Eat, Drink & Give Thanks
p. 82
SWEET POTATO BAKED PASTA WITH HAZELNUT BROWN BUTTER Q M V H
Active 25 min. | Total 25 min.
For pasta
1½ lbs large tubular pasta (paccheri or rigatoni)
4 Tbsp unsalted butter
4 cloves garlic, pressed
2 15-oz cans sweet potato puree
1 cup heavy cream
¾ tsp kosher salt
½ tsp freshly grated nutmeg
4 oz Parmesan, grated (about 2 cups)
For brown butter
4 Tbsp unsalted butter
½ cup chopped hazelnuts, toasted
2 cloves garlic, thinly sliced
¼ tsp kosher salt Pinch of freshly grated nutmeg
¼ cup chopped fresh sage leaves Roughly chopped flat-leaf parsley, for serving
1. Make pasta: Cook pasta per pkg. directions, reserving 1 cup cooking water before draining.
2. Meanwhile, heat broiler. Heat butter in large nonstick skillet on medium. Add garlic and cook, stirring, until fragrant, 1 to 2 min. Add sweet potato, heavy cream, salt and nutmeg and simmer mixture until slightly thickened, 3 to 5 min. Stir all but 1 Tbsp Parmesan into sauce to melt. Remove from heat, add cooked pasta and fold to coat in sauce, adding reserved pasta water 2 Tbsp at a time if too thick.
3. Meanwhile, make brown butter: Melt butter in small saucepan on medium. Add hazelnuts, garlic, salt and nutmeg and cook, stirring often, until butter browns and hazelnuts and garlic are golden, 3 to 5 min. Transfer to small heatproof bowl and stir in sage.
4. Transfer pasta to shallow 2-qt broilerproof casserole dish, sprinkle with remaining Tbsp cheese and broil until golden brown around edges, 2 min. Serve topped with hazelnut brown butter and chopped parsley if desired.
SERVES 8 About 691 cal, 32 g fat (17 g sat), 20 g pro, 476 mg sodium, 84 g carb, 6 g fiber
ROASTED ROOT VEGETABLES G V H
Active 15 min. | Total 45 min.
6 very small purple potatoes (about
1¼ lbs), cut into 1-in.-thick wedges
4 very small sweet potatoes (about
1¼ lbs), cut into 1-in.-thick wedges
2 small red onions, cut into 1-in.-thick wedges
2 small delicata squash (about
1½ lbs), seeded and sliced into ⅓-in.-thick half-moons
4 Tbsp olive oil
2 Tbsp coriander seeds, roughly cracked or smashed
1 tsp cumin seeds Kosher salt and pepper
½ lemon
2 Tbsp honey Roughly chopped parsley or cilantro, for serving
1. Heat oven to 425°F. Divide potatoes, onions and squash between 2 rimmed baking sheets. Drizzle each with 2 Tbsp oil, then season each with half of coriander and cumin and ½ tsp each salt and pepper. Arrange in even layer and roast, rotating baking sheets halfway through, until golden brown and tender, 20 to 30 min.
2. Immediately remove baking sheets and squeeze lemon juice over each, then drizzle each tray with 1 Tbsp honey and gently toss to coat.
3. Transfer vegetables to platter and sprinkle with parsley or cilantro if desired.
SERVES 8 About 202 cal, 7 g fat (1 g sat), 3 g pro, 154 mg sodium, 33 g carb, 5 g fiber
MASHED POTATOES WITH BUTTERY SLICED SCALLIONS G M V H
Active 20 min. | Total 35 min.
3 lbs Yukon gold potatoes, peeled and cut into large pieces Kosher salt and freshly cracked black pepper
