4 butternut squash parmesan fried sage leaves Recipes

whole-wheat penne, olive oil, sage leaves, red onion, thinly sliced, garlic cloves, finely chopped, butternut squash (about 2 lb), peeled, seeded and cut into 1-inch cubes, salt, black pepper, grated parmesan

all-purpose flour, chopped fresh sage, salt, cold unsalted butter , cut into cubes, cold vegetable shortening , cut into pieces, ice water, egg white (yolk reserved for filling), lightly beaten, grated parmigiano-reggiano (1 cup), heavy cream, olive oil, butternut squash, peeled, seeded , and cut into 1/2-inch pieces (2 cups), salt, coarsely ground black pepper, whole large egg, egg yolk, garnish: fried sage leaves

butter, onion, coarsely chopped, chopped fresh sage, butternut squash, halved, peeled, seeded, chopped (about 5 cups), canned low-salt chicken broth, freshly grated parmesan cheese, fresh sage leaves