I hadn’t picked up a butternut squash in ages, so when I happened to spot a heap in my grocery store, before Christmas, I brought one home. And then forgot about it until I ran across it while looking for something else. The question was … what to do with it. I wanted to be creative but after the Christmas eve day and Christmas day meal preparation, I didn’t want to get TOO complicated.
And then I did.
(When I throw together the recipe for the soup, I may post it below. Or maybe I won’t. We’ll see.) DONE
Wash off the outside, cut into half. Scoop out the seeds and then cut each half into quarters. Place in a microwave safe bowl with about 1/4 cup of water and microwave on high for 5 minutes at a time until tender. (15-20 minutes should do it.) Peel and then puree.
I turned part of the pureed squash into a filling for home made ravioli.
Butternut Squash, Stilton Cheese and Bacon Ravioli in an Aglio e Olio (Garlic and oil) sauce
Easy Ravioli Dough – makes enough dough for 15 3 inch diameter or square ravioli with some leftover dough
1 cup flour
1 large egg, beaten lightly
2 tsp extra virgin olive oil
pinch of salt
Knead the dough for a few minutes, cover with food wrap and let sit on the counter at room temperature for about 20 minutes. Roll out to a thinness of 6 (out of 7) on pasta maker.
Butternut Squash, Stilton and Bacon Ravioli Filling – fills 15 3 inch diameter or square ravioli
4 oz/ 1/2 cup butternut squash puree
2 oz Stilton cheese, crumbled
4 strips bacon, fried to crispy and chopped
pinch of salt
grind or 2 of black pepper
Garlic and Olive Oil Sauce/Aglio e Olio
1 clove garlic, finely mince
1-2 tbsp extra virgin olive oil
pinch or two of hot red pepper flakes (optional)
freshly grated Parmesan cheese, to taste
Mix the above together. Taste and add additional salt and pepper if needed.
Fill ravioli and boil for about 2 minutes from fresh.
Saute minced garlic clove in extra virgin olive oil until just golden. Add cooked ravioli and toss to coat. A pinch of red pepper flakes may be added for a bit of a kick. Serve hot with grated Parmesan cheese.
The rest of the pureed butternut squash (~2 cups) became a curried sweet soup with the addition of some leftover poached pears.
Butternut Squash and Pear Curried Soup
Butternut Squash and Pear Curried Soup – serves 4
1 tbsp butter, unsalted
2 cups butternut squash puree
2-3 cups chicken or vegetable stock, divided
1 garlic clove, finely minced
1-2 inches fresh ginger, peeled and finely minced
1 heaping tbsp caramelized onions
1/2 cup sweet potato, coarsely chopped
1 tsp curry powder
1/4 tsp cumin powder
1 pear, peeled, cored and finely chopped*
sour cream to taste (optional)
salt and pepper to taste
* used ~1/2 cup leftover poached pear puree (cranberry mead, honey, sugar, vanilla pod, cinnamon stick)
In a large saute pan, fry the ginger, garlic and caramelized onion in butter, over medium heat until the garlic is translucent. Add curry and cumin powder and fry for about 1 minute more.
Add 2 cups of stock, sweet potato, pear and butternut squash puree. Simmer for about 20-25 minutes or until the sweet potato is tender.
Using a stick or counter blender or food processor, puree the mixture until smooth. Return to saute pan if not using the stick blender and taste, adding salt and pepper to taste. If it’s too thick, whisk in additional stock and warm.
Stir in sour cream, if using.