Butternut squash dumplings, butter and sage with crunchy amaretto cookie

Massimiliano Campanari of Circo

For a fine dining twist on a Thanksgiving side dish, wow your guests with Circo’s butternut squash dumplings, a deceptively easy recipe straight off the restaurant’s $85 per person Thanksgiving menu. Chef Campanari advises, “Sometimes I add some dark chocolate flakes on top to make it sexier.” Sexy side dishes? Now we’re talking.

Ingredients:

3 large butternut squashes

2 cups all purpose flour

1 cup Parmigiano Reggiano, grated

Salt and pepper

Unsalted butter

Olive oil

10-15 leaves fresh sage

7-8 amaretto cookies

Directions: Wash and cut the butternut squash length wise, remove the seeds and season with salt and pepper. Brush it with some olive oil and bake for about 35 minutes at 350 degrees (flat side down). Let it cool, then scoop out the meat of the squash with a spoon, putting the pulp in a mixing bowl. Add the flour, the grated Parmigiano and salt and pepper to taste. Using two wet spoons, scoop the mix and make chenelle or 2-inch balls. Cook them in salted boiling water for two minutes; at the same time melt some butter with the sage leaves. After two minutes, drain the bombolotti and add them to the butter and sage, sauteeing until golden brown. Serve them very hot and sprinkle some amaretto cookie crumbles on top.

Next: Cranberry-orange relish by Alex.