Savory Roasted Butternut Squash Puree

Butternut squash is a fall staple. Hearty and slightly sweet, it can be used in countless ways, though the most popular preparation is roasted. This roasted butternut squash puree recipe makes for a savory side dish or a luscious filling for a delicious ravioli.

Savory Roasted Butternut Squash Puree

1 butternut squash
2 tbs of butter
1/2 tsp ground nutmeg
2 sprigs of rosemary
salt
1 shallot, minced
1 tbs butter
3 tbs cream

Preheat the oven to 350°.

Cut the butternut squash in half lengthwise and remove the seeds. Rub the butter onto the squash halves and place cut-side up on a baking sheet lined with aluminum foil. Sprinkle with ground nutmeg and salt and place one spring of rosemary on each half. Bake in oven for 45 minutes to one hour, or until squash is tender.

Allow the butternut squash to cool completely. Remove the skin and cut into chunks. Place in a food processor and blend until smooth.

In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in additional nutmeg and salt, to taste.

Roasted Butternut Squash Ravioli with Brown-Butter Herb Sauce

Ingredients

1 recipe Savory Roasted Butternut Squash Puree
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick (5 on pasta machine)
12 fresh sage leaves
8 tbs unsalted butter
ground nutmeg
salt and ground white pepper
1 tablespoon roughly chopped fresh flat-leaf parsley leaves
Grated Parmesan

Directions

Using a 2" ravioli stamp, mark out the borders of your ravioli. Place 2 teaspoons of the filling in the center of each pasta square. Place a second sheet of pasta dough over top, and with the stamp, cut and seal each ravioli. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

Remove the pasta from the water and drain well. Season the pasta with salt and pepper.

In a large saute pan, melt the 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Add the ground nutmeg. Remove from the heat.

Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the cheese over each plate and garnish with parsley.

Makes approximately 35 raviolis.

Autumny Mezzi Rigatoni with Butternut Squash

I came up with this recipe after a leisurely lunch at the Metropolitan Museum of Art. The rigatoni is tossed with a light but buttery wine sauce and roasted butternut squash. A hearty pasta dish for the fall that is best served with some shaved parmesano reggiano and a glass of chardonnay. Followed by a serving of AlleyKat's Apple Crisp and you have a perfect meal at home on a cool autumn night.




Autumny Mezzi Rigatoni with Butternut Squash
serves about 4
1 butternut squash
1 bunch fresh parsley
1 onion, sliced
3 garlic cloves, minced
1 bunch arugula (or 2 boxes baby arugula) stems removed
1 cup chicken broth
2 cups white wine -- Sauvignon Blanc is a nice choice
1/4 cup butter
1/4 cup + 4 tbsp olive oil
pepper to taste
thyme
3 tbsp balsamic vinegar

1/2 lb mezzi rigatoni

Cut butternut squash into pieces 2 inch thick. Toss with 4 tbsp olive oil, salt, pepper, dried thyme, and balsamic vinegar. Spread on cookie sheet coated with aluminum foil and roast in oven at 350degrees for 30-40 minutes or until tender. You want the squash to remain firm. Allow to cool slightly and cut into smaller, bit-size pieces.

Bring a large pot of salted water to boil and add mezzi rigatoni. Cook until desired "doneness" -- 13-15 minutes.

In a large skillet, sautee onions and garlic in 1 tbsp butter + 1 tbs olive oil. Once the onions are translucent, add the remaining oil and butter, the chopped parsley, chicken broth and white wine. Allow to simmer for several minutes.

Drain Rigatoni. Add arugula to sauce. Just as it starts to wilt, add the rigatoni to pan and toss to coat with sauce. Serve immediately with some of the sauce and a healthy sprinkle of shaved parmesano reggiano.