Let’s start this one off with a graphic image of a food we see time and again with little visual impact. I passed this little gem at the farmers’ market and was reminded of one of the first recipes I ever really made, ya know, back when I was too cool to cook. So glad I outgrew that tasteless, and generally hungry, phase of my life!
This is a simple recipe blending the sweet creaminess of squash with the salty indulgence of butter. I use wonton wrappers instead of pasta to lighten it up a bit and make the filling a more dominant taste over the pasta. Take a couple hours and get your hands dirty making this go-to recipe. I always make a ton and freeze them between parchment in a freezer bag for easy delicious dinners any day of the week.
- 1 large acorn squash, seeds removed
- 1 cup finely grated Gruyere
- 2 teaspoon freshly ground nutmeg
- Heaping ½ teaspoon ginger
- Salt and pepper to taste
- 2 packages wonton wrappers from the refrigerated area of the grocery store
- 2 sticks unsalted butter
- 20+ fresh sage leaves
- salt and pepper to taste
- shaved parmesan cheese
- Steam the squash over boiling water cut side down in a covered pot until soft and easily pierced with a fork (~20 minutes or so). Let cool, scoop out flesh, mash (drain excess water if necessary) and stir in the gruyere, nutmeg and ginger.
- Flour a work surface. Place a small dollop of filling in the center each wonton wrapper, moisten the edges with water or a beaten egg, place a second wrapper on top and press or pinch the edges together. Cook raviolis in boiling water for 3-5 minutes.
- Melt butter in a pan over medium heat. Add sage and cook until leaves are wilted and slightly crisped and the butter smells sweet and browns. Pour over raviolis and enjoy!
Let us know what you think! What are your favorite squash recipes and winter treats?
food photographer, food photography, los angeles, crystal cartier
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