Tuesday, October 27, 2009

Fall Flavors

My friend Lizzy said to me the other day, "remember when you used to blog?" Hmmm...no...what was that blog all about, anyway? Unfortunately I have just been way too busy lately between work and planning to run away to New Zealand to get married in LESS THAN 3 WEEKS! I've barely had time to eat, let alone cook, photograph, and write about my food. But, I have managed to do some fun things with butternut squash.  

Last week I made this wonderful butternut squash, kale, and cheddar bread pudding.  It was Molly Wizenberg's recipe in Bon Appetit that was presented as a vegetarian main course option for Thanksgiving.  Since we are missing Thanksgiving this year (our wedding in New Zealand is the day before!) I decided to celebrate a little early. In the past, I've suffered through a Tofurkey on this holiday, with the rest of this family making horrified faces at it. If I made this dish I think I would be fighting everyone off with my fork.

It was delicious, savory, and a complete meal all in one dish. I roasted a huge butternut squash to go in this, and had plenty of leftovers. With these leftovers I made one of my favorite Fall dishes - butternut squash ravioli. I cheat a bit with my ravioli and use wonton wrappers instead of making my own pasta. It makes the process so easy and wontons make a wonderfully light pasta. I think the perfect pairing with butternut squash is sage.

For a simple sauce I quickly cooked the sage in brown butter. Its great with some chopped hazelnuts in it, too. But I was out of them on this round! The filling was butternut squash mixed with rich marscapone cheese and chopped shallots.

Sealed up in a wonton with an egg wash, these cook in seconds and are light and delicious.

This recipe will make lots of leftover ravioli, but the recipe for the sauce is for 1 serving. The ravioli freeze well and can go straight from freezer to boiling water.

Butternut Squash Ravioli
1 lb butternut squash, peeled, seeded and roasted until soft
1/2 cup marscapone cheese
1 large shallot, finely chopped
1 package wonton wrappers (about 20 - 20)
1 egg, lightly beaten
4 Tbls unsalted butter
2 Tbls thinly sliced sage
2 Tbls chopped hazelnuts

Mash squash with a potato masher or puree in a food processor. Add marscapone and mix until well combined. Stir in shallots. Season with salt and pepper to taste.

Lay 1 wonton open and fill with about 1 tsp squash filling. Brush egg wash around edges of wonton. Fold wonton over and press out any air to seal. Lay on baking sheet lined with parchment.

Heat a large dutch oven or skillet over medium heat. Add butter and cook until starts to brown. Add sage and hazelnuts and cook 1 - 2 more minutes until fragrant.

Meanwhile, boil a large pot of water. Add ravioli and cook 1 - 2 minutes until they float to the top. Add to butter sauce and cook 1 - 2 more minutes until ravioli crisp slightly. Scoop onto plates and love!

I will try to say hello again before we leave on our trip.  I still have to recap my wonderful bridal tea and will soon have a wild Halloween NYC Bachelorette party to tell you about!

1 comment:

  1. YOU are back! I've missed you! And that ravioli looks unbelievable- will definitely have to try that!