Butternut squash is the word of the season it seems like – and we tend to agree! With the season changing this little guy is ending up in great soups and pastas. We chose to do the latter and made it for a recent pasta making night with some friends. Making this the day before worked out great and making a brown butter sauce to compliment minutes before serving made this dish 2 thumbs up. The Organic Kitchen definitely knows their way to a great recipe and we are super grateful for their butternut squash expertise.
Interesting tips and warnings about Butternut Squash: Choose longer necks than bigger bulbs because you will get more yield from the squash instead of seeds. Using gloves will ensure your hands do not dry out and crack. If a squash is a bit under ripened or freshly picked there is this liquid that the squash will coat itself which resembles an astringent like substance. If this gets on your hands make sure to wash immediately or be cautious and put on gloves as you peel the squash. The liquid that gets on your hands is the squash defense mechanism to ensure it gets to full maturity. When an animal takes a bite out of the squash the squash will use the astringent to dry out the wound to create a scab and to deter the animal from eating it again. We made that mistake and had to use heavy duty lotion multiple times before our hands resembled anything close to human again.
Use your favorite pasta recipe and roll into long sheets. Make the ravioli to your manufacturers instructions or fold over the pasta sheet in half, press, and cut with a knife.
BUTTERNUT SQUASH FILLING:
Preheat oven to 400 degrees. Place rack in upper 1/3 of oven
2 lbs butternut squash, peeled and cubed (loosely fills cookie sheet)
6 cloves garlic, peeled
10 whole sage leaves (added the last ten minutes of cooking)
2/3 cup of roasted pine nuts (more for garnish)
1 cup parmesan cheese, freshly grated
Place squash and garlic on a rimmed cookie sheet lined with parchment paper. Drizzle with enough olive oil that all squash is lightly glistening, sprinkle with sea salt and pepper, toss. Roast at 400 degrees for about 50 minutes but set timer for 40 minutes, adding 8 sage leaves to pan for the last ten minutes of cooking. Place roasted squash, garlic, sage leaves, 1/3 cup pine nuts, and 1/2 cup cheese in food processor and mix to a thick paste.
BROWNED BUTTER WITH SAGE:
1 stick butter
6 sage leaves, chopped
Place one stick butter into a small pan on medium heat, butter will melt, then begin to bubble up. Stir occasionally and keep an eye on the butter. After 4-5 minutes the center will erupt in a caramel color. The butter is now browned. Immediately turn off heat and add chopped sage leaves. They will ‘fry’ in the butter and become crispy.