If there’s one vegetable that screams autumn to me, it’s butternut squash. Of course you can walk into a supermarket at any time of year and buy a butternut squash, but why would you want to if it’s the middle of summer? Summer is for tomatoes, zucchini, corn and beautiful green beans. Think like an Italian and cook with the seasons. Save the “winter squashes” for cooler weather-like now!
When I made pasta the other day, I only used half of the dough for the cannelloni. I saw a butternut squash lurking in a basket on my counter and decided to use the rest of the dough for ravioli filled with pureed squash. I cubed the squash, tossed with olive oil, salt and pepper and roasted until cooked through, about a half hour. Into the food processor with some ricotta cheese, a little freshly ground nutmeg and the filling was ready to go.
Since I already had dinner for that evening, I froze these on a parchment lined cookie sheet, then popped them into a ziplock baggie where they’re waiting in the freezer for another evening. Tossed with browned butter, fresh sage and Parmigiano-Reggiano cheese and you have one delicious dish. Want an easier way to enjoy ravioli-use wonton wrappers instead of making fresh pasta. Happy Autumn!