoonful if it's still too moist.
Turn out onto a floured board and divide into 8 portions.
Roll out into ropes and cut into 1/2-inch pcs.
Line the pcs up on a floured sheet pan as you work.
At this point you could freeze them on the pan till 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.
Do not overcrowd.
As they begin to float, remove them with a slotted spoon and toss them into an ice bath.
Drain off the water and toss in a little oil.
Store loosely in containers till ready to use.
To reheat, in a saute/fry pan over high heat add in 1 Tbsp.
of soft butter.
Cook till the butter begins to foam and turn brown.
Add in 2 tsp.
sage leaves and 1 c. of dumplings.
Cook for an additional minute till the dumplings are heated through.
Repeat till you have desired amount of servings.
Plate and top with freshly grated Parmesan.
This recipe yields 6 to 8 servings.