Oh, Butternut Squash, how I love thee!!!! Such an oversight for so many years and then after one initial attempt in the wee years of my cooking experience that resulted in a nearly chopped off finger, broken knife, busted peeler and WAY overseasoned curry butternut squash soup, I didn’t give it another thought until one unexpected day when I actually got it right!!! Now, I can’t get enough of its yummy orange goodness. Granted it is quite labor intensive to prepare, but here’s a little secret……….it doesn’t have to be! I love to simply cut the squash down the middle, scoop out the seeds and roast in the oven for about 30 minutes. It is so easy to scoop out of the peel and from there you can make a multitude of things with it.
It is so funny when you start cooking how scary complex recipes seem. I would always want to try new things and sometimes I would, but more often than not the recipe won and I was left a defeated mess. It wasn’t until one day when I was making my first cheesecake, which at the time seemed scarier than jumping into the deep ocean from a sinking ship without a life preserver, that I just started saying to myself (outloud, but thankfully no one was home or maybe they were….who cares?!) “I’m bigger than this cheesecake. I’m bigger than this cheesecake. I’m bigger than this cheesecake.” Final result: Amanda – 1……..Cheesecake – 0!!!!!! WAHOO and by the way, this was pre-Kitchen Aid mixer!!!! It truly is amazing how confidence in the kitchen can transform the success of your dishes. I can’t remember where I read this, but it went something like this “if you hate to cook, you shouldn’t because it will show in your food”. I really don’t think anyone is a bad cook, it is just a matter of desire or confidence and as with anything that takes time, but the more you do it, the better you get.
This recipe was adapted from one I found last year. I had the girls over for dinner and wanted to do something a little different, but didn’t have much time. Earlier that week I roasted a butternut squash and just stuck it in the fridge thinking that I might make soup sometime, but I ended up switching gears when I ran across a ravioli that used wonton wrappers rather than pasta, so I could somewhat make my own ravioli without the hassle and mess of making homemade ravioli, which for the record I don’t know how to make. I found a butternut squash ravioli recipe that called for sage brown butter. The filling of the recipe that I found was pretty basic, so I jazzed mine up a bit by pureeing the squash and thinning it out a bit with chicken broth to stretch it a little further and then threw in some goat cheese (oh, yeah!!), a little half and half to sweeten it up and then some thyme for the savory factor and followed the sage brown butter pretty much exactly.
Why in the world I would try to make ravioli out of wontons for the first time ever with no back up plan remains a mystery, but turns out the ravioli is quite easy to make. You never get EXACTLY the same result as the real thing when you substitute something as one-dimensional in a dish as pasta or bread, but it really was quite good and pretty quick. The key is to not overcrowd your boiling water and properly seal the wontons, so you don’t lose your filling, but that is really the hardest part of it which is really not hard at all (not at all like the 10 hands needed to make a cheesecake without a stand mixer).
What became of my adaptation can only be described as scensational!!! Not that I am a master of culinary arts or anything, but sometimes when you get it right you gotta own it and give mad props to yourself because of it.
Ingredients Instructions Notes The Butternut Squash Filling can be thinned even further with chicken stock and served as a tasty soup with grilled herb bread. Add turkey italian sausage and serve over angel hair pasta as spaghetti.
The Butternut Squash Filling can be thinned even further with chicken stock and served as a tasty soup with grilled herb bread. Add turkey italian sausage and serve over angel hair pasta as spaghetti.
Brush the edges of the wonton wrappers with beaten egg. Fold over into a triangle after filling and press the edges with a fork to seal.
After you bring a deep pot of salted water to a rolling boil, drop in ravioli 4 at a time and let boil for 3 minutes.
To make sage brown butter, heat a heavy-bottomed pot over medium heat. Drop in butter cut into pieces. It will immediately melt and start to brown. Whisk constantly to keep from burning and add in sage. Pour butter over ravioli and serve.
- 1 medium butternut squash
- 1 tbsp butter
- 1/2 cup chicken broth
- 1/4 cup half and half (can use fat free)
- 2-3 oz goat cheese
- 1 tbsp fresh thyme leaves, chopped
- 1 tsp salt
- 1/4 tsp black ground pepper
- 1 tsp garlic powder
- Cut a medium butternut squash down the length of the squash and scoop out the seeds. Place on a greased baking sheet and add 1/2 tbsp butter to each bowl in the squash halves. Roast on 450 degrees F for 30 minutes or until fork tender.
- Scrape squash out of peel into a food processor. Add chicken broth, half and half, goat cheese, thyme, salt, pepper and garlic pwoder and puree until smooth.
- 3 tbsp butter, cut into pieces
- 1 tbsp fresh sage, chopped
- Heat a small heavy-bottomed saucepan over medium-high heat. Drop butter butter pieces into pan and immediately begin to whisk. While whisking, add sage. Continue to whisk until all butter is melted and and sage is incorporated. Let sit to marry 1-2 minutes and spoon over ravioli to serve.