Tag Archives: squash

Butternut Squash Ravioli with Sage Brown Butter

Ravioli is a nearly universally loved food, and yet I’ve only met one person who has made it from scratch. Because sadly, the time and knowledge and desire to spend hours making and rolling and cutting your own dough has been essentially lost to today’s fast-paced and convenience-based lifestyle.

Well I have good news!

You can have your ravioli and eat it too. With one easy trick, you can make fresh, ‘homemade’ ravioli in minutes. Honest.

The trick? Wonton wrappers.

The wrappers are basically very thin dough, and they are perfect for stuffing with a delicious autumn spiced filling. Whereas making your own noodles requires hours of work, tedious rolling, or having a fancy pasta machine, these ravioli take only about 10 minutes total once you have your filling ready!

This recipe makes about 25 ravioli, or half the number of won ton wrappers in your package (’cause you need 2 per ravioli).

Ingredients:

  • 1 package wonton wrappers
  • 1 egg, lightly beaten
  • 1/2 butternut squash*, roasted
  • Optional: pinch of cinnamon, nutmeg, sage, sea salt, brown sugar, maple syrup, parmesan cheese, ground nuts

Sage Brown Butter**:

  • 1/2 stick of butter
  • Handful of sage leaves
  • Optional: sea salt, cracked black pepper

Step 1: Roast a butternut squash by slicing it in half, removing the seeds, and placing it cut-side-down on a baking sheet or pan. Bake at 350 F on the bottom rack of the oven for 45 minutes, flip, and bake another 25 minutes. The flesh should be tender and you can scoop it right out into a bowl.

If you want your filling to have more flavor, you can choose to add any of the following: dried or fresh sage or rosemary leaves, a pinch of cinnamon, nutmeg, or cardamom, salt and or pepper, shredded parmesan cheese, crushed pine nuts or walnuts. I just left my filling as butternut squash because I love the flavor.

Step 2: Mash your squash up with a fork; lay out a single layer of wonton wrappers on a flat surface. Place a scant tablespoon of your filling in the center, and then use your fingers or a pastry brush to spread the egg all around the edges. Place another wrapper on top, and press down to seal.

I recommend doing these just 3-4 at a time, you don’t want your egg sealant to dry up before you press the top layer on.

Step 3: Bring a pot of water to a boil, and drop your ravioli in 2-3 at a time. Boil for 5-7 minutes, until they are floating, and then remove to a strainer or pan.

Step 4: While the ravioli are boiling, you can make the sage brown butter sauce. Melt a half a stick of butter in a pan, and bring it to a gentle simmer.

“Browned” butter and “burnt” butter are only a few seconds apart.

Step 5: Add a handful of fresh sage leaves. They will begin to shrink up and get crispy. They only need to cook in the bubbling butter for about 1-2 minutes, don’t let them get black. Take the pan off the heat, add some sea salt and cracked pepper, and you’re ready to roll!

Put 2-3 ravioli on a plate, and drizzle with the sage butter. It makes for a very impressive presentation, and a delicious, complex flavor with minimal ingredients and time.

This is a perfect, satisfying fall or winter recipe to use up seasonal, affordable squash, get some needed vitamins and fiber into your diet, and impress your dining companions. Once boiled, you can store in the refrigerator for 3-5 days, or freeze in a single layer for up to 3 months.

 

 

*Butternut is not the only squash that works in this recipe. You can also use acorn squash, delicata squash, pumpkin, sweet potato, or really any firm-fleshed autumn or winter gourd here.

**Sage brown butter is not the only sauce, either. It complements the flavor of squash well and is seasonal at the same time. However, the ravioli would be equally delicious with an Alfredo or marinara.

Butternut Squash Ravioli with Sage Brown Butter

Yield: 25

Butternut Squash Ravioli with Sage Brown Butter

Ingredients

  • 1 package wonton wrappers
  • 1 egg, lightly beaten
  • 1/2 butternut squash*, roasted
  • Optional: pinch of cinnamon, nutmeg, sage, sea salt, brown sugar, maple syrup, parmesan cheese, ground nuts
  • 1/2 stick of butter
  • Handful of sage leaves
  • Sea salt, cracked black pepper

Instructions

  1. Roast a butternut squash by slicing it in half, removing the seeds, and placing it cut-side-down on a baking sheet or pan. Bake at 350 F on the bottom rack of the oven for 45 minutes, flip, and bake another 25 minutes. The flesh should be tender and you can scoop it right out into a bowl. If you want your filling to have more flavor, you can choose to add any of the following: dried or fresh sage or rosemary leaves, a pinch of cinnamon, nutmeg, or cardamom, salt and or pepper, shredded parmesan cheese, crushed pine nuts or walnuts.
  2. Mash your squash up with a fork; lay out a single layer of wonton wrappers on a flat surface. Place a scant tablespoon of your filling in the center, and then use your fingers or a pastry brush to spread the egg all around the edges. Place another wrapper on top, and press down to seal.
  3. Bring a pot of water to a boil, and drop your ravioli in 2-3 at a time. Boil for 5-7 minutes, until they are floating, and then remove to a strainer or pan.
  4. While the ravioli are boiling, you can make the sage brown butter sauce. Melt a half a stick of butter in a pan, and bring it to a gentle simmer.
  5. Add a handful of fresh sage leaves. They will begin to shrink up and get crispy. They only need to cook in the bubbling butter for about 1-2 minutes, don't let them get black. Take the pan off the heat, add some sea salt and cracked pepper, and you're ready to roll!
  6. Put 2-3 ravioli on a plate, and drizzle with the sage butter. It makes for a very impressive presentation, and a delicious, complex flavor with minimal ingredients and time.
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What are your favorite squash recipes?

Stuffed Squash Flowers

 

If there’s one thing every gardener knows, it’s to always over-plant zucchini plants.  Just kidding. Every gardener reading this just did a facepalm I bet.

Zucchini is notorious for going from a few fan-like leaves to a gigantic jungle of non-stop baseball-bat sized squash within days. The things just can’t stop won’t stop. And every summer, we still seem surprised when we end up with so many of the dang things, we can’t even give them away anymore.

(That won’t stop me from planting it and loving it every year!)

Squash flowers in the garden

Once you have exhausted all the stir-fried zucchini, zucchini bread, and Zoodles (zucchini noodles), you may stop to wonder, where do these things keep coming from?!

The answer: flowers!

Flowers get pollinated and produce new zucchini. Flowers are also tender and delicious when stuffed and fried. Why not do yourself (and your neighbors) a favor, and eat some before they grow into a 10-pound giant you forgot under a leaf until it got too big and woody to eat?? Also they are just really, really good.

Ingredients for stuffed squash flowers

Ingredients:

  • 6-12 zucchini or any squash flower
  • 2-3 tbsp cottage cheese (any kind of cheese)
  • 2-3 tbsp ground beef
  • 1 egg, or 3-4 tbsp milk
  • 1/4 cup bread crumbs
  • 1/4 cup oil (coconut preferably)

Fried stuffed squash flowers

Step 1: Rinse the flowers and make sure there are no friends still inside. Not a joke, I picked some flowers and dropped one in shock when it buzzed. A bee flew right out!

Step 2: Gently peel the flowers open, and pick out the stamen. Stuff a tiny bit of beef and cheese inside. To keep these vegetarian, you could use any cooked vegetable or grain combo and forego the meats and cheese.

Fried stuffed squash flowers

Step 3: Roll the stuffed flowers in the egg or milk, and then in the breadcrumbs. Completely coat it. Heat the oil just until it start to sizzle, then add the flowers. Fry for 1 minute and flip, fry the other side. Place onto a plate, and then try to let them cool enough to scarf them down!

You could stuff these little guys with any number of things, from rice to quinoa, to shredded carrots or feta. If you want it to be totally vegan, use plain water instead of egg to make the breadcrumbs stick. I made 8, and my husband only got ahold of one of them before I demolished the whole plate! You’re lucky I even got photos…

 

Have you ever tried stuffed flowers? What do you stuff them with? Let me know below!

 

Butternut Squash Soup

I recently had a dinner party, and in the spirit of the season (fall) I decided to make butternut squash soup as one of my main dishes. Earlier I posted about butternut squash macaroni & cheese, if you have one and soup just isn’t your thing. No reason not to enjoy the bounties of fall, regardless of texture preferences.
So as per usual, I googled around and pulled from several recipes and what I had in the house to come up with this. It received universally positive reviews! I made a large amount since I was feeding 6, you can cut everything in half for a smaller number of people.
Ingredients:
2 squash, halved and seeded
2 carrots
2 celery sticks
1 small chunk peeled raw ginger (about 1 inch)
1 white onion
4 chicken bouillon cubes
5 cups water
1 package cream cheese
Cinnamon, nutmeg and coriander seasoning

Step 1: Place halved squash on a baking pan with a little water. Bake at 350 for 35-45 minutes, until soft when poked with a fork.

Step 2: While the squash are baking, boil the carrots, celery, onion and ginger in chicken water until tender.

Step 3: Scoop the squash out of the skin and blend in a blender. There’s a surprisingly large amount of flesh in there, I had to do it in three batches. Add hot water from the pot to thin it out. Blend in the cream cheese, the vegetables and chicken stock as well, put it all back into a large stock pot.

Step 4: Add a healthy dose of cinnamon, nutmeg and/or coriander, adjusting to your tastes. Bring to just a simmer, and enjoy.

This is a great taste of fall, good on its own or I’m sure you could pair it with any number of dishes. You could probably mix and match too, if you wanted to try pumpkin or acorn squash instead. You could add milk or half and half to make it creamier, or omit the cream cheese & chicken bouillon to make it vegan.

Spaghetti squash ‘pasta’ with Turkey Meatballs and Tomato-Chickpea Sauce

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I had bought a spaghetti squash a few days ago, and finally got around to making it. I was not sure what to make with it, so I went with the “spaghetti” theme and made turkey meatballs and a tomato-chickpea sauce. Like real pasta only tons more fiber and quite delicious!

Ingredients:
Spaghetti squash

Sauce:
1 can chickpeas, drained
1 can diced tomatoes
2 garlic cloves, diced
Italian seasonings
1 1/2 cups water/chicken stock

Meatballs:
1 pound ground turkey
1/4 cup bread crumbs
3 cloves garlic, diced
1/4 onion, grated
1/4 cup ketchup
1 egg
1/4 cup blue cheese/parmesan cheese

Step 1: Bake the spaghetti squash face-down for 1 hour at 375 or microwave 10 minutes then bake for 30.

Step 2: Mix all meatball ingredients in a bowl.

Step 3: Cook the chickpeas in a sauce pot for ~5 minutes. Then add the diced tomatoes, water, and seasonings and simmer.

 Step 4: Roll the meatball mix into 1-inch balls and bake on a sprayed cookie sheet for ~10 minutes at 350, or until brown and cooked through. Then add to the simmering sauce.

 

Step 5: When the squash cools, use a fork to pull the strands out.

In a bowl, add the squash, a meatball or two, and pour on some sauce. Enjoy!

Butternut squash mac-n-cheese (Bonus snack)

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So I came across a recipe for butternut squash macaroni and cheese, and since it is getting into the fall season (and sounded delicious) I decided to try it. I had most of the ingredients, I just needed to buy the squash and some cheese. Of course, I made it my own as I always do. You can find the full nutrition info here.
 
Ingredients:
1 small butternut squash, peeled, seeded and cut into cubes (Save the seeds for a bonus snack!)
1 1/2 cup skim milk
1 cup chicken stock
1 tbsp brown sugar
Sprinkle black pepper & salt
1/2 pound macaroni of choice (I used elbow)
2/3 pound fresh Cheddar
1/2 cup skim cottage cheese
1/4 cup Parmesan
1/2 cup breadcrumbs
 

Step 1: Get water for pasta boiling. Meanwhile, peel and dice squash. Put squash, stock and milk in a pan, simmer 10-15 minutes until squash is fork-tender. Boil the pasta ~ 8 minutes and drain.

 Step 2: Put squash into blender (or mash) to make it smooth. Add salt, pepper, sugar.

 Step 3: Put macaroni into a greased pan, pour squash over top. Add cheeses and mix well. Cover with foil & bake at 350 for 20 minutes.

Step 4: Uncover, sprinkle bread crumbs and parmesan on top. Bake uncovered for another 20-30 minutes, until golden and crispy on top.

 Step 5: Let cool, scoop out a helping and enjoy!


Bonus snack!
While peeling and dicing the squash, save the seeds. Rinse thoroughly to get rid of slimy part. Sprinkle sea salt over top. Toast the seeds in the oven at 350 for ~20 minutes, stirring at least once. The seeds are light and smoky, and taste like fall! I could eat bushels of these things!