Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Squash Court
Print
Total:
1 hr 45 min
Prep:
30 min
Cook:
1 hr 15 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

  • 1 1/2 small butternut squash, halved and seeded
  • 4 medium baking (russet) potatoes, pierced
  • 1 egg
  • 11/2 tablespoons kosher salt
  • 1 pinch nutmeg
  • 11/2 cups all-purpose flour, plus additional, for dusting
  • Oil
  • 1 bunch sage, leaves chiffonade
  • 8 tablespoons unsalted butter
  • 1/2 cup grated Parmesan

Directions

Preheat oven to 375 degrees F.

On a sheet pan, place the squash flesh side down and roast until very tender (about 45 minutes). At the same time, bake potatoes directly on the rack of oven for 1 hour.

Split the potatoes and allow to cool slightly, or until you can handle them. Don't let them cool completely. Scoop the flesh of the potatoes and the squash into a bowl and mash with a hand masher. Mix in the egg, salt and nutmeg. Then add the flour and mix until a soft dough forms. Do not do this in a mixer, it will overwork the dough. Add 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 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.

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

To reheat, in 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. Repeat until you have desired amount of servings. Plate and top with freshly grated Parmesan.

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