The weather has been cool and rainy here in southern Georgia. As the weather changes, I start craving those fall favorites. My brother shared a recipe with me last year for butternut squash ravioli. I have made gluten free ravioli wrappers, but they are very tedious. A quick and easy fix? Take the filling and toss it with gluten free pasta.
When he made it, Adam made his own fresh ricotta cheese. It was warm and creamy, the consistency was less grainy than store bought ricotta. I fell in love with it. If you have the time, I recommend making your own.
This recipe is very basic, but has all the flavors of fall that I love. Roasted root vegetables, salty cheese, dried cranberries, and earthy sage. The leaves may not change here, but my palette certainly knows it's time for fall!
Here's to you and your culinary adventures my friends. Cheers!
Butternut Squash Pasta
1 small butternut squash
1 yellow onion
2 cloves garlic
1-2 tsp olive oil
salt and pepper
1 tsp nutmeg
1 cup ricotta cheese
1/4 cup butter
2-3 fresh sage leaves
1/4 cup salted pepitas (shelled pumpkin seeds)
1/3 cup freshly shredded Parmesan cheese
1/8- 1/4 cup dried cranberries
Gluten free pasta, cooked according to package directions
Preheat oven to 400.
Peel and dice butternut squash. Quarter onion. Toss squash, onion, and garlic in olive oil. Season with salt and pepper. Turn onto a prepared sheet pan. Roast 35-45 minutes until golden brown and softened.
Puree vegetables in a food processor or blender.
Combine 1 cup puree*, ricotta cheese, and egg. Warm over low heat until slightly thickened. Stir in nutmeg. Set aside, keep warm.
Cut sage leaves into thin strips. In a small skillet, brown butter. Add sage and allow to sit for 1-2 minutes.
Toss squash and sage butter with pasta. Sprinkle with cranberries, Parmesan cheese, and pepitas. Season with salt and pepper to taste.
* You will have more than one cup of puree from the vegetables. It's great as a thickener in soup or frozen for another batch of this pasta.