Tag: Butternut

Pastas

Butternut Squash Ravioli with Brown Butter Sage Sauce

cathysmahaLeave a comment

Each year I anxiously await the Butternut Squash Ravioli from Costco. It is so delicious prepared with this recipe OR cooked according to package directions and served with Lingonberry Jam (from Ikea).

This recipe was divine and I added about a cup of chopped cooked chicken to the recipe for extra protein. Adding a protein is strictly optional, but I thought it was very good.

Butternut Squash Ravioli with Brown Butter Sage Sauce

INGREDIENTS:
  • 2 9 oz butternut squash ravioli (2 packages 18 oz total)
  • 6 tablespoon salted butter cut into tbsps
  • 1 tablespoon fresh sage julienned and packed
  • ½ cup parmigiano grated
  • ¼ cup reserved pasta water
  • flaky salt
  • fresh cracked pepper
DIRECTIONS:
  1. Prepare butternut squash according to the box/bag – usually boiled or 4 minutes. Making sure to save some pasta water for later.
  2. While that’s boiling, start the brown butter sauce.
  3. Add 6 tablespoon of salted butter to a medium sized nonstick pan over medium heat.
  4. Continue cooking and stirring while the butter bubbles and begins to darken.
  5. Once the color is a warm acorn brown, turn the heat off and immediately add the sage and stir — the sage will get crispy as it fries in the brown butter.
  6. Then add the cooked butternut squash ravioli, the pasta water and half the parmesan cheese. Cook and gently toss for another minute or so until the cheese melts into the pasta water and coats the ravioli.
  7. Plate and finish with flaky salt, fresh cracked pepper and remaining parmigiano.

Recipe from GrilledCheeseSocial

New Traditions

Butter Squash and Apple Soup…my new tradition

cathysmaha1 Comment

Butternut Squash and Apple Soup

I am NOT a curry fan but my pantry held a lonely butternut squash and I was in the mood for soup.  Every ingredient was on hand, except for the curry powder.  Pal, Maribeth, to the rescue.

This recipe came from the cookbook, Colorado Classique, by the Junior League of Denver.  WOWZA, is it good!  I was so excited to share the news of this great recipe that I called older daughter, Megan, to extol the virtues of this wonderful fall soup.   This recipe will officially become one of my new traditions.

BUTTERNUT SQUASH AND APPLE SOUP

Serves:  6

2 onions, chopped
3 tablespoons of butter
2 ½ cups diced butternut squash
1 Granny Smith apple, peeled and chopped
3 tablespoons all-purpose flour
1 ½ teaspoons curry powder
Pinch of grated (or ground) nutmeg
3 cups chicken broth
1 cup milk
½ cup half-and-half or heavy cream
Zest and juice of 1 orange
Salt and pepper to taste
Whipped cream or sour cream and chopped parsley for garnish

  • In a 3 quart saucepan, sauté onions in butter for about 5 minutes or until soft.

Saute Onions

  • Add squash and apples and sauté for 3 minutes, stirring occasionally.

Saute Squash and Apples with Onions

  • Add flour, curry powder and nutmeg.  Cook for 2 minutes.
  • Add chicken broth, milk, half-and-half (or cream), and orange zest and juice.  Simmer slowly, uncovered for 15-20 minutes or until the vegetables are tender.
  • Puree the soup in a blender or food processor.  Season with salt and pepper and sugar.  Serve hot topped with a dollop of cream and a sprinkling of parsley.

This soup improves with time.  Prepare a day or two in advance and refrigerate until ready to heat and serve.