It hit 85 degrees today in Central Arkansas. I know, I know…it’s supposed to be Fall! Even if those summer temps keep cropping up, the leaves are turning and the nights are getting cooler. My tomato vines have started thriving again and are setting blossoms which will, of course, be nipped by a soon-to-come winter frost. Oh well. I may fuss and fume over winter, but I really do like a change of seasons.
I especially like the flavors and aromas of autumn dishes. They are hearty and heart-warming. They say, “Welcome to my home.” I like that.
With that being said, I’m bringing winter squashes back into the menu. I never tire of their versatility and find it hard to understand why so many home cooks shy away from them.
NPR has an excellent short review of winter squashes that might help if you are unsure of what to purchase and how to prepare them: Winter Squashes – What’s New in the Pumpkin Patch. I, however, have not tired of the butternut. It’s so easy to work with and delicious as well.
Here are two of my favorites adapted from Cooking Light.
Here are two of my favorites adapted from Cooking Light.
Butternut Squash Ravioli with Pancetta and Sage
1/4 cup dried porcini mushrooms (about 1/4 ounce)
1 1/2 tablespoons olive oil
2/3 cup chopped pancetta (about 2 1/2 ounces)
1 cup mashed cooked butternut squash (about 1 pound uncooked)
5 tablespoons dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 large egg, lightly beaten
40 won ton wrappers
2 teaspoons chopped fresh sage
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
2/3 cup chopped pancetta (about 2 1/2 ounces)
1 cup mashed cooked butternut squash (about 1 pound uncooked)
5 tablespoons dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 large egg, lightly beaten
40 won ton wrappers
2 teaspoons chopped fresh sage
1/4 teaspoon freshly ground black pepper
Preparation:
Pour boiling water over mushrooms in a bowl. Cover and let stand 30 minutes or until tender, and drain. Squeeze mushrooms to remove excess moisture. Chop mushrooms.
Heat oil in a medium saucepan over medium-high heat. Add pancetta; cook until crisp. Remove half of pancetta from pan with a slotted spoon, and place in a medium bowl, reserving remaining pancetta and drippings. Add the mushrooms, squash, breadcrumbs, cheese, rind, salt, nutmeg, and egg to bowl, stirring to combine.
Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 tablespoon squash mixture into center of each wrapper. Brush edges of wrapper with water, and top with another wrapper, stretching top wrapper slightly to meet edges of bottom wrapper. Press the edges together firmly with fingers, and cut edges with a 2 1/2-inch round cutter. Repeat the procedure with remaining won ton wrappers and squash mixture.
Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli; cook 3 minutes or until done (do not boil). Remove the ravioli with a slotted spoon. Keep warm. Repeat procedure with remaining ravioli.
Reheat remaining pancetta and drippings over medium-low heat; drizzle over ravioli. Sprinkle with sage and pepper.
Mexican Butternut Squash Soup
Ingredients:
2 teaspoons olive oil
2 cups cubed peeled butternut squash (about 3/4 pound)
2 cups chopped onion
1 cup chopped red bell pepper
1 cup chopped celery
1/2 cup sliced seeded poblano chile or 1 (4.5-ounce) can chopped green chiles
1 teaspoon dried oregano
1 teaspoon chili powder
4 cups fresh vegetable broth or water
1 (15.5-ounce) can white hominy or whole-kernel corn, drained
1/4 cup fresh lime juice
2 tablespoons minced fresh cilantro
2 cups cubed peeled butternut squash (about 3/4 pound)
2 cups chopped onion
1 cup chopped red bell pepper
1 cup chopped celery
1/2 cup sliced seeded poblano chile or 1 (4.5-ounce) can chopped green chiles
1 teaspoon dried oregano
1 teaspoon chili powder
4 cups fresh vegetable broth or water
1 (15.5-ounce) can white hominy or whole-kernel corn, drained
1/4 cup fresh lime juice
2 tablespoons minced fresh cilantro
Preparation:
Heat oil in a large Dutch oven over medium-high heat. Add squash and next 6 ingredients (squash through chili powder); sauté minutes. Add broth and hominy; bring to a boil. Reduce heat; simmer 35 minutes or until vegetables are tender. Stir in lime juice and cilantro.
Thanks for joining me for What’s On the Menu Wednesday. I look forward to what you have to say.
Come back next week when Crock Pot Wednesday begins a new season. Enter a favorite slow cooker idea and/or recipe for a chance to win a gift certificate to Bed, Bath and Beyond. (Hubby says that is the ladies version of Home Depot!)
The squash soup looks delicious!
Debbie, The ravioli is screaming, “Make me….” And I will. Look for this incredible recipe on StoneGable’s memu next week woth a link back to this post.
Thanks for hosting!
Yvonne
Oh my! Your Squash Ravioli with Pancetta and Sage smells fabulous!!! I’ll be right over…
Thanks for hosting, Debbie.
e-Mom @ Susannah’s {Kitchen}
The ravioli looks delicious! Yum!
On my goodness, those ravioli look fantastic!
I tagged you in an internet game! If you feel like playing a get to know you game, stop by!
http://msenplace.blogspot.com/2010/10/pumpkin-ribbon-bread-and-other.html
This soup sounds fantastic with the Mexican spin. I love butternut squash. As always thanks for hosting.
I’ve never used butternut squach before. The ravioli looks amazing!
Hi Debbie
Just found your blog and love it – have signed up to follow you and have joined your menu hop as well!
I’d be delighted if you joined me over at Create With Joy – look forward to getting to know you!
Ramona
http://create-with-joy.blogspot.com
i love squash, very much and your recipes looks tempting.
The squash looks great! I am new here and look forward to seeing some great recipes. I also have a new recipe blog party. Check mine out if you get a chance. I need help…ha.
omg I have got to learn how to make this. The only time I get anything close to this is at a restaurant. Sounds and looks absolutely wonderful.
WOW just what I was looking for. Came here by searching for recipe