Butternut Squash Ravioli
November 02, 2007
Butternut squash feels hard as a rock when you pick it up. One can't imagine that it would even cook in an oven, much less be penetrable to a knife. But, I assure you that this squash is amenable to cooking, cutting, and even the occasional puree.If you've never had butternut squash, the taste is a cross between a sweet potato and pumpkin, but silky with an appealing bright orange color. One of its stranger features is that when you buy it, the outside skin is usually a vague color of creamy dreamsicle orange, but even two or three weeks out, it darkens slightly more orange. I bought my squash at Abodanza farms and put it on top of the refrigerator and thought about what I might do with it. It occurred to me that I should roast it, puree it, and use it as a stuffing of some kind.
I opted to make raviolis with my squash. Now don't get yourself in a tizzy wondering how difficult this was - in fact, it was easy because I used pre-made won ton wrappers from the store. The won ton wrapper is so versatile (it's not just for egg rolls), and very easy to work with that I don't think I'd even bother trying to make pasta for the raviolis from scratch. What I really loved about making this dish is that I was able to freeze a lot of left over raviolis to eat later.
Here is what you need:
- 1 butternut squash
- 1/2 c of freshly grated Parmesan
- spices: cinnamon, cloves, anise, salt, pepper (use about 1/8 tsp of cinnamon, cloves, and about 1/2 a crushed star anise - if you have none of these, just use cinnamon!)
- 1/2 c cream
- 1 package of won ton wrappers (buy big squares or small, it's up to you)
- 1 egg, beaten (place on the side)
Sauce Ingredients:
- 2 sprigs of sage
- 1/2 c cream
- 1/4 c chicken stock (or vegetable stock)
- 1 shallot, minced
- 3 tbsp butter
- salt and pepper to taste
Step One: Preheat the oven to 380 degrees. Cut your squash length wise in half. Remove the seeds. Rub the squash with olive oil and set down on a cookie sheet to bake for 30 minutes or until the squash is easily penetrated with a fork.
Step Two: After the squash cools, separate the flesh from the skin (I used a spoon to "scoop" the flesh out). Place the squash in a blender, food processor, or a bowl and add the spices, cream, and Parmesan cheese. I used a blender, but you can also just use a hand mixer and whip the ingredients together until very smooth.
Step Three: I bought big squares of won tons, so I cut the won ton wrappers in half. I brushed each wrapper with egg wash, placed 1 tbsp of squash filling on one end of the rectangular wrapper, folded the wrapper in half, and crimped the edges down with a fork. You can use the same procedure for round or triangle shaped wrappers. Just be sure to use the egg wash and seal the edges by crimping them with the fork - otherwise, the filling may fall out in the boiled water stage. Place finished raviolis on a cookie sheet to avoid sticking/falling apart.
Step Four: After making what seems like a thousand raviolis, you can freeze some at this point. Place the raviolis on a cookie sheet to freeze (non-stick!). Cover with a loose piece of plastic wrap. When raviolis are frozen, (about 1hour) place in zip lock bags (I put 8 in a bag).
At this point, you should start making your sauce before boiling your raviolis. The sauce cooks quickly, so go ahead and begin boiling a stock pot of water (place a lid over the pot to achieve full boil).
Step Five: Once water is at a rolling boil, toss in your ravioli. They will cook rather quickly if fresh (about 2 minutes) and if frozen they will take 3-4 minutes. Remove the ravioli with a slotted spoon and place them immediately on the plates. Don't stack them! If your sauce is done, pour it over your raviolis. I suggest 4 to a plate if eating a side dish like salad or green beans.
For the Sauce:
Step One: Place chopped sage, minced shallots, and butter in a small sauce pan (like an egg pan). Cook over medium heat until onions are translucent (yes, shallots are onions).
Step Two: Pour in cream and stock. Let simmer for 8 minutes, take off heat. Pour over your cooked ravioli already on plates.
You can also skip the cream and stock to make a traditional Italian sage and butter sauce, but I think the cream really adds a flavor dimension to the squash.
This ravioli dish gave me more ideas about how to use squash this fall. So stay tuned for more recipes.
Labels: Butternut Squash, Ravioli, sauce
Birthday Butternut Squash for Mom
November 17, 2005
Today is my mum's _th birthday. My mom taught me all I know about cooking. In light of the fact that I have failed as a baker, I cannot purport to bake a cake and call it my own. I can however, dedicate this fall dish in honor of my mother's birthday. Feliz cumpleanos Mama.
Looking through the Jaime Oliver cookbook, I ran across a delicious idea for supper: stuffed and baked butternut squash. I have altered the recipe to adjust to what was in my pantry and fridge. Be sure to give yourself time to prepare and cook this - it takes about 2 hours total from prep to plate.
You will need: 2 small butternut squashes (if using one large one, cooking time is slightly longer but everything else is the same), olive oil, 1 cup of wild rice (the partly cooked kind, preferably a blend), 1/4 minced white onion, 2 cloves of garlic, rosemary (optional, you can substitute flat leafed Italian parsley), coriander (this is dried cilantro), 1/4 c walnuts or pine nuts (if using pine nuts, go with the fresh rosemary instead of parsley), 1/2 c of diced mushrooms (button or oyster, porcini are best).
Cookware: 1 cookie sheet, foil, saute pan, bowl for rice.
Step One: Take that one cup of wild rice blend (I use the Royal Blend brand from Wild Oats, also sold at King Soopers) and place it in a bowl with 1/2 cup of warm water. Set this aside.
Step Two: Preheat your oven to 400 degrees.
Step Three: Wash and pat dry your squash. Cut off the stem, and then cut the squash in half long ways. Scrape out the flesh of the squash and save all of the discarded seeds and pulp.
Step Four: In your pan, saute the discarded seeds and pulp with 3 tbsp of olive oil, onion, garlic, and mushrooms. (if you are using porcini mushrooms, they are usually dried so you should rehydrate according to the directions on the packet) Add 2 sprigs of fresh chopped rosemary or parsley, 1 tsp of coriander, and chopped nuts. Saute for another 3 minutes. Add the wild rice that has been hydrating in the bowl and cook for another 3 minutes.
Step Five: Take the pulp and rice mixture and scoop into the squash cavities. Put the squash halves together, rub the whole squash with olive oil, and wrap it in the foil tightly. Place this on a cookie sheet and cook at 400 degrees for 1 hour. Remove and let cool a little before unwrapping and serving.
This dish goes very well with a side of fresh baked bread (courtesy of the flatmate), and a light green salad. You can serve each person one half or less and you may choose to eat the squash skin and all, or discard the skin and eat only the squash flesh and stuffing.
Succulent oyster!
Labels: Butternut Squash, rice
