There are some dishes where I am happy to have endless leftovers. And others where I just can’t get excited about what is remaining in the fridge. Winter squash falls into the latter category. Much as I love a nice squash recipe, for whatever reason, I only really enjoy it freshly prepared.
This recipe, however, was a great way to reinvent my leftover butternut squash into a new recipe that is fresh in my mind. No more wasted squash!
Luckily, butternut squash cooks right in the microwave as well so this is an easy weeknight recipe no matter what.
As always, feel free to tweak the ingredients and ratios below to your taste. Any kind of orange winter squash or pumpkin would work. And try using ricotta or other cheese as well.
Butternut squash ravioli
For the filling:
1 cup winter squash puree
1/4 cup mascarpone cheese
1/4 cup grated parmesan
Salt, pepper to taste
For the sauce:
1 stick of butter
Scant 1/4 cup chopped pecans, walnuts, or pine nuts
1 cup assorted diced alliums such as onions, garlic, leeks or shallots (I think shallots would be best here, but I had leeks and garlic on hand so that is what I used)
1/4 cup fresh sage leaves
Coarsely ground black pepper
Mix together the cheeses, squash puree, salt and pepper by hand. Scoop a dollop of the filling into the center of a wanton wrapper, wet the edges, and fold over into a triangle. Be careful not to overfill! Repeat until you have enough.
Boil them very briefly — 1-2 minutes — in a pot of well-salted water.
To make the sauce:
Toast the chopped nuts in a dry skillet until browned and fragrant.
Heat a stick of butter in a separate pan until it starts to brown. Toss in whatever allium you are using, along with the coarsely ground pepper. After a few minutes, add the sage leaves and cook until they have browned/crisped a bit.
Serve the sauce over the ravioli. Obviously.