What to do with a 4 pound butternut squash

Ravioli!

I was given half of a butternut squash last week from L who used as much as she could and then wanted it out of her fridge. Aside from the typical squash soup and baked squash with butter and cinnnamon I had no idea what to do with this oversized orange thing. After searching online I came across a recipe for Butternut Squash Ravioli and decided to give it a try. It was so super easy and turned out to be a beautiful autumn meal. The best part about the recipe was using wonton wrappers instead of homemade pasta for the raviolis.

Ingredients
1 large butternut squash - halved lengthwise, peeled and seeded
2 teaspoons butter salt and ground black pepper to taste
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1/2 cup Parmesan cheese
50 wonton wrappers
1 teaspoon egg white, lightly beaten

Sauce
1/4 cup butter
juice of 1 lemon & zest
1/4 c slivered almonds
salt and freshly ground black pepper to taste

Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.

Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.

Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.

Fill a deep pot with lightly salted water and bring to a boil.

To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.

Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared. With half the batch, I boiled them and then pan fried them to give them a crispy layer.

To make the sauce, melt the butter in a skillet over medium heat. Add lemon juice, zest and slivered almonds and cook until butter becomes very brown. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.









Im trying to get in as much cooking as possible before this baby arrives. Due date is in 3 days! HAPPY HALLOWEEN EVERYONE!