Buttenut squash recipes Cooking method
Buttenut squash recipes 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 unsalted butter
• 1/4 cup chopped fresh sage leaves
• salt and freshly ground black pepper to taste
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. Bake squash in preheated oven until tender and easily pierced with
a fork, 45 to 65 minutes.
4. 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.
5. Fill a deep pot with lightly salted water and bring to a boil.
6. 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.
7. 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.
8. To make the sauce, melt the butter in a skillet over medium heat.
Stir in the sage. Continue to cook and stir until the sage is crispy
but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis
on serving plates, and drizzle with sauce.
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