Butternut Dumplings with Brown Butter and Sage

Butternut Dumplings with Brown Butter and Sage

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

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.